Recycling chicken from soup into something gourmet

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Forum -> Recipe Collection -> Chicken/ Turkey

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shlishka ↓

Thu, May 29 2008, 7:20 pm

I usually put bones in the soup, but the store was out this week, so I used bottoms.
Any ideas of what I can make for Shavous with all that chicken? I already have chicken/potato knishes in the freezer from the last time the store was out. Lo Mein won't work cuz it doesn't freeze. Anything else?

Pizza

Thu, May 29 2008, 10:02 pm

you can debone and freeze the chicken til youre ready

also, try shepherds pie

flowerpower

Thu, May 29 2008, 10:07 pm

How about putting duck sauce on it and baking it for 20 minutes?

You can make a paste with garlic, oil, and flour. Then put in the chicken in tiny pieces and cook for a few minutes. You can the put the mixture in flake dough squares and make turnovers.

mimivan

Fri, May 30 2008, 12:00 am

This is more comfort food than gourmet...but how about chicken pot pie?...there is a good recipe in the Purple spice and the Spirit cook book..If not, let me know and iy'h I'll try to post it.

Starhavah

Fri, May 30 2008, 12:26 am

I make rice, reheat the chicken (I assume you are taking it out of the soup before Yom Tov/Shabbos) and serve a variety of sauces: duck sauce, grill sauce (bbq sauce to Americans), ketshup, horseradish mayonaise and any other parve suace or salad dressing in I have in the fridge. People love it beacuse each person can have their favorite or a variety.

It is not gourmet, but I cook more hemishe than gourmet anyway. My sister in laws all who pride themselves on their gourmet kitchens always commet that eating at my house is like eating in a "Bubbie's kitchen" LOL

Star havah

MiracleMama

Fri, May 30 2008, 1:19 am

I have no idea what chicken bottoms means, but over Pesach we made something really nice with our soup chicken (which usually ends up as chicken salad)... I sauteed some sliced onions and cubed eggplants and then some tomatoes (next time I'd just stir in some tomato paste, plus use more spices and garlic) and then made a casserole layering the eggplant mixture, the soup chicken (obviously taken of the bone and kind of shredded up), and the then the eggplant again. Everyone really enjoyed it.

Imaonwheels

Fri, May 30 2008, 1:36 am

Chop up the chicken real fine, best in food processor. Mix it with chopped fresh celery and green onions, spices (salt pepper and paprika is ok) and eggs. Make neat patties and coat in bread crumbs and fry. I know its a potchke, you can cut out the bread crumbs for less work. Make a sauce to pour over either a chicken or mushroom gravy or spicy tomato and/or veg sauce.

If you have to you can stretch this with fine grated carrots and kishu. Extra crumbs or matzo meal lower the quality.

Much easier - fry up with onions until the onions brown and mix into potato kugel or mashed potatoes.

DefyGravity

Fri, May 30 2008, 7:29 am

Last night I tried something new with leftover turkey, it was a huge hit! I loved it!

Frittata:
1/2 cup Orzo (or more, whatever you like)
diced stewed tomatoes (or fresh tomatoes)
1 large potato cut into small pieces
1 onion, diced
leftover turkey or chicken, cubed
salt, pepper
2 eggs
olive oil for frying

Sautee onion, add potatoes. Meanwhile, boil the orzo. When potatoes are soft, add the tomatoes and chicken/turkey. Once orzo is finished, add it to the frying pan and then mix in the egg.

happyhub

Fri, May 30 2008, 8:05 am

you can reheat them in barbeque sauce and make a chicken wrap with lettuce, tomato, avacado and red onions, yum

NotInNJMommy

Fri, May 30 2008, 8:40 am

shred and put into a "gourmet" green salad (one with fancy lettuce, fruit, etc.). I think a fleishig salad goes well by day sometimes.

↑ shlishka

Sat, May 31 2008, 10:35 pm

Thanks for all the great ideas!!

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