I am going to Mumsnet the fuck out of this chicken!

[TheCarpenter]

Place your bets now!

1.546kg chicken

2 Adults
1 Teen that eats like an adult.

I am going to try for:

Chicken Dinner
Chicken and Veg Pie
Sandwiches
Soup

Chicken and veg pie will have peas and carrots.
Sandwiches will be bits mixed with mayo and maybe sweetcorn to bulk.

Any other ideas?

I think some chickens do come with giblets in the supermarket. They come in a little plastic bag inside the bird's cavity.

Surprisingly, DS loves them all. I only eat the liver.

Waitrose online sell a Sutton Hoo chicken that comes with giblets. Not sure if it's in the shops as well.

Great thread.
I,'m a carving virgin, but keen to make the chicken last a week learn. Could one do a tutorial of how a drumstick is carved? Surely you end up with shreds rather than slices, or am I missing something?

I just used my hands yankee.

we have the same plates op [totally misses point of thread.]

OP I just pull off the drumsticks and cut portions off breast, thighs etc too. A PP however claimed the secret to eeking it out was carving it, including the drumstick. I can't really envisage how that works.

I imagine a 564kg chicken would last you quite awhile

Missy the 1. at the beginning of the line isn't sentence numbering, it's part of the weight .
1.564kg

We have a family of 5. Can do roast chicken, cold chicken and chips, chicken mushroom pie and then the scrapings as flavouring eg in lentil curry.

Completely possible depending on your portions. We eat far too much animal protein. I know the weight loss threads like the Atkinson approach but I think a bit of balance is good, with pulses to add protein (they keep you fuller longer too).

I love a challenge. Never tried to stretch one chicken out longer than 4 days before. I thought bugs and stuff started to be more of an issue after then?

Anyone ever marinated the wings/legs in a tandoor mix? (Slash the meat, rub it with a tandoor/yoghurt mix that's then marinated overnight, then grill). And then...the killer...drive up the m6 to Manchester from Birmingham on a winters morn with the heater full on. Bloody delicious.

And the bonus is that you'll live with the memory for months to come, in fact every time you turn on the ignition.

Yep? It's a recipe for a cheapo value Aldi chicken that just keeps on giving

Best thread title in ages!

I think we will soon have a definitive answer to the age old question how far will MN chicken stretch.

Maybe further than we think Tinsel.

On making my pie filling. Two large carrots, 3 handfuls of froze peas and 9 sliced baby new pots cooked in the stock is making me hungry again. I reckon once I add the chicken I think it needs I'll have just under half left. That's without being stingy or going mad.

All the breast etc is gone, but I'm more confident about getting a good soup (with decent chicken sized chunks) and another decent meal out of it now. Going to abandon sandwiches and maybe take DH up on his offer of pasta.

Pie filling and remaining chicken.

Good lord Carpenter! Impressive! I think you COULD get a coupla sandwiches if you wanted!

And all hail the mighty MN'ers! I was a meat lumper. Have always served me and DH a breast each and given the kids any breast scraps left on the one and half a leg each.

After reading this thread earlier I went with your slicing approach on tonight's chicken and OH MY GOD! I never believed the difference would be so amazing!

Last time I made stock it was with the Xmas turkey carcass. Chopped up, and simmered for a couple of hours. Spent ages (and I mean AGES) picking all the scraps of meat off the bones at the end, and stuck the stock and the scraps of meat in the fridge overnight, ready to make soup in the morning.

Boiled down stock again to concentrate, and stuck veg in. Left it to simmer, and when it was just about ready for lunch I went to the fridge to get the turkey scraps out to add them in. Gone.

Er... asked DH if he'd seen the plate of turkey scraps. Yes he had... he gave the whole pile to the cat for breakfast, ffs.

ha ha ha sorry but that's both tragic and hilarious

To the cat? Is that a crack at your cooking or does he normally toss out perfectly good stuff that's simmering away on the cooker?

If I did that the cat would be shitting through the eye of a needle. Insult to injury.

love this thread

It was me who said that the eating too much meat was part if the reason we have an obesity crisis.

I wasn't thinking of people doing specific diets, like low carb.

I was thinking more of the trend we have towards increased portion sizes etc. and our tendency to eat more animal protein. The famous war generation who were so healthy grew up on a very low meat diet.

A chicken only lasts 1 meal here (5 of us) . Will def try carving instead of hacking to bits next time . But I do have another way of making stock: I cook a 2kg+ chicken with an onion, lots of carrots, celery, whole garlic cloves and a litre or so of water for 2hrs and I get roast chicken with crispy skin, a litre of stock / gravy, and bonus braised carrots.

I agree Steppe. I know my dinners might not be to everyone's taste but I've seen dinners on facebook where it's 1/3 meat, 1/3 potato and 1/3 stuffing and yorkshires. No veg.

Sandwiches were had last night. Chicken panini with mustard.

I'm doing chicken n mushroom pie, mash and veg tonight. Carpenter's soup recipe tomorrow . . . and we'll see if I get any sandwiches . . . certainnly got a lot more meat left after your slicing tip!

Right so I have had 2 requests for the Soto Ayam, so I'm posting the recipe on here. (faints at this astounding popularity, which immediately goes to my head )
This is definitely a cheats version. I do have the recipe for the 'real' soup, but packet soup works and we love it. (and the real soup requires spices which are very hard to get in UK)

So on you table you should have a number of bowls containing:

1. rice (not too much as you also have noodles)
2. pak choi (we use 3 packets for 5 people as it is the only veg. Chop into bits, chuck the white stalks into boiling water for 1 minute, then add chopped green parts and stir in the water and then immediately drain and put in bowl)
3. Hard boiled eggs, one each, you could cut them in half
4. rice/glass noodles (to cook drop into hot water for 1 minute and then drain)
5. chicken (see below)
6. crushed up crisps (one packet ready salted is enough) (or crunchy dried fried onions, or both)
7. prawn crackers
8. large pot of chicken noodle soup (I use packet soup, and we use 2-3 packets for 5 hungry people. You need thin light bouillon type chicken soup)
9. sambal (neat chilli sauce Indonesian style, an adult would add 1/4 teaspoon to their whole plate for a fiery alternative to the dish)

To serve:
You need bowls. Put rice in bottom of the bowl. Add chicken, noodles, egg, pak choi.
Pour over 1-2 ladles of soup until everything is pretty well covered (it is a soup meal)
sprinkle a few crisps/dried onions on top
add a drop of sambal and stir in if required
have a few prawn crackers on the side.

Chicken:
take left over chicken and chop into small pieces, longer thinner is better than square chunks.
In a pestle and mortar/bowl mix the following spices:

1 teaspoon of dried tumeric
1 large clove of garlic
1-2 teaspoons of coriander seeds
2 teaspoons salt (I only use one)

crush and mix spices (need to crush the coriander seeds well)
Add water to the spices (about a cup? maybe more)
mix chicken into the spices/water mix, and then fry in a hot pan. Once all the chicken has been coated in spices, add the rest of the spices to the frying pan. Rinse the spice bowl with a little water to add the dregs.

Fry for a few minutes until all hot and water is all gone and chicken is bright yellow.

You can make it healthier by adding more veg, eg finely chopped white cabbage, bean sprouts, etc.

Enjoy!

Oh and in Indonesia you eat with a spoon and fork, which works very well for this!