I have a lot of nice chicken meat picked off the bone, left from a marathon stock-making session. (It's winter here in Australia and chicken soup is in big demand!)
There is lot of meat, and it won't be needed for the soup.
What can I do to pep it up for a weekday family dinner?
The meat is tender and appetizing, but doesn't have as much flavour as it could - all the deliciousness has gone into the stock. But it is still much too good to waste.
Any and all ideas gladly received!
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