What to make with my chicken leg quaters?
Question by tish-ka-bob: What to make with my chicken leg quaters?
I’m currently boiling 10 lbs of chicken. What should I make with the meat from my chicken. Any ideas or good recepies
yeah, i usually make 2-3 dishes when i cook up all this chicken. Usually chicken salad, chicken dumblings and chicken soup. Just looking for a few differnt ideas. thanks
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8 Responses to What to make with my chicken leg quaters?
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CHICKEN & SAUSAGE STEW
3 red bell peppers, roasted, skins and seeds removed
1 lb. boneless chicken thighs or breasts
½ lb. sweet Italian sausage
Salt and pepper to taste
Olive oil, as needed
1 medium-large onion, chopped
5 cloves of garlic, chopped
3 cups chicken broth
2 batches of baby spinach
Chopped parsley to taste
Roast the peppers by placing them in a pre-heated broiler, or on top of a gas stove burner until they are charred. Place them in a covered container to steep and cool. Remove the skins and seeds, cut them into strips and set aside.
Cut the chicken and sausage into bite size pieces and season with salt and pepper. Heat the oil in a large Dutch oven until it just starts to smoke. Add the chicken and sausage and remove as soon as they are browned. Add the onion and more oil if necessary and cook. Add more salt and pepper. When the onion has started to soften add the roasted peppers and then the garlic. Cook for a few minutes more. Deglaze the pot with the chicken stock, scraping up the browned bits on the bottom. Return the chicken and sausage to the pot, bring to a boil and then simmer uncovered for a few minutes. Begin adding the spinach, in batches if necessary, until it wilts and is completely incorporated. Taste and adjust seasoning, finish with fresh parsley and serve.
http://www.foodforthoughtonline.net/
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Chef Mark
July 28, 2013 at 9:00 pm
Hot chicken sandwiches!
witchywoman
July 28, 2013 at 9:05 pm
well if your boiling it all,you could make some chicken salad,or put some in rice,Alfredo sauce and noodles,or after its done put some BBQ sauce on it and put in the oven long enough for the sauce to cook on.
git r done
July 28, 2013 at 9:53 pm
That is a lot of chicken and unless it is for one dish divide it up into meal size portions and flavour differently.
Here are a couple of ideas.
Cheesy Chicken Pasta.
Chicken.
Poach your chicken pieces in some stock and set aside, until cool enough to handle, and de-bone.
Pasta.
Place in salted boiling water and cook until you get the degree of cooking you like.
Penne or Elbows will do very well here.
Sauce.
Make a normal white sauce and add some grated tasty cheese, remove from heat and stir until it is smooth.
Combine everything and place in an oven proof dish, sprinkle with more cheese and bake until it is bubbling and the cheese has melted and started to brown.
Chicken Pie (Lazy Man Version)
Buy 1 kg at the Supermarket Deli bar Shredded Chicken
Slice a large onion into rings or crescents and soften in oil in a frypan.
Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.
Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.
In the mean time line a greased pie dish with a sheet of puff pastry.
Individual oval pie dishes could be used if you have 4 or more.
Once the chicken mix has cooled 2/3 rds fill the pie dishes.
Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.
Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely.
Remove and place on a wire rack to cool.
A teaspoon of curry powder added with the flour would be great.
H-man
July 28, 2013 at 9:56 pm
You could put BBQ sauce on them and bake them.
You could take off the bone and make soup, chicken salad, chicken and rice,
chicken and gravy over biscuits or rice or noodles or toast or waffles,
chicken, veggies and rice or noodles.
chicken tacos or burritoes
chicken and spaghetti
chicken chili also called white chili
DragonLady2000
July 28, 2013 at 10:38 pm
Go to http://www.cooks.com
Look up aprils louisiana chicken spaghetti
I put the recipe there…hope you try it and enjoy it
Momof2inLa
July 28, 2013 at 10:44 pm
chicken salad or chicken dumpling
awommack
July 28, 2013 at 11:24 pm
***Be sure and save that “liquid gold” chicken stock you are also making to use in these recipes or freeze for later!! ***
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.
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HOT CHICKEN SALAD
Mix well:
1 can cream of chicken soup
1 Cup Sour Cream
1 Cup Mayonnaise
Add:
1/2 Cup chopped almonds
1/2 Cup chopped Scallions
2 Cups diced celery
2-3 Cups of pre-cooked chicken, coarsely chopped
2 Tbsp. chopped pimentos
2 tsp. of lemon juice
Mix well and spoon into a buttered 9X13” baking dish
Topping:
2Tbsp. melted butter
½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles….mixed with melted butter
Bake 30 minutes at 350ºF…then add topping and bake 15 minutes more.
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Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11×7” baking dish.
Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
–Southern Living, Dec. 2004
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CHICKEN TORTILLA SOUP
1 large onion, chopped
2 Tbsp veg. oil
2 cloves chopped garlic
1 (4 oz.) can green chilies and juice
2 (15 oz) cans stewed tomatoes
2 (15 oz) cans chicken broth
2 tsp. worcestershire sauce
1¼ teaspoon hot sauce
2 chicken bouillon cubes
1 tsp. each salt, pepper, cumin, chili powder, and sugar
1½ cups water
1 cup chopped cooked chicken breast
Saute’ one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.
To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.
–Patti B, YahooAnswers
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Thai Coconut Soup
4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper
In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.
–Paula Dean
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Exotic Chicken Salad
1 cup mayo
1½ tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ¾ cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained
Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.
–River Road Recipes II
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Chicken Waldorf Salad
1 lb. cooked sliced chicken breast
1 green apple, cored and chopped
1 red apple, cored and chopped
¾ cup Chopped celery
¾ cup raisins
¾ cup chopped walnuts
1 cup mayo
1 cup heavy whipping cream, whipped to soft-peak stage
1 tsp. dry mustard powder
Salt and pepper to taste
After chopping apples, toss in a bit of orange juice to prevent browning. Combine the chicken, with remaining ingredients, and combine thoroughly. Serve chilled. Serves 6-8.
Sugar PIe
July 29, 2013 at 12:20 am