Recipe suggestion?

We have a heap of chicken picked from necks and backs simmered for stock by Mrs. B. Usually we turn that meat into a typical chicken salad. Having been simmered so long, it's not super flavorful in its own right, but I believe in creative frugality.
This time I was thinking I'd like to make a sort of savory spread. Food process the meat and season it---some mayo, maybe some cream, herbs. Or chiles or smoked paprika.
But I don't have a really strong idea for it.
Anyone have an actual recipe for something along these lines that they like?

There's a Turkish chicken dessert called tavuk gogsu (not quite spelled right, methinks). I've only sampled it once myself, at the gone-but-not-forgotten Nazarlik. The Turkish friend who introduced me to it thought that version acceptable, given its rarity here in the US, but that it wasn't quite the real thing. I was surprise to enjoy it, along with cig kofte, another dish I'd love to get again elsewhere.

Here's a version that hypothesizes a medieval European connection:

http://fxcuisine.com/default.asp?Display=219

I suppose if the meat isn't white, it might look/taste a bit different. Anyhow, definitely a creative use of picked chicken.

I make chicken or turkey salad all the time. I do not really use a recipe. chop up cooked chicken or turkey, add finely chopped onion or celery to taste, Hellmans mayo, fresh cracked pepper. Optional: add a touch of curry powder, or dill, or lemon pepper. Put in covered bowl and chill. To eat, spread on crackers. I like stoned wheat thins or carrs water crackers.

mtgl....fascinating recipe!

First thing I thought of was rillettes.

http://www.epicurious.com/recipes/food/ ... tes-354909

Jeff

mtgl, that is a fascinating recipe, but this caveat in the article caught my eye:

Don't do this at home - chicken and sugar do not agree with our 21th century palates

How strange to go to the trouble to detail a dish in words and pictures then say, "but it's not for you, wuss." I almost take that as a dare.

I actually thought it perfectly fine. The essence of the chicken was there, but not prominent, and seemed more like a structural ingredient than a flavoring one. I'd look into a modern Turkish recipe (help me out, Turkob!) in the above situation.

Luckyguy wrote:mtgl, that is a fascinating recipe, but this caveat in the article caught my eye:

Don't do this at home - chicken and sugar do not agree with our 21th century palates

How strange to go to the trouble to detail a dish in words and pictures then say, "but it's not for you, wuss." I almost take that as a dare.

Really? Has he tasted most BBQ sauces? SE Asian dishes (I know there's some sort of chicken in caramel sauce that's a Vietnamese standard)?

And to top it all, how about bistella? A phyllo pie of chicken and eggs topped with powdered sugar and cinnamon that sounds like it shouldn't work, but is heaven on a plate.