What (original) to do with leftover roast chicken?

What (original) to do with leftover roast chicken? Getty Images

Everyone has their favorite piece. But once tasted, what recipes allow you to decorate the remains of the beast?

Star of Sunday lunches and other family meals, roast chicken has never lost its popularity. Crispy, golden and juicy, the scents of this great classic of French gastronomy have titillated our nostrils and taste buds since childhood. But whether it’s homemade or bought roasted on a spit, all too often its leftovers spill out of the dish once the guests have had their fill. White, crispy skin or barely parted wings: Benjamin Baches, founder and owner of the restaurant/poultry Pique-Poule, knows how to sublimate them. He gives us tips and recipes to perpetuate the pleasures of a good roast chicken.

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The ba-ba: which chicken to choose?

Before starting, a reminder is in order. As for the choice of chicken, Benjamin Baches is clear: “The term “farmer” no longer means anything and is completely overused. There is no control over it and it does not indicate that the animal was not raised on hormones, injected with antibiotics or slaughtered at only 30 or 40 days old”. To ensure the quality of your product and get a good chicken, you have to bet on the Label Rouge. “This label indicates that it was raised on grain, that it benefited from an outdoor space and that it was slaughtered at a minimum of 80 days”. A guaranteed guarantee of quality.

How to store leftovers?

A chicken takes up space. But putting it in the oven overnight is not a good idea. “To preserve all its tenderness, the ideal is to keep it in its juice which contains collagen. That’s what will protect him. Then we film it on contact, that is to say by placing the film directly on the flesh of the chicken”. Second tip: dip the chicken in fat, ideally duck fat.

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Chicken confit for his sandwiches

One of the Pique-Poule’s flagship recipes is undoubtedly chicken confit, cooked in duck fat. “We optimize all the pieces of the chicken to have no loss. All our offcuts therefore pass into the confit,” explains Benjamin Baches. A technique that makes it possible to obtain a juicy chicken with a tender and undone texture, which is served with homemade fries or slipped into sandwiches, wraps and burgers. Like duck confit, this technique involves slowly cooking meat in fat, seasoned with aromatic herbs, spices and salt. For even more flavor, an animal fat is ideal.

Crispy cracklings

The chicken is getting a makeover! This is the favorite part of many roast poultry lovers, and Benjamin Baches is no exception. To enjoy it to the end, it is transformed into chicken grattons. “You just have to collect the small pieces that are found, for example, in the joints of the wings or on the thighs. Once recovered, we season them with salt, pepper and spices, and we simply put them in the oven at 220°C on a baking sheet covered with parchment paper”. A delight that can be eaten as it is, or sprinkled on salads and sandwiches.

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A healthy and tasty chicken broth

Traditionally, a chicken broth is made with a raw chicken carcass that you buy from your butcher. But to maximize its use and have fun in a thousand ways, it is quite possible to make one with leftover roast chicken. To do this, simply place its skinned carcass in a large saucepan and add an aromatic garnish, consisting of onions, carrots, celery and leek. For a well-scented broth, add a bouquet garni, or even a lemongrass stick cut in half. Then cover it with water and let it simmer for about 1 hour. Season with salt and pepper. Once the broth is well infused, remove the carcass and vegetables, and filter the preparation before cooling it in the refrigerator. A layer of fat then forms on the surface, which is removed with a spoon. The broth is ready and can be used to prepare risottos, soups, pasta and rice or to poach meat and fish. A much healthier and tastier alternative to commercial stock cubes!

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A comforting soup

Nothing better than a homemade soup: Pique-poule offers a version inspired by the flavors of Asia.

The Asian-inspired soup. Picnic

Ingredients :

  • A chicken broth
  • leftover roast chicken
  • 4 button mushrooms
  • Pieces of chicken
  • Fresh cilantro

Steps :

  • Skin the rest of the carcass and coarsely chop the remaining pieces.
  • Make the chicken broth as seen above. The only difference ? Remove only the carcass and keep the vegetables in the broth.
  • Slice four button mushrooms.
  • Once your broth is ready, add the chicken pieces, the mushrooms and leave to infuse for 10 minutes without heat.
  • When ready to serve, add a few fresh coriander leaves.

Garnish your salads & sandwiches

Small efforts for big results: to enhance salads and sandwiches, simply break up a carcass, then add pieces of chicken to your Caesar salads, Thai salads or Quinoa salads. When it comes to sandwiches, everything is possible: club sandwich, chicken curry sandwich, Asian wrap, fajitas… Let your imagination run wild by using bread, sauces, raw vegetables and vegetables of your choice.

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