Six ways with grilled chicken: pancakes, french fries, and toast | food

TThe Bachelor’s Handbag – slang for the transparent bag containing a roast chicken – is a recent addition to the Australian lexicon. But the strangle itself has been a part of Australian culinary history since the late 1950s.

Half a century later, hot chicken is ubiquitous – it is sold everywhere from specialty stores in luxury stores to supermarkets, golden brown and shiny with fat. And the cost—from $11 for a whole bird—means that while it may already be a bachelor’s best friend, roast chicken is also popular with money-conscious family cooks.

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One big chicken will feed his family of four, says Duncan Wilgaud, owner of Afrikola Restaurant in Adelaide, with the leftovers. His first task is to remove the meat from the chicken to make broth from the carcass.

“I add a bit of chicken broth powder to give it depth, because you lost most of the fat and juices in the original cooking,” he says. “Come to a boil and simmer for only 20 minutes, because you just want to get the flavor, and because you’re not going to get the gelatin you normally would with a whole raw chicken.”

Strain the broth and freeze – it will keep for up to three months. Regula Ysewijn uses chicken broth with dishes from polenta to grilled vegetables.

the soup

Rachel Rudy uses chicken broth as the broth base for the broth stracciatella alla romana, a simple Italian “egg drop” soup thickened with semolina and enhanced with flavor with Parmesan.

Meanwhile, Enver Katranci of Henrietta Chicken in Sydney’s Surry Hills uses vegetable broth as the base for his hot and sour soup, flavoring with soy sauce, rice vinegar ($2-3 at supermarkets) and ginger, adding shiitake (or any type of shiitake) . mushrooms), shredded carrots, leftover chicken and green onions.

Stock suggestion: African Peanut Soup by Duncan Welgemoed, chef in Africula, Adelaide. Photo: Lucy Tweed/The Guardian

“Add chili flakes or chili oil for more flavor. If you want to increase the amount of vegetables, add grated Chinese cabbage before you turn up the heat,” he says.

Welgemoed uses leftover chicken as a base for the soup, and adds lentils, along with garlic, finely chopped onions, celery and carrots, parsley stalks and oregano.

“Cook the lentils in the broth until soft, add the chicken thighs, 100ml of lemon juice, chopped parsley, plenty of pepper, salt and a generous pinch of extra virgin olive oil,” he says.

Wilgumud, who is originally from South Africa, also uses chicken (or vegetable) broth to make rustic African peanut soup.

pancakes

“This one is super easy and a great way to use up frozen pastry sheets,” says Samantha Gowing, a chef and culinary teacher in Byron Bay. Gowing uses minced or shredded chicken, onions, garlic, frozen peas, and grilled vegetables with a béchamel sauce.

“If you can’t bother with béchamel, believe it or not: Tomato or HP sauce is the bomb for both flavor and stickiness,” she says.

“Put another piece of pastry on your pie, top with egg wash and bake for 25 to 30 minutes until golden.”

Easy pot pie
Easy Pot Pie from Felicity Cloake – Simply substitute homemade pastry for store-bought in a pinch. Photo: Dan Matthews/The Guardian. Food Styling: Loïc Parisot.

Felicity Klok makes the pastries for her chicken pie from scratch, but you can always make up for it with store-bought. They also contain bacon and add richness with cream and butter.

Nigel Slater’s easy and frugal version is a pot pie with a layer of puff pastry, mushrooms, onions, and a salad of beer.

fried goods

Use an air fryer, deep fryer, or use a frying pan to fry spring rolls with leftover chicken, Katranci says.

“I love using Chinese cabbage and bamboo shoots for spring rolls but no stress—lettuce, cabbage, and carrots would work too,” he says.

Chop the vegetables and mix them with the leftover shredded chicken, 1 tablespoon of dark soy sauce, and if you have any ginger paste (about $3.90 at supermarkets), feel free to put 1 teaspoon in it. Add pepper and salt, mix well and spring rolls (about $2.90 from supermarkets or Asian stores) and fry. Served with sweet pepper sauce.

Welgemoed saves carcass meat for store-bought chicken to make fried chicken taquito.

“It doesn’t need a lot of chicken,” he says. Just taco tortilla, cheese, carcass meat, cumin, chili and cilantro. Fold the tacos as you would a spring roll and fry them in a skillet with some leftover ham or bacon fat and serve with sauce.”

Toast

Henrietta’s staff often have arayes – a type of Arabic toast that originated in Lebanon – for breakfast.

“It’s very easy,” Katrancy says. “You only need Lebanese bread or Arabic bread, leftover chicken (breast or thigh), slices of cheese, some chopped onions or green onions, pickles, and a handful of chopped arugula.

Chicken and toast stuffing
How can you go wrong with toast? Zoe Williams ranks her variety of chicken and stuffing among her top 10 best ever. Photo: Ola O Smit / The Guardian

“Just split the bread in half, put in some cheese slices, cut it into quarters, then layer the chicken thin—nothing bulky or chunky, it’s all about the savory here. Sprinkle on chopped arugula, put onions and pickles in a layer of Chili flakes if you like, then add more cheese.Put the other slice of bread on top and toast both sides until golden in a nonstick skillet or sandwich press.

“Once it’s toasted enough and you see the cheese sloshing around on the sides, grab the arayes with a spoon and place it on a cutting board. Put a little butter, sprinkle with sea salt, and cut them into triangles and serve with a little hummus or yoghurt.”

If you have the foresight to buy a chicken with stuffing, Zoe Williams ranks this chicken and toast among her top 10 best toasts ever.

baked (again)

For hearty rather than luxurious, try Jackie Middleton’s easy, cheesy bread. Middleton uses leftover chicken thighs, broccoli, tomatoes, and walnuts, ferments them all in a cheesy sauce and bakes them long enough to add color and heat everything up.

Tom Kerridge also makes a simple chicken bake that uses cream of chicken soup for added flavor and powder.

Adam Liao’s recipe for delicious bread and butter pudding is a little special with butter and cream, but it also brings back the cost by using not just roast chicken but broth from the chicken bones as well as stale bread.

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