2 recipes with leftover chicken to help you save

It happens in every house: the Sunday roast chicken turned out to be too big. To help you, we have 2 suggestions for recipes with leftover chicken that are sure to please everyone!

It’s easier to make leftovers appetizing if we turn them into something new, so here are 2 perfect suggestions for this autumn-winter:

– a risotto, the definition of what comfort food should be: warm, cozy and indulgent;

– a chicken casserole, which takes us back to memories of mother’s or grandmother’s kitchens, where everything was reused and leftover meat invariably ended up in a casserole, lovingly decorated with drawings made with a fork and brushed with egg yolk first to go in the oven.

How to store leftover chicken

You can shred the leftover chicken and store it in a box in the fridge until you are going to use it, or, alternatively, in the freezer if you are not going to use it in the next few days.

Then just let it defrost overnight in the fridge when needed.

chicken risotto

Ingredients

• 1 liter of water
• 10 coriander seeds
• 4 pink peppercorns
• 4 fresh coriander stalks
• 1 pinch of salt
• 1 thread of olive oil
• Ground mustard qb
• Ingredients for risotto
• 1 onion
• 2 garlic cloves
• 1 fresh celery stalk (thumb size)
• 4 fresh coriander stalks (only the stems)
• 4 tablespoons of margarine (plus 2 for the end)
• 4 tablespoons white Bordeaux wine
• 300g risotto rice
• 1/3 of leftover roast chicken
• cured goat cheese qb
• salt qb

method of preparation

• Put the water on the fire with all the ingredients and let it boil.
• After boiling for about 10 minutes, put it on a low heat and keep it that way until the risotto is finished.
• Remove the bones and skin from the leftover roast chicken and chop into small pieces using a mincer or even a knife.
• In a pan, start by putting a drizzle of olive oil, the onion, the chopped garlic, the celery broken into small pieces and the fresh coriander stalks.
• Let it sauté a little and then add the rice, let it “fry” for a minute, stirring constantly and add the white wine.
• Let the alcohol evaporate and pour a ladle of broth, stir a little more, let the water evaporate and add another ladle of broth, so on until the rice is cooked and quite creamy.
• About 8 minutes before turning off, add the chicken and stir gently.
• Check the salt and to make it even more creamy, add the butter and stir gently.
• Grate the goat cheese and mix, serve immediately and sprinkle with a little more cheese and some fresh coriander.

chicken pot pie

Ingredients

• leftover chicken
• chicken sausages
• 50 ml of olive oil
• 2 tablespoons crushed tomato
• 1 onion
• 1 clove of garlic
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 current chorizo
• 1 egg yolk and 1 teaspoon water
• Ingredients for the puree
• 900gr of potato
• 350ml of milk
• 50gr of butter
• Nutmeg, salt and pepper qb

method of preparation

• Put the peeled potatoes to cook in water seasoned with salt.
• When they are cooked, drain the water and reduce them to puree.
• Add warm milk and butter.
• Season with a little pepper and nutmeg.
• In a saucepan, pour the oil and add the chopped onion and garlic. Let it cook until the onion becomes transparent.
• Add the tomatoes, bay leaf and thyme.
• Shred the chicken and cut the sausages into small pieces. Add to the stew and stir to combine.
• Check the seasoning and add a pinch of salt if necessary.
• In a dish that goes into the oven, lay a layer of puree, another layer of meat and a last layer of puree.
• Beat the egg yolk with the water and brush the surface of the casserole.
• Cut the chorizo ​​into slices and garnish.
• Place in the oven at 200ºC to brown the egg.