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Thread: Food question for Deckard....

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    One skin, two skin......
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    Talking Food question for Deckard....

    Hello matey!

    What can I do with the remains of a chicken that I had for lunch yesterday? There's still some meat on it and was wondering how I could make use of the rest of it! It was a roast, in case I have lost you!

    Thanks mate!

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    HEXUS.timelord. Zak33's Avatar
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    Deckard is gonna have to agree with me on this: SOUP!!!!!!

    Cut the meat up into nice size bitsand put to one side....

    Cut up the CARCASS, bones and all (use scissors) and stick in a pan.......whack a lump of butter in, and an onion diced...fry onion gently until its soft, with the carcass in with it......then.....one pint of water.....straight outta the kettle.

    Lid on......simmer.....get all the juice out of those bones......no salt or pepper yet...be patient.

    25 minutes, maybe topit up half way through with boiling water to keep about a pint in it.....

    then strain through a fine sieve.......into a bowl or jug.

    Now...get a big saucepan on gentle heat and whack a lump of butter (or oliver oil if ya prefer) in and chop up whatever vegetables you have........whack them all in, and fry gently for 3 minutes......then in goes the cubes of chicken meat you put aside earlier....

    then after another 2 minutes, get that chicken hot stock from that container in to the pan.....lid on.....you got a monster soup now with no additives, no "stock cubes" needed.....just pure flavoured stock from the bones .

    The only thing to avoid really is tomato......its wrong with this one......but what you CAN add.....with the stock..is white wine.....and if you do....put a dash of sugar in with it..just a bit.

    20 minutes to half an hour....according to how long veggies take to soften nicely....AND IF YOU WANT IT THICKER.....slice up a couple of little spuds and put them in too....

    taste...salt..pepper........taste......eat!

    White bread.....lots of butter.....

    fantastic

    DO NOT LIQUIDIZE>.....not chickens......its ok for other soups but not this one. Eat it LUMPY!!!!! God Im hungry now !

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    Technically isnt it a "broth" if its all chunky? But yea, chicken/turkey is great whacked in a pan with loads of tata's and veg and dumplings
    I dont like sig pics so i turn off sigs Which doesnt help when i dont know what ive written here! DOH!

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    No more Mr Nice Guy. Nick's Avatar
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    Or how about risotto!

    Sweat off half a diced onion and a crushed clove of garlic in a little olive oil until soft, add some sliced button mushrooms, fry for a few minutes then add the risotto rice, or failing that long grain rice.

    Fry for a couple of minutes, then add just enough chicken stock to cover the rice. Stri well and allow to simmer. As the rice cooks and absorbs the stock add a bit more until the rice is cooked.

    Add the shredded chicken meat, season with salt and pepper, chuck in a few fresh chopped herbs like basil and parsley.

    If you have any, bung in a coupla teaspoons of pesto then finish with a little parmesan cheese.

    OR

    Get a can of vegetable soup, chuck that in a casserole dish with the chicken, some frozen veg (NOT BROCCOLI) and some diced up potatoes. Cover tightly with foil and bake at about 160 celcius until the spuds are done.

    OR

    Fry some diced onion and garlic in a little oil. Add two tablespoons flour and fry until the flour goes grainy. Off the heat add some milk very gradually stirring all the time until you've poured in 1/4 pt of milk.

    Return to a medium heat and bring to a simmer stirring ALL the time. If this becomes too thick, add more milk, but it should be a thickish sauce consistency. Reduce the heat to low and cook gently for at least five minutes to get rid of the floury taste. Add some mushrooms and cook for another five minutes then add the chicken and some ham if you have any. Finish with salt and pepper and a few herbs (as per the risotto) and serve with pasta.

    OR

    Stir fry!

    Get a wok really hot and fry some garlic, chilli and ginger until brown. Toss the chicken in cornflour until lightly and evenly coated. Add the chicken and two tablespoons of sesame oil to the wok and fry over a high heat until crisp. Remove the chicken, tip any remaning oil out of the wok and then stir fry you choice of veg (beansprout, peppers, carrots etc etc). When the veg is just done, add the chicken, toss well the season with light soy sauce. Add two tablespoons of water and swirl around the wok to pull up all the flavour then serve either with noodles or rice.

    OR

    Fry some shredded ( not diced) onion with some peppers in a frying pan. Add the chicken and dash of chilli powder, some ground coriander, and Worcestershire Sauce. Cook over a highish heat until the sauce has evaporated but not burnt. Serve in taco shells with grated cheese, lettuce and tomatoes.

    Alternatively, if you have a jar of salsa knocking about;

    use a rolling pin to roll out some slices or bread really thin. Do as many as you have chicken mix to fill. Roll up the bread with the chicken inside and lay into a baking dish. Coat evenly with the salsa then top with grated cheese. Bake in the oven at 160 celcius until the cheese starts to brown.
    Last edited by Nick; 01-09-2003 at 02:16 PM.
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    HEXUS.timelord. Zak33's Avatar
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    oh.....not soup then

    typical chef...makes things complicated with 4 million easy to follow recipes to amaze you with

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
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    One skin, two skin......
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    Thanks Deck! Printing now!!! Nice dinner tonight then!!!!

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    TiG
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    Sorry to ask such a stupid question but how do you shred onion?

    I just can't picture it

    TiG
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    One skin, two skin......
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    Originally posted by TiG
    Sorry to ask such a stupid question but how do you shred onion?

    I just can't picture it

    TiG
    Cheese grater?

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    No more Mr Nice Guy. Nick's Avatar
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    Cut peeled onion in half top to bottom.

    cut out root.

    With flat side of half laying on the board slice onion into thin strips from top to bottom.

    Thats called a chinese shred.

    Slicing the onion crossways (to give half rings) is called half rondelles, slicing the whole onion crossways gives rondelles. (or onion rings if you work in Burger King)
    Quote Originally Posted by Dareos View Post
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    No more Mr Nice Guy. Nick's Avatar
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    Originally posted by TiG
    Sorry to ask such a stupid question but how do you shred onion?

    I just can't picture it

    TiG
    Don't be daft, it aint a stupid question!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    well if you haven't got hungry and fed up by now how about a simple sandwich?
    best bread would be a baguette, not that cheep sliced rubbish.
    add salad and stuff like salad dressing, salsa and guaco. or perhaps a bit of sour cream...
    - best way to do things in the kitchen is experiment...um, thats with the food and eating - not something else (you dirty bugger). just see what goes well with things, try new stuff...I always am

    have fun
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    DR
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    Whats a chicken?

























    It is Zak running away from Skii in IL2 LOL

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    cs nub
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    heheh, but what about (sorry about the spelling) cocovin? (said like cockovan) its french so could be spelt strange but its nice

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    herbalist
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    i'd say either a sarnie, or a curry. curries are my favourite way of using up leftover meat. my mom makes stews with them as well, but curry is better metinks

    if war is the answer, then we are asking the wrong question
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    Originally posted by Deckard
    Or how about risotto!

    Sweat off half a diced onion and a crushed clove of garlic in a little olive oil until soft, add some sliced button mushrooms, fry for a few minutes then add the risotto rice, or failing that long grain rice.

    Fry for a couple of minutes, then add just enough chicken stock to cover the rice. Stri well and allow to simmer. As the rice cooks and absorbs the stock add a bit more until the rice is cooked.

    Add the shredded chicken meat, season with salt and pepper, chuck in a few fresh chopped herbs like basil and parsley.

    If you have any, bung in a coupla teaspoons of pesto then finish with a little parmesan cheese.
    One thing i dont get: Do you cook the rice before or cook it in the pan (? forgive my lack of cooking knowledge, but as a student i "own" (read: permiantly borrow from parents) 2 sacepans and 1 wok.. that's it LOL!) with the onions, stock and garlic? Wont that make the onions go horrible and soft after 15 minutes (that's how long long grian rice takes to cook isnt it?) or do u chuck it in half cooked/cook beforehand??

    Im so gonna print this page off and try all of them when i get back to uni!! I think i worked out where i am going wrong on previous stir frys too - the pan needs to be hotter!
    Thanks Deck! You got a cook book out by any chance?
    I dont like sig pics so i turn off sigs Which doesnt help when i dont know what ive written here! DOH!

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    Get a wok or if you don't have one, a frying pan, with some olive oil on the stove, let it get nice and hot. Mix 2 parts to 1 chillipowder/paprika and rub that into the chicken pieces (that you cut up before ). Bung it in the wok until crispy (just a couple of minutes, remember the chicken is already cooked), serve with chopped lettuce and tomato on a baguette.

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