Share your leftover chicken recipies

peterwalkley

peterwalkley

peterwalkley

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South Wirral
I've a reasonable amount of cooked chicken leftovers after a sunday roast, mostly dark meat and bits off the wings, thighs and legs.

We are bored of the old standbys of coronation chicken and curry. What else do the OCUK chefs find works well ? I've done a google, but its all a bit uninspiring or geared around having the nice presentable breast meat (which is all gone).
 
As it's dark meat luckily it reheats quite well.

You could sticking on some peri sauce and throwing the chicken under the grill on as high a setting as possible to reheat it scorch the sauce a bit. My go to recipe for the sauce is here.

Similarly, just chucking on some paprika and lemon juice then frying off in butter would be awesome.

You could also approach it from a different angle. Butcher up the chicken to some degree before cooking it - separate the breast 'crown' and roast that for your dinner, save the legs and wings and cook them as you need them. I often will pan roast the chicken breasts (skin on, though removed from the bone) and then make a confit with the legs and wings, which will then keep in the fridge for weeks. Confit chicken/duck/anything is absolutely delicious too.
 
Throw it in a salad.
Shred it and mix with home made BBQ sauce.

But really, you say things like bored of standby curry. The are thousands of differ t types of curry recipe from dozens of different countries with very unique styles and tastes. I don't see how you can be bored. Here are a few curry ideas:

Vietnamese tangy lemongrass
Red chicken with walnuts
Ginger chicken
Korma
Chicken pilaf with pistachios and almonds
Creamy Saffron chicken
Green or red Thai curry
Massuman curry
Thai yellow curry
Garlick chicken curry
 
Yeah, ours always gets used up for salads at work, during the week. We do freeze batches though and these more often than not end up in a thai green or red curry. Can't go wrong. Must investigate making a chicken pie from scratch one day.

Gordon Ramsey has a decent recipe for a chicken and fennel pasta. I can't find it online but essentially...

- Fry pancetta or bacon lardons in oil until crispy
- Get some penne pasta boiling
- Thinly slice 1 whole fennel
- Remove pancetta and drain on a kitchen towel, then in the same pan add your fennel and lightly sweat
- Lightly crush a teaspoon-ish of fennel seeds and add to fennel
- Add single cream or creme fraiche to the fennel, probably about 4-5 tablespoons
- Get that bubbling, add some pasta water to thin it slightly and make more of a sauce
- Season sauce with salt and pepper
- Add your roast chicken to warm through for 3-4mins
- Drain pasta and add to sauce, add a bit more pasta water/cream if needed
- Serve, scatter your crispy pancetta over the top
- Scatter some more fennel seeds if you want

Once you're practised you can just about do that recipe in the 10mins it takes to cook your pasta. Just don't hold back on the cream/creme fraiche :)
 
Stating the obvious with a basic chicken stock:
1 carcass picked of meat
1 onion, halved
1 carrot, snapped in half
1.2-1.5 litres of boiling water

Simmer it for 2 hours and strain it through a sieve - that's a basic stock which makes amazing gravy next week if you boil it down and thicken, or just add gravy granules to it, and it makes a great base for chicken soup, risotto, paella, spicy rice etc.

You can also add the following if you have it to hand:
-1 stick of celery, whole
-1 clove garlic, whole
-Herbs de provence
-Whole peppercorns

Probably forgot something, but that's how I do mine :)
 
Some cream, bacon/ham, potato, chicken stock, some carrots and peppers diced finely, can of creamed corn and you have chicken chowder. Mmmmm.
 
Fry up some chorizo in a pan with a bit of oil, fish out the chrorizo so it doesn't get overdone,
then fry the left over chicken with some mushrooms and sliced pepper in the oil it leaves behind.

Then throw the chroizo back in with some prepared cous cous and some kind of vegetable, usually peas for me, and heat it through in the pan, makes a sort of improvised jambalaya.

It's a great way to use up leftovers!
 
So the wife took charge in the end:

- Lightly fry a large chopped onion and a chopped pepper in a pan for 5-10 minutes. Garlic can be added here too.
- Add 2 tins of chopped or plum tomatoes
- Add some herbs, salt + pepper to taste
- Simmer gently for an hour or so to reduce the sauce
- Add chicken (cut into small enough pieces to eat) and simmer for another 10 minutes to ensure it is warmed through properly

Serve either as a thick soup with fresh bread or as a stew with rice or pasta.

Reading this thread again is making me hungry. Some good stuff in here as well guys. Thank you.
 
Quick and easy satay like dish.


One large onion, in large dice.
2 carrots medium dice.

In a pan with a bit of oil over medium heat and cook until edges are just turning brown.

Add a
teaspoon of garlic
Teaspoon of ginger
And wither whole chillies or hot sauce to taste.

Cook for a minute.

Add 3 tablespoons of crunchy peanut butter.
Mash about a little and throw in probably a pint pint and a half if water (guess I do most stuff by eye)
Stir till peanut butter is dissolved.
Being heat to high.
Throw in 2 tablespoons each of
Soy sauce
Lime, lemon juice or if really needed vinegar.
Throw in leftover meat.

Occasionally stir and when it comes to a boil it should thicken up. If it doesn't either let reduce till it does, or throw in more peanut butter. If to thick, add more water.

Just before serving on sticky rice, throw in lots of roughly chopped soring onions and extra lime juice if you want.
Lime juice is the best for this.
Works with any meat and shellfish, even from raw. With shellfish best to get sauce to right consistency first. Just so you have complete control of cooking times,
 
Last edited:
Chicken Fricassee

  • 1x Diced or Sliced Onion
  • 4 or 5x Sliced Mushrooms
  • Large Glass of White Wine
  • Either 1 small tub or 3-4 heap table spoons of Double Cream or Creme Fraiche
  • Salt and Pepper to taste
  • Good handful of Fresh Tarragon (dried also works fine) again to taste
  • Left over pulled Chicken meat

Optional - Bacon or Pancetta
Supplement - Onion for Leek

Recipe
  • Chop an onion and sweat it down in a little oil in a pan with a lid
  • Add chopped Mushrooms - Any kind really, I prefer chestnut mushrooms for this recipe and cover with lid until a little soft, should only take a few minutes.
  • Add glass of White Wine and reduce with lid off
  • Add Double Cream or Creme Fraiche
  • Once Double Cream or Creme Fraiche is a little warm reduce heat to low/mid and add left over chicken
  • Cover with lid until chicken is reheated
  • Once chicken is reheated season to taste with Salt/Pepper and add Tarragon and give a good stir then serve
  • Goes great with pasta or rice but also good with potatoes and some veg.

If you want to use diced bacon or pancetta as well then fry that first in the pan before the onion and set aside on a piece of kitchen roll to drain. Then fry the onion in the lovely bacon fat left in the pan.
Add the bacon or pancetta bits back to the pan around the time you add the leftover chicken, but before you season. The bacon and pancetta will add salt to the sauce.

I've also done this recipe with Leeks rather than an Onion for a change and I thought it worked pretty well.
 
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