To ask what you can do with a chicken?

(69 Posts)
KenAdams Fri 12-Jul-13 12:37:02

I've heard MNers can do wonderful things with a chicken grin

Is it roast dinner, curry, stock or do you all actually have amazing ways of feeding 18 people for 12 days with a single chicken?

squeakytoy Fri 12-Jul-13 12:38:25

a dead one or a living one?

juule Fri 12-Jul-13 12:39:10

grin @ squeakytoy

LuisSuarezTeeth Fri 12-Jul-13 16:06:46

I am having chicken tonight. Normally I would roast the chicken and have as roast dinner. That feeds 5 of us, 2 adults one child and one teenager. Then I take every last scrap of meat off and make a curry with lots of veg. The less attractive scraps go to the cat or dog.

I boil the carcass and bones with onion, carrot and herbs for stock which goes in the freezer for the next chicken dinner to make gravy. Sometimes I roast 2 chickens at once and double the effort as it saves on gas.

This evening I am roasting with onion, garlic and peppers for warm chicken salad with crusty bread. I may use leftovers for sandwiches and a chicken and ham pie - I make that with leeks in a creamy sauce.

LuisSuarezTeeth Fri 12-Jul-13 16:07:49

In the case of a living chicken I would probably run grin

Crinkle77 Fri 12-Jul-13 16:11:55

Obviously depends how big your family as to how many meals you can get out of it but I do pretty much similar to Luis. I don't think people realise how much meat there is left on a chicken after you have had the breast and the legs for a roast. Turn it upside down and there is loads underneath. Ok it's not as nice as the breast but who is going to know in curry or a pie.

YoniBottsBumgina Fri 12-Jul-13 16:16:44

There's only me and DS, but last time I bought one, we had a roast, I kept the drumsticks to eat coldythe next day, put the wings back in the oven later to crisp up and eat for a snack, the rest of the meat I divided up into about 3 child sized portions and froze in gravy. That meant an easy quick dinner for DS where I only had to cook veg and microwave the chicken in gravy to defrostand reheat it.

I don't boil carcasses, because I don't often use chicken stock and i don't like chicken soup vert much. I find it more convenient to use stock cubes if I do want some.

hermioneweasley Fri 12-Jul-13 16:35:25

Like others I get a fairly large bird (usually pay £6-7) which feeds 4 of us for a roast dinner. Boil the carcass for stock and then always have one round of chicken. Noodle soup and then either a pie or a salad or some sandwiches.

HatieKopkins Fri 12-Jul-13 16:45:06

I can make a whole chicken disappear in about three minutes. Fear me!

HaroldLloyd Fri 12-Jul-13 16:50:25

Hold it in the air whilst sticking a deck chair up your nose?

CointreauVersial Fri 12-Jul-13 16:52:15

Showing your age, Haraldlloyd.wink

HaroldLloyd Fri 12-Jul-13 16:54:58

I know, and I can remember all the lyrics which is a bit upsetting.

Luis, your making me drool badly.

Tee2072 Fri 12-Jul-13 16:55:14

I get one roast dinner, one curry/pie/risotto and usually 2 lunches out of a large chicken.

Life is too short to boil a carcass.

Portofino Fri 12-Jul-13 16:57:52

This recipe is really impressive if a little complicated....

PearlyWhites Fri 12-Jul-13 16:58:14

I am not the best cook, would anyone mind sharing how to make a curry from a cooked chicken step by step. Am worried about how to reheat chicken without food poisoning. Also can only make curry from a jar blush would love to make it from scratch. ( also a risotto recipe would be great).
How long can a chicken keep in a fridge? Thanks

AmbrosiaCreamedMice Fri 12-Jul-13 16:59:15

How much is a chicken stock cube? Really, THROW THE CARCASS AWAY.

PearlyWhites Fri 12-Jul-13 16:59:31

Louis do you have recipe for your pie? Thanks

We quite often buy 2-3 chickens (depending on size), roast them up and have a roast meal (2 adults) and then use the remaining during the week on things like thai curries, indian-style curries, stir fries, pizzas, pies. We can quite often get 4-5 days worth of meals out of them.

LuisSuarezTeeth Fri 12-Jul-13 17:02:38

Pearly I will think it through and post in a min, I k

LadyBeagleEyes Fri 12-Jul-13 17:04:09

In the summer I smear, it with lots of herby button and lemon, then roast it and eat with salad and bread or pita bread and a garlicy mayonnaise.
It lasts a couple of days with me and ds and the cats and dog.

LuisSuarezTeeth Fri 12-Jul-13 17:05:18

Oops, kinda just do it

<fat fingers>

DP tells me his mother hit his father over the head with a frozen chicken once. Lovely lady grin

LittleprincessinGOLDrocks Fri 12-Jul-13 17:05:24

I usually cook a chicken for either a roast dinner or to have with salad. I then use the left over to make either a stir fry or a chicken supreme. There is usually enough to have a sandwich too, depending on the size of the chicken.

Now a Turkey crown I can do loads with. Full Christmas dinner for 5 people, Turkey Curry, Turkey supreme, turkey stir fry, turkey sandwiches for 6 people... the Turkey crown was £9.99 in December. I bought a second one at £7.99 in January so even better - cost less than £2 per meal with a lot left over.

LuisSuarezTeeth Fri 12-Jul-13 17:16:53

Right, chicken and ham pie:

Fry a couple of leeks in butter then add a little garlic, salt an pepper. Add the chicken and roughly equal amount if cooked ham (ham ends are good for this).

Make a basic white sauce keeping it quite thick. If I have time I infuse the milk with bay leaf and onion. Season with pepper (no more salt) and add a pinch of sugar. Mix in the chicken mixture, plop in a dish and cover with puff pastry. Bake until golden.

Eat it all yourself serve with veg &#128522;

LuisSuarezTeeth Fri 12-Jul-13 17:17:27

grin I mean

Tee2072 Fri 12-Jul-13 17:18:51

You can eat chicken cold so don't worry about heating it through once it's cooked.

Make a curry sauce with chilli powder, tomato paste, single cream, cumin, garam masala, Dijon mustard all mixed together and heated through, add the chicken to heat through and serve over rice.

AmbrosiaCreamedMice Fri 12-Jul-13 17:32:54

Would you really eat chicken you had cooked on Monday, on Friday?

Tee2072 Fri 12-Jul-13 17:35:50


LittleprincessinGOLDrocks Fri 12-Jul-13 17:37:42

I would say 3 days limit on cooked chicken in the fridge, am I over cautious?

cantspel Fri 12-Jul-13 17:43:43

One large chicken = one diner for 5

I dont know how anyone would have enough left over to make another meal unless you only have a small slice each per meal.

I might use the carcass for stock if i am making soup but otherwise it goes out for the birds.

revealall Fri 12-Jul-13 17:47:19

I buy a medium chicken (all I can afford). I cut off the thighs, legs and wings to make spanish chicken ( a small chunk of chorizo which I cut up with onion and potatoes. Then grate an orange over it). This is enough for my Ds, his friend and me.

I cook one breast in the oven with it to use in DS's packed lunch (half) and I have the other half with salad

I use the last breast the next day with vegetables and either turn into fajitas, chicken pittas or chicken stir fry.

Boil the carcass and use to make risotto (just mixed with grated lemon and peas )

raisah Fri 12-Jul-13 18:50:31

Fat Free Curry Sauce

Fry 1 large onion with garlic & ginger (quantity upto you) & salt in 2/3 tbsp oil

When softened add 1 heapes tsp of curry, cumin, coriander, chilli powders. Then add a small tsp of garam masala & turmeric powders. Fry it for about 10 mins to cook the spices (add a bit of water to loosen the mix).

Add a couple of chopped tomatoes or tomato paste if
you want & cook for 10 mins.

Add your cooked or raw chicken & cook until heated through if precooked or no longer pink if raw.

Add enough water to cover the chicken & to make a sauce. Give it a stir through & cook for a further 5 minutes.

If you want a thick sauce add a few tsps of gravy powder to some hot water and add it to the curry.

* Alternatively add a can of Waitrose own brand ratatouille (this is the only one which works) to the chicken and it makes it lovely & thick.

Or add the whole lot to a slow cooker and add a glass & a half of water and cook it on low for 6 hours. Perfect curry for when you get home.

Ashoething Fri 12-Jul-13 18:56:22

You all must have the appetite of birds! I could easily eat a whole chicken just to myself and I always make sure I eat all the meat at the bottom-its lovely and greasy!

I have made chicken stock a couple of times using a carcass and it was minging<gavel>

raisah Fri 12-Jul-13 18:57:02

If the sauce is too spicy then add a few tablespoons of natural yoghurt to tone it down.

Garnish with chopped coriander leaves & lemin wedges. Optional.

LifeofPo Fri 12-Jul-13 18:58:02

Message withdrawn at poster's request.

Latara Fri 12-Jul-13 19:00:04

I have never cooked a chicken in my life! So I would give it to someone else to cook for me (they could have a chicken leg or something as 'payment') hehe smile

apatchylass Fri 12-Jul-13 19:06:11

Roast it first. When you serve it, separate thighs, drumsticks, wings and breast, so everyone gets some meat on the bone and some breast.

Next day strip chicken for the rest of the breast, chunks of meat near the bone and from underneath. Use these in a chicken salad, curry, risotto or pie. Then boil the carcass and use the stock to make chicken noodle soup with sweetcorn, peas, spring onions etc. Three family dinners for £3.33, if you buy them on the 3 for £10 meat deals at supermarkets.

HouseAtreides Fri 12-Jul-13 19:17:24

I find chicken stock cubes have a really strong artificial MSG- ish flavour to them. I tend to use veg stock cubes for everything. DH did make proper chicken stock a few months ago which we are using up from the freezer- it has a much nicer flavour than chicken stock cubes.
In summer we have roast chicken with chips, salad and salad cream smile Both DH and I used to have this as a 'treat' meal when we were kids. When the chicken's cooled down I strip it completely to the bone (the dog gets all the flopply-dopplies), all that dismemberment and cracking open makes me feel like this

dayshiftdoris Fri 12-Jul-13 19:22:41

Please please can someone post up their Chicken Noodle soup recipe please gringringrin

marzipanned Fri 12-Jul-13 19:27:29

Ashoething WHAT? Homemade stock a billion times better than a cube. Not even comparable.

Chicken noodle soup - I make a stock with the carcass and some carrots, celery, any other old bits of veg and herbs I have to hand (rosemary, thyme, bay leaf, etc) and plenty of salt (you do need a lot. But a stock cube is basically salt anyway)

After about 3 hours, sieve the stock - the clear soup is the base of your soup. At this stage I can usually get a bit more meat off the chicken, so add that as well as chicken already stripped before the stock making.

Then you can cook whatever you want right in the stock. So, noodles, sweetcorn, peas... whatever you like in your chicken noodle soup!

marzipanned Fri 12-Jul-13 19:29:09

Oh and the BEST meat on the chicken is on the underside - there are two small strips, one on each side, think they're called the oysters?!! It's like the best bit of the leg, only better.

Ezio Fri 12-Jul-13 19:43:16

Cola chicken? what about trying that.

Cola Chicken

marriedinwhiteagain Fri 12-Jul-13 20:02:09

Medium chicken - two adults, two teenagers does one main meal and perhaps my lunch with a bit of salad the next day. Carcass goes in the bin here. Now if you want to talk turkey:

Xmas roast for six, cold meat for 6 to 8, turkey pie for 5. Oodles of stock for oodles of soups. Although it takes a gammon joint too. Don't buy a very big turkey but usually can slip into supermarket at 4ish and buy one for less than a fiver - have never relied on that for xmas dinner but it slips nicely into the freezer for easter.

Latara Fri 12-Jul-13 20:10:00

Some of these recipes are making me hungry for chicken!

valiumredhead Fri 12-Jul-13 20:18:04

Ah yes, the mythical MN chicken that feeds the five thousandwink

PearlyWhites Fri 12-Jul-13 20:19:02

Thanks Louis , will give it a go it sounds delicious.

Maryz Fri 12-Jul-13 20:22:28

I roast it, then the kids demolish it, then I put the bones in the bin.

I don't think I have had leftover chicken since ds1 was a baby.

I'm a slattern.

Really porto, not everyone has a helmet and a suckling pig in their pantry. We're not all Nigella you know!

Portofino Fri 12-Jul-13 20:29:06

I am determined to recreate that at some point before I die though wink

Portofino Fri 12-Jul-13 20:30:42

Quick - your comment might have to be my nomination for quote of the week though....

freemanbatch Fri 12-Jul-13 22:16:09

I roast the chicken and we eat what we want with roast potatoes and lots of veg for a roast dinner. When its cold I strip everything I can from it and bag it up and freeze it in portions required to make chicken and mushroom pie and chicken and leek pasta bake for one adult and 2 kids and then I boil the carcass before letting it cool and stripping anything else I can from it before adding any left over veg from the dinner and whatever else I have around to make a soup with we have for lunch the next day.

I probably get 5 meals for 3 from one chicken smile

Sushiqueen Fri 12-Jul-13 22:25:03

Chicken lasagne is our favourite meal from the leftovers. Then I can freeze portions of that for more meals

Chunderella Fri 12-Jul-13 22:44:23

Ambrosia chicken stock cubes have their place, I usually have some in. But for some things you need proper stock. Risotto with just stock cubes is pretty grim.

Latara it's a piece of piss honestly. Of course you need an oven, money to use it, bit of oil and some salt and pepper. But dead easy.

I will happily eat chicken I've cooked 4-5 days earlier provided its been in the fridge, and do on a regular basis. Although usually I'd 'recook' it, as I did today for a stir fry, so that might take care of any nasties. But I have the stomach of a concrete elephant, so the more delicate amongst us may not want to take the risk.

gordyslovesheep Fri 12-Jul-13 22:47:49

My mum did the following in the 1970's

1: roast chicken
2. Chicken Supreme - chicken, rice and a tin of condensed mushroom soup
3. Chicken butties
4. Chicken soup

SaggyOldClothCatPuss Fri 12-Jul-13 22:58:27

Hold it in the air whilst sticking a deck chair up your nose?
Showing your age, Haraldlloyd
I think the nickname does that all by itself! grin
A roast bird does 4 of us. With maybe some small bits left for a sandwich! <<greedy family>> grin

dayshiftdoris Sat 13-Jul-13 08:40:34

Marzipanned... Thank you smile

grubb Sat 13-Jul-13 09:21:37

You can do something with mine. Buggers woke me up at 7am with their squawking. I had to let them out to shut them up and they are now devouring my raspberries and making massive dust bath craters next to my peas. Bastards.

TempusFuckit Sat 13-Jul-13 09:24:59

Noodle soup stock tip - add some star anise, ginger and spring onions to your carcass when boiling it up smile And soy and rice wine towards the end.

Best cold roast chicken sandwiches (rochwidge?) have mayo, mango chutney and cucumber imo.

marzipanned Sat 13-Jul-13 11:34:52

Sushiqueen for chicken lasagne, do you do the chicken in a tomato sauce and then basically make lasagne as usual? Or is it something completely different?

Tempus that sounds fab.

littlemissmagic Sat 13-Jul-13 13:25:48

I keep all the little bits I can get off the carcass. Eat in a pita bread with salads and maybe oven chips for a bigger meal. Healthier than a kebab shop too!

SoleSource Sat 13-Jul-13 16:23:56

One large chicken feeds me and DS. Sod all left.

marzipanned Sat 13-Jul-13 16:40:41

SoleSource you can still make a risotto or soup of the stock though...

I think at least one of everyone's multiple meals here involves something stock related.

DH and I don't usually have enough meat for a second meal left either unless I've made masses and masses of sides.

valiumredhead Sat 13-Jul-13 16:55:21

If you cook a chicken in the slow cooker you get every last bit of meat off it much more than if you roast it.

SoleSource Sat 13-Jul-13 16:55:33

I will try making a risotto marzi. I have lots of juices left after cooking in the halogen oven. I hear risotto is hard to make, scares me a bit. I will try.

How do you make yours marzi with what ingredients?

valiumredhead Sat 13-Jul-13 17:11:04

Risotto is piss easy --especially if you use a stock pot--wink

bigTillyMint Sat 13-Jul-13 17:12:30
SoleSource Sat 13-Jul-13 17:16:16

bigtilly I thought of that song too grin

Oooh will try that vallium smilesmilesmile

marzipanned Sat 13-Jul-13 17:18:00

Yes, do, it will be so delicious with all those juices!

For the most basic one you need oil, an onion, risotto rice, stock and some sort of hard cheese (ideally parmesan/grana padano/pecorino)

Use one hob for keeping your stock warm (not crucial but makes the cooking process quicker).

On another, saute your chopped onion in the oil in a medium/large saucepan. When it's soft, add the rice and 'toast' it - basically cook for a couple of mins, stirring. At this point you can either add a splosh of white wine if you've got a bottle open/aren't cooking for little ones or you can just get going with the stock.

The basic principle is to add about a ladleful of stock at a time and stir until it's absorbed. Since I and no doubt you often have a bunch of things going on in the kitchen at one time, I tend to add a bit more liquid than I probably should each time and stir it a bit less often than I probably should. No matter, the rice will absorb it eventually.

I think this is why there's a misconception that risotto's difficult to make - like you have to stand over it and stir constantly. You don't really. It'll still be yum.

Carry on this process until the rice is cooked to your liking (al dente/soft) and there isn't any excess liquid in the rice pot. This should take between 15-20 mins.

Then take it off the heat, grate a ton of cheese over it and stir it in. An Italian friend told me you should also add a big pat of butter at this point but I find it rich enough anyway.

That's your very basic one - but you can really add anything you like - cooked veggies at the end or raw ones at the beginning, cooked meat, seafood, various cheeses (one of my faves - completely untraditional - is spinach and feta).

In winter I make at least one a week, it's so comforting and also filling and pretty cheap.

SoleSource Sat 13-Jul-13 17:21:00

ooooh marzi thank you! smile you're so kind, I will copy and paste now into my email smile i'm trying new recipes soon. <excited>

marzipanned Sat 13-Jul-13 17:24:11

Not at all! I hope it goes well! smile

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