Then again you could choose a soup - how about a hearty, cream of chicken soup?
This is “chicken soup for the soul” – it makes you feel better when you're in need of comfort.
Dice, box and fridge your leftover chicken - ready to add to your soup later – amounts don't matter, it's whatever is leftover.
You will need 500ml of stock – you can use your liquid gold – you have 250ml. Make up another 250ml using a Knorr stock pot .
Alternatively if you want to make your own stock, using a large saucepan, cover the carcass with water and any stock you've got - chicken or veggie - bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.
Another rummage produces a few Charlotte potatoes that need using plus a large onion that's always in the veggie basket – these additions will definitely make this soup more substantial!
Here's the recipe :
Cream of Chicken Soup
Serves 4
30g unsalted butter
1 large onion, finely chopped
1 clove of garlic – preferably roasted
500ml chicken stock
250ml whole milk
celery salt and white pepper
diced chicken stash
garnish of grated nutmeg
50-75ml double (heavy) cream
leftover Charlotte potatoes, peel and cut
into small dice
a handful of frozen petit pois
Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.
Don't forget to warm the soup bowls.
If you don't have a huge amount of leftover cooked chicken adding the potatoes supplements and gives a hearty thick soup – a rib sticker as we say!
It's no big deal if you don't have the inclination to make a chicken soup - box and freeze your leftover chicken and likewise bag and freeze the strained stock, for another time, when you are in the mood!
The next idea is “a sandwich for the soul”
It's my take on a “takeaway” chicken idea for the weekend. If there are four in your household then you might want to consider slow cooking a whole chicken just for this purpose, lets be honest, it doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.
We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever and well worth slow cooking a whole chicken solely for that purpose!
You'll need delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps.
Who likes what?
It wouldn't be a sandwich without the extras, here are my
suggestions and it is not an exhaustive list!
Avocado, sliced or mashed to suit, with lemon
juice
Crispy bacon – and bits are better!
Good quality mayo
Beef tomatoes, sliced thinly
Beetroot relish or slices if you prefer
Any salad item you love – spring onions, shredded
iceberg lettuce
capers, cornichons
A slaw of your choice – here's an Asian
recipe that will compliment your anise infused
shredded chicken
Asian Coleslaw
110g white cabbage, finely sliced – approximately
one third of a medium size cabbage
1 carrot – peeled and sliced with a
julienne peeler
1 spring onion – 15g finely sliced
if you want to create a basic slaw stash then
double the amounts given above
3-4 tbsp soy sauce
1 tbsp caster sugar
Half tbsp rice wine
2 tbsp lime juice
1 tbsp peanut butter
Half tsp chilli powder
4 tbsp fresh coriander
Combine all the above ingredients except the fresh coriander.
Marinade for at least an hour – 2-3 is better still!
Just before serving strain off the excess liquid, stir in the coriander and serve!
If you don't want to go to the bother of making the coleslaw you could buy a good quality alternative, then serve with wedges sprinkled with a seasoning of your choice.
The perfect idea for a Saturday night supper – everyone can choose whatever they want – it's a win win. You can delete the takeaway delivery numbers you have on speed dial!
You should be feeling very pleased with yourself – you've used every last morsel of the chicken and it's not taken you three weeks of preparation, cooking and the aftermath.
I say every morsel, what you were left with, literally, was the carcass of the bird. If you have the time and are sufficiently enthusiastic you've made a stock. Making stock from scratch is a worthy but long winded process, but may be not appropriate for the time saving, speedy stuff.
These recipes are not set in stone – they are only a guide - not a rigid set of rules. I'm just trying to give you an idea or two that might inspire your own creation or an old favourite that you'd forgotten.
If it moves freeze it – in portions that are practical for you – you can always take out more if you need to.
One thing is for sure, slow cooking a whole chicken means you'll get the most from the bird and you'll use every morsel – it's the perfect emergency food!
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