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trampledbygeese is a trusted home cook.
I usually put it in a pasta sauce or curry. Butter Chicken tastes AMAZING when made with roast chicken left overs.
But for just simple chicken, I tend to fry it so that the outside is a bit crunchy. It's a really nice texture with mashed potato, some green veg and some pickles.
Or, to just reheat it, I would put it in a covered dish in the toaster oven until heated all the way through. But this can sometimes make the meat a bit dry.
I slice my second day roast chicken directly into whatever jus or sauce I have made, which I thin with a little white wine.
QueenSashy is a trusted home cook.
I make it into a chicken stew. Or like Bevi chop it into a sauce and simmer it on the stove until it absorbs the flavors.
Poke the left overs with a fork. Be aggressive.Poach in chicken stock and use as you wish.
Sam is a trusted home cook.
Coat the skin with Hosin sauce. Put in the broiler skin side up until the skin crisps up.
Slice up some cabbage and green onions.
Get some flour tortitllas and steam those in the microwave with a damp towel.
Cut up the chicken and now crispy skin. And serve with bowls of green onions, cabbage (optional) and hosin sauce. With the tortillas. for a "mock peking duck".
Steamed rice, egg drop soup, and egg rolls to compleat the meal.
Abbie is a trusted source on General Cooking.
I am roasting a chicken tonight for dinner, and tomorrow after I pick up my CSA I am planning a sweets and greens hash (sweet potatoes and whatever greens are in the box) with torn chicken added in. Made with caramelized onions and topped with a poached eggs if I am in the mood to gild the lily ...
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