How to Repurpose Chicken
Let’s talk chicken with 3 makeover recipes on how to use what is leftover from the new-and-improved Claypot Chicken with Roasted Veggies recipe. Here’s the pecking order for how to re-purpose your leftover chicken.
1) CHICKEN QUESADILLA
Prep time: 5 minutes Cook time: 5-7 minutes Serves 1-2
- 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
- Heat stove to medium high.
- Heat up each tortilla on medium high on each side for 30 seconds.
- Place ¾ of the cheese on one tortilla, beans, chicken and salsa.
- Place the ¼ of the rest of the cheese on the top and put 2nd tortilla (the other one that was heated) on top.
- Wait 1 minute for the ingredients to melt together.
- Cut in quarters and serve.
2) CHINESE CHICKEN SALAD
Prep time: 20 minutes Serves 2-4
- 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
Put all ingredients in a container or mason jar. Shake well until it is fully mixed in. 4-6 servings worth of dressing.
- 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.
- Fill a large salad bowl with torn lettuce, cucumbers, scallions, celery, chicken. Add dressing and toss/mix well.
- Top with cilantro, toasted almonds, and toasted sesame seeds.
- 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.
3) CHICKEN BROTH
Prep time: 15 minutes Cooking time: 6+ hours (the longer the better)
- 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
- 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.
- Set stove on high.
- Once it boils, cover, and lower temperature to a simmer for 6 hours or more. As water evaporates over time, put more water in to cover bones and carcass.
- Turn off stove, remove chicken, large veggie pieces, herbs, and bay leaf. Strain broth.
- Let it cool and store broth in mason jars or containers. * Don’t fill all the way to the top.
- 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.