Rubber Chicken

bargainhunterss

meritaten wrote: »

I often buy and roast a whole bird, then strip the meat off in as large chunks as possible and freeze them. very handy to defrost overnight and make sarnies, chicken salad or even chuck into prepared jar sauces (not very Mse I know but I keep a few in for those nights when I do NOT feel like standing for ages in the kitchen preparing things from scratch!). 3 chickens for a tenner sounds like a bargain to me!

is it alright to do that with cooked chicken then? put it in the freezer then defrost when needed? how long could you keep it there for?

Aarons_mummy

I would use 1, I made a chicken yesterday and me and the LO had a roast last night, we'll have the same tonight with the leftover veg, I'll make pasta/rice tomorrow and the rest will be bagged and frozen for when I need it.

The other 2 I would portion, I done it with the help of a youtube video thighs, wings, breast etc, boil the carcass for stock and freeze the raw meat and stock for when needed. I need to run down my freezer but then I'll be doing the same and will have enough meat to last us ages as we don't eat anything other than chicken.

squeakysue

I have a whole chicken that I defrosted yesterday I was going to make a roast dinner but really don't fancy it, we seem to have been eating a lot of mash & veg meals lately! We had curry last night so don't fancy that, what else could we have? Something for the whole family and obviously leftovers hopefully

Pink.

Hi squeakysue,

You can either cook the chicken whole and use the cooked meat in a couple of meals or joint it while raw and use the joints.

To stretch it as far as I could I would go for cooking it whole then stripping it and using the meat (and juices from cooking) in a few meals eg chicken salad, chicken fried rice or risotto, chicken pie, chicken and brocolli pasta bake etc and then use the carcass to make soup to use up any remaining chicken.

These threads might give you some ideas:

Rubber Chicken

Jointing a chicken

I'll add your thread to the first link later to keep the suggestions together.

Pink

anguk

In this heat I would just have it with salad! Or maybe new potatoes & green beans.

Agapanthus

Potroast it. Brown it on all sides in a frying pan, then put it in a large casserole with fried onion, garlic, any vegetables you have to hand, stock or water (or wine) and any herbs you fancy. Cook as for a casserole, but leave the top off for the last half hour or so to crisp up and brown a bit.

When you've taken it out to carve it, you can thicken up the juice a bit if it needs it. Good with a baked potato.

Leftover meat can go back in the remaining sauce for another meal.

shellsuit

Cook it, strip all the meat off and make some chicken omlettes, or chicken and salad wraps/fajitas, YUM!

dibblersan

chicken caserole (can freeze) in the slow cooker with the leftovers turned into lasagnie and or tortillas.

chicken and bacon lasagnie (sp) is really nice. (freeze if caserole not frozen)

broken up chicken from the caserole in a tomato and veg sauce layered up with white sauce and pasta.

then any other leftovers in chicken tortillas (doesn't really freeze)

add spice to the leftovers and add more veg (just shredd and fry off then stir in leftovers and add extra tomato sauce to desired cosistancy) wrapped into tubes with white sauce or chilli sauce and cheese over the top, baked in the oven.

If you make up the lasagnie using the hot chicken caserole then add the spice to the hot lasagnie extras then you only have to re-heat the chicken once after the first cooking.

spike7451

Break it down & make Souther Fried Chicken with the wings & drummers,use the striped off shreds of meat in a spicy chicken burrito & the breasts in whatever takes your fancy.

Waxy_Bean

Pot roast chicken with veg rice - a big hit in our house

Add lots of chopped veggie to an oven proof big pot (I like onion, pepper, courgette, mushroom, and butternut squash - but have added leeks, carrots and others in the past). Add garlic, thyme, rosemary and bay leaves (or other herbs as pleased), a tin of tomatoes, a pint of veg or chicken stock and some garlic (and a splash of white wine if you have any in). Stick chicken on top, put lid on and cook in oven until chicken cooked (time and temp on chicken packet ).

Once chicken cooked, remove chicken, add 150g of rice and some peas (I also sometimes add olives or asparagus). Stir well, and put chicken back on top. Put in the oven without the lid for 10 mins. Remove the chicken, and leave to rest for 10 mins. Return rice and veg to oven for further 10 mins.

I sometimes add parmesan or other fresh herbs to the dish just before serving. Yummy tomatoey vegetable risotto type dish with roast chicken.

NB - recipe serves 2 adults plus 2/3 toddlers - add more stock, tomatoes and rice to stretch it further.