Rubber Chicken

tessie_bear

hi...with left over chicken i do
curry
in spag bol sauce
in sandwiches
with mushroom in a pie
in a pasta bake
with a salad

hth

scheming_gypsy

fry some veg - peppers, onions, etc. Sling the chicken in for a bit and then serve with pasta and lashing of Blue Dragon Sweet Chilli Sauce

Rikki

I turn mine into chicken supreme.

What about a chicken risotto?

esio_trot

Well, tonight's roast chicken will be reincarnated into a couple of other meals this week

chicken and veg pasta bake

spicy potatoes and chicken

Will then make stock with the carcass and scrap meat on the bones, half of which will make spicy chicken soup with chillies and half will do lentil soup for lunches next week.

I often make the following

Pie (with sweetcorn/mushroom/leek)
curry
Stir fry
Fajitas
Risotto
Breaded chicken balls

Stephen_Leak

zepsgal wrote: »

Carcass for soup? Erm.... just boil what's left?

Sorry

CHICKEN SOUP

4 servings

INGREDIENTS

1 cooked chicken carcass
1 onion
100g to 125g of at least 2 vegetables (see below)
1 teaspoon of dried sage, or ½ a teaspoon each of dried parsley and dried thyme
1 chicken stock cube
1 litre of water
Ground pepper to taste

METHOD

Remove any skin from the chicken carcass and discard it. Peel the vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Peel the onion and chop it into 2cm (1 inch) pieces.

Put the chicken, onion and vegetables, herb(s), stock cube and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

Fish out the bones and put them on a plate. Remove any meat which is still on the bones. Put the meat back into the soup and discard the bones.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use green vegetables (celery, courgettes, leeks) and mushrooms for a light and delicate soup. Use root vegetables (carrots, parsnips, potatoes, swedes, turnips) and tomatoes for a thick and hearty soup, The so-called “Holy Trinity” of soup base ingredients is carrot, celery and onion.

For Chinese Chicken Noodle Soup, use green vegetables and add a small pack of noodles after blending. Cook them in the soup, according to the instructions on the packet.

For Scottish [CENSORED]-a-Leekie Soup, use 200g to 250g of leeks and add 4 stoned and thinly sliced prunes after blending.

TIPS

Don’t panic, if you fish out fewer bones than you remember going in. The smaller ones will have dissolved into the soup, adding to the goodness.

meritaten

I often use the 'strippings' from the chicken in stir fries.........a few pieces of chicken go a long way!

Stephen_Leak

meritaten wrote: »

I often use the 'strippings' from the chicken in stir fries.........a few pieces of chicken go a long way!

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

200g (½ a 400g tin) of sweet corn
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg
Ground pepper to taste

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Open the tin of sweet corn, drain off the water, put half into a saucepan and save the other half.

If you are using a fresh chicken breast, cut it across the grain into 2mm to 3mm (1/8 inch) slices, then cut each slice into 5cm (2 inch) lengths. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes until the sweet corn is soft.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Remove the pan from the heat and slowly pour the egg into the soup, stirring gently all the time and in one direction to form ‘strings' of cooked egg.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use creamed sweet corn.

Thicken by adding 1 tablespoon of corn flour, mixed with 60ml of water.

dogstarheaven

esio_trot wrote: »

Breaded chicken balls

that reminds me of chinese sweet n' sour chicken balls. they do it with cooked big dice of chicken breast/pork dipped in batter.... mmh, yom!! feel like some now!

ruralruth

Ummmmmm sorry for daft Newbie question but pls can someone tell me what a *rubber chicken* is?
I am reading all the OS tips for menu planning & food budgetting but ths one has stumped me sigh.
Thanks

lizzyb1812

Rubber chicken is shorthand for a whole chicken that you streeeeeeetch to make as many meals from as possible.