Chicken challenge, Day 3

April 12, 2016

Lemon chicken pasta and veggies. A light taste of spring.

Lemon chicken pasta and veggies. A light taste of spring.

Tonight was my pick of the recycled chicken so far.

I ran across a recipe in the Memphis newspaper this week for a lemon shrimp pasta with green peas. Given that I know you can sub chicken for shrimp in most any recipe you want to, I decided to adapt it.

I pulled the chicken out of the fridge and went ahead and picked the rest of the meat off the bones. The carcass and skin is now in the freezer, and will go into stock at some point. Of the meat, I separated the remaining breast and rib meat from the thigh, two drumsticks and a wing, and chopped it fine, then set it aside. The dark meat got chopped as well; we’ll get to it later.

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Chicken and asparagus risotto. Should've put some carrots in it for color.

Chicken and asparagus risotto. Should’ve put some carrots in it for color.

Wherein we take the rest of the breast that I’d eaten sliced chicken off of, and the thigh meat from same, and make a chicken and asparagus risotto.

Because I haven’t made risotto in at least five years, and it was about time. Plus, chicken challenge.

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