Friday, February 27, 2009

Leftover roast chicken delish in salad

Determined not to waste a morsel of the whole chicken I roasted Tuesday night, tonight I used the leftover meat in a green salad. I had two thighs' worth, which by the way is the most flavourful meat on the bird and still tender after a few days. I cut the meat into bite-sized chunks and tossed it with salad greens, dried cranberries, toasted walnuts, and blue cheese.

I whisked together a simple white wine vinaigrette to go with it, and was very satisfied with the results. I've had chicken breast on salads many times and the thigh meat is just so much tastier. It was buttery, and still had that oven-roasted taste even after being in the fridge for a few days. When I spoke with Chef Gordon Ramsay recently he mentioned that one of the ways he's been cutting down on food costs is by buying chicken thighs instead of chicken breast, and I see why. It's much more durable than the breast, which dries out so quickly and doesn't have a fraction of the flavour.

As for the picked-clean carcass, it's currently sitting in a pot of burbling water on the stove where it will stay for a couple of hours until I have some golden, flavourful stock.



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