Chicken

antonia1

Right, I am finally going to try to buy, cut up and cook a (small) whole chicken this weekend. I've been checking out the youtube videos on the cutting up part, and was hoping you nice people could help me with the cooking part.

I'm hoping to use the chicken breasts to use as part of the cajun chicken salad I like for lunch, but what to do with the rest? I'm trying to lose weight, so deep frying is out, but I do have a new (to me) slow cooker that I'm pretty anxious to try.

So, I was thinking of using the thigh meat to make either a curry or a stew in the slow cooker. I'm not a fan of drumsticks, so can I use this bit in the stew as well?

Also no idea of what to do with the wings?!

Finally, what to do with the carcass? I don't have a pan big enough to fit the whole thing in, but it would fit in the slow cooker. Can I use the slow cooker to make stock for a chicken soup?

ragz_2

I curry mine. Or casserole (drums and thighs) Wings usually just end up in stock. There's only two of them, though you could keep freezing them every time until you have enough to do something with.
Carcass won't take up that much room when cut/cracked/squashed up. But everyone should have at least one BIG pan

antonia1

ragz wrote: »

I curry mine. Or casserole (drums and thighs) Wings usually just end up in stock. There's only two of them, though you could keep freezing them every time until you have enough to do something with.
Carcass won't take up that much room when cut/cracked/squashed up. But everyone should have at least one BIG pan

Awesome, ta. I don't have a big pan cos I rent in a flat share and when I've bought stuff before my flatmates don't look after things properly (like using metal implements on the non-stick wok) and there's no space left in my room.

What stuff do you put in your casserole? I think I remember my mum just chucking in whatever veg she had that was about to go off.

tessie_bear

hi...i have a box in my freezer that i keep the uncooked wings from chickens until i have enough to coat in a marinade and roast....i remove the skin from drumstix and thight and use in a casserole....u could make stock with what is left
hth