How to use leftover meat from stock

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Hi, everyone! I recently read (and cooked) a recipe  that used lots of chicken thighs to make chicken stock. I then discarded the chicken. Even the recipe creator said, I haven’t found a good use for this chicken. The issue is that when you boil the chicken, the meat loses all of its flavor (that’s basically how you know the stock is done). It’s a beautiful thing. But, I’m not one to promote food waste, and I wasted a LOT of chicken meat that was simply flavorless.

Then, I was re-reading Tamar Adler’s book on cooking, “An Everlasting Meal,” and I happened upon a little tidbit on how to save some of the meat used from stock. Now, I am not saying you need to save ALL of it. I had a lot. But when I made stock again, I did save some of the meat from it. I gave (1) some to my dog, and then (2) I made toast topped with it, as you see above.

The key is mixing it with mayonnaise, herbs, and something acidic — this helps to give back flavor that it lost. I personally think it worked in a synergistic fashion, and I craved this for approximately 3 meals/snacks, and then I ran out.

Here I mixed it with *good* mayonnaise. Homemade if you have it, but I never do. Then I added thinly cut cornichons and sprigs of dill. It is so simple, yet elegant, because it is truly a recipe for those who seek to limit their waste. I also would recommend using fresh bread. I buy a loaf of Acme Sweet Batard nearly every week, slice it, and then freeze it. I hope this helps you in any effort to create a working kitchen.

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