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We have a load of leftover chicken. It was in a homemade bbq marinade. It is covered, but not a big thick gooey sauce. All cooked and in the fridge. Any good ideas for using it up?

Good old standard "rice with bits in" AKA risotto - fry in butter onions/courgettes/leeks/anything you've got, add chopped up chicken, then cooked rice, maybe bit of cream, any gravy hanging about, some water or wine to loosen it, peas, home frozen broad beans, whatever. Not a "real" risotto, but very tasty.

Slice onto home made pizza (or a bought one - add sliced chicken and cover with sliced tomatoes and more cheese).

Good old standard creamed chicken - put chunks into a creamy white sauce, serve with veg and fried potatoes or something.

"Coronation chicken" - mayonnaise with chopped up apricots and curry powder or curry sauce mixed in, stir in chopped up chicken, serve with salads and potatoes.

Just had a lovely pizza for tea.

Made a basic white bread dough and let rise.

Made a tomato sauce from tomatoes, garlic, shallots - all roasted and the pureed with some tomato puree, basil and a bit of sugar/salt/pepper.

Put on the bbq chicken, onions with lots of cheese and mozarella!

Lovely!!

Have got half the dough left so am going to make up a couple more and freeze for next week.

For anyone who hasn't got a 'pizza stone' - get one!! They are brilliant.

I have been looking for a pizza stone as I have heard they are good.  Lakeland have stopped stocking them.
Where can I get one.   There are some on line but I am not sure how much I should pay and what to look for.  Any advice appreciated.

I've got 2 and they really do make good pizzas. One came from John Lewis and is OK but far superior is the one I bought from Pampered Chef, an American company who do home parties a la Tupperware. If you don't know anyone having a party I think you can order on line.

I make pizzas on the non-stick pizza tins you can buy everywhere - you know the ones with the holes in the bottom and they turn out great. I got mine in Instore for £1.99 each which was about 1/10 the price of pizza stones.

I decided to go for the trays as you don't have to rush making the pizza as the key to the stones is they're piping hot to mimic a pizza oven and the stones cool down a wee bit while you're putting on your dough and fillings. I also have a small kitchen and a few pizza stones are harder to store than the wee thin trays.

The main thing I would say is turn your oven up as high as it can go and leave it about 10 minutes or so before you put them in. I've found this works great with the wee trays.

Shona :)

Thanks for replies.   Great info..  Think I need both.

Quote from: tomatoada on August 25, 2009, 20:46:40
I have been looking for a pizza stone as I have heard they are good.  Lakeland have stopped stocking them.
Where can I get one.   There are some on line but I am not sure how much I should pay and what to look for.  Any advice appreciated.

http://www.amazon.co.uk/Kitchen-Craft-Piece-Pizza-Stone/dp/B0001IX0XK/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1251310770&sr=8-1

This is the one we have got and it works great!

I agree shonam that you need to get the stone really hot. It really does make a difference for even and crisp bases. They cook in minutes too. I make the base and prepare the ingredients then put the base on the piping hot stone and add the ingredients then go.

I have a pizza stone but haven't used it in ages because I have terrible trouble getting the dough onto the stone when its in the oven :'(
Does anyone have any tips on this?

Duke

Just take it out. As long as you are quick. They hold the heat well.

Honey, soy sauce and either a dry sherry/wine or a little vinegar will knock up a chinese style sauce once thickened with cornflour.

Reheat the chicken in it (remove any skin, the bones should slip out when it is heated too if you prefer.) and serve with rice or noodles.

Add any very thinly sliced veg, like onion, mushroom carrot or peppers to the sauce for interest and colour.