Oozy Leftover Roast Chicken Risotto [Nigel Slater Project #27]

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Usually, this post would be appropriate to those of you who actually end up with leftover roast chicken. There are only two people in this household, two people whose HUGE appetites find it difficult to restrain when there is a (apologies to vegetarians) succulent bird sitting in front of us. For this recipe, I roasted the chicken for my previous roast chicken post, and had to put aside the correct amount of cooked chicken before we tucked in. This is a sign. A sign that we really appreciate chicken. And that maybe we overeat sometimes.

My name is Freddi, and I am a chicken-a-holic.

This dish is also a hard-to-resist-seconds kinda dinner. Creamy, chicken-y, and self satisfying, as you get to use the whole bird without wasting a scrap. The absolute key is homemade chicken stock which you can prepare in a good thirty minutes with a leftover chicken carcass. Plop the carcass into a big pot with any extra bones (save any skin for later) with a carrot, a few peppercorns, bay and a halved onion, pour over water, enough to cover the carcass and simmer for about half an hour. Add a pinch of salt and Bobs your uncle, you have yourself a homemade stock.

This is without a doubt the best way to use leftover chicken, bar the pre bedtime chicken sandwich of course. It’s comforting and a great way to get a few more meals out of the chicken. I encourage the free range label, organic if you can stretch to it. If you are a meat eater, please respect those lovely chickens and how they are treated!

Let’s start…

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You can use onions or shallots, I chose shallots for their slightly sweeter taste

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Leftover chicken, save any skin for a crispy topping later

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Arborio rice, try to use as best quality as possible

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By frying the chicken skin, results in a added crispy texture!

Serves 3-4

– 1 medium onion/ 4 shallots, finely chopped

– 50g butter

– a small handful of thyme leaves

– 250g arborio rice

– 1 litre hot chicken stock

– 350g leftover roast chicken + the skin

– 100g creme fraiche

– a handful of chopped parsley

– Parmesan, grated

In a heavy pan, saute the onions in the butter over a medium heat, it is ready when it becomes transparent. Stir in the thyme leaves and pour in the rice. Stir the rice through for a minute or two then add a ladle or two of the hot chicken stock. Continue to simmer until the first few ladles of stock have been absorbed by the rice, continue until all the stock has been used up, stir sporadically. Stir in the chicken during the last bit of liquid is being absorbed, you want a risotto to be quite sloppy, like rice pudding. Now stir in the creme fraiche and add the parsley, season and leave to simmer very gently for five minutes.

Meanwhile put a frying pan onto a high heat, add the chicken skin and fry in it’s own fat until crisp. Chop into little bits and lightly season.

Serve and sprinkle over the chicken skin bits with shavings of parmesan and sprigs of parsley.

14 thoughts on “Oozy Leftover Roast Chicken Risotto [Nigel Slater Project #27]

  1. Carol says:

    Hi
    I made this last night even having been married for nearly 30 years i had never made a risotto. It was great thank you for the recipe i made a slight change by adding a few mushrooms and large prawns.It was very tasty.
    Regards
    Carol

    • ThePetitkitchen says:

      Hi Carol! I haven’t decided whether risotto’s are easy things to cook, you have to get the texture correct (apparently it’s supposed to be like rice pudding and oozes all over the plate)
      You can’t go wrong with mushrooms and prawns, nice idea, glad you visited :)

  2. Lizzie says:

    Hi from Australia, I am making this tonight and just realised I threw all the leftover chicken (including skin) in the soup pot. I am going to top the dish with wafer-thin slices of courgette sautéed in olive oil until crisp.

  3. Pippa says:

    I tried this tonight, and it was okay, and bit bland though. I recommend putting more seasoning in it, or maybe a more intense chicken stock. Still tasted nice though.

    • ThePetitkitchen says:

      Thanks for the comment! I encourage people to taste as they go so they know the right amount of seasoning for them. You can’t get a more intense chicken stock than the one you make yourself!

  4. Rory Bell says:

    I cooked this tonight.I’ve been looking for a good recipe to use up leftover roast chicken! I only had shop stock, but it turned out lovely. I added chopped asparagus, for added green as well as the fresh thyme and parsley from my garden. I was wondering if it would turn out with garlic instead of onion, as my husband has a sensitivity to onion.
    Thanks
    Rory Bell
    Western Australia.

    • ThePetitkitchen says:

      Hi Rory! Thanks for the comment. Shop stock is good enough! And sometimes you don’t want to wait to make stock from scratch when your belly is screaming at you :P I heard somewhere that it is very rare for Italians to use onions and garlic together in one dish as they disguise the flavour of each other, so heck yes, just using garlic would be fine to use! And garlic doesn’t make you cry!
      Thanks for taking the time to comment :)

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