Got a bundle of roast chicken leftovers & need inspiration!

tear it up and chuck it in the wok with a nice spice concoction or teriyaki sauce and serve with pan fried noodles in soy.

How about roast chicken sandwiches on good white bread with bacon, lots of mayo, tomatoes and lettuce or watercress or rocket.

Make a bechamel(white sauce) and add some mushrooms and white wine with some thyme. Add chicken and simmer for 10 mins. Bung in an oven proof dish and throw some puff pastry on top. Egg wash and bake for 30-40 mins. Done!
Or make a Vietnamese chicken salad. Cook some thin noodles. Cool and place in large bowl. Chop lots of basil, mint and coriander and add to noodles. Add a diced cucumber(remove middle bit) a red pepper and spring onions. Add chicken. Then make a sauce with juice of 2 limes, 1(or 2) red chillies chopped finely, a tsp of sugar, and some nam pla(fish sauce…smells like devil’s spunk but very good). Toss in noodles and serve with roasted peanuts. Yum!

Pie

http://www.bbc.co.uk/nottingham/features/2003/06/coronation_chicken_recipe.shtml

Mmmmm…luverly on your sarnies 🙂

Thai green curry!!

Stick it in a risotto with some pancetta and rosemary

Yum.

Defo curtiscats’ pie recipe. Probably wrap it all in shortcrust myself though.
I usually follow MatthewH’s rissotto idea though. Without the pancetta but flavoured with white wine and thyme and creamed up with parmesan at the end of cooking. Make your stock for the rice with the bones from the carcass, onion, bay, garlic and a couple of potatoes.

Chips, gravy, peas. Sorted.

One doesn’t eat left overs.

Cos I’m so greedy I’ll eat everything in site in the first place like cookie monster.

Get some mayo and make sandwiches? or fahitas?

Second Risotto. Make some stock with the bones too.

Throw the **** lot of it out

Lemon Chicken recipe

Ingredients:
1 whole Chicken (weight is dependant on how many servings are required)
1 large lemon (cut into halve)
sprig of rosemary
salt and pepper (to taste)
butter or olive oil (whichever you prefer)
Heat oven to 350 degrees
Rub butter (or oil) over the skin of the Chicken until it is completely coated..

Take a knife and gently separate the skin from the breast meat.
Slide lemon halves under the skin with the peel side up, one on each breast side. This way the juice from the lemon will coat the breasts.
Season skin of the Chicken to your preference, and place sprig of rosemary into it.
Cover and place in oven for 30-45 minutes.

Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.

If you’ve followed these steps correctly, your bird should look like the one in the photo below…..

risotto made with the stock from the carcass.

Red wine sauce casserole?

risotto made with the stock from the carcass.

What she said.

Red wine sauce casserole?

Not what he said.

Haha, it’s nice!

OK, maybe not with roast chicken. 😕