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GIve this poor chicken a second life - recycling lousy roast chicken

So I cheated on my main chicken farmer and got a rather large roaster from another vendor. Boy, do I regret it. I don't think I did a very good job roasting it (it came out raw and I had to put it in again), but even so - the texture was weird in a way I just can't account for, except maybe it was really a stewer or on some VERY different feed or - hell, I just don't know. The breast wasn't tough per se, more like spongy and firm, kinda like those odd vaguely plasticky chickenlike deli meats meant for slicing and serving to the unaware customer.

So here's the thing: I have TONS of leftovers. I can't contact the farmer again until the market is open tomorrow. Is there some way to recycle this meat that will improve it? I also made pan gravy. I was thinking a long-cooking approach might help. Any ideas? Thanks in advance for any suggestions you might have!

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    1. re: ipsedixit

      Where you already have the gravy too, I second the Chicken pot pie.

    2. Chicken salad, quesadillas, tacos, love pot pie ip, also you can throw in a vegetable soup at the end. of cooking or into a past where there are other flavors that take center stage. A pesto chicken pasta maybe.

      2 Replies
      1. re: kchurchill5

        Since you describe the texture as weird, I woudl go with something that cooks it to shreds or that you shred, i.e tacos. I like the idea that good green chilies make most anyting taste better as well. Then there is the cheese... In short I woudl cook it more, with some good chiles, shred it and freeze save in defrostable, "bad night -late in winter -what's in the freezer?" portions.

        1. re: Quine

          Agreed. Cook and shred and season for tacos/quesadillas. I love this recipe for chicken & mushroom quesadillas:

          http://www.epicurious.com/recipes/foo...

          It's so easy to whip up. It calls for shiitakes and button, but I just use all button. It seems like a lot going on, to waste shiitakes in quesadillas.

      2. I just went through this with a little help from my CH friends, though the leftover roast chicken we had was not weird in any way...I took the cooked meat off the bones, shredded and put into my crockpot with a medium sized chopped onion that I sauteed. Added some bbq sauce (Sweet Baby Ray's was what I had on hand) and cut the sauce with about 3 TB of cider vinegar, plus "rinsed out" the empty sauce bottle with a little water. Cooked all of it on 'high' for 1 1/2 hrs, then turned it down to 'low' for about 2 or 3 hours...you need to check it every 30 mins or so to see if you need to add more sauce. It came out really great and tasty. Not sure if this will work but what the hey, it involves minimal effort and the slow-cooking might just change the weird texture into something delightful, who knows? Here's the link to my recent conversation with these dear, nice CH pals:
        http://chowhound.chow.com/topics/624335

        1. chilaquiles--that's what Mexicans use leftover chicken for. No one in all of Mexico ever eats chicken tacos--except for tortillas on the side of roasted chicken.