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Smoked chicken ideas

grandgourmand Feb 22, 2009 05:21 AM

So I smoked some ribs yesterday. Decided to throw on a chicken to make full use of my smoker capacity. Now I've got a cold smoked chicken in my fridge. Any ideas on how to use it?

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    dklipscomb RE: grandgourmand Feb 22, 2009 05:25 AM

    Smoked chicken alfredo?

    2 Replies
    1. re: dklipscomb
      kchurchill5 RE: dklipscomb Feb 22, 2009 10:05 AM

      Very very rich, did it wouldn't do it again, but personal taste.

      1. re: dklipscomb
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        Isabella RE: dklipscomb Feb 22, 2009 10:11 AM

        this is absolutely fabulous.
        Also another entree I make with smoked chicken is place the smoked chicken
        upon a bed of spinach that has been sauteed with garlic & olive oil.
        Then top with a thick reduced sauce of canned tomatoes (fresh if it's not winter) - seasoned how you like and serve with ricotta cheese ravioli tucked in between the spinach & chicken. Everyone I serve this to wants to know if they have died & gone to heaven!
        Top with shredded romano.

      2. g
        gordeaux RE: grandgourmand Feb 22, 2009 06:03 AM

        One of my favorite uses of the smoked breast is a mole negro. side it up with seared mushrooms, and mashed potatoes. Oddly enough, if you throw some strong cheese into the taters, it works out really well. A mild blue, or a parmesan (forgot the name of the Mex equivalents.) I'll usually plate the mole first, followed by a nice pile of the taters in the center, sliced chicken on top, and a generous sprinkling of the seared mushrooms, followed by a nice dab of sour cream, and a dusting of minced cilantro.

        1 Reply
        1. re: gordeaux
          soypower RE: gordeaux Feb 26, 2009 09:43 PM

          "or a parmesan (forgot the name of the Mex equivalents.)" Is it Cotija Tajo Cheese?

        2. v
          Val RE: grandgourmand Feb 22, 2009 06:26 AM

          Perhaps a casserole called sopa seca? This is really different and delish...calls for smoked turkey but surely the smoked chicken will suffice...trying to remember what brand of fideos I found at the grocery store...took some hunting but I did find them...the chipotles in adobo also lends a smokey flavor to this:

          http://www.foodnetwork.com/recipes/fo...

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            amini1 RE: grandgourmand Feb 22, 2009 10:04 AM

            White chicken chili is great with smoked chicken. I made it last week with a hybrid recipe of this...http://www.foodanddiningmagazine.com/..., Cooks Illustrated and this...http://www.eggheadforum.com/index.php.... I also love making chicken salad with smoked chicken. Mayo, Mustard, cayenne, onion, garlic, dried shallots, black pepper, salt if needed. Penzey's Fox Point works great in place of most of the above.

            1 Reply
            1. re: amini1
              kchurchill5 RE: amini1 Feb 22, 2009 10:10 AM

              I love it in chicken salads, kudos amini1. Good choice
              Also, do in a caesar salad, simple but classic and great simple dinner with a side soup
              Also, I do a potato, onion and smoked chicken soup recipe which is awesome.
              Also, I make a chicken and asparagus with a gouda cheese and wild mushrooms with a simple puff pastry topping, easy and great flavor. Not hard.
              Also, smoke chicken pot pie with sweet potatoes, white potatoes, peas, onions, red peppers, mushrooms and a crust made with nothing more then crescent rolls.
              Also a smoked chicken and vegetable soup with roasted tomatoes, onions and peppers, served over polenta with great flavor.
              Also, a creamed chicken a favorite with sherry wine, cream served over herbed biscuits. Amazing!!

              Any interested, be glad to post, didn't want to post all these, just post back. glad to help.

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              Isabella RE: grandgourmand Feb 22, 2009 10:14 AM

              Another entree salad I make is one with fresh spinach as a bed upon which you place smoked chicken, dried cherries or golden raisins, bleu cheese, fresh bacon crumbles, hard cooked egg & hearts of palm. I use whatever herbs I feel like that day and then make a balsamic vinegarette.

              1. j
                juantanamera RE: grandgourmand Feb 22, 2009 01:42 PM

                Simple & delicious: Smoked chicken quesadilla
                More work but also delicious: smoked chicken gumbo
                I also sometimes used smoked chicken as a substitute for ham in split pea soup.

                8 Replies
                1. re: juantanamera
                  grandgourmand RE: juantanamera Feb 22, 2009 02:05 PM

                  Smoked chicken gumbo....that sounds good. I think I'll go with that.

                  Split pea soup won't work because alongside the chicken, I smoked some pork hocks that will take care of that business.

                  1. re: grandgourmand
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                    Isabella RE: grandgourmand Feb 23, 2009 05:05 AM

                    And to think I didn't recommend Smoked Chicken Gumbo because I didn't think anyone would want to cook it!

                    I do use smoked chicken to make Gumbo sometimes and I must say that this makes a really nice, rich gumbo.

                    I'm wondering how you're gonna do it, just curious.

                    I pull the chicken, boil the carcass to make a stock.
                    And then just go as usual from there.
                    If I may ask, in which part of the country do you reside?

                    1. re: Isabella
                      grandgourmand RE: Isabella Feb 23, 2009 05:23 AM

                      In the end, it went a different direction. Something came up, so I didn't have time to make a gumbo. I ended up re-heating the pieces of chicken that I had carved and serving it atop some lentils and a side of rapini (broccoli rabe).

                      however, I do have the carcass in the freezer. and I'm planning on making some andouille, so that gumbo is on the radar for sure (so the recommendation is not going to waste).

                      I live in toronto, why?

                      As an aside, the pork hocks made a great broth that has been transformed into split pea soup. Tonight's din-din.

                      1. re: grandgourmand
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                        Isabella RE: grandgourmand Feb 24, 2009 01:25 PM

                        You prompted me to take a smoked chicken out! One end result will be gumbo, but I think we'll go for a smoked chicken salad as well.

                        I made lentils today as well- green Le Puy, as a soup with Indian spices & spinach!

                        As to why . . . . You're pretty adventuresome for making your own andouille, so that sort of explains the gumbo. I'm a lifelong native of New Orleans & frankly you just don't hear about a whole lot of people making gumbo outside of this area . . . much less one with smoked chicken. Just curious if you were nearby, which I see you're not.

                        How did you happen to start making gumbo & andouille & what kinds do you usually make? I'm going to make a smoked chicken & oyster gumbo.

                        1. re: Isabella
                          grandgourmand RE: Isabella Feb 24, 2009 05:38 PM

                          I've only made gumbo once, a few years ago. So I don't "usually" make it. I think New Orleans cuisine has cuite a following, so making gumbo doesn't seem so unusual. I make indian dishes, but I don't live there. Just one of those things.

                          Sausage making is one of my food hobbies. And I've just started using a smoker. I stumbled across an easy Andouille recipe, and voila, worlds colliding in a good way.

                          1. re: grandgourmand
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                            Isabella RE: grandgourmand Feb 25, 2009 10:18 AM

                            You're right GG, I made Indian Vegetable Soup today.
                            What was I thinking!

                            I have a friend who is a sausage maker. He's posted pictures showing us
                            certain methods & processes - I think you have to be dedicated to really get into it. However, I have made lamb sausage and it was not hard at all.

                            Speaking of Andouille, have you ever been to New Orleans?
                            If you ever do decide to visit, make sure you check out the New Orleans board first. We'll point you in the direction of some great smokehouses!

                            1. re: Isabella
                              grandgourmand RE: Isabella Feb 25, 2009 10:35 AM

                              I find sausage making a lot easier than some other labour-intensive cooking projects (e.g. making ravioli from scratch, making preserves, etc.). If you have a helper, it's pretty enjoyable, too.

                              Never been to New Orleans. My sister went for her honeymoon, and I posted on the local board for ideas to give her. If I were to go, for sure, I'd post on your board. I did that when I went to San Francisco last summer, and it made the trip excellent. One New Orleans place that intrigues me is Cochon. That's right up my alley. Is it good?

                              1. re: grandgourmand
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                                Isabella RE: grandgourmand Feb 26, 2009 09:22 PM

                                Cochon is indeed good! And now the Cochon butcher shop has opened.
                                You'd be in hog heaven!

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