Rubber Chicken

elsien

One that stretches from making one meal to lots more with planning and bulking out. So you might have a roast, then make sandwiches and casserole the leftovers, finishing off with soup or stock. Depending on how inventive you are and how little meat you can get away with per serving by adding pulses etc.

plum2002

It's making a chicken last as many meals as possible, for example:
Sunday - Roast Chicken
Monday - chicken and veg pie
Tuesday - chicken soup and so on
it's called rubber chicken cos it stretches over many meals

tryingtocutback

Oh I see - I thought it was a specific recipe!

Thank you!

cutestkids

It means stretching as far as you can so a roast dinner then some of the meat for a curry or stew, cold sliced with salad or sandwiches and then boil the carcass up with some veg to make a stock and pick over the bones to get every last little bit, add to the stock with some veg and a handful of rice or noodles and you have a great soup.

foxgloves

I love doing rubber chicken......it's really money saving. We do a roast dinner, then I do whatever chicken meals I fancy with the leftovers so that could be:
Sunday - Roast chicken, roast potatoes & veg, etc.
Monday - Chicken fajhitas & salad
Tuesday - Home-made Mexican style chicken pizza
Wednesday - Chicken stir-fry with lots of veg, using one of the Chinese style sachets of sauce OR Chinese chicken rice.
In addition, the carcass will go in the slow cooker overnight with stock ingredients which will give me a fresh chicken stock to use to make some soup for lunches and/or the freezer, depending on how much. I will usually also get at least one packed lunch worth for sandwiches out of the chicken leftovers as well. There are only 2 of us (tho' husband has huge appetite!) but doing 'rubber chicken' as it's become known on here, makes a lot of really decent tasty meals out of just one chicken purchase. And if you've had a different roast, you can do rubber lamb, rubber beef/pork, etc. Amazing how much you can save by using leftovers creatively.

toni_

if i cook a roast chicken tonight that im planning in using all week if i can for tea, should i freeze portions of it or is it ok just just left in the fridge and cooked again when needed? many thanks

Honey_Bear

I think the rule of thumb is three days would be about the maximum without freezing for use later to play it safe.

We have roast chicken on Sunday night, followed on Monday by left over roast veggies fried in a tiny amount of olive oil and a clove of garlic, fresh brocolli (or whatever's green and in season) and cold chicken and mayonasie. I strip the carcass while the veggies are cooking, and boil up the bones for soup, and then refrigerate the stock once it's cooled. The bits and pieces make a risotto for both of us on Wednesdays (usually) and there is often enough left for a couple of lunchtime sandwhiches.

How long cooked chicken or any other cold meat keeps really depends on your 'fridge and how often people open the door and keep it open while they think about what they're going to eat.

pigpen

It is an alien concept to me too... all this 'leftovers' malarkey! I cook 2 chickens at a time and there is not a scrap left!

System

pigpen wrote: »

It is an alien concept to me too... all this 'leftovers' malarkey! I cook 2 chickens at a time and there is not a scrap left!

That's because your family is the size of a community.:D

Hope your keeping well by the way.:)

pigpen

Judi wrote: »

That's because your family is the size of a community.:D

Hope your keeping well by the way.:)

Or we are all just greedy and scoff it all!