Rubber Chicken

tandraig

cant say about tesco but when i worked for SPAR the hot roast chickens were done from fresh chickens. even if they had been frozen once meat is cooked it can be frozen. If I have a chicken leg or some slices leftover that isnt enough to make a meal with i will freeze them - I usually accumulate enough over a month or two to make another meal. just defrost them and use as any other cooked chicken recipe - but dont refreeze this!!! its not safe

Bitsy_Beans

expat_jo wrote: »

See, I am a novice, I didn't realise that you could freeze cooked chicken! It's been in the fridge since yesterday could I still freeze it?

I would since its been in the fridge. Have done this myself and family have all lived to tell the tale

tandraig

i find its ok to freeze cooked meat up to about 3 days in fridge - smell it - if its ok to eat its ok to freeze!

HannahIOW

Ok thanks, I am going to freeze it and give it to my mum when I see her as she really likes the sound of my pie lol.

LoubyLoo

OK about half a lovely leftover chicken in fridge after last night's tea. Usually make chicken and bacon pie but fed up with that.

Looking for suggestions for your tastiest/easiest recipe to use this up.

Great to have some new ideas.

Thanks.

Upyonder

Hiya, I Hope you all had a lovely Christmas. I was wondering if anyone knew what I could do here, I am stretching my turkey, but I'm going away, so maybe should not have started stretching it, but it feels wrong somehow not to do. Anyway, Yesterday we had Christmas dinner and used about half a turkey breast (2 adults 3 kids, 12lb turkey), lunch time today, we had soup made from the left over Christmas day veg and gravy (made from giblet stock) with a few scrags of turkey thrown in along with turkey and stuffing sandwiches.
Tonights tea we will have turkey, spuds and 2 veg, followed by more turkey sandwiches tomorrow lunch, and perhaps a turkey curry in the evening. That lot will use up both breasts. I asked the butcher for the legs to be separate, so the legs are in the freezer for another day, which leaves the the bones, skin and none breast/leg meat that usually I would make a stew/casserole/soup with from the stock and left over meat to last a couple of family meals, but we are going way on 28th/29th, and I'm not sure that the carcass will be ok from the 25th to the 30th, but if I prepare a stew etc in advance and freeze, then the turkey will have been cooked twice (Christmas day and then for the stew) then frozen, before reheating for the 3rd time to eat. Would this be ok? or would it be ok to make the stew on the 30th? or should I really not be doing either of these things, if not can anyone thing of how I can make use of the chicken carcass, there is likely to be quite a bit of meat on it, as the wings look pretty chunky, so I don't really want to just chuck it out.
Thanks

Penelope_Penguin

Upyonder wrote: »

if I prepare a stew etc in advance and freeze, then the turkey will have been cooked twice (Christmas day and then for the stew) then frozen, before reheating for the 3rd time to eat. Would this be ok?

I'd do it that way

In principle, rubber turkey is no different from rubber chicken, so I'll add this to that thread later

Penny. x

Upyonder

Thanks Penelope Penguin, I shall sort it tomorrow

saltpot

Hi
Determined to make savings on the food shopping this year and be as creative as I can. Am curently cooking two chickens ( 1.5 kg each)- were on offer. We are a family of four ( three teenage girls). Having chicken and salad today but does anyone have any ideas how we can use the rest of the chicken for the week for main meals? nothing too complicated- work full time so the eaier the better please.Thanks

msb5262

1. Chicken pie (with leeks or mushrooms or both) - make white sauce, add chunks of chicken and cooked onion + vegetables of your choice, top with pastry (bought if you like).
2. Chicken pie as above but topped with mashed potato - use frozen if you like.
3. Chicken curry, with chick peas or lentils + vegetables.
4. When you've done with the chicken, make chicken broth and serve as chicken noodle soup with thin noodles, shreds of cooked chicken, thinly sliced mushrooms and chopped spring onions.
4. Chicken risotto (or if you've run out of chicken scraps, use bacon or ham in the risotto but make the risotto using your lovely chicken stock)
HTH
MsB