Using leftover roast chicken

In article <[email hidden]>,

Quoted message said:

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.

Daisy said:

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

In article <[email hidden]>,

Daisy said:

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.

I use leftover chicken, or turkey, to make one of my favorite meals,
chicken and rice casserole.

1 1/2 cups diced chicken
3 cups rice

2 cups chicken broth (or bouillon)
2 tablespoons flour.

Mix chicken and rice, place in baking casserole dish. Bring chicken
broth to simmering and stir in flour. Pour over rice (I use a fork to
let the broth seep into the rice). Bake at 350 for 1 hour.

This is one recipe where bouillon works fine. The saltiness is not
overpowering. Hell, I even use Minute Rice in this dish and it tastes
good.

On Wed 22 Jun 2005 07:26:24p, Daisy wrote in rec.food.cooking:

Quoted message said:

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.

Chicken croquettes "require" that the chicken be ground or finely chopped, so
that should work towards your preference. That said, however, you've got to
stick it together with something and that's usually a thick white sauce, as
it is with almost all croquettes. The chicken won't stick together by
itself. Nicely breaded and fried, they'll be delicious. You won't know
there's a sauce involved.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Daisy said:

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

Chicken Quesadillas. Google it.

-L.

Daisy said:

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

It would be great in a green salad.

N.

Daisy said:

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.

Try rotelle (or another pasta you like), bring to boil. When pasta is
half-done, add some broccoli florets to the same pot. Drain. Add pesto
to coat evenly and add your leftover chicken in pieces you like. Let
sit with lid on to warm chicken. Sometimes I add sundried tomatoes,
too.

Karen

Daisy said:

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!

"Daisy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

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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