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,
- Fried chicken – used the 2 thighs, 2 drumsticks, 2 wings dredged in flour and until crispy and golden. Saved the cooking oil and flour….
- 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.
- 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….
- Salad – use those bits of chicken meat and top off a chef salad
- 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.
