LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES
A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.
Provided by Nikki
Categories Vegetable Soup
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
- Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 32.7 g, CholesterolContent 0 mg, FatContent 0.2 g, FiberContent 4.8 g, ProteinContent 3.9 g, SaturatedFatContent 0.1 g, SodiumContent 22.4 mg, SugarContent 2.9 g
LEFTOVER ROAST CHICKEN PIE RECIPE - OLIVEMAGAZINE
Use the remains of a roast chicken or turkey to create this creamy 1-hour pie, perfect on a chilly day
Provided by Adam Bush
Categories Family
Total Time 1 hours
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don’t skimp this step.
- Scoop the mushrooms out of the pan and add the leeks and butter. Cook gently for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.
- Add the crème fraîche, mushrooms, chicken and parsley. Tip everything into a baking dish.
- Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden.
Nutrition Facts : Calories 821 calories, FatContent 57 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fibre, ProteinContent 43 grams protein, SodiumContent 1000 milligrams of sodium
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LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
LEFTOVER ROAST BEEF HASH RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 37 minutes
Category Breakfast Potatoes
Calories 165.2 calories per serving
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 10 minutes
Category main-dish
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
EASY LEFTOVER CHICKEN RECIPES - OLIVEMAGAZINE
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LEFTOVER CHICKEN RECIPES | BBC GOOD FOOD
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CHICKEN SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Soup
Cuisine British
Calories 339 calories per serving
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
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