Post by Granny Smith on Jul 10, 2010 8:50:13 GMT -5
Three Meals for Four from One Chicken
Wash 1 chicken, season inside and out with salt and pepper, and roast for about 1 hour at 450°. When leg is easy to wiggle, chicken is done. Dismember chicken and serve legs, thighs, and wings with your choice of sides for first meal. Set breast aside for another meal.
For second meal, put carcass, along with any leftover chicken from first meal, in soup pot, cover with water, add garlic, a couple of ribs of celery, and an onion and cook for 1-1 1/2 hours, till meat is falling off bones. Strain broth, pick meat from carcass and add back to broth. Bring to boil. Add one shredded carrot and 2 T. dried parsley (or 1/4 cup fresh) and cook till carrot is tender, about 5 minutes. Season with salt, pepper, and 2 T. of lemon juice. This broth can be used for chicken noodle soup (add noodles) or chicken and dumplings (make dumplings, bring broth to a boil, drop in dumplings, cover and cook for 20 minutes).
For the third meal, dice the breasts and make chicken salad, pasta salad, a casserole, a chef's salad, or add to white sauce, along with diced pimentos and serve over toast or noodles. I especially like to add them to cold pasta, with crumbled bacon, tomatoes, and chopped lettuce, with Ranch dressing, for a club salad.
Wash 1 chicken, season inside and out with salt and pepper, and roast for about 1 hour at 450°. When leg is easy to wiggle, chicken is done. Dismember chicken and serve legs, thighs, and wings with your choice of sides for first meal. Set breast aside for another meal.
For second meal, put carcass, along with any leftover chicken from first meal, in soup pot, cover with water, add garlic, a couple of ribs of celery, and an onion and cook for 1-1 1/2 hours, till meat is falling off bones. Strain broth, pick meat from carcass and add back to broth. Bring to boil. Add one shredded carrot and 2 T. dried parsley (or 1/4 cup fresh) and cook till carrot is tender, about 5 minutes. Season with salt, pepper, and 2 T. of lemon juice. This broth can be used for chicken noodle soup (add noodles) or chicken and dumplings (make dumplings, bring broth to a boil, drop in dumplings, cover and cook for 20 minutes).
For the third meal, dice the breasts and make chicken salad, pasta salad, a casserole, a chef's salad, or add to white sauce, along with diced pimentos and serve over toast or noodles. I especially like to add them to cold pasta, with crumbled bacon, tomatoes, and chopped lettuce, with Ranch dressing, for a club salad.