So you've got your roast chicken. OK, so you can just eat it as it is with potatoes and vegetables, but if you're looking for something a little different, I hope that these 7 things to do with a roast chicken will offer a little inspiration.
Flake the cooked meat from the chicken and mix with a tin of condensed mushroom soup and some extra mushrooms which have been cooked in a little butter with a finely chopped onion and a clove of garlic. Put into an ovenproof dish and sprinkle the top with a mixture of shredded cheese and breadcrumbs. Bake in the oven at 200C/400F/Gas 6 for about 25-30 minutes until piping hot and bubbling on top. Serve with a green vegetable, carrots and mashed potatoes. Heat a little oil in a pan and gently fry half a red onion and a garlic clove until the onion begins to soften. Then add half a can of chopped tomatoes, some chilli flakes (as much as you like), a little salt and two or three tablespoons of cooked beans of your choice to the pan and cook for about 10 minutes until the mixture reduces down a little. Next, add some chopped, cooked chicken to the pan and stir into the mixture. This is delicious on top of pizza or pasta - with a little melted cheese of course! Make up some plain pancakes and set aside. Put a tablespoon of olive oil in a frying pan and add strips of chopped bacon, chopped scallions, sliced mushrooms and a clove of garlic. Cook gently until the mushrooms soften and the bacon starts to crisp. Remove everything from the pan and place on absorbent kitchen paper. In the same pan, melt a knob of butter over a low heat, crumble and dissolve half a chicken stock cube into it and then add a tablespoon of all-purpose flour. Cook this out for about two to three minutes. Now add milk to the pan little by little, stirring all the time to smooth out any lumps (I like to get in with a whisk at this stage, but if you have a pan with a non-stick coating, you may like to give this a miss!). When your sauce reaches a thick but pouring consistency, turn off the heat and stir in some chopped, cooked chicken. Allow the mixture to cool slightly before using it to fill the pancakes you made earlier. Arrange them in an ovenproof dish, sprinkle with shredded cheese and bake at 200C/400F/Gas 6 for about 15 minutes until the cheese is bubbling and the edges of the pancakes start to crisp. Serve with salad or vegetables. Put 3 tablespoons of olive oil into a large pan and gently cook a finely sliced onion, two garlic cloves, a small finely sliced red pepper, a small finely sliced green pepper, a couple of finely sliced fresh chillies (be careful to wash your hands well afterward and if you don't like a fierce heat, leave out the seeds), a handful of pitted black and green olives and a crumbled chicken stock cube. Cook until the onion and peppers are soft. Now add a large can of chopped tomatoes to the pan. Half fill the empty can with water and swill it around to make sure you get all the tomatoes out and then add that to the pan as well. Cook for about 10 minutes over a medium heat until the liquid has reduced a little. Next, add some sliced cooked chicken to the mixture and season with salt and freshly ground black pepper. Heat through, cover the pan and turn off the heat. In another pan, boil some salted water and cook some pasta of your choice. When it's ready, drain it well and add it to the sauce. Mix everything together, scatter over some chopped, fresh parsley or basil and enjoy! In a large bowl, put equal quantities of very finely chopped, cooked chicken and ground sausage meat. Next, add half the amount of fresh breadcrumbs (ie; if you used 6oz of chicken and 6oz of ground sausage meat, then use 3oz of breadcrumbs), a beaten egg and then season well with salt, freshly ground black pepper, onion powder, dried sage and a couple of shakes of all-purpose seasoning. Mix everything together well and chill in the fridge for at least half an hour. When the mixture is chilled enough to handle, shape into balls or patties and shallow fry until golden brown and cooked through. These are good in a sesame bun with crisp lettuce, sliced tomato and onion or just with crispy potato wedges and some relish on the side. Gently heat a tablespoon of olive oil in a pan. Add some cooked, cubed potatoes, a chopped onion and some cubed chorizo sausage and fry until the potatoes start to brown, the chorizo starts to release its juices and the onion begins to soften. Now add some cooked, cubed chicken to the pan along with a couple of shakes of dried thyme and season with salt and pepper. Serve with a fried egg on top. You'll need two large pans for this one. When you're done with your chicken and all you have left is the carcass, put it in a big pan of cold water (to cover it if possible) with a chopped onion, chopped celery, a couple of bayleaves, salt, pepper, and a chicken stock cube and bring to the boil. Spoon off the scum from the top then turn down to a simmer. Cook for about an hour and a half - longer if you can, as the longer it cooks, the longer the carcass has to impart its flavor into the stock. Now remove the carcass from the pan, discard it and carefully strain the stock through a sieve into another pan (you may prefer to do this when the liquid has cooled down a little). Pick through the mixture in the sieve to make sure there are no stray bones in it and then return the mixture to the stock in the pan. Now add chopped carrots, swede, turnip, potatoes and beans, turn the heat back on and continue cooking until the vegetables are tender. If you like, you can add cooked pasta or rice to the soup, but cook it separately, otherwise the starch will spoil the stock. Check your soup for seasoning and serve piping hot with croutons or crusty bread.
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I hope you'll try and enjoy some, or all, of these recipes. Chicken is so versatile that it offers endless possibilities, but I hope that these 7 things to do with a roast chicken have given you some ideas.
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