Leftover chicken recipes please

Stephen_Leak

If it's dry, it should tear into the fibres quite easily, so this springs to mind ...

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

200g (½ a 400g tin) of sweet corn
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of oil (if you are using a fresh chicken breast)
1 chicken stock cube
500ml of water
1 egg
Ground pepper to taste

METHOD

Open the tin of sweet corn, drain off the water, put half into a saucepan and save the other half.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

If you are using a fresh chicken breast, cut it across the grain into 2mm to 3mm (1/8 inch) slices, then cut each slice into 5cm (2 inch) lengths. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

Add the chicken, stock cube and water to the saucepan on a medium heat. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes until the sweet corn is soft.

If you want to refrigerate or freeze this soup, allow it to cool and do so now. When you reheat it, resume the recipe from this point.

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

Remove the pan from the heat and slowly pour the egg into the soup, stirring gently all the time and in one direction to form ‘strings' of cooked egg.
Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use creamed sweet corn.

Thicken by adding 1 tablespoon of corn flour, mixed with 60ml of water.

TIPS

It is easier to slice meat very thinly, if it is partially frozen. If the meat has been frozen, slice it before it is completely defrosted. If the meat is fresh, put it in the freezer for 30 minutes before slicing.

Use fresh eggs at room temperature. There is no need to keep eggs in the fridge. Keep them in a cardboard egg box in a cool cupboard.

SusanC_2

How about chicken pie?

Queen-Bee_2

Stephen, that soup sounds delicious - do you think it will freeze ok with the egg in it??

Susan - thanks for the pie suggestion, I never make pies, but perhaps I should start to experiment!
QB

Queen-Bee_2

I'm veering towards the risotto now too, cos Mr Chicken is getting a bit elderly in my fridge now and needs to be guided towards his destiny (ie... eaten!!!)

Again, can that be frozen d'you think?
QB

Queen-Bee_2

OK - well Mr Chicken (1.4kg, a premium one with stuffing, discounted to £2.99) fed me well this week, and I managed to moisturise him in subsequent dishes after his initial roasting...

Meal 1 - straightforward, straight up roast - ate one breast
Meal 2 - chicken sandwich with home made bread and coleslaw
Meals 3 & 4 - chicken curry, made with curry paste, onion, grated creamed coconut (in the cupboard waiting to be used up), half a can of chopped tomatoes and frozen green beans
Meals 5 & 6 - spanish chicken stew, made with onion, frozen chopped peppers, garlic, rest of chopped tomatoes, bay leaf, thyme, basil and some rather elderly olives that have been in a jar in my fridge for a while... With lots of olive oil and salt, it's tasting ok, though the olives have perhaps been hanging around for too long.. gonna freeze this as soon as it's cool this evening

The rest of Mr chicken's carcass is in the stockpot. again, I need to freeze this tonight I think, cos he's getting a bit old on all fronts!
QB

zippychick

Hi Queen Bee

Glad it worked out for you, I have merged this with the leftover chicken thread to keep all the ideas together for future

thanks
Zip

pollyanna24

2 tbsp oil
1 large onion, chopped
125g brown rice
150ml pure apple juice
300ml chicken stock
175ml passata
125g frozen peas
250g cooked chicken, chopped
salt and pepper to taste

Method
1. Heat the oil in a large flameproof casserole dish, add the onion and fry gently for about 10 minutes, stirring occasionally.

2. Add the rice and stir until coated with oil, then fry for one minute. Add apple juice and stock and salt and pepper and bring to the boil. Cover and cook in a preheated oven 190C/375F/Gas mark 5 for 30 minutes.

3. Add the passata, peas and chicken, stir thoroughly and return to the oven for 15 minutes.

I love this recipe. My mum has been making it for years.

My questions are:-

Can I use white long grain normal cheapy rice from Tesco?

As I have pretty much a whole chicken to use in this recipe, can I freeze it as my bf doesn't really like it? so I want to freeze it in one person portions, then defrost and bung in the microwave to make a nice simple meal for me when he is not around.

voiceofreason

Hey there, that recipe sounds good

pollyanna24 wrote: »

Can I use white long grain normal cheapy rice from Tesco?

Sure you can - though you might want to cook it a little less in the oven, say 15 or 20 mins instead of half an hour, because it'll cook quicker than brown rice will.

pollyanna24 wrote: »

As I have pretty much a whole chicken to use in this recipe, can I freeze it as my bf doesn't really like it?

Sounds fine for freezing, does this - in fact, it might taste better for a time in the freezer!

Penelope_Penguin

Looks like a good recipe As it's fallen from the front page of OS, I'll add it to the existing chicken recipe thread to keep ideas together.

cazj80

Hi,

I've bought two packs of sliced chicken tonight from Mr T, reduced from £2 to 30p each, so quite a nice saving I thought! But they need to be used in the next couple of days, and I don't think I will eat that many sandwiches!

Does anyone have any recipes or ideas that I can use the chicken in so that I can freeze it and make it last, I can only think of a spanish type omelette at the moment, and again, that's only 1 meal and won't use it all!

Thanks