| Melba's Jammin' |
In article <4a7kb1lacj4kobalce66p6udu7strcp4ep@4ax.com>,
DaisyL@emailaccount.com wrote:
> I have a small quantity of leftover roasted chicken and would like to
> use it making chicken croquettes or similar. I would prefer to grind
> it up rather than try to use it cubed.
>
> Has anyone any other tried and tested recipes using leftover poultry?
> I don't like it mixed in with any sort of sauce.
>
> Thanks
>
> Daisy
I posted this in mid February. don't know if mayo counts as sauce.
It's not a "measured" recipe, though. Done in a food processor, things
get well chopped up but not to a puree. Cooked chicken pieces, some
celery, some onion, seasoning, and mayo to bind. I put the chicken,
celery (in 1-inch pieces), and onion (small chunks - not too much) in
the fp and pulse process until it's chopped, then transfer to a mixing
bowl and add mayo to bind. You could sprinkle in some tarragon along
with salt and pepper to taste. Sorry it's not more precise. I'm
thinking that this version (without big chunks of meat) will say
together better in a dainty sandwich. How about putting the salad
mixture in croissants instead of plain bread.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.
|
|
|
| Sheldon |
Daisy wrote:
> I have a small quantity of leftover roasted chicken and would like to
> use it making chicken croquettes or similar.
>
> Has anyone any other tried and tested recipes using leftover poultry?
I feed it to the pussys, I'd better.
Sheldon
|
|
|
| dwacon |
"Daisy" <DaisyL@emailaccount.com> wrote in message
news:4a7kb1lacj4kobalce66p6udu7strcp4ep@4ax.com...
>I have a small quantity of leftover roasted chicken and would like to
> use it making chicken croquettes or similar. I would prefer to grind
> it up rather than try to use it cubed.
I would shred it by hand, and take sourdough bread, slathered with mayo and
sprinkled with capers, and make chicken sammiches...
--
Jennifer Wilbanks is...
The Runaway Bride...
http://www.cafepress.com/dwacon/601709
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0525-3, 06/23/2005
Tested on: 6/24/2005 12:52:50 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
|
|
|
| Lynn from Fargo |
Do this with whole chickens - from the deli rotisserie, or just
leftover chicken
Tex-Mex Chicken Fajita in a Pita
One deli roasted whole chicken
4 pita or pocket breads
Shredded iceberg lettuce or salad-in-a-bag
1 cup shredded Colby or jack cheese
Salsa (from a jar or homemade)
1 avocado peeled and sliced
Sour cream (regular, low-fat or no-fat)
Sliced ripe olives
Sliced green onions
Pull meat off the chicken and shred or slice into bite-size pieces.
Halve pita breads across and open into pockets. Stuff each pita half
with about 3 tablespoons chicken, a handful of lettuce, some cheese and
a spoonful of salsa. Pass other ingredients at the table. Serves four
to six with leftovers.
Greek Chicken Salad
One deli-roasted whole chicken
4 to 6 cups torn greens or salad-in-a-bag
2 ripe tomatoes cut in wedges
1/2 cup crumbled Feta cheese
1/2 cup Greek olives (or substitute black or stuffed green olives)
4 green onions,sliced
Balsamic vinaigrette
Pull meat off the chicken and shred or slice into bite-size pieces. On
individual plates, place about a cup of mixed greens. Top with shredded
chicken. Arrange about 4 tomato wedges on the edge of each plate. Add
olives and sprinkle with feta and green onions. Pass vinaigrette at the
table. Serve with good French or Italian bread or fresh bread sticks.
Serves four to six.
Chicken Pasta Salad with Grapes
One deli-roasted whole chicken
4 cups cooked pasta (shells, penne, rotini etc.)
1 cup regular or light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon celery seed
2 cups seedless grapes
1/2 cup thinly sliced celery
1/2 cup thinly sliced green or red bell pepper
1/2 cup toasted slivered almonds or sunflower seeds
Pull meat off the chicken and shred or slice into bite-size pieces. Mix
mayonnaise, lemon juice and celery seed. Toss with remaining
ingredients. Serves four to six as a main course.
Lynn from Fargo
|
|
|
| ~patches~ |
Daisy wrote:
> I have a small quantity of leftover roasted chicken and would like to
> use it making chicken croquettes or similar. I would prefer to grind
> it up rather than try to use it cubed.
>
> Has anyone any other tried and tested recipes using leftover poultry?
> I don't like it mixed in with any sort of sauce.
>
> Thanks
>
> Daisy
>
> Carthage demands an explanation for this insolence!
Chicken and turkey carcusses always get turned into stock or broth here.
We like a chicken rice dish but that has a mushroom sauce. In the
summer, I like using left over chicken in wraps. Here's my favourite:
Chicken Wrap
chopped chicken pieces
lettuce or chinese mustard leaves
tomato pieces
chopped onion
shredded cheddar cheese
mayonnaise or miracle whip
soft tortilla shells
catalina dressing (french works ok too)
Spred a little mayo on a tortilla shell. Add lettuce, chicken, tomato,
and onions. Sprinkle on a little of the shredded cheddar cheese. Give
one light squeeze of the catalina dressing down the centre of the
filling. Fold ends and roll the wrap. Enjoy!
|
|
|
|
