How far did your chicken stretch?!

Surely you could tinker around & dress it with something else?  I was wondering about maybe plain yogurt with some seasonings (I'm thinking something cucumbery/minty or else like with curry spices)? 

I'm not keen on mayonnaise either, so I often use yogurt like this. Sometimes strain it first in a fine sieve so that it's thicker.

This is a good website for recipes for cooked chicken (and turkey): http://www.lovefoodhatewaste.com/recipes/list?food=1

chicken pot pie is my favorite leftover chicken dish!

Roast dinner one night.

Couple of nights later, chicken meatballs over pasta for tea - had enough left over to do the girls for lunch the next day.

Then made a delicious broth, from which we made: a carrot/potato soup, Jamie Oliver's pasta with chickpeas and veggie balls from the veg used to make the broth, some left over mash and breadcrumbs.

chicken and dumplings is really good too for leftovers. 

also coronation chicken salad, empanadas, and chicken curry.

OMG! I'm so wasteful! When I make a chicken more than 1/4 goes in the garbage! I have no idea what to do with leftovers. 

OMG! I'm so wasteful! When I make a chicken more than 1/4 goes in the garbage! I have no idea what to do with leftovers. 

READ THIS THREAD!   

How does one make chicken stock from the carcass?

How does one make chicken stock from the carcass?

I think everyone does it slightly differently. I tend to cover the carcass with water (no formula - I just fill the pot until the water is a couple of inches above the bones), add an onion or two (just cut in half - skin and all), a couple of garlic cloves (I give them a bash but leave the skin on), a carrot cut in a few pieces, and some herbs. I simmer it for 2 or 3 hours and then put it through a collander. Salt and pepper to taste (it varies depending on how the chicken was cooked in the first place but mine usually doesn't need much salt or pepper....) 

Also, if you are making soup, make sure you take the meat off the carcass as soon as possible.  If you leave the meat on the carcass, even until the next day, then the soup will not have a lot of flavour. 

I think everyone does it slightly differently. I tend to cover the carcass with water (no formula - I just fill the pot until the water is a couple of inches above the bones), add an onion or two (just cut in half - skin and all), a couple of garlic cloves (I give them a bash but leave the skin on), a carrot cut in a few pieces, and some herbs. I simmer it for 2 or 3 hours and then put it through a collander. Salt and pepper to taste (it varies depending on how the chicken was cooked in the first place but mine usually doesn't need much salt or pepper....) 

I usually do the same but also put in a stick of celery, a few peppercorns and a bay leaf . I think I picked up this recipe in some basic cookery book years ago. I usually sieve it, but then put back any shreds of meat from the sieve.

I do mine in a crockpot overnight.  Onions, carrots, garlic, parsley and bay leaf are the usual suspects, though I've been known to throw in lettuce that needs using up too.

I think most veggies can work in a stock. I've done parsnips and leeks in a stock before too.

add an onion or two (just cut in half - skin and all)

yes, the onion skin adds colour to the stock

Cheers guys. I'll try it next time I have a chicken.