How to Make One Chicken Last a Week
Buy one roaster or fryer chicken: Either one will work, but keep in mind that roasters will yield more meat per bird, and are generally higher quality meat than your average fryer., Reach inside the cavity and take out the bag of gizzards and...
Step-by-Step Guide
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Step 1: Buy one roaster or fryer chicken: Either one will work
But, fryers are usually much cheaper than roasters per pound and sometimes you can get a buy-one-get-one free deal which is always a plus. -
Step 2: but keep in mind that roasters will yield more meat per bird
Some people also like to eat these, boiled or breaded and fried.
You can also use this in the base for chicken stock (below). , Surround with chopped potatoes, yellow onion, and squash if desired (makes a nice balanced meal). , You will know the chicken is done when you pierce it with a knife and the juices run clear and there is no bright pink mushy flesh remaining. ,, Cover the carcass with water.
Add a good amount of salt and pepper (use more salt than you think you need).
Add a couple of stalks of celery, roughly chopped, if you like.
Boil for several hours—bring to a rapid boil then reduce heat to simmer for about 2-3 hours. , Add potatoes, squash, mushrooms, celery, yellow onion, black-eyed peas, quinoa, etc. and whatever herbs and spices you want to your soup.
Toss in the remaining chicken meat you set aside before.
You may also add a large can of diced tomatoes if you so desire. ,, The next day, put it back on the stove and reheat. -
Step 3: and are generally higher quality meat than your average fryer.
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Step 4: Reach inside the cavity and take out the bag of gizzards and livers: Throw this away or cook and give to the cat.
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Step 5: Put the chicken in a roasting pan: or 13 x 9 baking pan which has 1 tbsp of olive/canola oil spread around the bottom.
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Step 6: Bake it in a pre-heated 400F oven until done: About 45 minutes to one hour.
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Step 7: Carve the chicken: Eat it and have a great meal with your family/roomies/friends.
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Step 8: Save the chicken carcass and remove all the extra meat: Set the meat aside on a plate
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Step 9: and put the carcass into a big stockpot.
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Step 10: Remove the chicken carcass: Now you have delicious
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Step 11: nutritious
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Step 12: fabulously home-made chicken stock.
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Step 13: Bring to a boil and then simmer until veggies are tender
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Step 14: about 45 minutes:
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Step 15: Serve to your (now amazed) family/roomies/friends: Whatever is left over
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Step 16: put in the fridge in the pot it was cooked in.
Detailed Guide
But, fryers are usually much cheaper than roasters per pound and sometimes you can get a buy-one-get-one free deal which is always a plus.
Some people also like to eat these, boiled or breaded and fried.
You can also use this in the base for chicken stock (below). , Surround with chopped potatoes, yellow onion, and squash if desired (makes a nice balanced meal). , You will know the chicken is done when you pierce it with a knife and the juices run clear and there is no bright pink mushy flesh remaining. ,, Cover the carcass with water.
Add a good amount of salt and pepper (use more salt than you think you need).
Add a couple of stalks of celery, roughly chopped, if you like.
Boil for several hours—bring to a rapid boil then reduce heat to simmer for about 2-3 hours. , Add potatoes, squash, mushrooms, celery, yellow onion, black-eyed peas, quinoa, etc. and whatever herbs and spices you want to your soup.
Toss in the remaining chicken meat you set aside before.
You may also add a large can of diced tomatoes if you so desire. ,, The next day, put it back on the stove and reheat.
About the Author
Jack Hill
A passionate writer with expertise in lifestyle topics. Loves sharing practical knowledge.
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