A blog full of food with a little craftyness thrown in!

Thrifty Thursdays: Rubber Chicken

Ever since I started cooking, I’ve tried my best to stretch more expensive ingredients and make good food as affordable as possible. To eat well, you don’t need to spend a fortune and that’s why you’ll never find a recipe on this website that uses 20 ingredients for one dish. It’s just not the way I cook.

So, to spread some of this knowledge and love of being thrifty, I’ve decided to start Thrifty Thursdays. Every now and then on a Thursday, I’ll show you either how to stretch an existing ingredient to make it go further or a recipe to make a meal for next to nothing.

Today, for my first Thrifty Thursday, I’m going to tell you all about Rubber Chicken. Doesn’t sound too appetising, I know, but it’s a popular term in the US for a chicken that’s cooked one day and manages to sttrreeeaaaccchhhhhh through the whole of the week. I think it’s pretty amazing how much meat you can get from one chicken if you’re sensible with what you buy and how you process it. You can produce some pretty incredible meals with it too, like this risotto I’ve posted the recipe for below.

I’m also trying to join in with Organic UK’s #OrganicUnboxed campaign to celebrate Organic September. They sent me a box full of lovely organic goodies and I’ve been using them with my chicken to stretch it even further!

You see, I always recommend organic chicken when people ask me about Rubber Chicken. Not only because they’re always free range and happy chickens but also because organic farmers use slower growing birds which are fed on a higher quality food. All of this adds up to a bird which not only tastes so much better but also has a LOT of meat on it!

It was great fun opening a surprise box from Organic UK and figuring out what to make with the contents. On the right you can see all the tasty ingredients they sent over…

I used the onions and a good splash of wine to cook the chicken and then the butter, onions, chestnut mushrooms and more wine in the risotto. Of course, I used other organic ingredients too that weren’t included in my box.

Why organic? Well…
  • Organic crops are exposed to fewer pesticides
  • Organic livestock (chicken, beef, lamb, pork etc.) are truly free range, meaning they have more space to roam and enjoy high welfare standards
  • Organic dairy cows are free range and pasture fed which really comes through in the taste
  • Organic farming is great for farmers, the environment and YOU! Woohoo!
See more in the video here!

So, just how much meat can I get from on chicken? The 1.8kg bird pictured above produced the board full of meat below once cooked and stripped. In total, just over 750g of lean meat. That’s a lot of meat for a relatively small cost!

The recommended portion size for lean meat is 70g per person as a main meal, so I make that over 10 portions of meat from this one chicken or 5 meals for 2. Good, eh?!

And once you’ve stripped all the meat off, just boil the carcass in 1-2l of water with some root veg for around an hour to make your own fresh chicken stock. So much better than a cube! 

So what can you use all this chicken for? Well, all sorts of things! Try it in soups, stir frys, fajitas, curries, sweet and sour, on pizzas, with a salad, in sandwiches… Basically, in any meal you’d usually use chicken for.

My favourite way to use it is with mushrooms in a risotto, so I’ve created the below recipe for you to follow if you like. The good thing about this risotto is it’s oven baked, so there’s no need to stand over the stove and stir for ages. Just chuck it in the oven and forget. Heaven!

print recipe

Chicken, Chorizo and Mushroom Risotto
A simple risotto that makes use of leftover chicken. Oven baked, this is one risotto that won't give your arms a workout by the stove!
  • 1 knob organic butter
  • 1 organic onion, diced
  • 100g chorizo, chopped
  • 1 clove garlic, grated
  • 100g organic chestnut mushrooms, sliced
  • Sprinkle of herbs (thyme, parsley or mixed italian herbs)
  • 150g organic arborio rice
  • 1 small glass organic white wine
  • 350ml hot organic chicken stock
  • 150g cooked organic chicken, chopped
  • 40g parmesan, grated
  • Lashings of black pepper
1. Fry the onion, chorizo and garlic in the butter for a few minutes until the onions have softened. Add the mushrooms and continue to cook until the mushrooms have reduced in volume and softened too. 2. Add the herbs and rice and stir around until the rice is glossy and slightly transluscent. Add the wine and stir until completely dissolved. 3. Add the hot stock and cooked chicken into the pan, then cover tightly and bake in an oven for 18 minutes at 200C until the rice is just cooked and the liquid is completely absorbed. 4. Stir in the parmesan and serve with lots of freshly ground black pepper.
Prep time: Cook time: Total time: Yield: 2 portions

Still stuck for ideas for what to do with your chicken? Check out these fab recipes...
Turkey Pilaf from Gingey Bites (you can use chicken too!)
Chicken Tarragon Pasta Bake from Kavey Eats
Roast Chicken Lasagne from Munchies and Munchkins
Spicy Slaw Quesadillas from Maison Cupcake

What do you think? What are your favourite leftover chicken recipes? Share with me in the comments!

Disclaimer: Organic UK sent me a box of organic goods free of charge and I was compensated for my time in developing this delicious recipe. As always, all views expressed are my own honest opinions and I wasn't required to write a positive review.

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