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What to do with boiled chicken?

This has to be a classic debate--what do you do with the chicken meat after making chicken soup? My mother eats it cold and plain, and there's an old family recipe of frying it up in oil with onions (although, to make it more authentic I guess I could use shmaltz.) Neither of those are particularly satisfying, particularly the cold and plain stuff. blah. What do other people do with the post-soup meat?

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  1. One option: Shred it up, season with soy sauce and toasted sesame oil and minced scallions, mix with sauteed coleslaw mix, and use at potsticker filling.

    1 Reply
    1. re: 4Snisl

      +1. Or egg rolls or flautas. It's less boring after being deep fried.

    2. I cube it up and freeze it, then use it to gussie up prepared foods. It works good with added fresh cilantro in TJ's red pepper and tomato soup-in-a-carton, also with TJ's eggplant punjabi in a foil packet. Sometimes I make a quickie Tom Young Goong soup by adding the chicken and cilantro to boiling water and the paste in a jar available at most Asian markets.

      1. I only make the stock from a carcass. If I do boil a chicken in it, I take it out before the meat becomes flavorless, take the meat off the bone, reserve it; then toss the carcass back in the pot and simmer the heck out of it. I leave a bit of meat on the bones. Then, I figured I've gotten enough out of the bird, strain, and toss the solids.
        Then, I can use that "boiled chicken" and use it for just about anything because it still has a good flavor.
        And the stock is good, too.

        3 Replies
        1. re: wyogal

          Yes, simmer the chicken (no boiling!!) until it tests almost done, pull it out and let it rest a bit, then remove the meat and throw the carcass back in. Back when we got most of our chickens on the hoof, as it were, you could buy an old laying hen that was good only for soup, but birds over a year old simply don't seem to exist anymore. Those things had a depth of flavor we can only remember, and the unborn eggs were a delicious addition to the gravy, or the noodle soup or dumpling dish. A lot of messy work, too, of course, when you're starting with a live and very annoyed chicken!

          1. re: Will Owen

            I remove the meat from the bones, roast the carcass until it's nicely browned, then simmer the stock for another 45 min- 1 hr.

            As for uses for leftover meat, my running list of what to do with cooked chicken includes:
            1) Saute onion, carrots, celery and any other veggies you have on hand, adding chopped garlic, herbs and spices as preferred. Remove mixture from pan. In the same pan, make a light roux, add milk or chicken broth and when thickened, add veggies and chicken and bring to a simmer. This makes a great filling for chicken pot pie, with pie crust or drop biscuits on top. I also do cornmeal biscuits and put a lid on to steam them into dumplings. And it is to die for with Jerusalem artichokes.

            2) The blog the kitchn has a great recipe for kale and chicken stew, I use leftover chicken and sub the potatoes out for cooked quinoa. http://www.thekitchn.com/thekitchn/he...

            3) Quesadillas. Cheese and salsa are the perfect antidote to bland chicken. Enchiladas, too, for that matter.

            4) Goi Ga or Vietnamese chicken salad with shredded cabbage and herbs. Again, washes away the blandness of boiled chicken.

            1. re: bernalgirl

              Molé works pretty well too. I was just thinking of that in connection with leftover turkey. Chicken enchiladas Suizas, as well. As long as the meat is not like shredded balsa wood, a good rich sauce will lift it nicely. "Boiled" chicken should be only poached, anyway, at a low enough temperature so the tendons can soften up but the meat won't go dry.

        2. Tacos, chicken tortilla soup, my mother made chicken crepes using, 'gasp' cream of mushroom soup, cracker crumbs, sauteed onions and celery and milk for the filling and more soup and milk as the gravy, filled and rolled the crepes and baked in the oven.

          2 Replies
          1. re: John E.

            To John E's excellent suggestions I'd add: chicken salad, pot pie, paprikash, with white beans for chili; and take his mother's idea but make it fancy with a Crepes a la Reine recipe. Delicious!

            1. re: gourmanda

              I guess my mother didn't know it, but she was making Crepes a la Reine all those years. I simified what she was making, but I glanced at a recipe for Crepes a la Reine and it seems the only significant difference was that she used the mushroom soup instead of a roux.

          2. You've got one ingredient necessary for omu-raisu: use the chicken for fried rice, stain with tomato sauce/ketchup, top with an omelette, and sauce with demi-glace sauce.

            Or you could make chicken floss and use it to fill things like onigiri.