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Old 01-26-2009, 06:10 PM   #1
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ISO ideas for boiled chicken

Today I boiled a whole chicken for the first time in my life. The purpose was really to make my own chicken broth and avoid a plethora of allergy issues. Now I need to know what to do with the 8 cups of boiled, shredded chicken I have. I can freeze it easily enough, but I still need to use it at some point.

The tricky part is, it can't have any gluten in it (wheat, barley, rye, oats, speldt, semolina) and I would prefer it had no dairy in it either, although a few recipes with dairy would be okay. All my recipes for boiled chicken included casseroles with cream of chicken or mushroom soup, which we can't eat in our house. Any ideas for us?

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Old 01-26-2009, 06:21 PM   #2
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I use shredded/chunk cooked chicken and turkey in white chili. Really good. I got my recipe from Southern Living magazine, so you might check their website to find it. Really, really good.

Also use cooked chicken in enchiladas and quesadillas. I'm sure there's more I'm forgetting.
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Old 01-26-2009, 06:24 PM   #3
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Many Mexican chicken recipes begin with boiling a chicken, then putting the sauces on...can your son eat corn tortillas? Then maybe shred the chicken, use some enchilada sauce and make enchiladas or quesadillas as Katie suggested.
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Old 01-26-2009, 08:32 PM   #4
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You can use it instead of beef in sloppy joe mix, You can use it in stirfry, you can use it in soups. Just about any recipe that calls for ground beef you can adapt to chicken. I often boil chickens to have the broth and use the shredded chicken in many recipes. I'm not at home right now so can't give you actual recipes. I'll check out my stash and send some to you.
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Old 01-27-2009, 01:37 AM   #5
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You can make coronation chicken, which is a cold dish.
Coronation chicken - Wikipedia, the free encyclopedia
BBC - Food - Recipes - Coronation chicken
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Old 01-27-2009, 02:33 AM   #6
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You can try Chinese chicken congee/porridge:

Saute thinly julienned ginger and shallots in some oil, add a half cup of uncooked rice until toasted, add about 4 cups chicken stock and simmer for about 2 hours, stirring regularly. Add water as needed to desired consistency. In a separate pan, saute thinly julienned ginger and shallots again and add this to the congee. Season with salt or fish sauce. Stir in cooked chicken meat stips and garnish with chopped scallions.
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Old 01-27-2009, 09:45 AM   #7
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Stirfries, salads, & chilis have always been my favorites for using leftover cooked chicken.
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Old 01-27-2009, 01:31 PM   #8
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Fried rice

Pad Thai

Also, just a note, never boil chicken or it will be rubbery and dry. Bring to a boil then turn down until it gently simmers.
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Old 01-27-2009, 02:12 PM   #9
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Quote:
Originally Posted by jennyema View Post
Fried rice

Pad Thai

Also, just a note, never boil chicken or it will be rubbery and dry. Bring to a boil then turn down until it gently simmers.

No worries, it was actually done in a slow cooker on low heat.
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Old 01-27-2009, 02:20 PM   #10
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Cut it up into small chunks (you can also shred it if you like that texture) and make chicken salad with it. Mayo, salt, pepper, sweet relish and celery seed. Makes great sammies with a cup-o-soup.
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