2nd
Beer can chicken -> chicken pot pie -> lunch
This is the first post of my ‘new’ blog. I’m trying to play with the idea of separating my food related posts from the more personal / farm / cycling posts on www.crankynstinky.com. I like the idea of posting the story of the food that I’ll be eating for lunch. If that means the last of a restaurant meal, or using all of a roast bird so be it. I think this gives me plenty of area to play, and not be to constrained by a format. Don’t be surprised if you see recipes I’ve already covered, on cns. Unfortunately I’m kind of a one trick pony. The idea is that there will be more interesting surrounding info. Without further ado, here’s how beer can chicken becomes my lunch.
With there only being two of us eating (currently at least), making a beer can chicken results in one big meal, a carcas for stock*, and enough left over meat for two more meals.
My favorite use of this leftover roast chicken has to be chicken pot pie. This can be a real quick casserole that has slow roasted chicken flavor. In addition to this starting as left overs, it also results in leftovers that make a hearty lunch.
Recipe:
1-2 cups cooked chopped roast chicken
1-2 cups frozen mixed vegetables
1 can creamed corn
1 cup chicken stock*
1 tbs butter
1 tbs flour
Poultry seasoning (sage / thyme)
Salt
Pepper
1 cup of trader joes multigrain baking and pancake mix
1 egg
1/2 cup milk
Preheat your oven to 350. In a small sauce pan, melt butter, add flour and cook until you have a blond roux. Add stock and poultry seasoning to make a gravy.
Mix gravy with creamed corn, and mix in veggies and chicken.
Mix baking mix, egg and milk in a small bowl until smooth.
Place chicken, gravy and veggies in a casserole and top with batter.
Bake for 30 minutes until batter becomes GBD and gravy is bubbly.
This should serve 3-4, or two with 2 lunches. This will freeze well, the crust isn’t crispy, but for lunch it’s good.
*Recipe to follow in a later post.
