Tag Archives: chicken broth

Divvy Up A Chicken

How do you parcel out a whole chicken for making several meals?  Or is your family large enough to require one or more whole birds at a meal?  Or do you make up one recipe for the whole thing and enjoy leftovers?

Since there are only three of us at home now, I don’t mind divvying up parts and pieces into several different meals.  For the past couple days, we enjoyed a 4.25 lb broiler from Pigeon Creek Farms in five different entrees.  Now, i must admit that they were small meals, so these may not be enough individually if you are outside working hard.

After cutting up the thawed chicken,

  1. Fried chicken – used the 2 thighs, 2 drumsticks, 2 wings dredged in flour and until crispy and golden.  Saved the cooking oil and flour….
  2. Chicken gravy – used the saved cooking oil and flour stirred in, added milk and heated through to make thick country gravy.  Use on the chicken, smashed potatoes, or over torn pieces of bread.
  3. Chicken broth – placed the back and bones from the breast meat into 3 cups of water, brought to a boil and simmered for a couple hours.  Tear bits of meat off the bone to add to broth or….
  4. Salad – use those bits of chicken meat and top off a chef salad
  5. Chicken Kiev – had never made it before and likely won’t again.  It’s tasty, but not worth the extra work.  Not even as tasty as fried chicken or spatchcocked chicken, both of which are much easier to prepare.

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Fried Chicke
Fried Chicken. Parts of chicken dredged in flour and fried in olive oil
Boiled chicken parts and bones
The back and the bone that i removed from the breast are boiled and simmered in about 3 cups of water.
Flour and oil for gravy
Use any leftover fried chicken flour and add to hot frying oil.

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Chicken Kiev
Chicken Kiev
Chicken Kiev Recipe
Chicken Kiev Recipe

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Egg Drop Soup for Liquid Diet

Home made egg drop soup:  (Tan Hua T’ang)

3 cups of chicken stock broth.

1/2 teaspoon salt (use Real salt or something that is 100% salt – check the label)

3 tablespoons cold water

1 tablespoon tapioca flour (cassava)* or cornstarch

2 eggs slightly beaten (farm fresh from pastured hens is best)

Heat broth and salt to boiling.  Mix cold water and tapioca flour; stir gradually into broth.  Boil and stir 1 minutes.  Slowly pour eggs into broth stirring constantly with fork, to form shreds of egg.  Remove from heat; stir slowly once or twice.

You can also make this without thickening it with the tapioca flour or cornstarch if it needs to be absolutely thin liquid.

For best medicine, you need to find a local farmer from whom you can purchase healthy pasture raised spent hens or broilers.  You may have to butcher them yourself.  Cook them down bones and all, pull off the meat bits, then throw the bones and cartilage back into the water and simmer another hour or so.  The goal is to get as much of the chondroitan out of the cartilage and minerals out of the bones and into your broth.  Once done, strain out the bones and let the broth cool.  Chicken fat is quite soft, so if you want to skim it off, you’ll eventually have to put it in the frig or other cool spot so that it will harden on the top of the broth so that you can remove it with a slotted spoon.

Buying chicken broth in the store is NOT the same product as what you are making here.

As always, find certified organic or organically raised ingredients.

This was a big hit with my father-in-law who is recovering from hernia surgery, is very weak, and really doesn’t have an appetite.

However, it’s quite good even if you aren’t sick or in recovery.

Cheers

tauna

*my friend Francoirse raises cassava in DRC!

Find a local producer near you using a handy website search, here are a few:

Localdirt.com

Eatwild.com

Localharvest.org