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shredded or grated?

post #1 of 13
7/11/06 at 8:40pm
Thread Starter 
i have a few whole chickens that are about 6 pounds each. i only wanted one to make some chicken stock, but my boyfriend came home with several!! i really don't know what to do with them. i have never cut up a chicken before, so the only way i know how to cook it is to boil it or bake it. the first one that i cooked for the chicken stock, i ended up picking the meat off and making some very bland chicken salad. i really don't know what to do with all these chickens!! any ideas?
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post #2 of 13
7/12/06 at 7:42am
Hey Connie. Well assuming yall is currently full of chicken for a while..first goal on my agenda would be to bag em up propaly and stick em in the freezer so they dont get stinky. Then when you want to eat chicken again figger out how you want to cook it and thaw one out that occasion..(now will give one small one hint..solid froze chickens are not good for use in stand alone type chicken dishes cuz the solid freeze makes them get brown spots around the bones and is real unappetizing looking when someboy bites into a fried drummy or whutever). If you wanting more chicken on the menu presently whole fresh (not solid frozen and thawed) chickens lend themselves very well to being cooked on the gaseous and or charcoal grill/or rotess..baked in the oven etc. Also fried if you can find some old widder lady who will teach you how to cut it up. Froze and thawed whole cluckers works very well turned into chicken and dumplngs..chicken enchiladas...and about a milliion different casserole type dishes which require the use of cooked chicken meat. Kindly give us a few clues as to the intents and purposes of your heart here so we will know how to proceedeth with the dispensing of additional free advice:) Thanks.

bigwheel


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post #3 of 13
7/12/06 at 8:00am
Connie, here's a site with illustrations on how to cut up a chicken. It's a skill that's well-worth cultivating!

http://www.gourmetsleuth.com/cutupchicken.htm

Might I suggest a curried chicken salad to spice up some bland chicken? This is great stuffed into pita pockets or just plain on a bed of lettuce.

2 cups cooked chicken, diced small
3 tablespoons mayonnaise (NOT salad dressing or Miracle Whip)
1/2 teaspoon sweet curry powder (as opposed to the hot stuff- I like Penzey's)
1/4 cup golden raisins, coarsely chopped
1/4 cup slivered almonds, toasted
1/4 cup celery, diced finely
1 green onion, finely chopped (optional)
Dash of ground coriander (optional)
Salt and pepper to taste

Blend the mayonnaise and curry. Taste it to make sure it's not too strong or too mild for your taste. Add more mayo if it's too strong.

Combine all ingredients. Serve on lettuce, stuffed in pita pockets or as a sandwich. :lips:
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post #4 of 13
7/12/06 at 2:16pm
Thread Starter 

whole chickens

well, i don't care for casseroles too much.. my mom used to make them ALL the time!! i suppose there are others that i would like much better! it's just that that taste of chicken and cream of chicken soup and wheaties crushed on top sends shivers down my spine!! i've always been a really picky eater. i'm the type that eats chicken wings with a fork!! :crazy: there's just something about that big fat vein in that one section of the 'leg' wing part that i just want to stay far away from!! growing up i didn't have a whole lot of variety in my meals. there are some things i didn't like as a kid, but love now.. ie.. cabbage, broccoli. but some things i will never like... cooked spinach!! they eat alot of greens here in the south.. but i don't like 'em. i like italian the best. my sister is married to a guy that is indonesian, so i've tried a few of his dishes. bami was really good. i'd love to try different recipes from different countries. get tired of eating the same ole stuff all the time.. and i'm always willing to try something new. one thing about that though.. i live in a fairly small town and it may be hard to get certain ingredients. one problem i ran into was oyster sauce for my cashew chicken. i couldn't find it anywhere!! i had to order it online. well, anyway... i guess i'm willing to try just about anything.
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post #5 of 13
7/12/06 at 2:25pm
ConnieInGa,

Look here: http://chicken.allrecipes.com/. I'm sure you'll find plenty of recipes that will interest you. Be sure to read the reviews. Why on earth did he bring home six chickens?

Also, try this recipe for Sticky Chicken. It's easy and the result is an incredibly moist chicken.
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post #6 of 13
7/12/06 at 2:38pm
Thread Starter 
'cause they were cheap!!
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post #7 of 13
7/14/06 at 3:41pm
If you manage to rip the chicken into pieces (!) or even cut it up , try rubbing each piece with a little lemon/lime juice, salt and pepper, and fry gently in a mixture of sunflower oil and butter. When cooked, set aside.
Chop up some onion and fry in the same butter/oil mixture. When translucent, add 1 cup of white wine, 1 cup of chutney/sweet pickle/corn relish - what ever is available - and 1 cup of water. Mix around a bit, then put the chicken bits back into the sauce.Bring to a boil then cook down until the sauce is reduced by half.
I make chutneys so it's not a problem, but if you can find Pineapple chutney, or Mango chutney, it's a treat.

Another variation on a theme. Do the same thing with the chicken - set aside.
Use a little onion this time - cut into chunks.Now take some fresh chopped pineapple, or a small tin of pineapple chunks, and add to the pan, along with a tbsp of tomato paste and a tsp of vinegar. warm through until the sauce thickens a bit - instant sweet-and-sour!!

And yet another variation. Same thing with the chicken. Same thing with the onions. Then add a tbsp of curry powder, and a cup or so of water. Bring to a boil, add the chicken, stir in a tsp of tomato paste ( or a fresh diced tomato- much better) and 2 tbsps peanut butter. Smooth or crunchy, it doesn't matter. A splash of soy sauce when it's ready.
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post #8 of 13
7/14/06 at 7:13pm
Whew..that going into the save file. Thanks.

bigwheel

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post #9 of 13
7/19/06 at 5:13pm
Thread Starter 
i've heard of chutney.... but what is it?
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post #10 of 13
7/19/06 at 6:42pm
Chutney is a combination of vegetables (or fruits and vegetables) made into a savory or sweet mixture- like a relish or chunky sauce. Here's Wikipedia's definition: http://en.wikipedia.org/wiki/Chutney

There are THOUSANDS of chutney recipes- some are volcanically spicy, others not. You can buy Major Grey's Mango Chutney in the condiment section of the grocery store sometimes, or at some specialty food stores. It's pretty tame, as they go.
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post #11 of 13
7/21/06 at 3:53pm
A chutney is supposed to be smooth rather than have pieces of fruit in it - but I think that idea went out of the window a long time ago!

To make a simple (British style) chutney, cook together 1 quantity of fruit, HALF that weight in sugar ( brown or white) and a quarter of the weight of the fruit in vinegar. Add 1 or 2 tsps of mixed spices. Cook together in a stainless steel pan for about 50 minutes, start to finish.

For a delicious Indian style chutney, mix together a cup of stoned dates, a tsp of Garam Masala or mixed spice, a tsp of hot chilli pepper, a tsp of salt and enough tamarind water (or white vinegar) to make a smooth, but thickish sauce. Blend. Lovely with fried anything!!
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post #12 of 13
7/21/06 at 5:03pm
Clive, this sounds delicious!
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post #13 of 13
7/21/06 at 5:09pm
I love your answers Clive. Thank you.
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