Leftover chicken recipes please

pollyanna24

If a recipe calls for leftover chicken, but you don't have any, what is the best way to cook it? I've got chicken breasts, should I bake them in the oven? How long for and at what temp?

RAS

Could you not just slice and cook it in a pan before making the recipe?

Depends on the recipe but if it is spicy, heat the spice and brown the uncooked chicken bits in the spices then cook the rest of the recipe.

poorly_scammo

I'd poach mine. That way you keep all the moisture in the breasts. I'd poach them for 15 mins with the lid of the pan on and then cut one open to see if it's cooked or not. That's how I do it.

pollyanna24

I thought about frying it, but I wasn't sure if that would make it dry before I then used it in another recipe.


Like the idea of poaching it though, how exactly would I do that (yep, very novice here!).


Or could I not just stick it in my slow cooker for a bit? But, for how long and would I need to add any liquid?

Eyeore

I would poach too, in water or stock for 15/20 mins. Very simple way of cooking chicken.

pollyanna24

What's the difference between poaching and boiling?


Do I just boil the water, then drop the chicken in and simmer for 20 minutes? Or is there a different way to poach things?

andygb

I usually put chicken portions in the slow cooker, with spices, garlic and sliced onions.
All the spices infuse the meat, and chicken breast meat is really good for Biryianis.

~Beanie~

pollyanna24 wrote: »

What's the difference between poaching and boiling?


Do I just boil the water, then drop the chicken in and simmer for 20 minutes? Or is there a different way to poach things?

I don't know how to poach chicken either so I've just Googled it:

• Place chicken breasts in a pot that's just about large enough to fit them in one layer. Two medium chicken breasts fit snugly in my 2 quart round oven.
• Add poaching liquid so that it completely covers the chicken by at least a half inch to an inch.
• After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
• Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.

Looks simple enough!

zippychick

I've merged this with our leftover chicken thread


I poach it too - I put kettle boiled water in a pot, and simmer on about 5 or 6 for 15 minutes. I don't use a lid but im not sure of the science behind it I cut and check in the middle for any pink or uncooked. Lovely and succulent.


Zip