Rubber Chicken

Poppy9

I would put the legs in a casserole with some veggies or you could even use it to make chicken soup.

I bought some spit roasted chickens in Tesco last Saturday for 88p (reduced). I used one that evening and stripped the meat off the other two and froze for curries, sarnies etc. I put in smallish bags so I could just defrost what I needed.

Hawthorn

Simple way to tell with this one - have a look at the price per kilo. Also factor in that whole chicken and some chicken portions have bone in there too.
I buy whole chickens generally - one day will do a roast dinner, another day a stew/casserole/curry and the carcass will go into making stock - I often freeze the carcass for later.

The trouble with portions is they tend to only do one meal, you know? Unless you are adept at boning them anyway. Thighs are usually pretty good value and have a lot of meat on them, but you would have to remove the bones for the 4 year old.

We do have just breast occasionally. I buy frozen ones as they are generally cheaper. These are usually used in stir fries.

greyteam1959

Yorkshirechick wrote: »

I've just cooked my first ever roast chicken, and hubby has had some breast meat in a chicken sarnie, and DS will be having some with veggies in a minute, but what shall I do with the rest?
I thought I'd pull off the legs and thighs and use the meat from that in some kind of pasta/casserole dish, but am not really sure what to make. I'd like to make a rissotto, but have never made one before and only have normal rice. Can I use normal rice to make it?
Should we just use the rest of the breast meat for sandwiches? How long will it keep for in the fridge?

Thanks

Am I reading this right ??????
You have just cooked a roast chicken then halfway thro your dinner you have rushed off and made this post ??????
Strange things some people do !!!!!!!!!

Buddingblonde

You can make up your chicken sandwiches now and freeze them.

Chicken, carrots, mushrooms and onions served with sauce made like white sauce (but instead of adding milk to the butter and flour roux add hot stock made from your chicken stock or a stock cube) is lovely and can be topped with mashed potato and frozen.

Chicken made into chicken cakes is nice too - esp if you have any ham as well. Shred your chicken and add to mashed potato. Cut into cakes and crumb and fry. Lovely hot or cold.

Patchwork_Quilt

I wouldn't keep chicken longer than 48 hrs in the fridge - and that's only if it is untouched by human hands. Otherwise, I'd cook it in something else or freeze it straight away.

Patchwork_Quilt

Definitely buy a whole bird - roast chicken one day, cold meat and chips the next, stock from the carcass for risotto or soup.

Somewhere on here, there is a rubber chicken thread. Someone more technically advanced than I am could redirect you

Penelope_Penguin

Yorkshirechick wrote: »

I thought I'd pull off the legs and thighs and use the meat from that in some kind of pasta/casserole dish, but am not really sure what to make.

I'll ad this to the Rubber Chicken thread - that'll help you stretch it further. I'd also make stock and soup from the carcase

Penny. x

Pink.

Hi tryinghard,

The whole bird is usually much more economical. This earlier thread has lots of ideas on how to make a chicken go further:

Rubber Chicken

I'll add your thread to that one later to keep the suggestions together.

Pink

notenoughcash

I always buy a full bird, occasionally get whoopsied ones which work out even cheaper. We have roast sunday dinner, use remaining meat for sandwiches next day and a chicken and veg pie and boil the carcass to make stock for a slow-cooker full of chicken and veg broth. Depending on the size of the bird we may also get an extra meal from the meat such as wraps, curry or chicken fried rice.

V.Lucky

If you have a friendly local butcher, buy a whole bird and ask him to portion it for you. You pay just for the whole bird (well mine doesn't charge any extra for portioning it), and have all sort of portions for freezing for future meals.