Rubber Chicken

Pink.

Congratulations on the new job.:)

You could make a chicken salad, a curry, a pie, a casserole, chicken soup, chicken fried rice, sweet and sour chicken etc.

This existing thread has lots more ideas:

Rubber Chicken

I'll add this thread to that one later to keep the suggestions together.

Pink

Miroslav

-taff wrote: »

make stock with the carcass, make a chicken salad tomorrow or some version of fishcakes but with chicken, or chicken risotto, chicken and leek pie, chicken pasties, chicken stew...the list is endless....

what do you like?

Thanks for the suggestions.

Chicken stew sounds good - it will be okay to re-heat the chicken? I believe you can re-heat it once?

msb5262 wrote: »

Congratulations on the job! You must be thrilled.
I'd be making stock and doing a chicken risotto with scraps of meat, but a 3kg chicken should do you quite a few meals. If in doubt, freeze the stock (or just the carcass if you don't have time to make the stock) and the leftover meat while you decide what to make.
MsB

Thanks, yes, even more so when you get that first payment into the bank account!

I can freeze the carcass? Useful to know. When I take it out of the freezer to make stock, will I have to defrost it first?

Thanks for the ideas.

Pink. wrote: »

Congratulations on the new job.:)

You could make a chicken salad, a curry, a pie, a casserole, chicken soup, chicken fried rice, sweet and sour chicken etc.

This existing thread has lots more ideas:

Rubber Chicken

I'll add this thread to that one later to keep the suggestions together.

Pink

Thanks

Some nice ideas, I like making soups, casseroles etc - my concern was the re-heating of the chicken.

Thanks for the link - I shall take a look - after my chicken dinner of course

Linda32

Hi, This is what I do. This comes from a fussy mare when it comes to food safety

I'm afraid I can't help with the bones and stock as this goes in the bin. Yes, I'm sure it is a waste but we never eat soup either so its a waste of time to keep it.

Once you have your cooked meat. Separate into portions that you will use and freeze. I just put the meat into a plastic food box but sandwich bags will do just as well.

Then when you want to use it, lets say for tea time on Saturday, make a note to take a portion out of the freezer at Friday tea time to defrost in the fridge.

During the summer we have this as cold meat with salad, jacket spuds etc.
Or you can re-heat (this where you say only re-heat once, you will do so with just this portion you see, not all of it). Now I re-heat by pouring bisto over with extra veggies to make a casserole type thing. Put in oven proof dish with lid or foil. Make gravy to instruction and pour over and re-heat. I go for gas mark 6 for 30 minutes by which time its bubbling like a volcano

I know I said above that we don't eat soup but you could do it with this cooked chicken. Make the soup as per any recipe then just stir in the chicken.

As I say and to confirm what you thought, if you freeze in portions and defrost one portion and re-heat that, then you are only re-heating once.

-taff

make the stock and use it for risotto, or put the stcok in the freezer rather than the carcasse, otherwise in 6 months time you're going to be wondering what to do with a pile of bones and just chuck it out.
It can be reheated several times depending on what form it's in....stew can be reheated over two ro thre days as long as it reaches boiling point...

Miroslav

Linda32 wrote: »

Hi, This is what I do. This comes from a fussy mare when it comes to food safety

I'm afraid I can't help with the bones and stock as this goes in the bin. Yes, I'm sure it is a waste but we never eat soup either so its a waste of time to keep it.

Once you have your cooked meat. Separate into portions that you will use and freeze. I just put the meat into a plastic food box but sandwich bags will do just as well.

Then when you want to use it, lets say for tea time on Saturday, make a note to take a portion out of the freezer at Friday tea time to defrost in the fridge.

During the summer we have this as cold meat with salad, jacket spuds etc.
Or you can re-heat (this where you say only re-heat once, you will do so with just this portion you see, not all of it). Now I re-heat by pouring bisto over with extra veggies to make a casserole type thing. Put in oven proof dish with lid or foil. Make gravy to instruction and pour over and re-heat. I go for gas mark 6 for 30 minutes by which time its bubbling like a volcano

I know I said above that we don't eat soup but you could do it with this cooked chicken. Make the soup as per any recipe then just stir in the chicken.

As I say and to confirm what you thought, if you freeze in portions and defrost one portion and re-heat that, then you are only re-heating once.

Some good ideas - thanks. Will keep in mind for the future, like all the other ideas on here - the re-heating etc was one of my concerns.

We had some kind of stew tonight - my style - a bit of this and that

One person I live with had some in......an omelette :eek: Never heard of a chicken omelette, but she seems to be feeling ok

-taff wrote: »

make the stock and use it for risotto, or put the stcok in the freezer rather than the carcasse, otherwise in 6 months time you're going to be wondering what to do with a pile of bones and just chuck it out.
It can be reheated several times depending on what form it's in....stew can be reheated over two ro thre days as long as it reaches boiling point...

I made some stock with it in the end - it turned out okay in the stew. I am an experimenter

Re- the re-heating two or three times.....sounds scary....:eek: but if you say it will be fine....

glitterkitty

Chicken omelettes are lovely! (And a staple item on the 'English dishes' section in almost every Chinese takeaway in the country!)
I also love chicken, cheese and bean Toasties :-)

-taff

we'd sometimes have a pot of meat soup [ usually loads of veg and a bit of meat of some kind] on the cooker for 4 days or so when we were kids, reheated to boiling point every day, more veg added or more stock. I'm still alive....

CAT££

Have re-discovered this thread.

I live on my own so dont bother cooking roast dinners for myself. However, was thinking about buying a chicken to roast tomorrow. Does anybody have any curry/pasta bake/soup recipes using the left over chicken?

Linda32

Hi,

We roast a chicken and freeze in portions all year round. But we don't have hot meals during the spring, summer and autumn.

So depending on the time of year, I heat the defrosted cooked chicken in a jar of curry sauce. I can not make curry, I have tried, the house smells lovely but the meal tastes of nothing. (I think it is something to do with cooking the spices first that I get wrong) so instead of wasting time and money on ingredients I put the cooked chicken in the dish and pour over the sauce and heat at gas mk 6 for 30 minutes by which time it is bubbling.

If you can make a curry then use you cooked chicken like this.

During the summer months I use it as cold cuts in salad, or however you want to eat chicken.

GSDMum

I'm wondering if this thread is still live. It's a brilliant thread, with lots of ideas