Sandwiches (sliced or chicken salad); fried rice; soups; chicken alfredo/pasta; salad addition; enchiladas; chicken pot pie. No matter what you do, save the bones and make some broth.
Chinese-style chicken with noodles:
Saute snow peas, onions, red pepper slices and any other veg you like. Stir in chicken meat, taken off the bones and either shredded or diced. In a smaller saute pan, heat oil, add minced garlic, ginger and scallions. add some glugs of Tamari, a splash of water, a couple teaspoons of sugar and boil it briefly. Drizzle in sesame oil. Can thicken with cornstarch, but I never bother. Serve the chicken mixture over the noodles, drizzled with sauce (or serve on the side if you have picky eaters in your family).
Such a huge question--it's big enough for a Food52 contest, "Your Best Recipe with..." For me, I've spent a lot of years roasting a chicken or two, typically on a Monday night. On Tuesday, I take the meat off the bones of the leftovers and make stock. The meat goes into salads, sandwiches, soups, and anywhere else we think of.
Salads are different every time we make them. One favorite is romaine, shredded chicken, toasted walnuts, fresh goat cheese, and a walnut oil vinaigrette. I also like a Marcona almond, oil-cured oil, and sherry vinegar approach. And I keep thinking of trying to duplicate a favorite from a local shop--curried chicken with carrots, red onion, and almonds.
Sandwiches--when my daughter was in school and taking her lunch, she ate a lot of chicken sandwiches on pumpernickel or another nice hearty bread, a good mayonnaise, lettuce, and maybe tomato.
Soups are also different every time. Tonight, I'm making a vegetable soup with leeks, green garlic, minced carrots, asparagus, green beans, snap peas, flageolet beans, and parsley. In the summer, I really like soups with French basil sauce, pistou.
I'm betting you already have some favorite ideas, sarah k. Want to share?
My favorite..A Mock Peking Duck.
Flour Tortillas. Sesame Seed Oil, Flour tortillas (small), Green onions.Hoisin sauce.
Brush the chicken skin up with Hoisin sauce. Broil on foil until crispy. Watch it, it can burn quickly.
Chop up the green onions.
Brush the tortillas "face to face" and stack. Cover with wet paper towel and warm 10 seconds bursts in the microwave.
Serve the chicken with the crispy skin the tortillas wraps, with green onions, and more hoisin sauce. (shredded cabbage, carrots optional).
Serve with rice and dim sum or egg rolls. And a salad. (I use the cabbage to make lime slaw..lime/olive oil dressing on finely shredded cabbage).
(I also use this with a deli rotisserie for a quick mid week night).
Second tacos. Rick Bayless has a recipe that mixes minced chipotle, cubed steamed potato, and cider vinegar in with the chicken, then serves with avocado and romaine lettuce in warmed soft corn tortillas. Fabulous.
If you have enough, Amanda's chicken salad is fabulous -
http://www.food52.com/recipes/4160_chicken_salad - sherry vinegar, peppadew peppers, Marcona almonds, yum!
Roast Chicken Salad
Cube your roasted chicken using 2 cups if you have it. Remove skin and fat and bones. Use white and/or dark meat.
dice fresh pineapple, about 1 cup
dice fresh celery, about 1/2 cup
add mayo to your liking,
1/2 teaspoon of celery seed
Mix it all up.
Add freshly ground pepper and kosher salt to taste.
Serve in a bowl with lettuce leaves. Red Leaf is my favorite.
To eat, place a spoonful or two on the lettuce, make to make a wrap.
You should know that this will not keep with the fresh pineapple. So do not make ahead or plan to keep any unless the pineapple is kept separate until serving time.
We love to shred the meat and make chicken tacos with soft tortillas and/or hard taco shells, hot sauce, shredded cheese, and all the fixins. makes for a yummy, quick dinner.
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Saute snow peas, onions, red pepper slices and any other veg you like. Stir in chicken meat, taken off the bones and either shredded or diced. In a smaller saute pan, heat oil, add minced garlic, ginger and scallions. add some glugs of Tamari, a splash of water, a couple teaspoons of sugar and boil it briefly. Drizzle in sesame oil. Can thicken with cornstarch, but I never bother. Serve the chicken mixture over the noodles, drizzled with sauce (or serve on the side if you have picky eaters in your family).
Salads are different every time we make them. One favorite is romaine, shredded chicken, toasted walnuts, fresh goat cheese, and a walnut oil vinaigrette. I also like a Marcona almond, oil-cured oil, and sherry vinegar approach. And I keep thinking of trying to duplicate a favorite from a local shop--curried chicken with carrots, red onion, and almonds.
Sandwiches--when my daughter was in school and taking her lunch, she ate a lot of chicken sandwiches on pumpernickel or another nice hearty bread, a good mayonnaise, lettuce, and maybe tomato.
Soups are also different every time. Tonight, I'm making a vegetable soup with leeks, green garlic, minced carrots, asparagus, green beans, snap peas, flageolet beans, and parsley. In the summer, I really like soups with French basil sauce, pistou.
I'm betting you already have some favorite ideas, sarah k. Want to share?
Flour Tortillas. Sesame Seed Oil, Flour tortillas (small), Green onions.Hoisin sauce.
Brush the chicken skin up with Hoisin sauce. Broil on foil until crispy. Watch it, it can burn quickly.
Chop up the green onions.
Brush the tortillas "face to face" and stack. Cover with wet paper towel and warm 10 seconds bursts in the microwave.
Serve the chicken with the crispy skin the tortillas wraps, with green onions, and more hoisin sauce. (shredded cabbage, carrots optional).
Serve with rice and dim sum or egg rolls. And a salad. (I use the cabbage to make lime slaw..lime/olive oil dressing on finely shredded cabbage).
(I also use this with a deli rotisserie for a quick mid week night).
http://www.food52.com/recipes/4160_chicken_salad - sherry vinegar, peppadew peppers, Marcona almonds, yum!
Cube your roasted chicken using 2 cups if you have it. Remove skin and fat and bones. Use white and/or dark meat.
dice fresh pineapple, about 1 cup
dice fresh celery, about 1/2 cup
add mayo to your liking,
1/2 teaspoon of celery seed
Mix it all up.
Add freshly ground pepper and kosher salt to taste.
Serve in a bowl with lettuce leaves. Red Leaf is my favorite.
To eat, place a spoonful or two on the lettuce, make to make a wrap.
You should know that this will not keep with the fresh pineapple. So do not make ahead or plan to keep any unless the pineapple is kept separate until serving time.
Or you could make a great chicken salad.
Have fun!