Four Ways to Stretch a Chicken

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The other day I had a real craving for chicken. We didn’t raise any ourselves last summer so I’ve been hoarding what I have, but after several days of wanting to eat chicken I took one out and thawed it. It was probably a 7 pound oven roaster I cut it into: breast, leg quarters, back and wings and we had the following meals:

Day 1: Breast and leg quarters roasted, with spices and served with rice and other vegetables. I also made broth from the neck, back and wings.

Day 2: Casserole made from pasta, the gravy from the previous night, about a cup of picked chicken and frozen green beans. We ate this for lunch and dinner.

Day 3: I had more of the breast meat with some snow peas for lunch.

Day 4: Tonight I’m taking the broth and whatever leftover meat there is and making a Mexican Chicken to go on rice. Lots of garlic, and cilantro as well as black beans and peppers.

If I don’t use all of the leftovers tonight we’ll probably finish by making a risotto.

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2 Responses to Four Ways to Stretch a Chicken

  1. Sue says:

    Sounds mighty tasty. You must get more mileage out of your broth than I do, though – neck, back and wings usually only yields 8 cups of stock for me.

  2. K_Steinmann says:

    I’ve got about a quart of broth, but it’s fairly strong, since I heat and cool it a couple of times.

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