The Chicken That Just Keeps Going

Or The Many Meal Chicken.

This past weekend I cooked up a chicken.   Actually, the main point was to make stock with the chicken.  Neither Jim nor I are big fans of roast chicken, so it's not like I have bones hanging around in my freezer from previous meals.  I also didn't want to take the time to roast one up just to make stock.  Instead I bought a whole chicken, cut the thighs and drumsticks off and threw all into a pot with some chunked onion and carrot.  I added 4 quarts of water and a couple of tablespoons of raw apple cider vinegar.

I didn't want to waste the meat though, so after a few hours I pulled out each section of chicken and removed the meat.  The dark meat was removed in pieces (I recommend letting it cool first) and then the breast meat was removed in two sections.  I put the bones back in the pot and continued to let it simmer.

The breast meat will become dinner for us some night next week.  The dark meat was divided into two portions, one of which was added to some veggies for lunch this week, the rest was put into the freezer.

This means I've ended up with two weeks worth of lunch, 1 dinner and 8 pints of chicken stock to be used in various cooking.  Not bad for one chicken.



This post is part of Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesday at Kelly the Kitchen Kop, Healthy 2day Wednesday at day2day joys, and the Homemaking Link-Up at Raising Homemakers.