How to Repurpose Chicken

Let’s talk Chicken with 3 makeover recipes on how to use what is leftover. Before you pick out the leftovers, start with roasting up a whole chicken. Here’s the pecking order:

ROASTED CHICKEN & VEGGIES IN A CLAY POT

Prep time: 30 minutes  Cook time: 50 minutes – 1:20 hours   Serves 3-6

Ingredients:

Romertopf Glazed Clay-Cooker

Any Size Whole Chicken

3 Tb of EVOO

*1 tsp of salt for the rub

1 cup of onions or shallots cut in large chunks

2 cups of veggies cut in large chunks: new potatoes, winter squash, and/or carrots

1 Bulb of peeled garlic or ¼ cup of garlic cloves

1 Tb of fresh chopped herbs (Rosemary or Thyme)

1 cup of red or white wine

* finishing 1/2 -1 tsp of Sea Salt

* Flavored Sea Salt or favorite rub

Directions:

  1. Fill up and soak top and bottom lids in water for at least 20 minutes.
  2. Remove top rack from oven so clay pot fits in.
  3. Pat chicken dry. Rub/massage with olive oil and sea salt mixture on/in/around chicken. Finally, pour on wine.
  4. Empty out water from clay pot and place rubbed chicken in the bottom lid of clay pot.
  5. Surround chicken with veggies, onion, and garlic. Sprinkle veggies with chopped herbs and remaining sea salt.
  6. Place top on pot and put in oven.
  7. Heat (DO NOT Preheat oven) to about 500 degrees.
  8. Cook for about 50 minutes to 1 hour for a small chicken (about 3 ½ pounds) and about 1:10 hour to 1:20 hour if it’s a larger chicken (over 4 pounds).
  9. Use a thermometer to check temperature in the thigh and see if it has reached 165 degrees.
  10. Let chicken rest for about 10 minutes.
  11. Cut into desired pieces and serve with the roasted veggies.

Guru Tips:

  • Use leftover carcass to make a chicken broth or stock
  • Use leftover chicken to make chicken soup, quesadillas, sandwiches, pasta, or Chinese chicken salad.

 

 

CHICKEN QUESADILLA   

Prep time: 5 minutes  Cook time: 5-7 minutes   Serves 1-2

Ingredients:

Small corn tortillas (optional flour)

½ Tb olive oil

⅛ -¼ cup shredded cooked chicken

1 Tb of black beans

⅛ -¼ cup shredded Mexican cheese

1 Tb of salsa

Directions:

  1. Heat stove to medium high.
  2. Heat up each tortilla on medium high on each side for 30 seconds.
  3. Place ¾ of the cheese on one tortilla, beans, chicken and salsa.
  4. Place the ¼ of the rest of the cheese on the top and put 2nd tortilla (the other one that was heated) on top.
  5. Wait 1 minute for the ingredients to melt together.
  6. Cut in quarters and serve.

 

CHINESE CHICKEN SALAD

Prep time: 20 minutes  Serves 2-4

Dressing Ingredients:

¼  cup of vegetable or canola oil

2 Tb of Rice Vinegar

1½ Tb of toasted sesame oil

1 Tb of sugar

Dash of fresh ground pepper

1/2 tsp of kosher salt

1-2 tsp of toasted sesame seeds

Directions:

Put all ingredients in a container or mason jar. Shake well until it is fully mixed in. 4-6 servings worth of dressing.

Salad Ingredients:

1 cup of shredded (leftover) cooked chicken

Prewash red leaf and/or romaine lettuce

1 Persian cucumber or ½ of an English cucumber thinly sliced

1 piece of celery finely chopped

Thinly slice 2 green onions (scallions)

2 Tb of finely chopped cilantro

½ Tb of toasted sesame seeds

1 Tb of toasted slivered almonds*

*Note: To toast almonds, preheat oven to 400 degrees, spread slivered almonds across cookie sheet in one layer and toast for about 5-8 minutes. Shake pan every few minutes, and check to make sure they are not burning.

Directions:

  1. Fill a large salad bowl with torn lettuce, cucumbers, scallions, celery, chicken. Add dressing and toss/mix well.
  2. Top with cilantro, toasted almonds, and toasted sesame seeds.
  3. Refrigerate unused dressing and save for another occasion.

Optional: (see Guru Tip) add fried rice noodles on top for an extra crunch!

Guru Tip:

  • Fry up rice noodles in hot oiled frying pan (about ¼ inch of Vegetable or Canola Oil). Test the oil if it’s hot enough by putting in one dry noodle. It should fry up instantly if ready. If not, wait until the pan is hot enough and put in a small handful in the the frying pan. Pull out fried noodles immediately and drain in a bowl lined with paper towels.

 

CHICKEN BROTH  

Prep time: 15 minutes  Cooking time: 2+ hours (the longer the better)

Ingredients:

leftover bones and carcass from whole chicken

large chunks of a small to medium onion

big chunks of a large carrot and celery

3 garlic cloves peeled

5 peppercorns

A medley of fresh herbs, like: parsley, rosemary or thyme

1 bay leaf

Directions:

  1. Add carcass or chicken bones to pot. Put fresh herbs, garlic, and peppercorns in a tightly tied cheesecloth. Add bay leaf. Fill water so it covers all ingredients especially the carcass and bones.
  2. Set stove on high.
  3. Once it boils, cover, and lower temperature to a simmer for 2 hours or more. As water evaporates over time, put more water in to cover bones and carcass.
  4. Turn off stove, remove chicken, large veggie pieces, herbs, and bay leaf. Strain broth.
  5. Let it cool and store broth in mason jars or containers. * Don’t fill all the way to the top.
  6. Place in refrigerator overnight. Skim off fat the next day. Keep what you need in the fridge and store the rest in the freezer.

*Note: To avoid cracked mason jars, you’ll need to  leave a couple of inches of space from broth to the top of the jar.

Guru Tips:

  • For a deeper richer flavor add turnip, daikon and/or parsnip.
  • Broth tends to be concentrated and rich. Add water to dilute the intensity.

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