Rubber Chicken

toontron

To be honest I have given up buying chickens, which is a shame because I love to make stock for soups, nobody eats the dark meat in our house, only the white breast meat so a chicken is a waste of money here. I prefer to use chicken breast pieces.

JulieGeorgiana

Really??? In my house it's the other way around! We rarely eat chicken, but when we do we prefer dark meat... especially in casseroles, stews and soups (slow cooked breast meat tends to go dry)!

Then again we love Rabbit, and that's like eating dark chicken meat in consistency!!

toontron

JulieGeorgiana wrote: »

Really??? In my house it's the other way around! We rarely eat chicken, but when we do we prefer dark meat... especially in casseroles, stews and soups (slow cooked breast meat tends to go dry)!

Then again we love Rabbit, and that's like eating dark chicken meat in consistency!!

Chicken is something we rarely eat, but I think we could do a deal here!! Swap you my dark meat for your white meat!!

JulieGeorgiana

It's something we rarely buy or eat too! That's why I started making Rubber Chicken... I had to hunt up some recipes and it's been a great challenge!!!

If you live on the south coast I would gladly swap my breat for your theighs

bramble1

My first proper attempt at rubber chicken this week!
did a roast last night
chicken and mushroom risotto made with stock from the carcass today
lunch tomorrow is chicken and hm coleslaw wraps
dinner tomorow will be curry
and we will see whats left!

JulieGeorgiana

JulieGeorgiana wrote: »

That's 7 meals for 3 people from one chicken!

1) Roast Chicken
2) Thai Nutty Chicken Curry x 2 Days
3) Chicken Stew x 2 Days
4) Indian Chicken Curry x 2 Days

Oh and I made stock which goes into #2 and is the basis of #3!!

So I made the Thai Nutty Chicken Curry and I got 8 portions, that 2 days plus 2 freezer meals! You just can't complain when it stretches so far!!!!

I LOVE MsE I never managed so well on so little... and we eat so much better then we used to!!!

bramble1 wrote: »

My first proper attempt at rubber chicken this week!
did a roast last night
chicken and mushroom risotto made with stock from the carcass today
lunch tomorrow is chicken and hm coleslaw wraps
dinner tomorow will be curry
and we will see whats left!

That's great, doesn't it make you feel like you achieved something when it stretches so far, and you've managed to feed your family so well, and they love it?

I love making Stock, I am always surprised that I can!!

binsky

sounds lovely - where can i find the recipe?

thank you

JulieGeorgiana

The ingredients seem odd, and when it goes together it looks weird and even tastes not great... but as it simmers it turns into a LOVELY curry!! And my family go crazy for the end result... they fight for the 'freezer leftovers'

for 4 people I use the following:

1 chilli (deseeded)
1/2 finger sized peice of ginger
1 garlic clove
1 tbls Extra Virgin Olive oil

blend and fry in a saute pan

fry chicken (I use about 1 leftover chicken breast from Sunday dinner, while the recipe asks for 4!!!!!) my family don;t think it lacks in Chicken!

Add Mushrooms, sweetcorn and petit pois (I added this part to the recipe to bulk it out, you don't have to!!!)

then add:

200g Greek Yogurt
150g Stock (I use HM from leftover carcass from sunday dinner as it is the best )
5 tbsp of Peanut butter (I used half a jar of Value Peanut butter the crunch add something!!)

Simmer for 10 minutes, stir a few times....!

Season!

serve with rice!!!

We find that it's not very spicy... so it does work with more chilli... I am thinking about not deseeding mine next time!

Let me know if you make it!!
PS. I find that I make double as the Greek yogurt is cheaper at 500g rather then 200g, and you get 2/3 chillies in a pack... that way I use 1 1/2 chicken breast leftover from Sunday roast... and you get 8 portions!!

makes it more MsE as you have less waste

adelight

Whenever we have a roast, we make chicken stew the next day by just chucking the carcass in the SC with some veg and bits but always end up fishing out bones as I eat! I get the same problem with SC chicken legs as I cook them forever.
I can't pick all the meat off the bones right after roasting and never make just stew so can't seive the stock. I'm considering putting the chicken in a sieve in the SC so the flavours get into the stock, but I can then lift out all the bones/meat to pick through and chuck out the bones.
Does anyone have any ideas for an easier way to do this?

Fruball

adelight wrote: »

Whenever we have a roast, we make chicken stew the next day by just chucking the carcass in the SC with some veg and bits but always end up fishing out bones as I eat! I get the same problem with SC chicken legs as I cook them forever.
I can't pick all the meat off the bones right after roasting and never make just stew so can't seive the stock. I'm considering putting the chicken in a sieve in the SC so the flavours get into the stock, but I can then lift out all the bones/meat to pick through and chuck out the bones.
Does anyone have any ideas for an easier way to do this?

Why not sieve it after cooking? Then you can pick off any meat and no bones