Rubber Chicken

Linda32

pigeonpie wrote: »

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.

That sounds lovely, and you won't need to use much chicken either if its with pasta.

pigeonpie wrote: »

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

Anyway, this is what I do, if your not going to use any of the chicken tonight then freeze in portions.
(If you are then just keep some back)

When I say freeze in portions, its myself and OH here, so take as much chicken as you want for however many you are feed and put into plastic food boxes (this is what I use) Label with what it is and date it. And pop in freezer.

Now lets say your going to make the pasta which you mentioned above on Thusday. Take out a portion of frozen chicken Wednesday tea time and put in fridge. On Thursday you will have defrosted cold chicken. There won't be anything wrong with it, if there isn't now.

Now you can make your sauce as you said and stir in the cooked chicken. 15 mins simmer is fine in the hot sauce.

Again you can make a curry then stir in the cooked chicken and simmer.

Fruball

This is my SMs Chicken Curry Recipe

left over roast chicken
2 onions
1 cooking apple (i have used normal apples too)
1tbsp (I usually use 2) Curry Powder
half tsp ginger
half tsp cinnamon
1 heaped tbsp flour
half pint chicken stock (i use a cube)
quarter pint milk
mango chutney
butter + oil

Gently fry the onions for 5 mins, add sliced, peeled apple and fry til apples beginning to soften and onion is transparent.

Add the curry powder, ginger, cinnamon and flour and keep stirring on the heat for a few mins.

Slowly add the stock whilst stirring to prevent lumps.

Add roast chicken (chopped)

Cook for around 20 mins but can be longer - just make sure you keep stirring regularly.

Before serving, add the mango chutney - a large dollop and stir through.

This Curry is absolutely gorgeous and as you know, spicy food is great for colds and flu

HTH

themull1

i don't like freezing chicken without a sauce so i just mix cold chicken with a cold jar of curry and freeze them together.

Fruball

themull1 wrote: »

i don't like freezing chicken without a sauce so i just mix cold chicken with a cold jar of curry and freeze them together.

You could do this with my curry recipe.

Just don't add the chicken when cooking. Cool the curry sauce then chill.
Once chilled, stir in the chicken and freeze

pigeonpie

thanks! I'll portion up and freeze anything that I want to keep until later in the week. Off to make fresh curry now and add as much chook as possible to it with the veggies. I did an online order as am sick, so ordered a much bigger chicken than I'd normally buy

Pink.

Hi pigeonpie,

Now that you've decided what to make I've added your thread to the main one on using leftover chicken to keep the recipes together.

Pink

pigeonpie

OK I have just a little left after OH had a real dig in with the pasta dish last night. So I've decided to make chicken and leek soup with the carcass. I've not done it before as I live in a small flat and the chicken boiling away on the stove does leave a smell - not a nasty one but I can't run the noisy extractor for 3-4 hours :eek:

Please help me out here (no slow cooker btw): I have it in a big pot with carrot, herbs, onion, garlic, leeks, ginger and I'm thinking 3 hours simmering, then drain - is that right?

then add the small amount of cooked chicken breast bits left over and reboil, add a few more bits of chopped leek (I don't want blended soup unless you think it's the only way) and some seasoning again and...how long do I boil it for before it's ready?

I've never done this before as you can see

Winged_one

Pigeonpie, I hope you got your soup ok - it certainly sounds right.

We rubberise our chickens too. A good feed of roast chick, with plenty of spuds, veggies and gravy, for Sunday roast on occasion.

The carcass is then used for stock (I save the peelings of any root veggies I have used for dinner, onion peels from making Monday's dinner, and depending on how much is there already, maybe add 1 more carrot and an onion), with herbs from the garden. I have occcasionally frozen 1 carcass and made stock after the second roast chick using both.

There are chicken sambos for lunches on Monday (DH, DD and I).

Then a variety of:
Chicken curry (with onion, peas, courgette etc)
Chicken (and sometimes mushroom) risotto
Chicken and veggies in tomato sauce and pasta
Sweet'n'sour chicken
Chicken and mushrooms in sauce (often tin of M&S chicken soup, sometime HM) with rice
Or chick and mushies in sauce with either mash potato or puff pastry as a topping for pie
Spanish omlette
Quiche
Sometimes soup


A 1.8kg chicken will do the 3 of us at least 3-4 dinners, and 1-2 lunches, and get the stock as well (that doesn't always make soup so can't really count as a meal in itself - often use it for risottos or stews with fresh thighs).

clairey179

This thread is amazing! I just found it yesterday, and the ideas and tips are fab! I got a (reduced) freedom food chicken for £2.49 in sainsburys yesterday, weighed 1.8kg. We had a roast dinner last night (and used someones suggestion a bout the meat being the size of a pack of playing cards!), and massive chicken sandwiches for lunch today. Made stock in the SC overnight. We've got loads of chicken left (there's just 2 of us, but the big reduced chicken was much cheaper than the smaller full price one), so it's going to be a chickeny week! It's the first time I've done this, so do these ideas sound plausible (for two people):
Monday - lunch - chicken sandwiches
- dinner - chicken pasta bake (with some of the wee bits)
Tuesday - lunch - left over pasta bake cold
- dinner - sweet and sour (with the big bits)
Wednesday - lunch - chicken sandwiches
- dinner - risotto )with the rest of the wee bits)
Looking at the two tubs of chicken left, I think there might still be some left even after that......is it ok to still be eating it by Thursday, or do I need to freeze it then defrost it?
Thanks again to all for all the amazing suggestions - I can tell I'm going to be hooked on this OS milarky! :T

Sublime_2

Not just chicken. Am currently enjoying a rubber duck!