After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most of the flavor from the meat has ended up in the stock, I have always wondered whether you could still do something with the meat. From the carcass (including wings) of a 1.4 kg chicken, I harvested about 160 grams of cooked chicken meat (or about 11%). I used most of the chicken stock to make the sauce that was served with the chicken leg with fava beans, but there was some leftover stock as well. I had also reserved the fat that floated on top of the stock. By using that as well, we really maxed out this chicken. (We had the breast for dinner on another night — no blog post about that though.)
I ended up using the leftover chicken meat to stuff a zucchini, together with oyster mushrooms and topped with cheese. The result was pretty nice, and you could definitely make this with regular chicken meat as well. As expected, the chicken meat leftover from making stock doesn’t have a lot of flavor, but the texture is fine and adding the leftover chicken stock helped. You may get a better result by roasting the carcass and picking the meat rather than making stock as well, but then you won’t have stock for the sauce like I did. I served this with roasted potatoes and it was a nice meal. Here’s what I did…
160 grams (6 oz) cooked and shredded chicken
150 grams (6 oz) oyster mushrooms, cleaned and sliced thickly
6 Tbsp leftover chicken fat from making stock (substitute with olive oil)
1 Tbsp fresh thyme leaves
500 grams (1.1 lbs) potatoes
sliced cheese (I used Gouda)
salt and freshly ground black pepper
1 shallot, minced
250 ml (1 cup) chicken stock
Cut the zucchini in half lengthwise and scoop out the seeds with a spoon. Reserve the seeds.
It is a coincidence that today’s flashback has a similar theme to Silva’s and Marina’s posts for today: fusilli with runner bean ‘pesto’. The main ingredient in this pesto-like sauce is the runner beans, with just a hint of basil and garlic to prevent overpowering the delicate flavor of the beans.