Roast chicken leftovers

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Please inspire me with ideas for roast chicken.

I have alot left as had less people for dinner today due to the snow.

I could do a stirfry tomorrow but dont think DS (aged 2) would be keen on this. If I do one though do I put the chicken in the wok and heat through before adding veg?

Any other ideas for recipes that are simple and have ingredients Im likely to already have in.

Ooooooh Ill be watching this one as im always trying to come up with something from the Sunday chicken on a monday
Last week I stripped the chicken sauted it with onion, garlic and red & green peppers added in some boiled rice with a little chicken stock and at the last minute stired in some lightly beaten eggs. It was delish
If you do the stir fry warm the chicken a little before adding the veg, then when the veg is cooked the chicken should be hot enough.

Chicken pasta bake yum!

Oh, I'd have it cold with jacket spud and coleslaw!

chicken and leek or chicken and mushroom pie with mash popular with our toddler.

Assuming you still have it - make some chicken stock with the chicken carcass (pour boiling water until covering it - add half an onion and bit of carrot for flavour). Bring to boil and simmer for about an hour and then strain and refrigerate overnight - sorry if I'm telling you something you already know. In the morning you will have to skim layer of fat off surface. Use stock to make basic risotto and then add chicken with last ladle of stock, finally add couple of teaspoons of creme fraiche and fresh parsley if you have and finish with parmesan. Yummy yummy and great in this cold weather. This is a Nigel Slater recipe. Failing that look on lovefoodhatewaste.com (can't remember if exact name?) for inspiration.

HTH

my fav for leftovers is Hainnese chicken rice. Basically cold chicken served with the stock as a soup (with black pepper and spring onions in it), boiled rice, raw cucumber and a sauce for dipping that is made of vinegar, fresh chilli and a bit of sugar. Even one for the toddlers, so nice and refreshing and the chilli sauce can be added at will!

What about chicken rissotto

why would your dd not like stir fry - noodle stir fry always went well with my two (& their mates) as toddlers
chicken risotto
chicken wraps (fry up some onion & pepper slices, add dips/cheese/salad) - cut in half for lo to make them easier to eat
chicken curry (shove in any veg you like really - onion plus peppers, potatoes, sweet potatoes, pulses, beans, peas, cauliflower etc etc!)
Chicken pasta pesto
Oh, & simmer the carcass, covered with water, plus a chopped carrot, onion and celery (plus some mushrooms if you've got them) & you'll have some lovely chicken stock - you'll need to simmer for a couple of hours. Then strain, add some chopped up chicken, noodles and if possible some greens (spinach is lovely) & you have a fabulous chicken noodle soup.

x post with purpleprincess

I always use the carcass for stock, then freeze it in smallish batches to use in soup etc or gravy or whatever.

We've just finished today's roast chicken. Tomorrow, we'll have paella:

fry onions, garlic, a little tiny bit of chilli till soft
add in some slices of chorizo
then some peppers, red, orange and yellow
add some rice
then add chicken stock, I usually soak a bit of saffron in boiling water too and add that
once it's nice and soft, add leftover chicken and some prawns.

Should be enough for two meals or one meal + freeze some more

OR

Butter chicken

marinade cooked chicken in yoghurt with crushed garlic, crushed ginger, a bit of chilli power, cumin powder, coriander powder, turmeric, garam massala (or any spices really will do)
heat up a tin of tomatoes for a few minutes in a pan
heat up the chickeny yoghurt stuff,
add a knob of butter to tomatoes
once melted, add a slug of cream
mix it all together

serve with rice.

Both recipes, make sure the chicken is really heated through.

Coronation chicken is my favourite.

Thanks for the ideas everyone.

I may make stock. Wonder if i can do it in slow cooker? When done do you allow to cool down before putting in freezer bags.

Chicken pasta bake...of course, I forgot about this. DS normally loves pasta.

Butter chicken sounds nice but will it be too spicy for DS? May make this for just me.

Paella sounds nice but dont have the ingredients.

How do you make risotto?

If you don't put the chilli in it should be fine for a 2yo - mine loves strong flavours but not necessarily 'heat' IYKWIM. He likes garlic/onions/spices.

I would mix the chicken with pesto and cream cheese and use as a quick pasta sauce

for risotto have stock boiling, fry onion and risotto rice, add stock a ladelful at the time, then stir it in. keep going until rice is al dente. Add chicken, loads of parmesan and some butter.

you can make courgette risotto and add the chicken to it in time to thoroughly heat through.

You could do stock in the slow cooker but the idea is to simmer it in a pot without a lid so it reduces in volume and concentrates the flavour.

I always make stock in slow cooker overnight. It is good too.

Thanks will get some risotto rice in when the snow thaws...and some pesto, I have never used it before.

Goober. What do you do with slow cooker? Liquid amount?

Just enough water to cover the bones.
Some people add all sorts of seasoning, bouquet garni blah blah. But I don't, just as it is.
Kids say it smells of farts in the morning. That's chicken for you!

Chicken quesedillas - chop up chicken place on a flour tortilla with some cheese, avocado, salsa, chilli if you want to spice things up, place another flour tortilla on top to make a sandwich. Heat on one side in a lightly oiled fry pan, when it starts to brown and go a bit crispy turn over using a spatula and repeat on other side. Quesedilla is ready when cheese is melted and chicken has been heated thoroughly. Remove from pan, cut into wedges like pizza.

You can put any ingredients in - chopped pepper, onion, olives, tomatoes...

Tarragon and mushroom chicken: in a non-stick pan gently fry in butter the chicken leftovers which you have torn into scraps, with some slivers of garlic. You are only aiming to heat them through / soften the garlic, not colour it. Then take the chicken out and fry some mushrooms - chestnut or field are best - until they have given up their water and are browning at the edges. Add the chicken back in along with a decent amount of torn-up tarragon. Mix in the pan and chuck in a big glug of double cream, some dijon mustard, a squeeze of lemon, and season. (If you have made stock, with the carcass, a slug of that too will be nice here.) Let the cream bubble for a minute or two so the sauce melds. Eat at once with green veg and a baked potato if you want to stretch it out.

This also makes a good pie with some ready-made puff pastry.

If you know you are going to do this with the leftovers, you can roast the chicken with some tarragon and lemon up its bum, which is lovely, or - even better - mix some finely chopped tarragon with some unsalted butter, and carefully smear it under the skin before you roast.

I often used to roast an extra chicken just so I can do this with the leftovers.