Leftover whole chicken – help!

[jfrater]

Hi everyone - I have a whole poached chicken that I need to use up - normally I would make chicken pie but I want to do something more interesting with it. Any ideas? I like modernist stuff or classical French mostly

[hongda]

Hainanese chicken, if you still have the broth. Maybe some of David Chang's octo vinaigrette as a dipping sauce. If you still have the skin, turn it into crackling. some cucumbers, and a sunny side egg. Asian comfort food.

[Panaderia Canadiense]

You could shred the meat, throw it into a coconut-peanut curry with a few chopped veg, wrap that stuff in green plantain dough, then fry the resulting empanadas in shallow oil.... Ecuadorian comfort food.

[heidih]

I think the main factor would be how long it was poached and what the flavor and texture is.

[Raoul Duke]

Chicken enchiladas with tomatillo sauce.

[Mjx]

My go-to practice in this sort of situation is to do something a bit out of the ordinary with the seasoning, then stuff the meat into empanadas. These days, I look through Modernist Cuisine's v. 5 for inspiration.

What I often end up with is a sort of combined strategy that yields interestingly seasoned meat (e.g. pureed quince/hokaido with pomegranate-juice+chicken-stock reduction, seasoned with honey, saffron, and cayenne) that I use to fill empanadas (e.g. buckwheat-flour-based; gives a cement grey crust, which sounds horrible, but is really strking against a vivid yellow-orange filling, and tastes brilliant), or serve with rice or wild rice.

[DanM]

Cold Chicken and Avocado Salad with Chipotle Chile

[haresfur]

Chicken and white bean chilli. Modernist if you pressure cook the beans.

[Keith_W]

Well I am going to give my standard answer - shred it, freeze it, then eat it with instant noodles.

However, I don't think it is highbrow enough for the eG crowd ... perhaps I should suggest that the chicken be minced, mixed with alginate, then faux noodles be made by piping it into a calcium bath, then encapsulated with chicken broth and scallions to make chicken noodle ravioli and served with foam?