Stretching a chicken ...
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- Earthmaiden
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- Location: Wiltshire
Re: Stretching a chicken ...
liketocook wrote: My late MIL used to roast a whole chicken use the breasts and ditch the rest sometimes buying two or more chickens if there were a few for Sunday dinner. My ex-OH was mortified when I asked to take the rest home with us......
Good for you! My paternal grandmother was brought up carefully and most of her siblings went on to do very well but never lost the frugal touch. The story goes that at my parents' wedding (small wedding, late 1940s so rationing still in) Uncle Fred, who by then was a wealthy stockbroker and drove a Bentley, took the Financial Times from his pocket, collected everyone's chicken bones and wrapped them up to take home .
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Stretching a chicken ...
Earthmaiden wrote:liketocook wrote: My late MIL used to roast a whole chicken use the breasts and ditch the rest sometimes buying two or more chickens if there were a few for Sunday dinner. My ex-OH was mortified when I asked to take the rest home with us......
Good for you! My paternal grandmother was brought up carefully and most of her siblings went on to do very well but never lost the frugal touch. The story goes that at my parents' wedding (small wedding, late 1940s so rationing still in) Uncle Fred, who by then was a wealthy stockbroker and drove a Bentley, took the Financial Times from his pocket, collected everyone's chicken bones and wrapped them up to take home .
They went the other way. Both my in-laws were brought up in very poor circumstances but made a comfortable life for themselves. Not flashy folk but wasted a lot of food, house always like a sauna, everything had to be new and offspring somewhat cossetted. A reaction I think to their early lives. I just couldn't bear to see such a lot of meat get binned.
Re: Stretching a chicken ...
I'm thinking about something along these lines for tonight, with pretty much all the breast meat from an Alison Roman slow roast chicken a few days ago. https://www.bbcgoodfood.com/recipes/per ... inoa-salad
We've eaten all the bony bits and just have the breasts left
We've eaten all the bony bits and just have the breasts left
- PatsyMFagan
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Re: Stretching a chicken ...
KeenCook2 wrote:We've eaten all the bony bits and just have the breasts left
I eat all the boney bits first too as they are much tastier and moist. I generally end up throwing the breasts in the freezer to await their fate at a later date
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Stretching a chicken ...
Boney bits are the best.
Re: Stretching a chicken ...
Sloe-Gin wrote:So many good ideas here.
I have a friend who'd buy M & S chicken, they'd have the breast meat, the dog would have leg meat (plus all the trimmings and gravy, all M & S), then the rest of the bird went in the bin.
Didn't Cinnamon Sally's MIL do the same? Or was it the Christmas turkey she did that with? (or quite possibly both). I remember Sally posting on the old board about it.
Deffo no waste here. Every scrap used. Don't you just love a chicken?
Food, felines and fells (in no particular order)
Re: Stretching a chicken ...
We've got our fourth meal from a 1.2kg M & S Oakham chicken either this evening or tomorrow lunch, or maybe both, depending what we do!
- mistakened
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Re: Stretching a chicken ...
Is it just me or does Stretching a chicken seem faintly obscene.
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Stretching a chicken ...
mistakened wrote:s it just me or does Stretching a chicken seem faintly obscene
Lol - glad I'm not the only one...... Every time I see the post I have a quick flash in my head of a poor chicken on The Rack being tortured by the Spanish Inquisition....
But then I do have an over-active imagination!
Re: Stretching a chicken ...
Ah! At last! Someone has broken cover!
When I saw the title, my first thought was that it was a reference to a Monty Python sketch...
When I saw the title, my first thought was that it was a reference to a Monty Python sketch...
Re: Stretching a chicken ...
Would recommend Claudia Roden's Satsivi, chicken with walnut sauce, from her Book of Jewish Food.
We just had that with the end of the chicken and it was terrific, really, really good.
We just had that with the end of the chicken and it was terrific, really, really good.
- Earthmaiden
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- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Stretching a chicken ...
I keep meaning to try making a walnut sauce. It sounds delicious - I must find that recipe!
- Stokey Sue
- Posts: 8629
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- Location: Stoke Newington, London
Re: Stretching a chicken ...
I like Fesenjan, there are lots of recipes for that including a Claudia Roden one, you can make it with duck or chicken (preferably thighs which are more like duck of course), walnuts and pomegranate molasses
Many of the recipes online make a vast amount of sauce, starting with a pound of walnuts, I don't think you need to do that much!
Many of the recipes online make a vast amount of sauce, starting with a pound of walnuts, I don't think you need to do that much!
Re: Stretching a chicken ...
This just caught my fancy for the last breast portion off my current chicken! Off to get some gruyere and mushrooms...
https://www.redonline.co.uk/food/recipe ... m-gougere/
https://www.redonline.co.uk/food/recipe ... m-gougere/
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Stretching a chicken ...
Sakkarin wrote:This just caught my fancy for the last breast portion off my current chicken! Off to get some gruyere and mushrooms...
https://www.redonline.co.uk/food/recipe ... m-gougere/
That sounds really good, please report how it was as I fancy trying it.
Re: Stretching a chicken ...
Well there's no doubt that is comfort food! An awful lot of dairy involved though.
You need a lot of stamina to make choux pastry, my wrists ain't what they used to be, so it's only going to be an occasional treat, I think it's probably years since my last gougere.
Next time I'd pipe the choux, it was a bit of a faff spooning it round the edge of the baking dish. I've now got loads of leftover creme fraiche to use up somehow, and buttermilk too from the Maryland Chicken. Maybe I'll freeze them for Ron.
You need a lot of stamina to make choux pastry, my wrists ain't what they used to be, so it's only going to be an occasional treat, I think it's probably years since my last gougere.
Next time I'd pipe the choux, it was a bit of a faff spooning it round the edge of the baking dish. I've now got loads of leftover creme fraiche to use up somehow, and buttermilk too from the Maryland Chicken. Maybe I'll freeze them for Ron.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Stretching a chicken ...
That looks pretty good to me Sakkarin
I use the small electric hand mixer for choux, works fine, doubt it would work well by hand for me now
Mind you, the only time I make it is for little cheese gougères, so not often
I use the small electric hand mixer for choux, works fine, doubt it would work well by hand for me now
Mind you, the only time I make it is for little cheese gougères, so not often
Re: Stretching a chicken ...
We are rather partial to St Mary’s chicken, and it would use up your leftover creme fraiche. It a recipe with huge quantities but I scale it down.
That dish looks so tasty, haven’t made choux pastry since home economics class, might have a go.
https://www.google.co.uk/url?sa=t&rct=j ... URGwVdRUzR
BB
That dish looks so tasty, haven’t made choux pastry since home economics class, might have a go.
https://www.google.co.uk/url?sa=t&rct=j ... URGwVdRUzR
BB
Re: Stretching a chicken ...
i, naturally, have nothing whatsoever to add to this conversation other than that every time i read the thread title i imagine the poor hen on a rack, along with leather clad gaolers, in a dungeon.
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