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Left over roast chicken

capilano's picture

Does anyone have a good recipe for left over roast chicken that is not a salad?

wisekaren's picture

(post #35652, reply #1 of 19)

Enchiladas? Soup? Risotto?
Karen

Jean's picture

(post #35652, reply #2 of 19)

White chili.



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Gretchen's picture

(post #35652, reply #3 of 19)

Quesadillas.


Chicken salad


Add to soup.


How much do you have. pot pie?


Gretchen


Edited 3/3/2008 6:44 pm ET by Gretchen

Gretchen
sawinsor's picture

(post #35652, reply #4 of 19)

chicken panini

teebee's picture

(post #35652, reply #5 of 19)

How about chicken tetrazzini?  I'm not sure if that is spelled correctly.  It's one of my favorite "leftover" chicken recipes.  It has a creamy sauce and mushrooms baked with spaghetti noodles and parmesan cheese.  I don't have the recipe with me (long story), but surely there is one posted somewhere.

chiquiNO's picture

(post #35652, reply #6 of 19)

Yum...that's one of my favorites, too!!

Chiqui from way down yonder in New Orleans

 

ICDOCEAN1's picture

(post #35652, reply #7 of 19)

Roasted chicken tacos with all of the accoutrements!  serve with some red rice,  beans , and cerveza!


 




 



Edited 3/3/2008 8:25 pm ET by ICDOCEAN1

Gretchen's picture

(post #35652, reply #8 of 19)

Or quesadillas.

Gretchen

Gretchen
ICDOCEAN1's picture

(post #35652, reply #9 of 19)

Sure, take the easy way out!  I love all of the stuff that goes with roasted chicken tacos that can't fit into a quesadilla.



 


capilano's picture

(post #35652, reply #10 of 19)

Great idea, we eat a lot of Mexican, somehow forgot. Thx

kathymcmo's picture

(post #35652, reply #11 of 19)

I made this from a FIne Cooking article last year about roasting two chickens at once and then using the leftovers for something great. These tacos were wonderful, loved the purple cabbage as topping, something I'd never have thought of.


http://www.taunton.com/finecooking/recipes/soft-chicken-tacos-the-works.aspx?ac=fp

soupereasy's picture

(post #35652, reply #12 of 19)

that would have been my choice! ;)

nexus's picture

(post #35652, reply #13 of 19)

Pastis or chicken pot pie.


Cheryl

wonka's picture

(post #35652, reply #14 of 19)

I asked this question once and this was the recipe that Tracy posted:


Pasta with Roasted Chicken, Lemon, and Broccoli Rabe


1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
9 ounces fresh pasta or 6 ounces dried (I used dried penne) 
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 cloves garlic
1/8 tsp crushed red pepper
3 cups shredded roasted chicken (from 1 roasted chicken)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted (I used walnuts)

2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the pasta to the same pot of boiling water and cook until just tender. Drain, reserving 1/2 cup of cooking liquid.


Meanwhile, bring the broth, lemon juice, garlic and crushed red pepper to a boil in a heavy large skillet over medium-high heat. Cook at a boil until the broth reduces by half, about 5 minutes.


In a large serving bowl, toss the pasta, broth/juice mixture, 1/2 cup of Parmesan, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls, sprinkle with the toasted nuts and remaining Parmesan and serve.


 

wonka's picture

(post #35652, reply #15 of 19)

Here's another recipe (I haven't tried it yet though):


Pasta with Leftover Roasted Chicken

·                          Leftover roasted chicken carcass with some meat still on the bones and any pan drippings


·                          1/2 cup dry white wine (125 ml)


·                          4 cups water (or chicken stock for extra flavour if desired) (1 litre) amount with James


·                          1 tbsp butter (15 ml)


·                          1 tbsp olive oil (15 ml)


·                          4 shallots, sliced


·                          2 cloves garlic, slivered


·                          Zest of ½ lemon


·                          2 tbsp fresh lemon juice (30 ml)


·                          handful of cherry tomatoes, halved


·                          2 tbsp of chopped fresh basil (30 ml)


·                          2 tbsp of chopped fresh parsley (30 ml)


·                          Coarse salt and freshly cracked black pepper, to taste


·                          1/2 cup freshly grated Parmesan cheese (125 ml)


·                          1 lb. long pasta, such as linguine fettucine or spaghetti (454 grams)


 


Directions:


Pasta with Leftover Roasted Chicken

1.                  Break up the chicken bones into small pieces. Heat a 3-quart saucepan over medium high heat. Add the chicken pieces, pan drippings and sauté 3 minutes. Deglaze with the wine and reduce by half. Add water or stock. Bring to boil over high heat. Lower heat to medium and let broth simmer. Cook until liquid reduces by half, about 30 minutes. Strain the sauce and pick off any meat from the bones. Set meat aside to add to the pasta.


2.                  Cook pasta in salted boiling water until firm to the bite, about 7 minutes. Drain.


3.                  Add butter and olive to a large skillet or sauté pan over medium heat. Add shallots and garlic and sauté for 2 minutes. Add broth, chicken meat, and tomatoes and cook for about 5 minutes. Add the pasta and toss with sauce. Sprinkle with lemon zest, herbs and Parmesan cheese. Check seasoning and serve immediately.


 

capilano's picture

(post #35652, reply #16 of 19)

Thanks, exactly what I was looking for being a lover of all things Italian.

wonka's picture

(post #35652, reply #17 of 19)

You're welcome.

Geoffchef's picture

(post #35652, reply #18 of 19)

On those rare occasions when DW sneaks by me and gets into the kitchen she likes to make Wolfgang Puck's Chicken Lasagna with the leftovers from the roast.




 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

Glenys's picture

(post #35652, reply #19 of 19)

OK, just have to find out, Capilano River?  Are you on the North Shore?