How far did your chicken stretch?!

So that's only 6-8 servings. I did freeze the bones so I'll do stock or something at some point, but that's amazingly low compared to you lot.

But Anne, my 11 included what i'd done with the stock!

But Anne, my 11 included what i'd done with the stock!

Hmm. That's true. But that still means I'd have to pull a good four servings of something out of the stock. I suppose that might be possible. That's part two of the challenge for me, then! 

Well I made my first ever stock this weekend. It was ok but then I sat there afterwards and thought "what the hell am I going to do with this?"

It's kind of hard for me to have all this meat stuff around when its just me eating it. I would like to try that recipe of Caits but its too big for just me, so I'd probably substitute the stock with veggie stock.

Any ideas on single sized stock recipes? I did cook up some noodles using the stock rather than water but that meant I only got three meals out of a small chicken. The rest of the stock got thrown out as I just couldn't think of what else to do and Jon was complaining of having it in the fridge. Freaking vegetarians.

Well I made my first ever stock this weekend. It was ok but then I sat there afterwards and thought "what the hell am I going to do with this?"

It's definitely a challenge when you're just cooking for one person, particularly if you have limited freezer space. I live alone, so having a ton of stock doesn't really make sense for me. I have room for some in the freezer, but not much. And I couldn't possibly eat it fast enough to get rid of it before roasting the next chicken and being faced with the stock issue all over again!

Any ideas on single sized stock recipes? I did cook up some noodles using the stock rather than water but that meant I only got three meals out of a small chicken. The rest of the stock got thrown out as I just couldn't think of what else to do and Jon was complaining of having it in the fridge. Freaking vegetarians.

What about risotto? That would be easy to scale down to single portions.

Would he object to it being in the freezer? I had a load of turkey stock not long ago and I froze it in portion sizes....

x-posted with Chary! Again! 

Would he object to it being in the freezer? I had a load of turkey stock not long ago and I froze it in portion sizes....

No, he wouldn't object but at the moment there is simply ZERO space in the freezer, so that wasn't an option. I was thinking of risotto but then I thought how it would have been such a pain to make two risottos seperately. I think I'll freeze it next time so that when I get a night to myself, I'll have something to cook with.

Ashley, I've also heard of people freezing stock in ice cube trays, and then putting the cubes in a freezer bag.  Then if you just want a little bit for a gravy, sauce, etc -- you can take out as much as you need.  Of course, might not work if there's not room in the freezer...  (Freaking vegetarians indeed! )

Steve made a great pumpkin risotto tonight using my chicken stock as a base - not sure if he used a whole quart or just a partial one.  Will check & report back later...

I come here to report success with making chicken salad SANS mayo.  I used natural yoghurt (low fat Tesco range) as a direct substitute.  However, I find the yoghurt's a little sweet, so I had to add more other things (like lemon juice/spices/herbs) to counter-act that.

I wound up making a quasi-Waldorf salad like the OP, just adding chicken for interest.  It's okay, but I want to try something else more traditional & appropriate for chicken salad next time.  The Waldorf-ness of it just tastes a little odd to me.  Think some kind of curried chicken salad would be absolutely scrummy...what's good to put in those?  (other than chicken and curry, obviously...I mean like other 'bits' like raisins, celery, etc.)

I've never tried Greek yoghurt & still have yet to figure out the exact difference except that it's thicker.  Would that be less sweet than natural yoghurt & possibly a better sub?

Anyway, here's my chicken report to date:
2 x roast chicken meals
3 x servings of King Ranch Casserole
at least 3 x sandwiches (maybe 4?) of chicken salad

Still need to boil up the carcass for stock/soup.  Reckon that will yield maybe 2-3 x soup plus 1 stock-base for another dish?  We shall see!   Love this thread.  If only everything was this useful!

Aless, do try Greek yoghurt and let us know what you think. To me it's not sweet at all. Tangy, yes. I thin it with a bit of milk and use it for all sorts - even as a replacement for sour cream in a pinch.

Aless, do try Greek yoghurt and let us know what you think. To me it's not sweet at all. Tangy, yes. I thin it with a bit of milk and use it for all sorts - even as a replacement for sour cream in a pinch.

Thanks!  I'll buy it instead of natural next time and see if it helps with the weird sweet twinge my chicken salad has now.

I used to only eat flavored fruit yoghurts back in the US, so all these different types are new to me .

Here is the rubber chicken thread!

We roasted a small to medium size free range bird a couple of weeks ago and got:  a roast chicken dinner, chicken sandwiches, chicken risotto dinner, and I still have about a quart of chicken stock in the freezer.

Medium size free range chicken...

Roast chicken x 2 people
Chicken tetrazzini x 2 people (there is probably enough for 1 1/2 - 2 meals for us on this dish)
Chicken sandwiches x 2 people

And there'll be at least 2 quarts of chicken stock out of it as well.

And there'll be at least 2 quarts of chicken stock out of it as well.

quarts?  surely not...     

quarts?  surely not...

Oh yeah - I think I pour it into old 1-litre ice cream containers before I freeze it... Old habits!    Steve would say the same thing - are you sure you two aren't in cahoots?!! 

Definitely enough tetrazzini for two meals!  So that's 4 meals for two people out of one chicken, plus the chicken stock for basing other dishes.

Steve would say the same thing - are you sure you two aren't in cahoots?!!