Rubber Chicken

OrkneyStar

Never been a fan of rubber chicken- false economy if you don't like the oilier meat!

rachbc

i tend to use the brown meat fresh (mainly as I prefer it) then the breast (which I find dry and bland by itself) in curry/ pie later

floyd

I usually use the breast meat for a roast and sandwiches, the stripped carcass to make stock then the brown meat (which can go slimy, I agree) gets diced very finely with a sharp knife and mixed with a tin of condensed chicken soup, some milk, sweetcorn, sauteed leeks or onions, diced sauteed celery if I have it, fresh thyme or fresh parsley, a teaspoon of grain mustard and plenty of white pepper then top it off with puff pastry.
It makes a fab chicken pie like this and you really can't detect the slimy edge to it. Its really the only way we use those bits and once its diced up I sometimes store it in the freezer until we need it

msgnomey

I agree with pink and make the sauce , often a tomato based spicy sauce and then add the chicken just long enough to heat through

Silaqui

Hi, thanks for the replies - thats what I did with the sauce, it was a korma from the curryqueen thread on here, I heated that up first then added the chicken and heated it through.

I must say I do prefer the breast meat as I like the dry texture of chicken - my dad is a chef and he tells me off because I purposely overcook chicken so I can get that rough, dry texture to it!

I got two good meals and a batch of really good stock out of it so I shall put it down to experience, if I do another roast I will try it in a pie instead like you recommend floyd.

Thanks very much!
x

freyasmum

I really dislike reheated chicken. Dunno what it is about it, but it has a funny taste _pale_

I'll happily eat it cold, but I just can't make myself eat it warm again. I know that's absolutely no help whatsoever, but you're not alone

champys

One of my best rubber-chicken recycling products is a chicken and mushroom quiche: fry up some onions and sliced fresh mushrooms, and add the chopped cooked chicken once the onions/mushrooms are nearly done to blend flavours. Place the mixture in a pastry case, pour over your milk/egg mixture (if possible with some parsley in it) and bake the quiche. DH loves this, and it stretches again: we eat only half the quiche for dinner and the rest cold for lunch the next day.
The other winner with rubber chicken meat is to make a nice white sauce with the stock you make from the carcass, add some things like peas, carrots, mushrooms (steamed or cooked, or even tinned works), then add the chopped chicken and heat through; Finish off with a splash of cream and white wine (or a few drops of lemon juice instead of wine).
I have a thing about buying whole chickens - here in France you can buy a free-range chicken for a very reasonable price, but if you want to buy free range chicken breasts, you have to pay the same price for a pack of 2 as for a whole bird. (There never are any free rannge chicken thighs or legs on sale, I'm always wondering what happens to those!). So rubber chicken it is for us. If I don't want to roast the whole bird, I joint it first and use only the breasts or legs and freeze the other parts for use later. That case you still have a rubber chicken but no cooked leftovers.

bitsandpieces

The fatty bits are the best bit I'm not keen on adding roast chicken to curry (never tastes quite right to me). A pie is nice, though.

My favourite is cutting bits of skin/fatty meat into bitesize chunks, then crisping them up in hot oil and butter. Bit of salt and pepper and some toast, and it makes a tasty snack For a meal, I'd fry onion and garlic with the meat then stir through some cooked haricot/cannelli beans, add a splash of wine vinegar or lemon juice, and simmer till the beans are just warm. Or add the chicken and garlic to pasta with a bit of olive oil and capers (pesto's also good).

Trazy

freyasmum wrote: »

I really dislike reheated chicken. Dunno what it is about it, but it has a funny taste _pale_

I'll happily eat it cold, but I just can't make myself eat it warm again. I know that's absolutely no help whatsoever, but you're not alone

With you on this one. Cannot stand reheated chicken

Trace

tessie_bear

i dont like cooked chicken reheated in any format except in chicken sarnies or with mushrooms and white sauce in a pastry pie....i roast a chicken the make sarnies or pie next day and boil carcass to make soup...it doesnt go on for days....i think it is a matter of trial and erroe and finding something u like hth