"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 12-03-2011, 01:00 PM   #1
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Chicken help please?

Hello fellow cooks! I need your help if you'd be so kind!

I love to cook this casserole Beef & vegetable casserole recipe - Recipes - BBC Good Food
However, what with the price of beef lately, I want to adapt it to use chicken instead. Obviously this will alter the whole recipe. Can anyone tell me what changes I should make to the recipe to adapt it for chicken breasts? Obviously no beef stock, but I didn't know about the Worcestershire sauce and also the cooking time? When to add chicken, how long for?
Basically I'm looking to make a chicken casserole. I know how to do a beef one and I love it, how can I adapt it to make it suitable for chicken?

Thank you and sorry if I sound stupid! I'm a novice!

__________________

__________________
kezlehan is offline   Reply With Quote
Old 12-03-2011, 01:27 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,105
Quote:
Originally Posted by kezlehan
Hello fellow cooks! I need your help if you'd be so kind!

I love to cook this casserole Beef & vegetable casserole recipe - Recipes - BBC Good Food
However, what with the price of beef lately, I want to adapt it to use chicken instead. Obviously this will alter the whole recipe. Can anyone tell me what changes I should make to the recipe to adapt it for chicken breasts? Obviously no beef stock, but I didn't know about the Worcestershire sauce and also the cooking time? When to add chicken, how long for?
Basically I'm looking to make a chicken casserole. I know how to do a beef one and I love it, how can I adapt it to make it suitable for chicken?

Thank you and sorry if I sound stupid! I'm a novice!
You certainly don't sound stupid! Very good questions.

Maybe sub chicken broth, leave out the Worcestershire, try a bit of red wine or sherry instead. The chicken will already be browned, so you may want to reduce the cooking time. Basically, the dish will already be cooked, so you don't need to do it for as long as the beef. Keep tasting till you get what you want.

Good luck!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-03-2011, 01:37 PM   #3
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Quote:
Originally Posted by Dawgluver View Post
You certainly don't sound stupid! Very good questions.

Maybe sub chicken broth, leave out the Worcestershire, try a bit of red wine or sherry instead. The chicken will already be browned, so you may want to reduce the cooking time. Basically, the dish will already be cooked, so you don't need to do it for as long as the beef. Keep tasting till you get what you want.

Good luck!
Thank you for your advice! We're really feeling the penny pinching lately and so are having to cut back on our cooking expenses, but I don't want to lose my love of meat.

I will try this out during the week and report back with what I ended up doing. I can't wait to experiment, but at the same time I'm kind of scared because I don't want to end up ruining dinner!
__________________
kezlehan is offline   Reply With Quote
Old 12-03-2011, 01:40 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,105
Quote:
Originally Posted by kezlehan

Thank you for your advice! We're really feeling the penny pinching lately and so are having to cut back on our cooking expenses, but I don't want to lose my love of meat.

I will try this out during the week and report back with what I ended up doing. I can't wait to experiment, but at the same time I'm kind of scared because I don't want to end up ruining dinner!
Don't worry, you won't ruin anything! Playing with your food is the best part of cooking!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-03-2011, 01:56 PM   #5
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Just don't cook it too long....chicken breasts dry out quickly...good luck!!
__________________
ella/TO is offline   Reply With Quote
Old 12-03-2011, 02:16 PM   #6
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Thanks everyone. Would adding the chicken breasts later help? As in cook all the veg and sauce and stuff, and then add the chicken towards the end of the cooking? So I can still get a nice sauce like I do with the beef casserole?
__________________
kezlehan is offline   Reply With Quote
Old 12-03-2011, 02:22 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,105
Quote:
Originally Posted by kezlehan
Thanks everyone. Would adding the chicken breasts later help? As in cook all the veg and sauce and stuff, and then add the chicken towards the end of the cooking? So I can still get a nice sauce like I do with the beef casserole?
Sure! Why not? I think that's a great idea!

Cooking isn't an exact science, unlike baking.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-03-2011, 02:24 PM   #8
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Quote:
Originally Posted by Dawgluver View Post
Sure! Why not? I think that's a great idea!

Cooking isn't an exact science, unlike baking.
Excellent, I am getting excited! So I'm thinking of adding the chicken breast about half way through the simmering of 1.5 hours? So after about 45 minutes? Then a low simmer for the rest of the time? Honestly I feel like such a newbie! I really am when it comes to chicken though, we just don't eat it for some reason. Now I realise how versatile a meat it is!
__________________
kezlehan is offline   Reply With Quote
Old 12-03-2011, 03:03 PM   #9
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Kez, I wouldn't cook that cubed chicken breast longer than 15- 20 min. or so, just until it's no longer pink. Like Ella said, the idea is to get it to "done" and no more.

If you are starting to use chicken more, you might like to try one of my favorite chicken recipes. It sounds like you like "stick to the ribs" recipes, and this is certainly that. There are many tried and true chicken recipes here at DC that you might also enjoy. Good luck, and happy cooking.

Kayelle's Chicken Paprikash
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-03-2011, 03:05 PM   #10
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Quote:
Originally Posted by Kayelle View Post
Kez, I wouldn't cook that cubed chicken breast longer than 15- 20 min. or so, just until it's no longer pink. Like Ella said, the idea is to get it to "done" and no more.

If you are starting to use chicken more, you might like to try one of my favorite chicken recipes. It sounds like you like "stick to the ribs" recipes, and this is certainly that. There are many tried and true chicken recipes here at DC that you might also enjoy. Good luck, and happy cooking.

Kayelle's Chicken Paprikash
Thank you it's a big help I mean it. I'm in charge of my mum's bank card lately due to some issues, and so I'm looking to cut down on costs. Hence the chicken idea.
I appreciate all your replies and I'll be sure to reply back how it went :)
__________________

__________________
kezlehan is offline   Reply With Quote
Reply

Tags
chicken, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.