[ SECRET POST #2486 ]

[case]

⌈ Secret Post #2486 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 01 pages, 024 secrets from Secret Submission Post #355.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Chicken drumsticks

[(Anonymous)]

Does anyone have any suggestions for ways I can stretch ten chicken drumsticks to more meals than I'd get if I just...cooked them? I bought them because they were cheap but I've only ever dealt with whole chickens or breast fillets before so I'm kind of dithering :)

Re: Chicken drumsticks

[(Anonymous)]

Sorry, wrong thread.

Re: Chicken drumsticks

[(Anonymous)]

Cook a few, take the meat off the bones, and add to pasta with a tomato-based sauce. Dark meat doesn't go great with white sauces. Or you could add the meat to a plate of steamed vegetables. Broccoli and carrots with chicken is my favorite, and you can put cheese over it if you like.

Re: Chicken drumsticks

[dancing_clown]

Pretty much this. Just take the meat off the bone and you can use it in a ton of things from soups to casseroles and quesadillas or tacos.

Re: Chicken drumsticks

[(Anonymous)]

Oh, tacos! I was craving them the other day but didn't want to do a whole fillet for them. Mmm, thank you.

Re: Chicken drumsticks

[(Anonymous)]

Thanks, that last option sounds lovely.

Re: Chicken drumsticks

[(Anonymous)]

They could also save the bones to make chicken stock and then soup.

Re: Chicken drumsticks

[mekkio]

Save the bones after eating the meat. Make a stock. Take stock, add veggies and VIOLA, soup.

Re: Chicken drumsticks

[(Anonymous)]

Please do not add a viola. Many of the chemicals used in their manufacture are inedible.

Re: Chicken drumsticks

[mekkio]

I'm sorry. I thought most people had the stomach for that. I forget that there are people who are Viola intolerant. My mistake.

Re: Chicken drumsticks

[(Anonymous)]

Certain members of the woodwind family make decent substitutes. It's a different flavor, obviously, but you can still get some depth and texture. Just be aware of what varieties you're dealing with, and remember that reed instruments need longer cooking times to break down fibrous materials.

Re: Chicken drumsticks

[(Anonymous)]

I like this thread. It is a nice thread.

Re: Chicken drumsticks

[pantasma]

Always check the materials used in the making of your woodwinds. Remember: a nickel flute has less fiber than the good ol' traditionally grown variety, though more expensive. And those you get for a steel will have more iron.

Finally, though new to the family, you need a lot of brass to get through a sax.

Re: Chicken drumsticks

[(Anonymous)]

Cut them up, cook them with frozen veggies and a can of gravy, season to taste, poor them into a pie crust, and bake.

Re: Chicken drumsticks

[(Anonymous)]

Can you get good veggies where you are? Yams and winter squash are good this time of year, and you could put either one in a stew with the chicken, plus some chopped tomatoes, garbanzo beans, and spices, and make a tagine-like stew to serve over couscous.

At home, we'd braise them with onions, garlic, tomato sauce and cinnamon, and serve them over rice or thick spaghetti, with grated cheese on top:

http://flotitmus.blogspot.com/2011/07/kotopoulo-kapama.html