What can I do with a roasted chicken?

Question

I love roasted chickens from Wal-mart. I live alone and only like dark meat. Any suggestions what to do with the white meat besides trash it?

Answer 1

Chicken soup, chicken salad sandwiches, chicken casseroles, chicken enchiladas and tacos, chicken and rice bake, chicken and vegetable pies, chicken and dumplings; and chicken tetrazinni.

Answer 2

Take some pillsbury cresent roll dough and stretch it out a little. Put a small pile of chicken,cheese.Seal the dough so it looks like a little pocket. and bake as directions say on container.

Make chicken salad. Just shred chicken add some mayo, garlic and onion power and stir. Put on a slice of toasted bread or use crackers like a dip

Shred the chicken over a fresh salad

Answer 3

Leftover Chicken Soup
!
If you don't have leftover stuffing or gravy, just go ahead and use that chicken! That's where all the flavor is.
INGREDIENTS:
carcass of 5-7 lb. roasted chicken
1-2 cups leftover bread stuffing, if available
1-2 cups pan gravy, if available, or 10 oz. jar chicken gravy
2 onions, sliced
2 carrots, sliced
2 celery stalks with leaves
8 cups water
1/4 cup butter
1/4 cup flour
2 Tbsp. sherry
1 cup half and half cream
PREPARATION:
Discard all the leftover skin from chicken. Break chicken into sections that will fit in your pot and place in 5-quart stockpot with stuffing, gravy, vegetables, and water, making sure the water covers everything.
Bring to a boil, reduce heat, and simmer for 1 hour, until stock is golden. Discard bones and vegetables.
Strain the soup, rubbing through as much of the solids through the strainer as possible. Discard residue in strainer.

In 3-quart saucepan, melt butter. Stir in flour and cook until bubbly, about 5 minutes. Pour in strained hot soup stock and cook and stir over medium heat until smooth and bubbly. Then stir in sherry, if using, and simmer for 5 minutes. Just before serving, add the half and half and heat thoroughly, but do not boil. Serves 8

Answer 4

Make chicken salad sandwiches or chicken casserole. If you don't like the white meat and you could always make one of these 2 things or something else, and give it to a neighbor, or put it in the teacher's lounge at school.

Answer 5

Try making Chicken Salad.

Take the chicken off the bones and chop up coarsely. Add celery, chopped, and onion, chopped. Blend in Mayo or Miracle Whip(lower in calories) and serve on a bed of lettuce or on a hoagie roll. Very versatile you can also add in apple pieces or pear pieces and chopped walnuts. Also at Walmart they sell turkey legs(dark meat) call up and order a few!

Answer 6

easy chicken salad
left over chicken (especially if you like the lemon pepper roasted)
1 tablespoon of mayo (or more if you like)
salt and pepper
sweet pickles chopped finely
may add boiled egg if you like
stir together well and refridgerate for at least 30 minutes
eat on crackers or as a sandwich
yummy!

Answer 7

Roasted Chicken with Dried Plums and Shallots:

Bone-in, unskinned chicken breast halves work well for roasting because the meat stays moist in the oven's high heat. Substitute dried apricot halves for dried plums, if you prefer.

Total time: 50 minutes.

2 teaspoons olive oil
4 bone-in chicken breast halves (about 2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 garlic cloves, peeled
4 large shallots, peeled and halved (about 8 ounces)
2 thyme sprigs
1 large fennel bulb, cut into 8 wedges
16 pitted dried plums
3/4 cup fat-free, less-sodium chicken broth, divided
1/4 cup dry white wine
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme

Preheat oven to 450º.

Drizzle oil in a small roasting pan or the bottom of a broiler pan. Place pan in oven 5 minutes or until oil is hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin sides down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; sprinkle vegetables with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 450º for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 15 minutes or until chicken is done. Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.

Place pan over medium-high heat. Add 1/2 cup broth and wine, stirring to loosen browned bits. Combine flour and remaining 1/4 cup broth, stirring with a whisk until smooth. Add flour mixture to pan; stir until well blended. Bring to a boil; cook for 1 minute or until slightly thick. Stir in chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

Yield: 4 servings (serving size: 1 chicken breast half, about 1/3 cup vegetable mixture, and 3 tablespoons sauce)

Answer 8

Feed it to any local animals that are around but if you live in a nice area with no stray animals, ask your neighbors if they want some and act like you made it ;) Haha.
I like the white meat but not the dark.. if I was your neighber you could share with meeeee!

Answer 9

i also hate white meat . the white meat left over i usually put in a blender
and shred it up and mix with a little mayo it puts more moisture in it so it seems more like dark meat then save for sandwich spread it real good

Answer 10

make chicken and dumplings.

easiest recipe ever:
pull the chicken off the bone
put it in a pot add a can of chicken broth
and a half can of water.
bring it to a boil turn down to simmer
take a small can of biscuts and cut each biscut
into four pieces. and biscut chunks into
simmering broth and cook about twenty minutes.