Can you do 'rubber chicken' with other meats?

WantToBeSE

I normally get 3 meals, stock and sandwiches from 1 chicken


Can this be done with other meats? What meat/meals do you use please?

meritaten

ok - I buy the 4.99 gammon joint from Aldi - from that I will get:

Two suppers of sliced gammon with either potatoes and veg or chips.
enough slices for OHs sarnies for work next day.
enough slices to give to son for his, his wife and sons supper (its his favourite meat and he thinks only I know how to cook the gammon)
some slices for the freezer for emergency sarnies.
with the inch of meat left over I cube it up and add it to pea soup to make a nice pea and ham soup which will feed at least six people.

I do use my food slicer for this - its amazing how many slices you can actually get using one of these as opposed to an ordinary knife.

NewShadow

Mince is obvious.

make a meat base with 1 pack of about 800g (sometimes 500g and a good handful of TVP) in the slow cooker with onions, oats, lentils, grated carrots (and any other veg you can grate and hide) and tomatoes

divide into 6 and add:

• lots more tomatoes to make spag bol
• tomatoes, kidney beans (and other beans), sliced peppers, cumin, coriander, and cayanne pepper to make chilli
• mash, peas, carrots and sweetcorn to make cottage pie
• add chunky diced aubergine, courgette, and other veg to make lasagne
• use the base mix and sliced aubergine to make moussaka with oregano, thyme or margorum, garlic, bay leaves and cinnamon in the mince, and for the bechemel topping I add some nutmeg
• leftover chilli in wraps laid in a dish topped with a white sauce and grilled under the oven as enchiladas

Each of these usually feeds 2 to 4 depending on how far i have to make it stretch and what sides i can use to bulk it.

AnnieO1234

meritaten wrote: »

ok - I buy the 4.99 gammon joint from Aldi - from that I will get:

Two suppers of sliced gammon with either potatoes and veg or chips.
enough slices for OHs sarnies for work next day.
enough slices to give to son for his, his wife and sons supper (its his favourite meat and he thinks only I know how to cook the gammon)
some slices for the freezer for emergency sarnies.
with the inch of meat left over I cube it up and add it to pea soup to make a nice pea and ham soup which will feed at least six people.

I do use my food slicer for this - its amazing how many slices you can actually get using one of these as opposed to an ordinary knife.

If you spend a little money on a couple of better quality knives such as Sabatier (a chefs and a paring knife) plus a sharpener you will be able to slice as thin and thinner than the electric slicers.

Any meat with a bone can be stretched like a rubber chicken. Best investment ever would be a mincer with sausage attachment, you will be able to save odd ends etc and make up some mince meat. Xx

lostinrates

AnnieO1234 wrote: »

If you spend a little money on a couple of better quality knives such as Sabatier (a chefs and a paring knife) plus a sharpener you will be able to slice as thin and thinner than the electric slicers.

]

I'm not convinced I could. Ours ( a cheapy) cuts super thin slices where the meat is suitable, such as Parma ham. A dryer meat less thin, but still thinner than I personally do well by knife tbh.


And yes,other meats can be 'reinvented' for reserving. Whether as simply as cold cuts and sandwiches with gorgeous preserves, chutneys and pickles, as traditional methods such as shepherds or cottage pie or in other ways....pies, soups, hashes, curries.

Chicken used to be a very luxurious meat.

Pooky

If we buy brisket then it's cooked in the slow cooker with celery, parsnips, carrot and onions in a gravy of some description (this weeks was home made elderberry wine with a bit of mustard powder and black pepper).

This get split into 3 pieces

1 is sliced to accompany a roast (to serve 4)
2 is chopped and added to a slow cooked chilli (to serve 4-6 depending on how much veg I add)
3 is a much smaller bit and made into a pie filling with some of the veg it was cooked with and some of the gravy reduced and thickened. (serves 6)

I then use the left over veg and gravy to make a soup. (serves 4)

I normally pay around £5 (YS price) so it's a good stretchy meat.