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Leftover Chicken Recipes Please


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Old 09-09-2008, 17:46
geordiegump
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:I made a huge roast chicken at the weekend and have been trying to come up with recipes for the leftovers.

So far I've got chicken and mushrooms in a white wine sauce on a bed of rice which I cooked in the chicken stock I made.

Chicken and brocolli pasta bake with with cherry tomatoes and mozarella cheese on top.

Chicken salad with melon, grapes, red onion, cucumber and cherry tomatoes in a mayonnaise and creme fraiche dressing with lemon and coriander. I did a rice salad with mushrooms, peas and diced courgettes.


I'd welcome any other ideas for future leftovers.

Gordon Brown would love me ...I hate throwing out and wasting good food!
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Old 09-09-2008, 17:53
pickledlily
 
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Chicken Soup.

Monday Chicken, ideal for left overs.

Gently fry diced mushrooms, onions,and red and green peppers, when soft add a good squeeze of tomato puree and a tin of drained chopped tomatoes, save the juice, stir well, and add the cold cooked chicken, cut into smallish pieces. Leave to simmer on a very low heat for about 30 minutes, if it's a bit too thick add some of the saved tomato juice.

Meanwhile cook pasta or rice, it goes well with either, and then pour the chicken sauce over the rice or pasta.

This can be accompanied with either garlic bread or a green salad.
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Old 09-09-2008, 18:27
Specktater
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Mmmm, melon in a chicken salad, must try that...

I sometimes do trays of mini chicken pies (just in muffin tins with a simple shortcrust pastry) and freeze them uncooked, then they're on standby for snacks, lunches or party food. Great cold weather food and you can throw in all your veg leftovers too (oh and I had good results with exchanging the top 'lid' with a stuffing topping once when I had loads of that left!).
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Old 09-09-2008, 18:29
stud u like
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Chicken and mango curry
Chicken and tomato curry
Chicken and apricot curry

Hofflepoffle is also tasty which is chicken and apricots in a sauce made from mushroom soup and fresh mushrooms.
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Old 09-09-2008, 18:37
Splinter-Z
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Chicken Supreme is always a favorite for me.
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Old 09-09-2008, 18:57
degsyhufc
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Cheats Thai Green Curry.
I made this the other night from a left over chicken breast.
It's a basic stir fry with cocunut milk to make the sauce.

Store cupboard ingredients:
Oil
Soy Sauce
Fish Sauce (optional)
Sweet Chilli (optional)
Coconut milk (1/4 to 1/3 or tin)
Chicken stock cube (1/2 dissolved in boiling water)

Fresh/Frozen veg (varies):
Garlic (2 cloves)
Ginger (small piece)
Chilli (1 preferably green)
Broccoli (couple florets)
Baby Corn (4 or 5)
Mange Tout (dozen, cut in half)
Red Pepper (half)
Spring Onion (2 or 3)
1 bag of microwaveable steamed rice (or Thai Jasmine rice if you have it)

1 Chicken breast (chunked or shredded)

If you have a pestle & mortar then pound the garlic, ginger and chilli together with a bit of salt. Otherwise just chop them finely.

Fry the garlic and ginger and chilli pepper, then the other veg apart from Mange Tout and green part of onion.
Add the shredded chicken.
Add a dash of Fish sauce if you like it. Then a good dash of Soy and a bit of Sweet Chilli.
Add the coconut milk and chicken stock then reduce until you get a good sauce.
Add the mange tout for the last minute and then the green of the onion.

For the microwaved rice you can have it plain or you can make it sticky.
After it is cooked put it in a pan and simmer. Add a dash of rice vinegar and a 1/2 teaspoon of sugar. Then a bit of coconut milk. Simmer until it becomes sticky.

If you have jasmin rice then follow the packet and it should naturally become sticky. You can still add those ingredients if you want though.
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Old 09-09-2008, 21:55
kingjeremy
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I had leftovers from sunday and keeping with the Thai theme from above did one from Delia. Just used the leftovers instead of breasts. It quick and simple and quite tasty.

http://www.deliaonline.com/recipes/s...t,1347,RC.html

Ingredients

2 Traditional Free Range boneless, skinless chicken breasts
Grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts.

Instructions

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.

When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
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Old 11-09-2008, 10:48
geordiegump
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Great ideas! Many thanks everybody
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Old 11-09-2008, 10:49
I love Ellie
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Chicken risotto.

Made with leftover chicken and the stock required made from the chicken carcass.
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Old 11-09-2008, 11:19
vidalia
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To chicken stock add some shredded cooked chicken (or prawns) then add half a cup of frozen peas, half a cup of frozen broad beans or soya beans, a handful of raw rice or a cup of cooked rice (or you can use noodles), simmer until everything is cooked and then before serving add some chopped coriander or flatleaf parsley.

It is a very fresh tasting soup that you can make with whatever leftover meat and veg you have or what you can find in the fridge or store cupboard. It's different each time I make it! Great if you are a diet as well.
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Old 11-09-2008, 16:48
degsyhufc
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That's a good recipe. I'm into Chinese food recently and have had many variations of noodle soups or homemade pot noodles.
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Old 11-09-2008, 20:15
Cassini
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Chicken and veg pie.
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