If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
When I roast a chicken, the thighs, drumsticks and other delicious bits disapear, leaving me with two breasts and some other random hunks of meat. I usually make chicken salad (regular with sliced green grapes, or curried with bits of dried apricot) and then stock with the bones. Leftover chicken is also great in frittatas or other egg dishes.
The more I see the less I know for sure.
My new favorite is tortilla soup - pick off the meat, make stock with the bones, tons of carrots, celery (stalk and leaves), tomatoes, cumin, garlic, onion, cilantro, lime, additional stock from previous birds if necessary, etc. My husband fries up corn tortilla strips for him and the kids and they eat theirs over rice. I just add avocado and extra lime to mine.
I also like stir-frying left over poultry with broccoli slaw, tamari, lime, ginger, garlic, etc.
When I was 5 years old, my mother always told me that happiness was the key to life.
When I went to school, they asked me what I wanted to be when I grew up. I wrote down "happy". They told me I didnít understand the assignment.
I told them they didnít understand life.
ó John Lennon
Any fowl or pork I have left over almost invariably gets chopped up and doused with my Carolina BBQ sauce (a cup of apple cider vinegar and 6 tbsp flaked red pepper will do a whole chicken) and seared in a pan (then eaten and/or frozen for later use).
That said, chicken seared in coconut oil and served next to butter-scrambled eggs is bloody awesome as well.
We both work and with a young child when we get home we love to have a whole chicken that gets cooked on Sunday and reused. We usually have at least 1 traditional roast chicken dinner.....then......Like PP we'll make a chicken salad (various types) with some of the breast meat, our big favorite is just to use avacado in place of mayo and pulsed with chicken and raw onion in the food processor with salt/pepper....soooo good if you put it in half a tomato "boat" and drizzle with balsamic.... and save some breast meat for soup or we'll pull half the breast and put it in a bit of marinade overnight (we're currently trying some of the primal friendly ones we're finding online) and then stirfry up veggies and add the cooked meat and some of the marinade right at the end for stirfry. Soup always happens, even if I just freeze the carcass for later. We raise chickens with friends so ours are only about 5lbs each so usually our family of three gets 2 MAYBE 3 chicken meals and soup out of 1 bird.
We're dying to try the cauliflowr "rice" with leftover chicken next to make chicken fried rice.... we have our caluliflower in the fridge finally, now I just have to plan the chicken part!