Chef Selwyn’s Recipes: Stretch That Chicken To Make It Go Further

Chicken is routinely eaten at evening mealtime in North American households. We each have our favorite ways of preparing it. When cooking a whole chicken, you can do wonders with what you don’t eat for dinner.

Here are some ways to make that roasted chicken appealing to the family.

Learn to slice a whole chicken. Slicing one properly makes it easier to remove the rest of the meat from the bone. The skeleton can be used to create broth. Boil it in some water until the rest of the meat falls off.

You can season the broth with herbs and spices. After it cools, pour it into jars for storage. You’ll be able to keep the broth for a few weeks. Use it to flavor soups and casseroles.

Do your kids carry their lunches to school? Instead of buying lunch meat, slice leftover chicken breast for sandwiches. It will be a nice change from the usual lunch fare.

On the weekends, instead of ordering a pizza or going to McDonald’s, use that chicken. Cube a few pieces to toss on top of a salad with some cheese and croutons. Combine with peppers and onions in a skillet to make filling for fajitas or soft tacos.

Does your family like chicken pot pie? Add some of that chicken, along with vegetables (canned or frozen) and a can of creamed soup to a pie crust and you’ve got an instant dinner that takes less than an hour to prepare. It is a quick meal idea, perfect for busy families. A salad on the side will make a complete and healthy dinner.

Chicken-based casseroles can be made and frozen for future meals. The family may be all “chickened out” for the week, but that doesn’t mean you can’t make the most of the chicken you have left for future weeks.

Do you still have more chicken? Well let’s keep going with more ideas. Hey, our mothers and grandmothers learned to use chicken in many ways and so can we. What tastes the best when you have a cold and are feeling under the weather? Why, chicken noodle soup of course.

Don’t settle for canned soup with small noodles. Make your own soup with juicy chicken pieces and wide egg noodles. That broth you jarred up will serve as a nice base and, best of all, it is already seasoned.

Add wide egg noodles and sliced vegetables like carrots, celery, and onions to your soup. When the noodles are tender, add the chicken. Since it is already cooked it just needs to warm up. Ladle up a bowl for the sick and the healthy as a light weekend lunch.

What are you doing with your chicken after dinner tonight? Try some of these ideas to make that chicken do double and triple duty to save on your family’s grocery bill. The best part is that the new meals are just as tasty as the original dish.

 

Curry Chicken Stew

Ingredients: 

1 whole chicken or boneless (about 2.5lb – 3lb)

6 tablespoons of Grace curry powder

2 potatoes

1.5 tablespoons of vegetable oil

2 cups water

1 onion

3 stalks scallion

5 sprigs fresh thyme

4 cloves garlic (chopped)

1 hot pepper (ideally scotch bonnet)

2 teaspoons salt

2 teaspoons pepper

Method:

Cut the chicken up in to small pieces. Dice the onion, scallion, pepper and garlic into small pieces. Rub all of the ingredients (apart from the potatoes and water) into the chicken and allow to marinate in the fridge for 1/2 to 2 hours. Cube the potato into 1″ pieces. Sauté the chicken (5-10 minutes). Add the potatoes and water to the pan, cover and simmer until the sauce has a thick consistency (about 1/2 hr). Serve with rice and peas.