But here you are, with a whole chicken. You are like "Ok how the heck can that feed me for not one..but three days, if not more" (depends on the size of the chicken and how many people..if you're like a single person, or just a couple, then it will feed you for a decent amount of time)
1: Roast chicken meal. Here's the most "Fancy" of the whole thing. Sprinkle some seasoning salt on the skin, toss in a 400 degree oven for about 2 hours. That's it. Serve with mashed potatoes/veggies/can of gravy..or if you're a Canadian like me, fries and St. Hubert sauce. (Swiss Chalet is ok...but St. Hubert is better)
now for the leftovers. After your roast chicken dinner, make sure you save all the bones TRUST ME...strip the meat from the remaining bird, and put in bags/containers and freeze.
Of course instead of using the chicken breasts, I used some of the leftover roast chicken.
Now here's a quicker/easyer way. Instead of doing the slow cooker, grab a skillet, and use a drained can of chick peas. everything else is the same, but the result is a meal in like 10 minutes.
Chickpea/chicken slow cooker curry. I got this from a $5 meal site..
Curried chickpeas and chicken
Slow Cooker Curried Chickpeas and Chicken
- 1 lb. dried chickpeas ($1.75)
- 2 cups vegetable or chicken broth (free to $1)
- 1 8 oz. can tomato sauce ($.33)
- 1 Tbsp curry powder ($.20)
- 2 chicken breasts, diced ($1.75)
- Couple dashes of garlic salt
- Couple dashes of pepper
- 1 cup white rice ($.20)
- 1 box frozen spinach ($.50)
- Cilantro, an optional garnish
- Soak the dried chickpeas overnight. Drain and rinse, then add to the base of the slow cooker. Add the broth, tomato sauce and curry powder. Stir together. (At this point you could add the cooked or uncooked chicken pieces and let them cook with the chickpeas.) Season with a few dashes of garlic salt and pepper. Set on high and cook for 4 hours, or until chickpeas are soft and chicken is cooked, if using raw chicken at the start. Let sit on warm, until ready to serve.
- Prepare rice as directed on the package.
- Cook the spinach as directed on the box.
- Serve Curried Chickpeas and Chicken over rice with side of spinach, or other vegetable.
It kinda looks like this: this is the leftovers that I'm eating for lunch right now. Yeah it kinda looks like puke but it tastes pretty good. Of course most curries look like puke anyway.
you take the bones of your chicken, put in a big pot with about 3 peeled/chopped carrots 3 stalks of chopped celery, a chopped onion, and a whole buttload of garlic cloves, along with some cold water to cover and some vinegar. Roughly 3tbsp or so. Bring to a boil, then lower the temp to around 3 on your stove, and simmer for 24hrs. Strain, and chill and the fat will come right off. You'll need this for further recipes.
Recipe 2: Chicken Pot Pie.
Pie Crust: 1 cup shortning, cut in with 2 cups of flour and a pinch of salt. Just mash it together with a fork, don't touch with your hands until you need to. Add enough ice cold water to form a dough, stick in the fridge till you are ready to roll it out. (That's when you start handling it, when you roll it out
Now, For the filling you'll need
two peeled and diced potatoes,
1/2 cup of frozen peas,
2 peeled and diced carrots,
2 finely chopped stalks of celery,
and 1/2 a minced onion.
1tsp poultry seasoning
1tsp summer savory
Ok, take the veggies, and put them in about 2 cups of chicken stock, and the seasonings. Simmer until the potatoes are barely fork tender...add chicken and about 1/4 cup of flour to thicken it up...cool the filling in the fridge while you roll out your pie crust.
Line your pie plate with one layer of pie crust. Pour cooled filling in it, then top with another rolled out pie crust, pinch together, then poke holes in the top crust for steam escape. Brush with milk for a nice color.
cook for about 45min at 350f
Now, for the last bit: Chicken Noodle Soup.
Cut the veggies up small, toss in the pot with the stock and meat, bring to a boil then lower heat and simmer till the veggies are cooked. Voila done.
Next post will be about how to stretch a roast beef.