Tuesday, January 22, 2008

Chicken Uses

So now that you have mastered the roasting of a chicken, what can you do if you have a little bit of it left over? Many, many things, of course. You probably already know many. I will list a few that we like that we can do over the winter with the produce we have fresh and in the freezer, and perhaps anyone who cares to can send in some suggestions via the "comment" tab. Particularly any involving potatoes, beets, turnips and/ or frozen corn and zucchini.

Chicken and Stars Soup

1/2 to 1 cup chopped onions
1/2 to 1 C chopped celery
1/2 to 1 C chopped carrot
2 cloves smashed garlic
1 Tbs olive oil
4 to 6 cups chicken broth
1 cup chopped, cooked chicken
fresh herbs (such as sage, rosemary, thyme, parsley)
1/2 to 1 C frozen corn off the cob
1/4 to 1/2 C small pasta (we use little stars)

Heat the olive oil in a large soup pot. Add vegetables and saute until slightly tender (5 minutes) on medium heat. Add the broth and bring to a boil. After it is boiling add the chicken, herbs and salt and pepper (to taste). Cook for 6 minutes over low heat. Add corn. Return to a boil. Lower heat to a simmer. Add pasta. Cook for whatever time the pasta box/ bag suggests (ours says 6 minutes). (6 servings)

Open Faced Chicken Sandwich

4 slices of good quality white or wheat bread
4 tsps olive oil
1-2 cloves garlic
2 cups tomato sauce
1/4 c sun-dried tomatoes
1/8 cup dehydrated peppers
1/8 cup frozen basil leaves (don't take these out until you are ready to crush them right into the sauce)
1 C sliced, cooked chicken breast
4 Oz. sliced mozzerella cheese
1/4 C grated parmesan

Pour the tomato sauce into a saucepan and add sun dried tomatoes, dehydrated peppers, and frozen basil that you have crushed with your fingers. Bring to a gentle boil and then simmer, covered, for at least ten minutes (more won't hurt anything).
Slice some good quality wheat or white bread (Mediterra, Wood Street, your own). Lay it on a cookie sheet. Use a pastry brush to spead on a teaspoon of olive oil per slice. Spread on some crushed garlic. Cook in 350 degree oven for 7-8 minutes -- until crisp. Remove the bread from the oven and top with sliced chicken, tomato sauce, then mozzerella and parmesan cheese. Cook in 350 oven for 10-15 minutes (until cheese is thoroughly melted and chicken is heated.). (4 servings)

Stir Fried Chicken

Thaw some zucchini, broccoli and sweet peppers you froze this past summer.
Heat 2 tablespoons canola oil in a wok or large saute pan. Add chopped onion, grated fresh ginger, garlic, and celery (I just can't give it up). Saute for 1-2 minutes. Add 1/2 of a cabbage chopped into smallish pieces. Cook until cabbage is tender. Next add 1 cup of sliced zucchini, 1 cup broccoli, 1/2 cup peppers, and 1 Cup chopped, cooked chicken. Add 2-3 tablespoons soy sauce. If you have it and you like it, add some lemon juice (1 tablespoon), Hoison sauce (2 tablespoons) and rice vinegar (1 tablespoon). Maybe also some honey (1 T). Add salt (not much needed because of soy sauce) and pepper to taste. Cook until heated through. (4 servings)

Orzo with Chicken and Parmesan

2 Cups chicken broth
1 1/4 uncooked orzo
1 cup frozen green peas, thawed
2 C chopped, cooked chicken
1/2 C grated parmesan cheese
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. black pepper

Combine broth and 1 Cup water in a large pot and bring to a boil. Add pasta, bring to a boil. Reduce heat and simmer for 12 minutes (or whatever package indicated for cooking time). Drain some of water. Leave enough so pasta sort of slides around in the pot. Remove from heat and stir in the chicken, 1/4 cup of parmesan and the rest of the ingredients. Top each serving with 1 tablespoon additional cheese. (4 servings)

Well, that's enough for now. Got to save more for another day :)


Farmer Troy said...

Mmmmm, sounds good!!

If any of you "Locavores" needs any local, certified organic garlic, for this or other recipes, get it now before we run out. I can deliver it or mail it to you. I shop at the East End Food Co-op, so I could even meet you there on one of my trips. Nothing better than Pennsylvania Grown Organic Garlic.

Our online Farm Store:

Thanks, Farmer Troy
Pure Earth Organic Farm, LLC

Lori said...

Hi Cindy, remember me from my comments this summer? I have ideas to add about ways to use that leftover roasted chicken. Around here a roasted chicken gets lots of mileage. After the first meal of warm roasted chicken, mashed potatoes and gravy, etc. I pick the remaining meat from the carcass and make chicken salad. I use mayo/Vegenaise, local shallots from last year's Original Farmer's Night Market, a little Heinz dill relish, organic celery and capers (if I have them). I whirl it all in the food processor a few times and we have sandwich fixings for a couple of days.
The carcass goes into the freezer until I have a couple in reserve. I usually use two carcasses with one whole fryer to make a lovely pot of rich chicken stock. From there I can portion it and add some veggies and it becomes the filling for chicken pot pie (Ina Garten's recipe). Or add some white sauce to a portion of the stock and you have creamed chicken to serve over biscuits.
By the way, we just purchased a nice family sampler of pasture-raised Highland beef from Strath an De farm in Greene County. Delicious!
Think Spring and a return to more local food adventures!