Mmmmm, Chicken!
January 4, 2010 7:32 PM   Subscribe

I was given a large smoked-meat assortment pack for Christmas (thanks Grandma!) and one item is confusing me on what to do with it: an entire smoked chicken, intact and not cut up, purchased refrigerated and shrinkwrapped in plastic.

Do I reheat it? Just carve it like I regularly would carve a chicken? Or is there some better use for a cold smoked whole chicken? Anything to watch out for so I don't mess it up?
posted by AzraelBrown to Food & Drink (7 answers total)
Leave cold; slice the breast meat for sandwiches and dice up the rest to make smoked-chicken salad. And invite me.
posted by Greg_Ace at 8:01 PM on January 4, 2010

Oh god I love smoked chicken. Have it on sambo's as suggested above. Slice it thinly, put it in a tart with cream, eggs and scallions. Make a risotto with it + some sage and parsley. Make a potato salad with it. Make another salad with sweet, buttery lettuce, cucumbers, watercress and vinaigrette. Delicious. FYI it won't keep forever.
posted by smoke at 8:07 PM on January 4, 2010

For some random reason we have a 12-15 pound smoked turkey show up on our front step every year as a gift, also whole, also shrink wrapped in plastic. It's fine sliced up for sandwiches but nothing better than you'd find at the grocery store. I've had the best results using the meat for gumbo, chili, and hot bbq turkey sammiches.
posted by foodgeek at 8:14 PM on January 4, 2010

Make chicken (pot pies|a-la king|and dumplings|soup) with it?
posted by ArgentCorvid at 8:30 PM on January 4, 2010

We usually take the meat from the bones, put half through a Caesar salad and the other half through penne with pesto. The simmered carcass makes an interesting stock.
posted by obiwanwasabi at 9:14 PM on January 4, 2010

Whatever you do, be sure to save the carcass and boil it up with some navy beans & veges for a hearty bean soup.
posted by torquemaniac at 9:14 PM on January 4, 2010

The smoked flavor is usually very strong. Start with less than you think you need.
posted by KRS at 11:12 AM on January 5, 2010

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