Exactly What Is Meant by Phrase ‘Leftover Chicken’

Question: I would like to find out about getting chicken to the form requested in recipes that call for “leftover chicken”--enchiladas, pasta sauces, etc. What parts of the chicken should be used for these kinds of recipes and how should they be prepared?

I’m curious about how to get the most chicken in an economical manner. Also, how do I stock my refrigerator and freezer so I can make these recipes without having to start a whole chicken from scratch?

Answer: When a recipe calls for “leftover chicken,” any mildly seasoned roasted, broiled, baked or poached poultry may be used. The choice between dark and light meat is strictly a matter of personal preference.

An easy way to maintain a supply in the refrigerator or freezer is to cook extra when you’re preparing chicken as an entree. For instance, a few extra chicken parts can be cooked, unseasoned, on the outdoor grill. Cool these pieces, remove the skin and bones and package the meat for storage.

Another option would be to buy chicken on sale, prepare it by one of the following basic methods and freeze the meat in one cup portions for later use. Some fast-food restaurants also sell chicken to skin, bone and cut up at home; or you may use canned chunk chicken.

ROASTED CHICKEN

Whole Birds: Place bird breast side up on rack in shallow roasting pan. Brush, if desired, with melted butter or margarine or oil. Insert meat thermometer in thigh, not touching bone. Roast, uncovered, at 400 degrees for one to 1 1/2 hours if bird weighs two pounds or less; 375 degrees for 1 1/2 to 2 1/4 hours if between 2 1/2 and four pounds, and 325 degrees for three to five hours if more than four pounds. Internal temperature of poultry should reach 190 degrees.

Halves or Quarters: Place chicken skin side up in lightly greased shallow roasting pan. Brush with melted butter or margarine or oil and season to taste with salt and pepper, if desired. Roast, uncovered, at 400 degrees 45 minutes to one hour. Do not turn chicken, but brush, if needed, with additional butter, margarine or oil to keep moist. Internal temperature of poultry should reach 190 degrees.

BROILED CHICKEN

Oven: Preheat broiler. Halve or quarter chickens. Place poultry skin side down on lightly greased broiler rack. Brush with melted butter or margarine or oil. Broil six inches from heat 20 to 25 minutes. Turn chicken and brush with butter, margarine or oil. Broil 15 to 20 minutes, brushing with additional butter, margarine or oil throughout cooking as needed.

Charcoal: Build moderately hot charcoal fire. Halve or quarter chickens. Adjust height of grill so it is six to eight inches from coals. Place poultry skin side up on lightly greased grill and broil 40 to 50 minutes, turning once, and brushing with melted butter or margarine or oil.

CHICKEN BAKED IN FOIL

Wrap chicken halves or parts in heavy-duty foil. Bake at 450 degrees 1 3/4 to two hours. (This method actually steams the poultry.)

POACHED CHICKEN

Place chicken parts in single layer in large, heavy skillet (not iron). Add enough water, chicken broth or combination of two to almost cover chicken. Cover and simmer 30 to 35 minutes or until chicken is tender.

Address questions on food preparation to You Asked About . . ., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.