Posted on | April 23, 2012 | 3 Comments
I had to restore my computer to factory default last week, so I don’t yet have pics resized or the utility bills scanned for this post yet. I’ll update as soon as my computer is up to par again 🙂
Want to read the rest of the series?
The story of the rubber chicken….
Start with 2 whole chickens. Roast them, covered, at 375° for about 1 hour (if your chicken comes with the neckpiece, gizzards or any other “innards,” roast those as well). Remove lid & roast 15 more minutes to crisp up the skin. Internal temperature (when a meat thermometer is inserted between the thigh & the breast) should reach 160°(your chicken will continue to cook after you pull it out of the oven). After removing the chicken from the oven or crockpot, allow to rest for about 10 minutes. Serve up to half of one chicken for dinner with rice or mashed potatoes & a veggie (You can also do chickens in the crockpot).
After dinner, your chickens have had some time to cool. It’s time to get dirty. Begin by removing the meat from each of the chickens. Dice it & divvy it up. Here’s what we did with our diced chicken:
2 double batches of buffalo chicken dip (I’m making one double batch for Tris’s birthday party & another for a family reunion next month. The divvied batches are in the freezer. I’ll thaw them when I’m ready to make the dip)
1 batch of chicken gravy (recipe follows)
1 huge batch of chicken soup (recipe follows)
The remaining bones, gizzards, etc are put into a crockpot or 2. This will be for our chicken stock.
Here are the recipes I used:
2 cups diced chicken
3 cups white sauce
1 cup broth
Combine all ingredients in a medium saucepot & heat through. Serve over mashed potatoes & a veggie (green beans or peas are our favourites for the gravy).
7 cups chicken stock
Leftover chicken, optional- as little or as much as you have or would like
3 cups small diced potatoes
Salt & pepper to taste
Garlic & onion powder to taste (optional)
2 T tomato paste
1 pound frozen veggies
1 cup whey (or use 1 more cup of stock)
Bring stock to a boil. Add chicken, potatoes, spices, tomato paste & veggies. Cook on high until potatoes are tender (15-20 minutes or so). Remove from heat & stir in whey. Serve with your choice of bread.
AND!!!!! I’m so excited to report that since we’ve been hanging clothes to dry & watching our lights, our electric bill dropped about $50 since last month!