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Cold Roast Chicken as Main?

I have a few out of town family members coming over Sunday afternoon. My weekend is a bit packed with prior commitments, including one Sunday morning, so I want to serve a make ahead meal. Somehow I got it into my head that I could roast a chicken on Saturday and serve it cold on Sunday. I know I absolutely love cold roast chicken, but I'm now questioning. Does anyone ever serve cold roast chicken other than as part of a chicken salad? Does it sound appealing?

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  1. I love cold roast chicken too! Maybe for your family, you could make a cold chicken sandwich bar with all the fixings? Choices of sandwich bread or wraps, tomatoes, lettuce, cucumber, etc and condiments. Kind of like a fun, do-it-yourself picnic.

    1. When I think "cold roast chicken", the first thought is of upgrading to a galantine.

      Few more steps involved but not as difficult as it seems.

      1. I second the sandwich bar suggestion. Would, of course, carve up the chicken in advance.

        Alternately, you could do something like a lasagna in advance and heat it up.

        1. i like it. and i'll have it for dinner tonight. DH will heat his up.

          1. A platter of cold roast chicken, good rolls, sliced tomatoes, and a mixed green salad is a summer time staple for us. Serve a hearty mustard, mayo and even a fruit jelly on the side if someone want to use the rolls to make a sandwich. I often will have sliced cheese as well.

            1. often use this as a healthy main in summer with salad greens, sliced avocado, perhaps a tomato mozarella salad. If you want something warm, make a chicken broth from the bones on saturday night and make a quick soup.

              1. I love cold roast chicken with a nice remoulade or pesto on the side. Good bread, a little salad, done!

                1. I think skinless breasts are quite fine served cold or room temp, With the fat in the skin and dark meat, not so much.
                  I can't recall the name, but there's a Thai main dish of cold chicken (skinless breast) served with lettuce, sprouts, and other vegetables, and peanut sauce.

                  1. I had cold chicken last night. I served it with Tonkatsu sauce (I use Bulldog brand) -- nice flavor.

                    I also use cold roast chicken like this:
                    Slice chicken or peel chunks off bone, just cut so not thick.
                    Toast a piece of bread lightly and spread with favorite spread (I use Dijon mustard or Durkees Famous Sauce).
                    Place chicken on toast and place some cheddar cheese on top.
                    Stick under broiler until cheese melts.. Serve hot.
                    This is a quick and easy meal we had often as children. It works with turkey, too.

                    1. I would offer several sauces with it to jazz it up. Suggestions: 1) Canned whole cranberry sauce for conservative eaters. 2)Tabasco Chipotle Sauce, wonderful with chicken. 3) Tahini Mint Mayonnaise: 1 cup of any mayonnaise, 2 tablespoons tahini (which makes the mayo richer), 1 clove of garlic minced or use garlic powder, 2 Tablespoons fresh mint chopped or use 2 teaspoons dried mint, 2 tablespoons lime juice, and 1/8 tsp cayenne pepper. This is elegant with cold chicken. 4) Another good commercial possibility is Durkee's Famous Sauce. You can add as many others as you feel up to--something curry, something salsa, something featuring olives, etc etc.

                      2 Replies
                      1. re: Querencia

                        Also Cumberland Sauce (google for recipes - it contains red currants or jelly and is a colorful red)

                        1. Thanks so much for the reassurance and the ideas! I think I'll go with a roast chicken bar of some sort. I like the ideas of offering sandwich possibilities and different sauces.

                          1 Reply
                          1. re: debbiel

                            and leave that skin on! it's delightful hot or cold.

                          2. Me again. I had planned on roasting a whole chicken. Unfortunately, the store I shop was out of whole chickens (cut or whole) from the local producer. So I bought a couple packages of breasts. A couple packages of leg quarters. A couple packages of thighs. Can anyone provide me with a bit of guidance on roasting chicken pieces; I've only done whole in the past.

                            1 Reply
                            1. re: debbiel

                              You can roast them in exactly the same way you would a whole chicken, just put them in a single layer without crowding (roast in batches if you need to) so that they brown well. Start checking at 30 minutes until the pieces are cooked through, the white meat might cook at a different rate as the dark, so you can take the pieces that are done out first.

                            2. I buy a couple of rotisserie chickens and pick the meat off the bones to eat cold as a snack or quick lunch. Cold chicken always works.

                              1. You could get loaf of french bread and prep a large sandwich with it, with perhaps some fresh made pesto, roasted red peppers, arugala, mozzerella, etc... Then just cut it up when ready to serve - perhaps with a pasta salad as a side.

                                Have you considered perhaps making something in a slow cooker instead?

                                1. I cooked in batches. Breasts in one batch. Thighs and leg quarters in the other. With a harissa rub. They were a huge, huge hit.

                                  Thanks so much for the encouragement!