primitive gets stuck with an extra roasted chicken

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x71186

Oh my.

Paper Roses  (358 posts)       Fri Nov-20-09 06:42 PM DONOR
Original message
 
I bought 2 whole roasted chickens yesterday , I intended to give one to my daughter. I did not know she was going to the store and she bought one. Now I am stuck with an extra roasted whole chicken.

Since I am alone, there is no way I can eat 2 chickens in 3 days. Any ideas what I can make with the second chicken that I can freeze? I can make a chicken pie, anything else?

cbayer   (1000+ posts)       Fri Nov-20-09 06:45 PM DONOR
Response to Original message
 
1. I might just take all the meat off of it and freeze that for use later.

Warpy  (1000+ posts)         Fri Nov-20-09 07:01 PM DONOR, FINALLY
Response to Original message
 
2. Just take the meat off and wrap it in foil

Use sliced breast down the line for sandwiches, the wings and dark meat for anything you'd put cooked chicken into from salads to stirfries to doctoring up plain soups or mixed into gravy over biscuits. Date it and label it and plan to use it in 3 months or so.

You don't have to premake frozen items. Sometimes it's just nice to have the cooked meat itself available for when the fancy strikes you.

Paper Roses  (358 posts)       Fri Nov-20-09 07:17 PM DONOR
Response to Reply #2
 
3. I've never frozen the cooked meat "as is". I think I'll try to do so.

For some reason, I thought cooked meats had to be part of something else, frozen within a sauce, gravy, broth or something. I'm going to stir fry the leftovers from the first one tomorrow. I'll also freeze up the second one.

The empressof all   (1000+ posts)        Fri Nov-20-09 07:28 PM NON-DONOR
Response to Original message
 
4. You have two carcasses too!

Use this as an opportunity to make stock! It freezes well too! I'd freeze some of the left over white meat in the stock. I think it stays juicier that way and then you can defrost it for soup and chicken salad sandwiches.

hippywife  (1000+ posts)        Fri Nov-20-09 08:34 PM
Response to Original message
 
5. Ditto what everyone else suggested.

[kenth]

An extra chicken is this difficult, but they want to run our lives, health-care and economy.

[debk]

Quote
Paper Roses  (358 posts)       Fri Nov-20-09 07:17 PM DONOR
Response to Reply #2
 
3. I've never frozen the cooked meat "as is". I think I'll try to do so.

For some reason, I thought cooked meats had to be part of something else, frozen within a sauce, gravy, broth or something. I'm going to stir fry the leftovers from the first one tomorrow. I'll also freeze up the second one.

 

This woman has a grown child!!! It's not like she's never cooked before....


And they wonder why they are referred to as "primitive Dummies"....

[NHSparky]

WTF are you DUmmies doing paying premium prices for the store to do what you can and should be able to do for yourselves, likely much better than the store can do?

Memo to DUmmies--the deli section is for suckers who can't spend their money fast enough.

[crockspot]

WTF are you DUmmies doing paying premium prices for the store to do what you can and should be able to do for yourselves, likely much better than the store can do?

Memo to DUmmies--the deli section is for suckers who can't spend their money fast enough.

Yep, and those roasted chickens are the ones that are getting too old to sell raw. They take some of them,  cut them up, put that red "marinade" crap on them, and rewrap/redate. The rest they roast and sell for three times what the chicken sold for raw.

[The Village Idiot]

They put those warm/hot chicken things up front by the registers around here. A $5 hot chicken is an impulse buy... wow

[Carl]

WTF are you DUmmies doing paying premium prices for the store to do what you can and should be able to do for yourselves, likely much better than the store can do?

Memo to DUmmies--the deli section is for suckers who can't spend their money fast enough.

Exactly and since she was going to give it away to begin with why not practice what they all demand of us with tax dollars and find a needy family or homeless shelter.

[miskie]

Yep, and those roasted chickens are the ones that are getting too old to sell raw. They take some of them,  cut them up, put that red "marinade" crap on them, and rewrap/redate. The rest they roast and sell for three times what the chicken sold for raw.

Did I work with you at an IGA about 20 years back ? Because that is exactly how it works..

Fresh chicken.
Roasted Chicken.
Chicken in barbecue sauce.
Chicken salad.

With each transformation it gets more and more expensive.

[crockspot]

Did I work with you at an IGA about 20 years back ? Because that is exactly how it works..

Fresh chicken.
Roasted Chicken.
Chicken in barbecue sauce.
Chicken salad.

With each transformation it gets more and more expensive.

The longer the chicken sits in the store, the more its share of the rent is.

[Chris]

That's funny.

I've never worked in a grocery store, always restaurants.  Everything had a shelf life and nothing was re-used.  Some restaurants were a little more lenient than others on what they considered "fresh".

[miskie]

That's funny.

I've never worked in a grocery store, always restaurants.  Everything had a shelf life and nothing was re-used.  Some restaurants were a little more lenient than others on what they considered "fresh".

Oh it is funny -- Until you realize that store-made chicken salad was part of your lunch 

Well, at least one can rest assured that it was made from the oldest and therefore wisest chickens available.

Its similar with beef - what starts off as a full roast ends up sliced, then made into cube steak and 'steak tips' , then eventually ground beef. If the source meat is extra lean and the order is for 80% lean, 20% pure fat trimmed from the newest side of beef gets tossed into the grinder as well. Once the mixture gets pushed through three times, it gets all blended in perfectly.

The beef really isn't that old either, only a few days at most - however, the fluorescent lights in the display case, combined with settling causes the meat to discolor and become unappealing to consumers. People like it all bright red as if it were sliced off a very living cow just minutes before.

The only thing we would not treat this way was fish. Mainly because it takes very little time for fish to go from delicious to deadly.