Rubber Chicken

Sarahsaver

http://chefsimon.com/sot.htm
how to find the oysters, 'sot l'y laisse' (a fool leaves them there)
if you cant read french there are pictures

competitionscafe

mrssnowy wrote: »

Always thought they were called 'cooks perks':rotfl:

Indeed, like the first slice off the roast beef. However if only cooking for one other person I will share 'my' oysters with them.

sheba

Bit ashamed of this, as not very economic nor very ecological and also I feel a little disrepectful to the chicken itself (!) but whenever we roast a chicken we only eat the breast meat and then invariably I strip the rest and give to the local fox, before binning the carcass.

So I have 70% of a chicken in the fridge- what better things can I do with it? If i make a stock am I meant to strip off meat and skin before hand?- disregard the skin? for stock- just chicken bones/meat? or add onion carrots etc. Also would it be better for mw to learn to divide the raw chicken up- by removing wings and legs and therefore just leaving me with a 'crown' for roasting- I probably could do this- believe it or not I am a fairly capable cook- just was never taught the basics.

Any helpful advice this morning on how to utilise the chicken already in the fridge would be great- I am hoping the fox will have to get his by some other means!!

Thanks in advance

chezba

Hi

On the weekend I had a whole raw chicken which i cut off the legs and have put in the freezer to be used for either roast dinners or a curry when I have a couple more legs. I then cut of the wings and deboned the whole chicken leaving me with a butterfly breast and skin intact. The carcas and wings were used in the slow cooker to make a stock (with carrots and onions and garlic added - yes also included the skin). The breast was stuffed then rolled and tied and roasted. Half used for Sunday roast and other half in teh freezer.

Not bad for a #3.77 chicken from Lidl!! I was so pleased with myslef as previously I would have done the same as you - eat the breast and legs then bin the rest!

Hope that helps!
Tracy

rhiwfield

OH and DS prefer breast meat, I like the brown meat. Breast leftovers go to make sandwiches for work, brown meat leftovers make 1 -2 meals for pooch. Skin and bones used to make stock which is used for stews or for cooking rice for korma (add turmeric and ground cardomom seeds which give the rice a lovely flavour with the absorbed stock)

If we didnt have the pooch we'd use the brown meat for stews, soups or curries.

patchwork_cat

search rubber chicen - thousands of ideas - good on you to use all of it.

Gigervamp

Strip the meat off the bones. I find it's easier to use my fingers rather than a knife. Don't forget all the meat underneath.

Pop the bones and skin in a large pan along with an onion cut in half, a carrot cut in half or thirds, (no need to peel either) a stick of celery if you have it, some salt and pepper, some herbs and a bayleaf. Add water to cover most of the chicken and bring to the boil. Simmer for an hour or two.

Strain into a bowl and put the stock in the fridge or freezer.

Done!

The meat that you've stripped off can be used to make curry, pie, stir-fry, risotto. Minced to make meatloaf. Added to the stock to make soup.

This week our free range chicken has been roasted. Some of the breast was eaten for dinner, the rest used in hubby's sandwiches for work. Half of the meat that I stripped off was minced and turned into a meatloaf, the other half will either become a curry or pasties.
Oh, and there's about a litre of stock too.

TotallyBroke

Pull every piece of chicken meat off the bone. You can use this meat for pies, curries, stews and casseroles, sandwiches.
Simmer the bones and skin (and giblets if you had them) to make the stock. Pour into ice cube trays and freeze then bag up. You can use this then to use as stock or to make gravy.

sheba

Thanks for these ideas and hints- I pride myself on not wasting things normally(-ergo feeding the fox) and am normally very good at not creating leftovers or using them up- that's why I felt the need to post as I always felt so bad binning carcass- have decided to take off the cooked meat- make a stock of skin, bones and veg- as suggested- then try to make a chicken soup? never made soup before but I would think- saute some onions, add stock and lots of veg, simmmer then thicken with cornflour and add chicken meat- that sound okay/yummy- gross?

Next time I buy a chicken I am going to divide up as suggested whilst raw and I think that will be more useful to the meals I already prepare- but if I like the soup.stew i will of course use carcass/ leftovers in that way

thanks for taking the time to answer- it's given me the confidence to try something new (who know if hubby and sons of 19 and 15 will eat it though?)

Gigervamp

My eldest DS told me that he doesn't like the brown meat. Guess what he gets in the curries and pies that he loves?