Leftover roast chicken meat I strip into a box and put in the cold

The bird is already cold — and the meat is still on the bones “we’ll strip it later”. Easy to leave the whole bird in the cold until midweek: by Wednesday the edge has dried, and the hand takes something that isn’t right. I strip the meat from the bones into a clean box, shut it and put it in the cold — so tomorrow there is a ready piece for bread or a salad, not dry skin on a carcass.

Leftover roast chicken meat I strip into a box and put in the cold. Opening yesterday’s chicken cold is another note; bones into stock its own; gravy another story. Here it’s the meat after Sunday: stripped, shut, in the cold — not on the bones until Wednesday.

Clean hands, clean knife; the skin for whoever likes it — separately. No longer than two days in the cold. If the smell is wrong or the meat is slimy — into the bin, not “one more soup”. I’m not writing a new salad recipe in this note — it’s about the meat that already remained after the tin.

I don’t need a carcass that quietly dries on the shelf. I need a box from which the hand takes meat without shame. At yours does roast chicken meat reach a box — or already sit on the bones until Wednesday?