The breasts are great for stir fries or quicker cooking dishes like our Thai Green Curry. These are prime pieces so we want these to go furthest. I freeze these separately as one breast will easily make dinner for two people. But you will need both to feed a family of four.
Two chicken wings, however, aren’t going to feed a ravenous hoard but keep them in the freezer, clearly labelled, and add to them each time you do the stretchy chicken. Before long you’ll have enough to rustle up some tasty baked barbecue wings simply substitute the wings for the ribs in this recipe.
The same applies to the carcass; this is perfect as the basis of stocks, soups and sauces. You can either make a stock each time you do the stretchy chicken or pop the carcass into a clearly labelled freezer bag and once you have two or three you’ll be all set for creating a big batch of liquid gold.
IMPORTANT Please do make sure that you defrost uncooked chicken, properly covered, in the fridge overnight before cooking. Never cook chicken or poultry from frozen unless the pack says it’s okay to do so.
Using up a cooked chook
Of course doing the stretchy chicken doesn’t just apply to an uncooked bird. If you’ve made Lemon Roast Chicken on a Sunday and are lucky enough to have leftovers, then remember the spare meat can be so much more than just Monday lunchtime’s sandwich filling. My favourite is a risotto.
My top tip is to add cooked chicken at the end of cooking rather than at the beginning to avoid it drying out or going stringy (it’s not called the rubber chicken after all!) but do make sure that it is nice and hot all the way through.