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Old 09-23-2011, 11:21 AM   #1
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Smile ISO uses for boiled chicken from stock

What can I do with the boiled chicken from the stock....it's been simmering quite a bit, so it'll be good and cooked...Thanks in advance for your advice DC'rs!!!!

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Old 09-23-2011, 11:26 AM   #2
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The first thing that came to my mind is to chop some of it up, season it and use it in chicken tacos. Then you could make a nice creamed chicken dish over noodles or rice. There's also the possibility of making chicken croquettes. I've also made a nice thick chicken soup and added a good portion of the cooked chopped chicken to it, along with all the veggies, etc.

There are certainly more possibilities, but these are the ones I initially thought of.
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Old 09-23-2011, 11:57 AM   #3
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I have found that the meat that goes into my stock ends up very bland and kinda.. bleh.

I pitch it.
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Old 09-23-2011, 12:08 PM   #4
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Quote:
Originally Posted by FrankZ
I have found that the meat that goes into my stock ends up very bland and kinda.. bleh.

I pitch it.
Me too.
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Old 09-23-2011, 12:11 PM   #5
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I take my chicken out when it is done, but not overcooked. I strip the meat off the bones and freeze; then I throw the bones back into the stock if more flavor is needed.
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Old 09-23-2011, 12:27 PM   #6
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I take the chicken out before it gets overdone, and I usually grill it. It puts a little crunch on the outside and it stays super juicy on the inside. It's my favorite way to do legs and thighs. I have made it the chicken into soup, made chicken salad, but most times I just eat it. There are several reasons I do this the first being, I don't have a disposable food budget, and I make my own stock as a cost cutting measure. That means that any veggies or herbs getting close to expiration, chicken and some onions have a nice bubbly bath. The second is that I can kill two birds with one stone, what results is several cups of stock and 2 meals.
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Old 09-23-2011, 12:31 PM   #7
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Quote:
Originally Posted by Zhizara View Post
I take my chicken out when it is done, but not overcooked. I strip the meat off the bones and freeze; then I throw the bones back into the stock if more flavor is needed.
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Originally Posted by betterthanabox View Post
I take the chicken out before it gets overdone, and I usually grill it. It puts a little crunch on the outside and it stays super juicy on the inside. It's my favorite way to do legs and thighs. I have made it the chicken into soup, made chicken salad, but most times I just eat it. There are several reasons I do this the first being, I don't have a disposable food budget, and I make my own stock as a cost cutting measure. That means that any veggies or herbs getting close to expiration, chicken and some onions have a nice bubbly bath. The second is that I can kill two birds with one stone, what results is several cups of stock and 2 meals.

This is the right way to go. Simmering chicken for the hours required to extract the flavors and gelatin from the bones with grossly overcook the meat. All the moisture and flavor will be gone.

So simmer for the time needed to cook the meat to the proper temp then remove the meat from the bones and return the bones to the pot for the rest of the simmer time. Use the juicy and flavorful meat as you would any cooked chicken.
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Old 09-23-2011, 02:57 PM   #8
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Quote:
Originally Posted by Andy M. View Post
This is the right way to go. Simmering chicken for the hours required to extract the flavors and gelatin from the bones with grossly overcook the meat. All the moisture and flavor will be gone.

So simmer for the time needed to cook the meat to the proper temp then remove the meat from the bones and return the bones to the pot for the rest of the simmer time. Use the juicy and flavorful meat as you would any cooked chicken.
Y'all are absolutely right. I was on autopilot when I answered. I, too, remove my chicken before it becomes chicken "stuff" and return the bones to the pot for further cooking.
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Old 09-23-2011, 03:00 PM   #9
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buffalo chicken dip!

gotta run right now, but i'll post a link later. unless someone else can find it for me.
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Old 09-23-2011, 03:22 PM   #10
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Another advantage of not overcooking the chicken is that it is extra delicious having exchanged flavors with the stock. It's juicy and very flavorful. Don't waste it.
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