So that mythical MN roast chicken

[MoonahStone]

What meals do you actually turn it into to make it last a number of days without your family dying of boredom (or food poisoning) 🐓

I put it in pasta, stir fry rice, soup but to be honest we eat it all often in one go, now leftover pork I do get ...

Stock is easy cheap and delicious. Don’t understand why you wouldn’t? Slow cooker stock is fine and v easy (slow cooker whole chicken is weird and slimy).

But otherwise put on hob and forget about it.

Me and dh would have enough left from a roast chicken dinner to make a pie for 2 padded out with veg and a small sandwich or 2....or just 2 generous sandwiches. I am overweight though.

We get a chicken dinner for 5. Then there will be enough for either another chicken dinner for 2 or a pasta/risotto for all of us. My dh will make chicken broth from scraps and bones. We don’t overload our plates with meat. We add stuffing and most of our plate is vegetables

This thread is pure food porn. I’m considering roasting a chicken in the office to satisfy my bizarre 7am chicken needs

I actually went to the supermarket yesterday to get a rotisserie chicken,I had hot chicken baps with coleslaw.

Planning what to do with the rest of the meat (maybe a curry) and I will make stock tomorrow and then the day after french onion soup made with the stock.

Stock is easy cheap and delicious. Don’t understand why you wouldn’t?

I never use stock, so no need to make it.

Ooh page 4 until we got the obligatory 'no wonder we have an obesity crisis' post.
It's chicken, not creme brulee.

Seems to me the people who can make the chicken stretch over several meals just have very small portions of it. A few slices of chicken next to potatoes, Yorkshire pudding etc. and then the next day what's left tossed into pasta or risotto.

We consider the roast chicken the main feature of the meal and so the plate only has a few sides next to it.

According to Waitrose a medium chicken serves 3-4 and a large chicken 4-6. So if you can get two full meals out of one chicken, even a large one, for a family of 4, it's because the chicken is quite a small part of those meals.

www.waitrose.com/home/recipes/roast-guide/roast-chicken.html

It necessarily- there are 4 of us but my DC would share an adult portion of chicken between them because they have relatively small appetites. If I make a pie the next day chicken is augmented by mushrooms, leeks and bacon, if I were to purely serve chicken without sides, accompaniments etc of course people would eat more but that’s not how we eat.

I’d expect a 2.2k chicken to give us a roast dinner of some sort, a pie, fajitas or a curry and enough stock for a soup or risotto - I don’t think that’s remotely unreasonable. Yet again on Mumsnet, folk struggle to see how anyone can do it differently to the way they do it.

I'm feeling a little like I've chucked a chicken 🍗 shaped grenade our! Awards for those who eat the whole chicken in one sitting and also to those who can make it last for multiple meals. Me I just want recipe suggestions of what to do with any left over chicken and there has been some excellent recipes so thank you. As you were.

Stock is easy cheap and delicious. Don’t understand why you wouldn’t?

Can't be bothered, don't use it that often, don't have space to store it in the freezer, stock cubes are very cheap and take up less space.

I'm always baffled as to what food everyone else is cooking that requires you to have litres of home made stock in your fridge/freezer?!

Ten stock cubes cost about 40p...making your own probably costs more in terms of energy costs and even the cost of chucking an onion or carrot in.

I don’t make stock because the energy expended (both mine and in terms of fuel) isn’t worth it for the result. I’m happy to use a stock cube and get good, strong well flavoured stock.

I use the stock in soups, sauces, chicken pie, stews. It really isn't much trouble to make. I'm about as far away as being a domestic goddess as is possible...

I tried to make stock once the bones splintered i had to dh to lift the ginormous pot and strain it thenit was greasy my chicken soup was like an oil slick what a bloodyb faff!

I like risotto- and it is infinitely nicer with home made stock. It really is. I don’t have gallons of it- I just make some when we have a roast chicken. And I put it in the oven when I’m cooking something else, so no extra energy used!

Could someone link to the nutritional evidence of 100g pp per meal? My chef friend (not a nutritionist) days to me when catering to allow 500g pp per meal, of which 200g should be protein.

I bought a ‘large’ chicken in Aldi / it was 1.5kg, so 750g cooked meat.

I'm all for short cuts but I make stock. Bit of sauteed veg, carcass, tiny amount of water, salt and pepper and let it simmer. If it's an expensive free range one they make the best stock ime ,if it's not then I add a stock gel pot to boost it up a bit. So delicious in soups.

Knorr also make stock 😁

“Knorr also make stock“

Marigold is nicer!

I’m doing the mythical mumsnet chicken tonight
It’s roasting in the slow cooker right now, so we will have either roast chicken with gravy and veg etc, or if I can be arsed with that I’ll do chicken with chips and salad.
Then I’ll strip it and make a curry tomorrow with all the leg/thigh/wing/leftover breast meat and lentils to bulk it out.
I’ll put any leftover curry into little pasties. (There’s not usually much leftover though!)
Then I use the carcass and whatever dregs of meat are left on it to make Thai chicken noodle soup which DH will take to work for his lunch for the rest of the week.

The secret of a Duracell chicken is to get a proper large one from a farmers' market or similar - 3 or even 3.5kg of which a larger proportion is meat. Supermarket chickens, even the expensive ones, just don't have much meat and what there is shrinks. Way too much effort stripping the carcase for what you get.

Meal 1 - roast chicken, potatoes, veg. Meal 2, same. Another with say pasta and different veg. A stir-fry for the bits picked off the carcase, which is usually another two meals. And chicken stock for a risotto or veg stew - six meals for 3 adults.

If we get bored within the week, shove the remaining meat in a plastic takeaway box in the freezer, but despite my attempts to bulk cook, food generally gets eaten before it gets near the freezer.

I hate stock cubes but do use Marigold powder in stock when I don't have celery etc to hand.

I also find the small portion sizes, and they must be beyond tiny for a family of four to have multiple meals out of one chicken, really parsimonious, but I understand it if money is really tight.

For us, a chicken for a family of three, will be two people get a breast each, one a leg, and then there is likely a leg left for the next day, the wings someone will eat at rhe meal, as well as the underside.

I could only get three or four meals out of it, if the meals were effectively chicken flavoured, tiny amounts of meat with heavy padding from other things ie veg and rice.

Ah now what you do is cook a gurt big suet roll and serve it with a right big jug of gravy. Then you say there’s not a bite of chicken until the suet roll’s eaten, and the chicken goes round fine after they’re stuffed with suet roll.

Source: impeccable advice given to Noel Streatfeild’s mum, recounted in NS’s childhood memoir.

See also: making your own jelly, firm enough that their teeth have something to work on.

Not uk... But how big are your chickens? Turkey size? I serve one (1) for four (1200-1600 g) and if I'm lucky the bones are all that are left .

Roast dinner (1 drumstick per child, 1 thigh per adult and some breast for baby) So tight! 1 thigh for an adult? 1?

When we roast a chicken we (me, dh, 3 toddler age dc ) have it with roast potatoes, cauliflower cheese, broccoli & peas that day. Then the next we have chicken pasta or a chicken curry. Then said chicken is gone....

I could make stock, but life’s too short for that