Rubber Chicken

Liz19

elona wrote:

Moggins

I can recommend my cheat's chicken lasagne - even my lot love it - I got compliments!!!!!!:dance:

I would love the recipe, Elona. Is it already posted somewhere?

elona

Moggins - It is hardly a recipe and I have two different ways to do it.

Oil slow cooker so lasagne sheets do not stick.

One layer of chopped tomatoes,onions and garlic

One layer of lasagne

Layer of chopped chicken (with chopped mushroom if wanted) mixed in with can of Campbells cream of chicken soup (or cream of mushroom)

repeat layers etc etc.


Uses 2cans of Campbells,2 or 3 cans chopped tomatoes, 2onions, garlic and bits of mushroom with chopped leftover chicken.


You can also do this in ordinary oven if you want but you need to add a little milk to soup as otherwise it is too thick.
I am thinking of trying it with cream of asparagus but have not done it yet.
Cook on high for 3 or 4 hours or med for 6 hours.

klare_2

Ive been astounded from what ive read on this thread... I only manage to feed my family 1 and a half meals from a standard chicken. One roast dinner and then sandwhiches for who ever needs them the next day. If I put a chicken wing on CC's plate he'd be phoning the nearest hospital to get me sectioned!! ( or him cuz at least he'd get more chicken on the ward !!) Think I am going to have to have a real hard look at our portion sizes.. but none of us ( me and him) are over weight and the kids definately aren't..
maybe I need to go to a store where they sell chicken that is a lot stretchier than where I current;y go!!

moggins

LOL, the trick is to remove any remaining meat from the bones and bulk it out with veggies etc. I know that if I was to stick one chicken wing in front of my husband he would give me some strange looks too.

Although last night was hysterical after I gave him a bowl of soup and some crusty bread, I went out into the kitchen to get the chicken pasta and came back to find him sat at the computer because he thought the soup was all he was getting

Queenie

:rotfl: @ moggins - love his heart!!!!!! (Go on, admit it, the moment you realised he wasn't expecting any more .... you raced off to freeze that chicken pasta)

moggins

I was sorely tempted but I just took the p**s instead

Murtle

moggins wrote:

I was sorely tempted but I just took the p**s instead

and then shared it with us!!! Thanks for that :rotfl: :rotfl: :rotfl:

If I served a wing on a plate, he'd go back and swap it for the carcass with all the meat on it!!! He's not that keen on veggies unfortunately so he caveman, me not Jane!!!!!

tigsowner

Sarahsaver wrote:

This is a popular term in the USA, and this is what we have been eating since Sunday. Its called rubber chicken because it s-t-r-e-t-c-h-e-s over 3 days!

Sunday - chicken cooked in the slow cooker with vegetables and roast potatoes, teatime - chicken sandwiches

Monday - Pasta bake using some of the chicken meat

Tuesday (today) chicken noodle soup which is in the slow cooker at the moment, using stock made from the bones, and the meat left over.

The chicken cost 3 quid

I've also been known to use 1 1/2 lbs chicken wings from the local butcher's ( very cheap at about £1), boil them up in the pressure cooker for soup but then use the wings themselves to make barbeque chicken. Serve with vegetable rice and use the leftovers from that to stuff peppers, with any chicken for sandwiches too. And be sure to throw some scones or muffins in the oven when it's on, too - not only are they a healthier and cheaper option than shop-bought cakes, you get a great reputation amongst your children's friends when they share!

greenlogo

Hi all,

I know a lot of you use chicken in your weekly meal plans as they stretch to many meals - this much I get, I'm just not sure how...

Anyway, I was in Asda today and bought a lovely 1.225kg organic chicken (yellow stickered ) for dinner tommorrow as I have a friend coming round and I love roast chicken... now I've realised I've no clue what I'm doing and I need help :eek: - so...

1st up - how do I roast it? What temp (fan oven, C) and how long for? Do I baste it? Butter it? Cover it in foil? Stick a lemon in there (somehow!?!)
Gravy I know how to make (thanks Mum ) and roasties I think I understand...

Then, what do I do with the bird once we've eaten?
Take of the legs and remaining breast mean, I suppose? and anything else I can pick off??

How do I use the carcass (I've no slow cooker, but an infinite amount of pots) ?

What's the different meat good for?

Given the bird is to feed two for the first night and then me and the freezer for the rest of the time what can I expect to get from the meat?

(and before Squeaky gets distressed about recipies being in the wrong place, if you let me know what they're called and they're in the index I'll go have a look - I don't want to make the forum messy..)

Thank you all in advance...

competitionscafe

Here is Simon Hopkinsons recipe from Roast Chicken and other stories:
--
HOPKINSON'S PERFECT ROAST CHICKEN

Ingredients

• 110g / 4oz good butter, at room temperature
• 1.8kg / 4lb free-range chicken
• Salt and pepper
• 1 lemon
• Several sprigs of thyme or tarragon, or a mixture of the two
• 1 garlic clove, peeled and crushed

Method

Preheat the oven to 450F /230C / Gas Mark 8

Smear the butter with your hands all over the bird. Put the chicken in a roasting tin that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze over the juice of the lemon. Put the herbs and garlic inside the cavity, together with the squeezed-out lemon halves - this will add a fragrant lemony flavour to the finished dish.

Roast the chicken in the oven for 10-15 minutes. Baste, then turn the oven temperature down to 375F/190C/Gas Mark 5 and roast for a further 30-45 minutes with further occasional basting.

The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown colour in the bottom of the tin. Turn the oven off, leaving the door ajar, and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retaining the juices in the meat.

I see no point in making a gravy in that old-fashioned English way with the roasting fat, flour and vegetable cooking water. With this roasting method, what you end up with in the tin is an amalgamation of butter, lemon juice and chicken juices.

If you wish to add extra flavour, you can scoop the garlic and herbs out of the chicken cavity, stir them into the gravy and heat through. Strain before serving.
---

I usually do mine using a Nigel Slater recipe, which is very similar to the above, but in oven at fan 180C for 20 minutes per 500g plus an extra half an hour. (picture of end result below!)
When it's done I add some dry Vermouth (Noilly Prat)/ white wine to the roasting tin to deglaze it, mash in the garlic and lemon, reduce and season - yummy gravy!




--

To stretch a chicken, try this article and recipes from the independent:

Pecking order.
Do you make the most of your bird? Mark Hix reveals how to cook four delicious meals from just one chicken......
http://enjoyment.independent.co.uk/food_and_drink/features/article14638.ece

More chicken ideas:
http://observer.guardian.co.uk/foodmonthly/story/0,9950,1481344,00.html