There’s so many ways to stretch a chicken into two or more meals. Below are some examples of what I do when I roast a chicken.
Meal 1. Chicken pot pie.
- Strip the meat from one breast, one leg and one thigh.
- Chop the meat into small chunks and put in bowl
- Add a small tin of condensed mushroom soup.
- Add 1/4 teaspoon garlic powder, onion powder. Sprinkle salt and pepper to taste. Add 1 teaspoon of parsley powder and 1 cup of milk. Stir until ingredients are combined.
- Add one cup of cooked mixed vegetables (the kind with diced carrots, green beans and corn). Mix again.
- Prepare the bottom pie crust on pie dish.
- Put filling in and then top with the second pie crust. Brush the top with milk, a little salt and pepper and bake on 375 for approximately 40 minutes or until the pie crust is golden brown.
Meal 2. Chicken Croquettes.
- Strip the meat from the other breast and shred. Set aside.
- Boil 2lbs of potatoes and mash with a tablespoon of butter, salt and pepper until the mashed potatoes do not have any lumps.
- Let the potatoes cool.
- Mix the shredded chicken into the mashed potatoes.
- Form the potatoes into thick sausage shapes and roll between your hands so the mixture doesn’t fall apart.
- Roll each croquette into all purpose flour, seasoned with a little salt and pepper.
- Now roll each croquette into beaten egg and then roll them into panko breadcrumbs or seasoned Italian breadcrumbs (dependent on your taste).
- Heat vegetable oil in frying pan. The oil needs to be enough to come half way up the croquettes when laying flat. Fry for a couple of minutes each side until golden brown. Drain on paper towel to absorb any excess grease.
- Transfer to a preheated oven of 400 degrees for about 10 minutes to reheat the whole way through.
- Remove from oven and let sit for a few minutes before serving.
- I usually serve these with baked beans and fried eggs as a quick dinner.
Meal 3. Chicken soup and herb dumplings.
- Remove any remaining meat from the carcass, chop into chunks and set to one side.
- Put the chicken carcass bones into a medium/large pot and cover with water, add a sprinkle of salt and pepper. Bring the bones to a boil and let it simmer for 1 and a half hours. Turn off the heat and leave the broth to cool to luke warm. Strain the liquid through a colander which has been lined with paper towel. Discard the bones.
- In a saucepan add 1 tablespoon of oil and fry one large, chopped onion. 4 stalks of celery chopped, 2 cloves of garlic, 2 large carrots chopped. Cook on a medium heat until the onions are translucent.
- Add 1lb of peeled and chopped potatoes and cook for one minute. Now add in the chicken stock, 1 teaspoon of parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon of sage or chicken seasoning and one chicken bouillon cube or sachet.
- Cook this until the potatoes appear half done. At this point add back in the chicken and taste the broth to see if you need to adjust the seasonings.
- In a small bowl add 2 teaspoons of cornstarch and enough water to make a watery paste. Stir this into the soup so soup will start to thicken.
- In a bowl prepare 1 cup of bisquick and add enough milk to form a soft dough. Add a little sage or poultry seasoning. Drop individual spoon dumplings onto the top of the soup and cook for approximately another 15 minutes or so until the dumplings appear cooked through.
- Alternatively, if you want to make English dumplings, add one cup of AP/Plain flour into a bowl, add half a cup of Atora suet mix, salt, pepper and sage or poultry seasoning. Stir ingredients. Add enough water to bind into a soft dough and follow steps above.
- You can tell if the dumplings are cooked by cutting one with a spoon in the pot. if it is solid, but light in texture, then it is done. If any dumpling sticks to the spoon it needs further cooking.
- Turn off the stove and let the soup cool down for about 10 minutes or so and serve.