Talking chicken- leftovers with few ingredients

[Mrs. Bradbury]

I am late to the party as usual, but I just wanted to add, and this was a revelation for me, that you can shred cooked boneless chicken by using a mixer in no time flat. You just put the cooked boneless chicken in the mixer bowl, add the paddle attachment, and turn it on. Stop when it's shredded to your satisfaction. I grabbed a bag of frozen chicken breasts just in case too, and they are usually pretty flavorless, but I figured I could always poach and then shred for lots and lots of options. No chopping - BOOM done.

 

[LuvOrlando]

I made a whole chicken 2 weeks ago and had collected all the drippings into a bowl (not something I usually do but desperate times and all that). I had made a soup a few days after the chicken and had been using the drippings to flavor fried rice & such but yesterday I was staring at the leftover lasagne noodle scraps and the celery that seemed to be getting wilted and whipped up a very tasty chicken soup for lunch.
Chicken drippings
Carrots
Celery
Leftover lasagne noodles
1/2-1 tsp Poultry seasoning
1/4 tsp rosemary
sprinkle of sage & thyme
salt pepper
(if it's too bland add some bouillon or canned broth)

Fried frice:
I made stuffed peppers so had a bunch of leftover fice
I made a stirfry and had leftoever sauce from that
I made chicken pot pie and had 1/2 can left of peas and carrots
Leftover chicken from my daughters Hello Fresh recipe collection
- (sour cream on chicken with mozzarella mixed with bread crumb on top - then bake)

I made 2 cups more rice on the stove to add for a meal & popped the leftover cooked chicken into the oven just to heat.
Heated the peas and carrots in my skillet until they dried out then added a bit of oil and a few slices of onion diced and cooked until translucent then added the leftover home made stir fry sauce (about 1/8-1/4 cup was left in a ziplock) so I added about 3-4 more TBS soy sauce and about 1/8 cup water to keep it from drying out. Once it bubbled up I put it to the side.
I mixed the new rice with the old rice & then put it into the heated sauce with the veggies and plated, then I sliced the leftover chicken and out it on top. My family totally loved it saying it was as good as a restaurant, so glad it worked. Some do & some don't but I'm getting better at this

 

[LuvOrlando]

I am late to the party as usual, but I just wanted to add, and this was a revelation for me, that you can shred cooked boneless chicken by using a mixer in no time flat. You just put the cooked boneless chicken in the mixer bowl, add the paddle attachment, and turn it on. Stop when it's shredded to your satisfaction. I grabbed a bag of frozen chicken breasts just in case too, and they are usually pretty flavorless, but I figured I could always poach and then shred for lots and lots of options. No chopping - BOOM done.

What do you do with shredded chicken, I have never had it so maybe there is a something useful to discover here, thanks.

 

[elgerber]

What do you do with shredded chicken, I have never had it so maybe there is a something useful to discover here, thanks.

So many things! use your sauce of choice for a pulled chicken sandwich or wrap, enchiladas, tacos, soups, etc etc. It's a great base for so many things, you just season the portion you want to use, for whatever you are gong to use it for.

 

[tinkerbelletreasure]

Not just during the pandemic, but on a regular basis, we buy rotisserie chickens and debone them and freeze them for anything you’d use shredded chicken in. We usually do 2 bags per bird. Some of the things we make are :chicken tacos, chicken nachos, chicken and noodles, buffalo chicken casserole, chicken enchiladas... I also have an instant pot and I cook the carcass down for an hour and make my own bone broth.

 

[Mrs. Bradbury]

So many things! use your sauce of choice for a pulled chicken sandwich or wrap, enchiladas, tacos, soups, etc etc. It's a great base for so many things, you just season the portion you want to use, for whatever you are gong to use it for.

Luvorlando, what she said!

Pretty much anything you would use chopped chicken for, you can use shredded chicken instead.

 

[LuvOrlando]

For the PP who needed help with white sauce: A thin sauce is 1:1:1 so 1 Table butter, melt, add 1 Table flour, cook for a minute or so, than one cup of liquid, ok to dump all in at once as long as you stir. If I'm making gravy or sauce for chicken pot pie I use broth. If I'm making white sauce for mac and cheese I use milk. Medium sauce is 2:2:1, and thick sauce 3:3:1. Medium version is what I use for a pot pie, gravy, or white sauce. Season appropriately, for example for chicken pot pie I would use salt and pepper, and perhaps some sage and dried parsley. For mac and cheese the white sauce is seasoned with salt and pepper, dry mustard, and a teas of Tabasco. If you're creaming something the ratio is about 1/2 sauce to 1 solid, so for mac and cheese I would make 3 cups of sauce, count about another cup for cheese, and then 8 cups cooked pasta.

I discovered I had frozen 1/4 Thanksgiving turkey in my freezer along with a ziplock of sweet potato casserole and a container of drippings. I'm going to try the 1:1:1 and see if I can make a decent gravy since there is none in the cabinet. It was a toss up between what I call my Mini-Thanksgiving feast and a pot pie but I figured this might be more pleasing.

Whatever is left will make what my cousin called "Garbage Thanksgiving Soup" tomorrow - the fancy recipe is toss all your leftovers you can't salvage and bones plus drippings into a pot and boil along with whatever stray veggies and spices you have lingering, like sort of wilted celery. It's different every time but always great. I usually add a bit of sage and thyme since thats what I put in my turkey anyway.

If there is turkey that's left I will try to shred and see what happens.

 

[TwoMisfits]

I discovered I had frozen 1/4 Thanksgiving turkey in my freezer along with a ziplock of sweet potato casserole and a container of drippings. I'm going to try the 1:1:1 and see if I can make a decent gravy since there is none in the cabinet. It was a toss up between what I call my Mini-Thanksgiving feast and a pot pie but I figured this might be more pleasing.

Whatever is left will make what my cousin called "Garbage Thanksgiving Soup" tomorrow - the fancy recipe is toss all your leftovers you can't salvage and bones plus drippings into a pot and boil along with whatever stray veggies and spices you have lingering, like sort of wilted celery. It's different every time but always great. I usually add a bit of sage and thyme since thats what I put in my turkey anyway.

If there is turkey that's left I will try to shred and see what happens.

I love adding leftover stuffing and/or mashed potatoes to that soup...works as great thickener and soup "body" improver...