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!
You can use onions or shallots, I chose shallots for their slightly sweeter taste
Leftover chicken, save any skin for a crispy topping later
Arborio rice, try to use as best quality as possible
By frying the chicken skin, results in a added crispy texture!
– 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.