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Use for leftover roast chicken

l
lilingenue Mar 16, 2008 08:33 PM

I bought a roast chicken, deboned it, used the carcass for a beautiful chicken stock, and am now left with a ton of chicken (I only cook for one generally). Besides using it for salad and mixed into pasta (I made chicken, tomato and basil pasta last night), what other easy dishes can I use roast chicken in (I wouldn't be opposed to using the stock as well)? And how long can I keep the roast chicken shreds for?

Please share your favorite recipes...thanks!

EDIT: Anything that requires use of a freezer is not an option, as my mini fridge doesn't have a very efficient one...

  1. l
    LisaSD Mar 16, 2008 11:48 PM

    It sounds like you have minimal equipment. Try this recipe for chicken with stuff you probably have on hand:

    Grilled BBQ Chicken Quesadilla

    Ingredients:
    Flour tortillas
    Monterey Jack Cheese
    BBQ Sauce
    Green Onions
    Cilantro
    Thinly sliced red onions
    Sliced jalapenos (optional)

    Spread some mayonaise on one side of the tortilla and place mayonaise side down on a skillet. Put the remaining ingredients on the tortilla and cover with another mayonaise coated tortilla, mayonaise side up. Press down the quesadilla with your spatula and carefully turn over to brown the other side.

    I know this sounds weird but everyone always loves them!

    1 Reply
    1. re: LisaSD
      l
      lilingenue Mar 17, 2008 12:40 AM

      Yup you're absolutely right about the minimal equipment bit...it's a tiny kitchen in a tiny apartment! The quesadilla sounds delish and can't wait to try it out...thank you :)

    2. Chinon00 Mar 16, 2008 09:09 PM

      Pain de Poulet

      INGREDIENTS:

      * 2/3 cup hot milk
      * 1 cup breadcrumbs
      * 1/2 cup quick cooking oatmeal ( whirl briefly in a blender)
      * 2 Tablespoons butter
      * 2 eggs, lightly beaten
      * 1 teaspoon salt
      * 1/8 teaspoon white pepper
      * 1/2 teaspoon summer savory
      * 2 Tablespoons chopped parsley
      * 2 cups chopped cooked chicken meat
      * 1/4 cup chopped celery
      * 1 small onion, finely minced

      PREPARATION:
      Preheat oven to 375F. Grease a loaf pan.

      1. Put the oatmeal and breadcrumbs in a bowl. Pour the hot milk over the mixture and stir.

      2. Mix in the butter and the eggs.

      3. Add the rest of the ingredients and using your hands, mix to blend.

      4. Pour the mixture into the prepared pan.

      5. Place the loaf pan in another baking dish. Pour warm water to come halfway up the sides and place in the oven. Bake for 45 minutes.

      To serve: Allow to come to room temperature. Slice and serve warm.

      1 Reply
      1. re: Chinon00
        l
        lilingenue Mar 16, 2008 09:20 PM

        Ohhh nyumnyum...I do wish that I had an oven - these aren't a standard fixture in HK apartments unfortunately - but I will be bookmarking this one for my next trip home to my parents' house!

      2. k
        katnat Mar 16, 2008 08:57 PM

        how about chicken soup using your beautiful stock, chicken shreds and some veggies. you can even go thai style, using lemongrass, mushrooms, fish sauce, lime and cilantro. or chicken tacos with some nice salsa. or chicken salad with slices of orange, red onion and cilantro over a bed of lettuce. or chicken, hard boiled egg and olives with a mayo dressing. lots of stuff you can do, but you want to use a fair amount at a time, not a recipe that will really extend the chicken.

        2 Replies
        1. re: katnat
          l
          lilingenue Mar 16, 2008 09:17 PM

          OOH! Chicken tacos! You wouldn't happen to have a fav recipe to share for that + homemade salsa would you?

          1. re: lilingenue
            sarah galvin Mar 16, 2008 10:25 PM

            Check epicurious.com I just made their pico de gallo and salsa verde and enjoyed both. I googled breakfast enchiladas and they were good too - like a wifesaver recipe, sitting overnight in an egg and milk mixture to bake in the am. I'm sure chicken and swiss cheese would be a tasty breakfast enchilada or maybe make a crepe. You can put anything in a crepe. Again I would try Swiss cheese or ementael

        2. e
          Erika L Mar 16, 2008 08:38 PM

          Put the shredded chicken onto a plate or a cookie sheet, then freeze and store in Ziplocks or freezer containers. I go through a chicken in maybe a month to 6 weeks, have never had any off flavors or textures. I, too, cook for just myself and always have chicken available--for soup, pasta, quesadillas, whatever. One note, I've never tried frozen, roasted chicken for a chicken salad--I always put it in something warm.

          1 Reply
          1. re: Erika L
            l
            lilingenue Mar 16, 2008 08:48 PM

            Unfortunately, it's only a mini fridge that I have in my apartment, so the freezer doesn't work very well at all...I'd need to use the chicken as soon as possible. Sad isn't it :(

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