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Post by Walter on Jul 28, 2014 10:34:45 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens.
But now you need to finish the thought.
I've got rather bland chicken taken off the bone after broth is made.
What do you do with it?
I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned.
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Post by daleko on Jul 28, 2014 23:24:18 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens. But now you need to finish the thought. I've got rather bland chicken taken off the bone after broth is made. What do you do with it? I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned. |
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Post by AlaCowboy on Jul 29, 2014 8:04:35 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens. But now you need to finish the thought. I've got rather bland chicken taken off the bone after broth is made. What do you do with it? I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned. |
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Post by Walter on Jul 29, 2014 10:56:29 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens. But now you need to finish the thought. I've got rather bland chicken taken off the bone after broth is made. What do you do with it? I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned. In making the broth, you just about kill any taste left in the meat. If all you're going to do is make soup, that's okay I guess...But past that, then what? Daleko, I think has the right approach. Use it as a vehicle to some spicy something else, where the chicken doesn't need to be the star of the show. I generally chop it up, and make chicken salad sandwiches out of it, but even that is pretty bland. |
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Post by AlaCowboy on Jul 29, 2014 20:36:44 GMT -5
Perfect for chicken soup. Cut it up in small chunks, add chicken broth, and freeze in small containers. When ready for some chicken soup, just thaw and add rice or noodles and cook. Makes great soup without the rice or noodles getting overcooked. In making the broth, you just about kill any taste left in the meat. If all you're going to do is make soup, that's okay I guess...But past that, then what? Daleko, I think has the right approach. Use it as a vehicle to some spicy something else, where the chicken doesn't need to be the star of the show. I generally chop it up, and make chicken salad sandwiches out of it, but even that is pretty bland. |
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56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
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Post by Coaltrain on Jul 29, 2014 20:43:31 GMT -5
Walt, the next time you simmer some chicken for broth, just use the scraps of the chicken. Cook the main part of the chicken with whatever seasoning you like. I suggest grilling or baking it to keep it a bit healthy. Add some salt, parsley, onion scraps, celery leafs and carrot pieces to the broth part. Let them simmer for a bit. Then strain to keep the broth only. I use homemade stock for cooking potato's or pasta if I want to make a chicken pasta salad.
Skies the limit with flavor!
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Post by Lee The Locksmith on Jul 29, 2014 21:34:29 GMT -5
Walt, the next time you simmer some chicken for broth, just use the scraps of the chicken. Cook the main part of the chicken with whatever seasoning you like. I suggest grilling or baking it to keep it a bit healthy. Add some salt, parsley, onion scraps, celery leafs and carrot pieces to the broth part. Let them simmer for a bit. Then strain to keep the broth only. I use homemade stock for cooking potato's or pasta if I want to make a chicken pasta salad. Skies the limit with flavor! Hey !! Uhmmmmm, I don't remember that   |
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Post by Coaltrain on Jul 29, 2014 21:46:46 GMT -5
Walt, the next time you simmer some chicken for broth, just use the scraps of the chicken. Cook the main part of the chicken with whatever seasoning you like. I suggest grilling or baking it to keep it a bit healthy. Add some salt, parsley, onion scraps, celery leafs and carrot pieces to the broth part. Let them simmer for a bit. Then strain to keep the broth only. I use homemade stock for cooking potato's or pasta if I want to make a chicken pasta salad. Skies the limit with flavor! Hey !! Uhmmmmm, I don't remember that Ah hem, some cooking tricks are better than you know...  And no, I haven't used it with my homemade pasta..... yet..... |
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Post by Walter on Jul 30, 2014 13:40:49 GMT -5
Walt, the next time you simmer some chicken for broth, just use the scraps of the chicken. Cook the main part of the chicken with whatever seasoning you like. I suggest grilling or baking it to keep it a bit healthy. Add some salt, parsley, onion scraps, celery leafs and carrot pieces to the broth part. Let them simmer for a bit. Then strain to keep the broth only. I use homemade stock for cooking potato's or pasta if I want to make a chicken pasta salad. Skies the limit with flavor! That's basically what I do, Coal. I cook the carcass after cutting off all the useable parts of the chicken. The question is, what to do with the meat scraps in that brothy concoction afterward. Like I said, I usually make chicken salad variations for sammiches with it, but it's pretty sorry chicken salad if any CHICKEN taste is what you're after. |
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Post by Coaltrain on Jul 30, 2014 20:42:56 GMT -5
Walt, the next time you simmer some chicken for broth, just use the scraps of the chicken. Cook the main part of the chicken with whatever seasoning you like. I suggest grilling or baking it to keep it a bit healthy. Add some salt, parsley, onion scraps, celery leafs and carrot pieces to the broth part. Let them simmer for a bit. Then strain to keep the broth only. I use homemade stock for cooking potato's or pasta if I want to make a chicken pasta salad. Skies the limit with flavor! That's basically what I do, Coal. I cook the carcass after cutting off all the useable parts of the chicken. The question is, what to do with the meat scraps in that brothy concoction afterward. Like I said, I usually make chicken salad variations for sammiches with it, but it's pretty sorry chicken salad if any CHICKEN taste is what you're after. I think you should try chicken noodle casserole. Or Macaroni, chicken and cheese. For the Chicken noodle casserole, Make it like a tuna noodle casserole, with cream of mushroom soup, bits of onion, parsley and toss in some grated sharp cheese. Top with either chips or panko and bake. For the Mac n chick n cheese, personally I would use cheddar, blu cheese and of course you have to use velveeta. Even though it's processed, it actually is the best for the flavor and job. Anything you can cook with tuna or pork, you can do with chicken bits. |
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Post by Lee The Locksmith on Jul 30, 2014 20:56:16 GMT -5
I think you should try chicken noodle casserole. Or Macaroni, chicken and cheese.  |
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Post by Walter on Jul 31, 2014 12:03:04 GMT -5
I think you should try chicken noodle casserole. Or Macaroni, chicken and cheese. LOL....WELL.....I'm guessin' that if this is the reaction from Flotus, that the idea is incredibly fattening...(not that there's anything wrong with that). But, thanks are in order anyway. I have a dandy recipe for what, for lack of a better name for it, we call "chicken tetrazzini", which ends up with just about the same idea as you suggest. Don't know why I didn't think of it before. |
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Post by Deleted on Jul 31, 2014 21:00:56 GMT -5
Walter, I would cube it, stir it up with some mexican seasoning and a splash of Sriracha on the stovetop and use it to make booreetos! Stir the chicken into some TJ's canned beans (I like a combo of pinto, black and kidney). Then make your burrito with fresh cilantro, grated Tillamook cheddar, sour cream, fresh salsa, shredded lettuce, diced fresh tomato, diced onion, sliced black olives... We have homemade burritos all the time, a standard yummy dinner 'round these parts senor. |
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Post by cyberobb99 on Aug 1, 2014 4:14:38 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens. But now you need to finish the thought. I've got rather bland chicken taken off the bone after broth is made. What do you do with it? I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned. Walt, if your chicken is too bland then you may have cooked it longer than was necessary. No worries though. Salt and pepper will perk it up. My two favorite things to do with this leftover scrap chicken are pot pies and chicken spread. Chicken Pot Pie...the easy way! -Make a simple pie crust sufficient for both a top and bottom crust. When you make your crust add 1/2 tsp of celery seed and 1/2 tsp of salt to the dry ingredients for each single recipe of crust before mixing. -make a simple chicken gravy using some of your home-made broth. Add to it some cooked chicken and some mixed vegetables and heat it just until the flour in the gravy is cooked and the veggies are hot. -fill your pie...and don't forget to cut vents in your crust! Bake at 375 until the top is nicely browned. Unfortunately I can't give you exact measurements on everything since I don't know what size pie dish you're baking in. When I have frozen chicken in 8 oz. containers I can make 2 personal pot pies from scratch, start to table in 1 hour! For the chicken spread, there are plenty of recipes out there. Mostly chicken, finely chopped onion and sweet red pepper, a little mayo, a little mustard, salt, pepper...perhaps some fresh chopped sweet basil. It also works well for chicken & dumplings, chicken chili or chicken taco soup! |
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Post by Walter on Aug 1, 2014 12:06:25 GMT -5
So, you've gotten me to making my own Chicken broth out of the carcass of whole chickens. But now you need to finish the thought. I've got rather bland chicken taken off the bone after broth is made. What do you do with it? I've tried a few things, but there isn't much "there" there as far as chicken flavor is concerned. . No worries though. Salt and pepper will perk it up. My two favorite things to do with this leftover scrap chicken are pot pies and chicken spread. Chicken Pot Pie...the easy way! -Make a simple pie crust sufficient for both a top and bottom crust. When you make your crust add 1/2 tsp of celery seed and 1/2 tsp of salt to the dry ingredients for each single recipe of crust before mixing. -make a simple chicken gravy using some of your home-made broth. Add to it some cooked chicken and some mixed vegetables and heat it just until the flour in the gravy is cooked and the veggies are hot. -fill your pie...and don't forget to cut vents in your crust! Bake at 375 until the top is nicely browned. Unfortunately I can't give you exact measurements on everything since I don't know what size pie dish you're baking in. When I have frozen chicken in 8 oz. containers I can make 2 personal pot pies from scratch, start to table in 1 hour! For the chicken spread, there are plenty of recipes out there. Mostly chicken, finely chopped onion and sweet red pepper, a little mayo, a little mustard, salt, pepper...perhaps some fresh chopped sweet basil. It also works well for chicken & dumplings, chicken chili or chicken taco soup! I learned something today!! Thanks Robb. I will try the pot pie idea. |
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And no, I haven't used it with my homemade pasta..... yet.....
