Rubber Chicken

Stephen_Leak

freakyogre wrote: »

chicken and sweetcorn sounds like a very good idea...I don't suppose you have a recipe?

We are here to serve...

CHICKEN & SWEET CORN SOUP

Part of the "Rubber Chicken" collection

Serves 2

INGREDIENTS

200g (½ a 400g tin) of creamed sweet corn
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg
Ground pepper to taste

METHOD

Open the tin of sweet corn. Put half the sweet corn into a saucepan and save the other half.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

For the thick version of this soup, mix ½ a tablespoon of cornflour with a little water and add towards the end of the cooking.
　
PS. My Mum is "well up" for a Chicken Giblet Pie this Sunday. Like most of her generation, she has no problem whatsoever with offal. I will post the modernised recipe next week.

PPS. I've also found a recipe for “Pipis de Galinha” or Portuguese Chicken Giblets. It’s posher than Giblet Pie, but it’s going to be very hot and spicy, as it uses a fiery Piri-Piri or bird's-eye chilli. Note the singular. These little incendiary bombs are from 50,000 to a mind-numbing 175,000 Scoville Heat Units.

freakyogre

Thank you I actually made some today with the stock as needed to use it and I added sweetcorn, some noodles and some rice as it was quite watery. It was ok, but I think (and this is going to sound stupid) it was a bit meaty tasting! Maybe i'm just used to artificial tasting chicken soup. I'll try yours at a later date as the egg sounds like an interesting addition.

Stephen_Leak

No, it's not in the least bit stupid. I know exactly what you mean.

It's what they call an "egg drop" soup. It thickens it a bit and gives it a smooth feel in the mouth.

I was trying to copy the C&SC soup in the Ocean Pearl chinese buffet in Bath, and - IMHO - I actually succeded. It's one of my favourite recipes, and also one of the few I've found to date that actually uses both chicken and egg. In this instance, the chicken comes first.

I will do myself another batch one night next week. I have two cooked chicken breasts and 200g of creamed sweet corn in the freezer.

Stephen_Leak

Update. The chicken giblet pie was delicious. Therefore, here's the modernised recipe ...

CHICKEN GIBLET PIE

Part of the "Rubber Chicken" collection.

Serves 2

INGREDIENTS

1 egg (see below)
Water
1 rasher of bacon
1 onion
1 tablespoon of oil
500g of chicken giblets
100ml of water
1 teaspoon of parsley
Another egg (see above)
1 sheet (½ a packet) of frozen ready rolled flaky pastry

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet. If you are using frozen giblets, make sure that they are completely defrosted before use. Leave them in the fridge overnight, or out of the fridge and covered for at least 4 hours.

METHOD

Put the first egg into a saucepan on a medium heat and cover with water. Bring the water to the boil. Boil for about 10 minutes. Drain off the hot water and replace with cold water. Allow the egg to cool before handling. Remove the shell and chop it into tiny pieces.

Cut the bacon into 2 cm (1 inch) pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Fry the giblets, onion and bacon for 5 minutes. Stir frequently to stop it sticking. Add the 100ml of water. Continue to cook for another 5 minutes, until the meat is cooked thoroughly. Stir frequently to stop it sticking.

Cut the giblets into 2 cm (1 inch) pieces. Break the meat of the neck bones, and discard the bones. Add the hard-boiled egg and parsley. Mix thoroughly.

Put into an ovenproof dish.

Break the second egg into a bowl and pick out any bits of shell. Mix up the egg.

Unroll the pastry. Moisten the rim of the dish with some of the egg. Cut off a strip of pastry and place it around the moistened rim of the dish. Moisten the top of the strip of pastry with some more of the egg. Cover the dish with the pastry, pressing the edges down firmly. Trim the edges and make a hole in the centre. Brush the pastry with the remainder of the egg, so that it comes out of the oven shiny.

Cook in a pre-heated oven at 200°C, 400°F, gas mark 6 for 10 minutes, and then at 180°C, 350°F, gas mark 4 for 25 minutes.

ADDITIONS & ALTERATIONS

You can use turkey giblets instead of chicken giblets.

Use sage instead of parsley.

Sarahsaver

re. the bones comment I think its better than using stock cubes or buying readymade soup with goodness knows what in it :eek:

Elie_JAMES

Thank you for posting this recipe

98jdougl

Used to cook with whole chickens a while ago with my dad but we generally did quite complicated/expensive dishes.
Any tips on how to make it go further- was thinking of a curry and a chicken/sweetcorn soup with the brown meat. But what is the best way to stretch out the white meat (apart from roasts which I'm not keen on eating and bad at cooking lol)
ps- don't have a slow cooker (don't chase me with burning pitchforks )

Pink.

Hi jdougl,

There are lots of ideas that should help on these earlier threads:

Rubber Chicken

Bored With Rubber Chicken

Huge leftover chicken!!!!

Making Chicken last

Leftover chicken..........

Ideas for using a chicken!

Making chicken last

meals out of a roast chicken

left-over chicken recipes please


I'll add your thread to the first link later to keep the suggestions together.

Pink

98jdougl

cheers pink winged, did try searching whole chicken etc but the oens i found focused on roasting it first, dont think i got all these though will check them out

thriftlady_2

98jdougl wrote: »

ps- don't have a slow cooker (don't chase me with burning pitchforks )

There is absolutely no reason why having a slow cooker will make any difference to how far you can stretch a chicken