Rubber Chicken

adelight

Frugal wrote: »

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

I cook it with lots of veg too so I would have loads to pick through

Fruball

ahhh I see... what about leaving your veg whole so its easier to pick out, then cut it up after if you want to use it?

cookie9

Not bad effort with the rubber chicken
Sunday roast with veg
Monday - sandwiches and Thai curry for dinner
Tuesday - Stir fried with vegetables
Wednesday - Put into slow cooker and made into chicken in tarragon sauce.

I find putting the leftovers into slow cooker with some chicken stock is the best way of getting the last of the meat off the bones.

JulieGeorgiana

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?

My husband says his mum used to do this! and they hated it!

I cook the carcass and make stock separately and sieve!

HOWEVER, sometimes I use a chicken portion in the slow cooker and when I get home it falls to pieces when you take it out!!

I found that when it's in the liquid it's still whole and it's gravity which caused the crumbling... so I use something large (jug) and scoop the chicken, and once it's fully supported then I lift!!

This way you take the veg out... and start working on the chicken!!! If it falls to pieces you have less to work with!

Ps. I always cook the chicken on top of the veg to help with this 'problem' plus my SC specifies veg should cook on the bottom!

Hope that makes sense!

adelight

It's my first real attempt at rubber chicken with a 1kg chicken I got for £1
tonight was a roast: leg & crunchy skin for me, thighs & breast for OH
we just made chicken and stuffing sarnies for tomorrow with breast.
two portions chicken and aubergine curry with the leg.
friday i'll pick the meat off the carcass, make stock in the sc then add veg & the remaining meat to the stock to make a soup for dinner and to for lunch at work on saturday!

JulieGeorgiana

Well done adelight!!!

We just used the last of last weeks Rubber Chicken in a curry! Thanks to the posts on MsE I made the best Curry I have ever had... and very healthy and 'bulked out'

Oh and I Rubber Beefed too!! This week I did a Brisket Beef... we normally eat for two days... we got 3!

Roast and Stovies (with extra frozen for more stovies!!)

OH and I agreed next time we could make it stretch to 4 meals!!! Not as streeeeeeeetched as the Chicken!

lizimuffin

Glad I'm not the only one who 'rubberizers' her chicken! I've found loads of other ideas to try out aswell, so thanks peeps!

My rubber chicken cost £3 and this is what I got.

Sunday: Roast dinner for 2
Monday: Rubber chicken and veg curry for 2.

then chicken and veg stew cooked and put in the freezer (enough for 4 meals - so 2 dinners for 2 people)
then chicken stock made from the bones - 1/2 left as chicken stock and 1/2 used for veg soup.

I am also going to take on some of your ideas as they are fab!

Kitchenbunny

My chicken is going to be very rubbery this Christmas. So far, the chicken I roasted yesterday has given DH and I really generous sandwiches (it was going to be a full cooked meal, but illness made it otherwise) and will s-t-r-e-t-c-h into the following:

Today - a small portion mixed with some leftover gammon and made into fritters
Tomorrow - the legs with a salad, bread and butter and some cheese from the cheeseboard
Tuesday - Chicken and bacon pasta bake

To be made for another day:

Chicken and ham pie - should feed both of us for two meals each
Risotto using the chicken stock - should feed 2

All out of the one bird, so I'm very happy indeed!

KB xx

themull1

flea72 wrote: »

a 2.6 kg chicken will feed my family of 2 adults and 2 kids for 6 meals

we start with the roast, kids get a drumstick each, me and dh, have a wing, and some brown meat

next day, there is enough brown meat left over to make a pie

one breast is enough to make a curry with

the other breast, again should get a meal of some sorts from, either sweet and sour, another pie, stir fry, etc.

the carcus when boiled up makes at least 4pints of stock (more depending on how much you water it down) - add, pulses, pasta, veg, etc. you have enough soup to last for 2 meals

usually i aim for about 4oz of meat per person, if using it as the main part of a meal - if putting in pies, etc. you can bulk those out with veg, and prob only use 4oz of meat per pie

I would rather do the curries etc with the meat off the wing/legs and the brown meat, and have the breast as a roast.

pigeonpie

I've got a lot left of yesterday's roast chicken. When it cooled, I put foil over it in the fridge. I am still getting over this awful flu after nearly a month now and can't take any chances with food poisoning. But don't want to eat cold chicken for 2-3 days.

I thought of stripping quite a lot of the breast and thigh meat off and adding it to a hot tomato and herb, mushroom and courgette sauce to put over pasta. Is this a safe thing to do if the chicken is simmering for at least 15 mins? I don't care if it's overcooked, just want it bug free.

Any other ideas for recipes to use it up with red cabbage? I still have a lot of that left too. Usually use it for stir fries.

thanks good people

PS anything curry is good as clears the gnoze. thanks for help.