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Left over herb roasted chicken

15 years ago

Does anyone have recipe handy to use left over roasted chicken that kids will love? I have 4 grand kids coming over for the day tomorrow and a lot of left over chicken.

Karen

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Comments (11)

sally_grower
15 years ago
This is one of my families all time favorites, and it's easy!

Crescent Chicken

1 8oz. cream cheese
3 T butter melted
2 cups cooked chicken
Â¼ tsp. salt
1/8 tsp pepper
2 T milk
1 T chives
1 T onion finely chopped
1 8oz. can crescent rolls

Mix together the 1st 8 ingredients. Unroll the crescents. Put 2 together to make a small square. Spoon mixture on top of square crescent; bring the ends of the square together to form a pouch and pinch to seal. Divide mixture evenly on the rest of the crescents. Spray cookie sheet with Pam.

Bake 20-25 minutes @ 350
sushipup1
15 years ago
We make enchiladas. Mix the meat with a bunch of cut green onions (tops and bottoms), 1 cup sour cream, grated cheddar and/or jack cheese, chili seasoning. Dip tortillas into enchilada sauce (we use canned), roll up with the chicken, bake for 30 minutes, the last 5 or 10 minutes with added grated cheese on top.
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roasted red peppers- lots of brine left over
Q
Comments (4)
No problem when the recipe when used from a reliable source Malna. That way we know it has been tested and approved. But when used from an unreliable source as in this case, there is no way for us to know that unless we also just happen to know of the other recipe. Bottom line - source counts. In some cases so do the details left out of this recipe. Otherwise, as you said, there is clearly some sort technique error here that has resulted in a density problem and a potential heat penetration problem. That heat penetration problem is only increased when oil is involved. If the OP ended up with 3 pints as now indicated but still had lots of brine left over then the most likely error was in the amount of peppers used. Excess peppers results in over-packed jars (too many solids and too little liquids). Safety-wise the peppers should have been spread out in to more jars so that the brine was uniformly distributed and used up. If that meant 4 pints or even 4 1/2 pints that's fine. But I can't imagine how there could have been enough brine left over to do 3x as many peppers (12 lbs.) unless some severe measuring mistakes were made. Either way, either cause, they are very likely under-processed and not safe for long-term shelf storage IMO. And now more than 24 hours old so too late for re-processing so the choice boils down to how acceptable is the degree of risk? Dave This post was edited by digdirt on Fri, Sep 26, 14 at 14:07
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Left-Over Beef Roast
Q
Comments (21)
I forgot this recipe for leftover beef. As I say I don't like beef much and I sure don't like it morphed but I found this the exception. It's really good! Orange-Glazed Crispy Beef - Ricardo (FoodNTV) For the Beef 250 ml (1 cup) unbleached all purpose flour 125 ml (1/2 cup) tapioca starch or cornstarch 15 ml (1 tablespoon) sugar 1/2 ml (1/2 teaspoon) salt 180 ml (3/4 cup) lager or pale ale (could use club soda) 125 ml (1/2 cup) water 454 g (1 lb) cold leftover roast beef cut into strips 60 ml (1/4 cup) tapioca starch or cornstarch Oil for frying For the Sauce 60 ml (1/4 cup) soy sauce 10 ml (2 teaspoons) tapioca starch 125 ml (1/2 cup) sugar 30 ml (2 tablespoons) rice vinegar 3 cloves garlic minced Grated zest of 2 oranges 15 ml (1 tablespoon) chopped fresh ginger 1 ml (1/4 teaspoon) hot pepper flakes or cayenne Juice of 2 oranges Directions: For the Batter 1. Heat the oil to high in a deep sauce pan or fryer. Preheat the oven to 100C (200F). Line a baking sheet with paper towels.~ 2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside. 3. In another bowl, combine the beef and the starch.~ 4. Divide the beef strips into 5 equal portions. Coat 1 portion with batter. Drop the battered strips 1 by 1 into fryer to prevent them from sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking sheet and keep warm in the oven. Repeat for the remaining portions. For the Sauce 1. In a bowl, combine the soy sauce and the starch. Set aside. 2. In a large skillet or wok, bring the sugar, vinegar,garlic, orange zest, ginger and hot pepper flakes to a boil. Simmer until the sugar begins turning gold. Add the orange juice and simmer for 1 minute. 3. Add the soy sauce mixture, whisking constantly. Bring to a boil. Off the heat, add the cooked beef strips and turn it gently with a spatula until well coated. 4. Serve immediately.
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What is your favorite use for left over cooked chicken?
Q
Comments (26)
this is one of my favs that I use with leftover or grilled chicken from the store - more of a warm weather meal. From The Splendid Table Almond Chutney Chicken in Lettuce Roll-Ups Ingredients: Chicken Salad: One 3-pound roasted chicken(take-out works here) 1 medium red onion, cut into 1/4-inch dice Grated zest of 1 large lemon Juice of 3 large lemons, or more to taste 2 jalapenos, seeded and minced, or hot sauce to taste 9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary 1/2 cup mayonnaise Salt and fresh-ground black pepper to taste 3 large stalks celery, cut into 1/4-inch dice 1 cup whole salted almonds, coarse chopped Lettuce Cups and Herbs: 1 large head Bibb lettuce, leaves separated, washed and dried 1 large bunch fresh basil, washed and dried 1 large bunch fresh coriander, washed and dried 8 radishes, thin sliced 1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks Method: Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-sized pieces. In a large bowl combine the onions, lemon zest and juice, jalapeno, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lemon, mayonnaise, and herbs, adding more as needed. Let it stand 20 minutes to blend flavors, or refrigerate overnight. To serve, blend the celery and nuts into the chicken mixture. Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes and cucumbers next to the herbs. Put a few herb leaves in the bottom of a lettuce "cup," top them with a spoonful of the salad, a slice each of radish and cucumber, and roll up. Here is a link that might be useful: Almond Chutney Chicken in Lettuce Roll-Ups
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why does day old cooked chicken have that 'left-over' taste?
Q
Comments (41)
Studies have shown a great many home refrigerators' temperature are way off. Too warm. I wonder if that's not a large part of it, plus the coating mix. I don't really love chicken but I do roast one about every 6 weeks, primarily for stock, and I don't find that it tastes much different the next day or two. But I also don't like white meat, so that often goes into a chicken curry salad or something. But I have to say that even when I was on Dr. Pat's diet for a while, I broiled the chicken breasts for four days at a time, and they were just about the same on day four as on day 1, even if I got lazy and micro-ed them. My fridge is stuck at 34º, so maybe that helps, and I store in glasslock. I do usually buy Murray's chicken, for whatever that's worth.
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lakemayor
Original Author
15 years ago
Both recipes sound wonderful and easy. I think my kiddos will like either. Maybe I'll make both. Thanks but keep the recipes coming please.

Karen
User
15 years ago
I vote for the enchiladas.

Ann
lindac
15 years ago
Or shred it and put it into tacos.
I have a good recipe for creamed chicken and mushrooms....but your kids would hate that!
sushipup1
15 years ago
I forgot, use a rectangular glass baking dish and pour the remaining enchilada sauce over the rolled up ench. before baking. We heat up the sauce, and warm the tortillas prior to assembly, makes the tortillas easier to work.
hawk307
15 years ago
Karen:
According to what parts are left over and amount.

If there are a lot of Breast Pieces. They can still be breaded ( seasoned )for cutlets.

I've done this with leftover Turkey Breast pieces that were boiled for Turkey salad.
No !!! the flavor of the turkey wasn't boiled out.

Chicken Wings, Thighs and Legs can be made into a Cacciatore but
Simmer all the vegetables first and add the Chicken for about 10 minutes.
I add a spoon of Chicken Soup Base for flavor.

Or you could make a Chicken Salad.

If you want any help , just ask.
LOU
sands99
15 years ago
I vote quesadillas, looks like a stuffed pizza, eats like grilled cheese and chix nuggets. Move `em into real Mex flavors later and the form will be familiar. And they can dip anywhere from ketchup to salsa - you never mentioned ages so I'm shooting for the whole gamut.
rachelellen
15 years ago
Gosh, there is so much to be done with leftover chicken...but specifically for kids?

Since 4 kids will probably do their best to tire you out whether you cook or not, how about something simple and always popular with kids, like pizza?

A couple of Boboli crusts (around here, they come with their own pizza sauce), some cheese, chopped chicken and whatever veggie you think they'll eat. Dinner!

If Bobolis aren't available, some french sandwich rolls, painted with jarred pasta sauce will do as well.
lakemayor
Original Author
15 years ago
Thanks, you folks are great. Pizza, yes maybe bacon, ranch pizza. Oh, now too many choices! I don't know what I would do without your suggestions. I just get stuck sometimes. And,.....yes, they will wear us out tomorrow, but love having them. We will probably play on the lake since it's going to be so hot.

Thanks again.

Karen
aprile421
15 years ago
I like to make Chicken Club wraps

Chunk up the chicken, melt some swiss cheese on top, add some bacon, lettuce, tomato and ranch dressing on a garlic and herb wrap. Toast lightly and enjoy.

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