Using chicken that's been cooked for stock
Hello Eaters!
Yesterday I bought a whole whack of skinless chicken backs to simmer up a pot of chicken stock for the freezer. The stock turned out beautifully,(I roasted the chicken and veggies before I simmered) but I noticed that there was actually a considerable amount of meat, including the delectable 'oysters' left on the chicken bones. I've stripped all of the meat, but now I'm wondering what to do with it. I'm a bit 'chicken soup'ed out...we've had it rather frequently in the last few weeks.
Here's the thing...it's a bit...mushy. The flavour is good, but it doesn't have the sort of structural fortitude you expect from even shredded chicken. I'm wondering how best to serve it. I was thinking of throwing it in the freezer to experiment with it as a pizza topping. I was also thinking of making some stuffed pasta this weekend. I am wondering what application would be good so as not to waste the meat but also not depend on it to be the 'star' of the show.
Any ideas brave eaters?
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