HUMBLE CHICKEN STEW & DUMPLINGS
A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!
Provided by Jamie Oliver
Categories Chicken Recipes Save with Jamie Chicken St. George's Day Sunday lunch British Pork
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre
LEFT-OVER CHICKEN CARCASS SOUP
Make and share this Left-Over Chicken Carcass Soup recipe from Food.com.
Provided by petlover
Categories Inexpensive
Time 4h15m
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
- 2. Bring to a boil then simmer at least 2 hours.
- 3. Using a cheese cloth strainer. pour soup over and into another pot.
- 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
- 5. Add the remaining 4 carrots and stalk of celery to the soup.
- 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
- 7. Put cooked noodles into the pot and serve!
Nutrition Facts : Calories 256.4, Fat 3.7, SaturatedFat 1, Cholesterol 39.9, Sodium 810.1, Carbohydrate 42.9, Fiber 3.9, Sugar 5.5, Protein 12.5
TERRI'S CHICKEN CARCASS STEW
This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.
Provided by Terri Bailey
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 35.7 g, Cholesterol 26.3 mg, Fat 2.8 g, Fiber 8.6 g, Protein 16.3 g, SaturatedFat 0.6 g, Sodium 1040.3 mg, Sugar 5.6 g
CHICKEN STOCK USING CARCASS
A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.
Provided by Peter J
Categories Stocks
Time 4h10m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken carcass in medium sized pot and just cover with water.
- Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
- Skim fat from the top of the broth.
- Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
- Allow stock to cool uncovered.
- Strain into a storage container and either use immediately or freeze for later use.
Nutrition Facts : Calories 9, Fat 0.1, Sodium 8.5, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 0.2
CHICKEN STOCK
I've started making and freezing this to make the most of the carcass - waste not want not!
Provided by Pablohoney
Time 2h
Yield Makes Batches
Number Of Ingredients 0
Steps:
- Cover the carcass with cold water and bring to the boil, skimming froth, fat and sediment periodically. Simmer for 15 minutes.
- Add the vegetables, roughly chopped.
- Crush the herbs and spices, then add.
- Mix well so that all ingredients are submerged. Skim again as necessary. Leave to simmer for 60 - 90 minutes.
- Strain and cool. Refrigerate for 2 - 3 days, or freeze for 1 month.
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