Rubber Chicken

pavlovs_dog

well this is my first attempt at rubber chicken!

tonight OH made chicken stirfry, and i've attacked the carcuss and have sooo much meat left. i was going to make an "everything bar the kitchen sink soup", followed by a chicken and veg crumble, and them maybe sandwiches or pasta bake depending on how far it stretches.

but how long can i keep the chicken for? it was roasted today, and im making the soup tomight ready for tomorrow - how long do i have to make the crumble? would i be best off making it for the freezer?

squeaky

I always tend to play safe with chicken and will make for the freezer rather than keep it any longer than three days in the fridge.

I'm sure people do longer - but I really hate sicking up

Sarahsaver

i had pasta bake - tesco value penne, tesco value tomato soup, leftover chicken and some herbs and spices, grated cheese on top, and baked in the oven.
If you like chinese food make the chicken, sweetcorn and trailing egg soup as it really is easy.

allIcouldwishfor

I don't have a slow cooker, so could I just put the chicken in the oven in a casserole pot on a really low heat? Do you have to joint it first or add any water?

astep70uk

Really quick chicken pie/bake

Mix cooked chicken with 1 tin Campbells condensed Chicken soup and half large tin sweetcorn. Top with mashed potato and dot with butter. Bake in oven until top is browned and pie is heated through.
Serve with green veg/carrots

I love this with tinned tuna instead on chicken, and served with crushed ready salted crisps on top. Mmmmm!!

moneysavingplumber

I always use whole chickens, but I do whatever filleting I need to raw usually. One thing I do is poach it whole in a vegetable stock for about 10 minutes to keep it moist and impart some flavour. Then, after cooling, I remove the breast from the bone, with a sharp knife you won't miss much of the flesh, personally I like to stuff the middle of the breast with either haggis, black pudding or a good quality spiced sausage meat, and if it's a good sized chicken you can do the same with the legs if you fillet them first with a sharp pointed knife, and you can spread a little butter on the flesh and wrap it in streaky bacon and roast for around 20 minutes on 180/gas 4, or until the bacon is crispy, then cut into slices to serve. In Scotland it's quite a popular menu addition with a whisky/cream sauce. Ok it's not all that money saving once you add the luxury extras like the stuffing, bacon and stock, but it's nice.

Any off-cuts like the parson's nose and all bones I roast and then boil down with some bay leaves, salt, coriander seed and peppercorns to make a good chicken stock for the freezer.

squeaky

allIcouldwishfor wrote:

I don't have a slow cooker, so could I just put the chicken in the oven in a casserole pot on a really low heat? Do you have to joint it first or add any water?

Until I got my slow cooker I used to do my chicken on the miser setting in my oven. So, yes I kept it covered and also placed a half inch (~1cm) of water in the bottom. If you have a trivet or wire tray that will fit (the one from the toaster grill worked in mine) you can keep the chicken out of the water and juices that collect, though there's no great need for it.

HTH

allIcouldwishfor

I've done it!

I bought a slow cooker yesterday in argos. I had an unwanted gift to return to the tune of £5.99, used 500 nectar points and got the breville 3.5 litre for £13.50.

Tested it on a sausage casserole yesterday which was lovely so today I've got a whole chicken in there.

Wish me luck!!


:j

squeaky

Good luck!

thriftlady_2

This is what Rose Prince in The New English Kitchen (see this thread http://forums.moneysavingexpert.com/showthread.html?t=244783)does with a chicken;

1st meal - roast chicken for 4
2nd meal - cold chicken salad for 4
3rd meal - 2 sandwiches
4th meal - squash soup for 4 made with the stock
5th meal - mushroom risotto for 2 with the rest of the stock

She also gives similar plans for other joints stretching a large rib of beef to 8 meals.