One of my very first posts discussed things to do with leftover store bought roast chicken. This recipe would of course apply to such a bird, but as it happens I had leftovers from a couple birds I roasted myself. Once again we had people over for dinner on Saturday night (it started out with 2 and somehow grew to 9), and I decided to try out a recipe my mom had pointed out to me. Since it actually came from a cookbook, I can't quote it chapter and verse here, but let me give you a broad hint. Stuff a roasting chicken with a couple mandarin oranges cut in half and a few rosemary sprigs. Rub the bird with olive oil and honey, and then baste liberally a couple times with white wine and chicken stock while you roast it. Reduce the pan juices to make a sauce. This made a lovely main dish, and I had a two leftover carcasses with quite a lot of meat on them.
I poured three or four cups of water over them, added 4 whole allspice, some whole black pepper, a bay leaf, a carrot and some celery and boiled for a while. I would have added an onion, but I was out of them. This made a fantastically aromatic stock, and since there was a lot of meat left on the bones I picked it off when I was done, and reserved it. Then I made a risotto with the meat and the stock! This tasted as good as any $15 plate of risotto at a restaurant and was thoroughly prudent! You could of course buy a chicken breast or thigh, cook it by whatever means you prefer, and add it to the dish if you didn't have enough leftover meat.
Leftover Chicken Risotto
1 1/2 cups arborio rice
1 shallot or two cloves garlic chopped fine
2TB olive oil
3-4 cups of chicken stock, at a simmer
1/2 TB lemon zest grated, or just sliced into thin strips or chopped fine
1 cup cooked chicken, chopped
salt and pepper to taste
parmesan to sprinkle
Mince the garlic or shallot fine and saute over medium heat in a large skillet. When turning gold, add the rice to the pan and saute briefly, stirring with the garlic or shallot. Pour 1/2 cup of the stock into the pan and stir continuously while it cooks in. Add the stock 1/2 cup at a time, stirring as constantly as you can stand. I tend to stir most consistently at the beginning and get a little lazier as the rice cooks, turning down the heat and stirring little less frequently. Add stock until the rice is cooked; when you are on your last 1/2 cup toss in the lemon zest. Add salt and pepper to taste and chicken, letting it warm up as the risotto finishes cooking. If you are feeling lush, put a TB or butter or a little cream in at the end and stir. Place a bowl of shredded parmesan cheese on the table to sprinkle over the risotto. Serve it to acclaim.
We had this with the first local asparagus of the season - steamed in the microwave and tossed with a little Nunez de Prado olive oil, salt, pepper and some lemon zest. Yummy! DeeDee