Rubber Chicken

bettycrumble

I'd best go add it to the curry now then if it won't keep till tomorrow. Thank you for taking the time to post.

sketchingkari

I am trying so hard this year to be more oldstyle and frugal, but my fear of out of date foods and my lack of culinary knowledge is giving me problems........

Could anyone advise me what I can do? We have had a roast chicken dinner tonight, one of the few things we will all eat together :money:

The chicken had a use by date of today, will the cooked leftovers be ok to be served tomorrow, either in a soup, or more likely in chicken fried rice?

I have never made my own stock before, any pointers on how I turn this pile of bones and skin into some lovely stock using my slowcooker and how do I store it afterwards? It might be nice to make a soup from it, but I just don't know where to start

I really wish my mum had taken the time to teach me the basics, my daughter turned 14 yesterday and I am determined to teach her the basic food and cooking knowledge that I lack.

Are there are any good cook books that teach you these tips and tricks?

RAS

Hi

Do a search for rubber chicken as we know it.

My mother did

roast chicken and everything
Cold chicken with baked potatoes (you can do most of the baking at the same time as the roast). Salad or veggies
Chicken Curry or fricassee and rice with the bits of meat left
Chicken stock from the carcass made into chicken and veggie soup with anything pulled off the bones.

For four

Nicki

The cooked chicken should be fine tomorrow if covered and refrigerated.

For stock, strip the meat off the carcass of your chicken and break the carcass up roughly using your hands into a few big pieces. This will help release more flavour into your stock and also make sure it fits into your slow cooker. Put it in the slow cooker with an onion (no need to peel), some veg from your fridge (whatever is looking a bit ropey) and about half a dozen black peppercorns. Cover the bones with water, and cook on low for a long time (about 8-10 hours, but overnight would be fine). Strain the liquid into a bowl or jug with a wide neck and put in fridge or very cool place uncovered. The fat should rise to the top and solidify in a thick layer, and can just be lifted out.

You will know that you have done it right if your stock is golden brown and has a jellylike or thick gloopy consistency. It will become liquid again when reheated. If you don't achieve that consistency this time, it is still usable but may be a bit bland. Next time use less water and cook a bit longer.

FairyPrincessk

If your a novice at making stock, don't underestimate the importance of salt in getting it to taste "right". You'll gradually adjust to your lower sodium version, but bought varieties (even the low sodium kind!) often have quite a lot of salt added, so if it tastes bland, try salting a bit of it and see if that helps!

Also, when cooking things on their date, after they are cooked, you can usually keep them at least 3 days if properly stored. The date refers to how long you can keep them raw. There are all sorts of more official resources out there on how long you can keep food--so its probably best to look it up if you're uncertain, but it is probably longer than you think!

notanewuser

sketchingkari wrote: »

I am trying so hard this year to be more oldstyle and frugal, but my fear of out of date foods and my lack of culinary knowledge is giving me problems........

Could anyone advise me what I can do? We have had a roast chicken dinner tonight, one of the few things we will all eat together :money:

The chicken had a use by date of today, will the cooked leftovers be ok to be served tomorrow, either in a soup, or more likely in chicken fried rice?

I have never made my own stock before, any pointers on how I turn this pile of bones and skin into some lovely stock using my slowcooker and how do I store it afterwards? It might be nice to make a soup from it, but I just don't know where to start

I really wish my mum had taken the time to teach me the basics, my daughter turned 14 yesterday and I am determined to teach her the basic food and cooking knowledge that I lack.

Are there are any good cook books that teach you these tips and tricks?

My dad taught me to cook. And electrics. And plumbing. And how to put up a shelf, car maintenance and how lots of things work. Bonus was that I learned that household tasks aren't just for females, and DIY for males.

As for the chicken, I'm veggie but often do roast chicken for DH and DD. When its cooled down I take as much off the carcass as I can and put it in a Tupperware. Then an onion (peeled and cut in half), a stick of celery, carrot (halved lengthways), few bay leaves, dessert spoon of peppercorns all go into a big pan with the carcass and bones, skin etc, cover with water and boil up till the whole house smells of it.

Drain off the liquid - this is stock - add diced carrot, celery, mushrooms, baby corn (basically anything lying around) and pearl barley or brown rice simmer until tender. Add some of the shredded meat to warm through, season to taste (DH does that bit) and its ready to go. I store it in tupperwares in the fridge. Should keep for several days.

I was taught that a chicken would be fine if kept refrigerated after cooking for a week.

hermum

I always strip my chicken while it's still warm, generally I carve what I can & then pull off the rest if the flesh at the same time, it comes away from the carcass easier than when it's cold.
I then throw the carcass (while it's still warm) into a large pan with water, veg & any veg water I haven't used in the gravy & boil it up for a n hour or two.
Sieve, then you have your stock.

If you're new to cooking, take a look through http://forums.moneysavingexpert.com/showthread.html?p=8736367#post8736367
there's a new to cooking section & just about everything you will ever need to know & is really easy to find anything you need.
You may find that you don't get to bed for several weeks as you become absorbed in it all.

sooty&sweep

Hi
If you don't have time to make stock bung the carcass into a bag and then into the freezer. I save mine and often use two to get a better flavour.

Jen

suki1964

Now your chicken is cooked, it will survive another few days in the fridge

I do roast chicken
Chicken curry
Sweet and sour chicken

And the dog gets the stripped bits

I don't do the stock though

evie451

We love rubber chicken in our house, curry is a fave at the moment with a chicken and bacon creamy pasta padded out with leeks, sweet corn and mushrooms and whatever meat left used in a risotto made with the fresh stock later on in the week.....yum! Checkout the rubber chicken thread loads of ideas on that........

I have started getting the organic Aldi chicken and its got a great flavour.....although after burger gate not sure about their meat standards in general......