Making Four, Plus, Meals from One Chicken

Today I finished just one experiment on what I could do with a 4-5 pound free-range chicken.  Yes these chickens can get expensive.  Had I not grown it myself it would have cost me upwards of $15-18, but divide that by 20 and that's $.75 cents, or so, per person for the protien portion of each meal.  Let's look further.

**NOTE** This method can ONLY BE DONE with a 4-5 pound pasture raised chicken from your local farmer.  It would take 3-4 of those sale priced $.78 a pound chickens you get on sale in the store.

The first meal was Roast Chicken, Stuffing, Smashed potatoes, Creamed Green Beans and Pumpkin Cake Pudding (all gluten-free).  This served 4 adults and 2 young children.

The remaining chicken was saved including the remaining chicken from the bones.  The bones were saved and placed into a stock pot with a gallon of water, one onion, two stalks celery, two carrots and 4 cloves garlic.  It was simmered with 2 tablespoons pure apple cider vinegar for 12 hours covered.  The bones were given to the barn cats and the vegetables to the chickens after the broth was strained off and reserved.

The second meal was a left-over meal of the above for 4 adults.

The third meal was a Chicken noodle casserole (broth, milk, gluten-free flour, gluten-free quiona, cheese, noodles, pimento peppers, mushrooms (bought fresh and frozen).  A cheese sauce was made and 1 1/2 cups chicken pieces added.  Served, after baking, with green peas and carrots or a salad.  This turned into two meals for 3-4 for us.

The Fourth meal is a Vegetable Quiona Stew that made 6-8 servings.  This stew is a traditional Peruvian Stew, the recipe is below.  I think you'll love it!  The chicken in this recipe is OPTIONAL so you could add a fifth meal around the optional chicken in the stew recipe.

There were 2 bags of chicken broth bagged 2 cups to a bag that were frozen for a later recipe.

Vegetable Quiona Stew

1 Tablespoon Extra Virgin Coconut Oil
2/3 cup organic Quiona
3 carrots, diced
2 stalks celery, diced
1 small onion, diced
1/2 large bell pepper, diced
3 cloves garlic, minced
4 cups homemade chicken broth
3 1/2 cups water
1-1/2 cups diced, cooked chicken (optional)
2 large tomatoes, finely chopped (or reduce the water by 1/2 cup and use a 15-oz can tomatoes)
1/4 head cabbage, shredded
Kosher Salt and Pepper to taste
1/4 cup chopped parsley (optional)

1. Dice and chop all the vegetables prior to getting started.
2. Heat the coconut oil in a large pot on medium-high heat.
3. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a 3-5 minutes, until lightly browned, stirring frequently.
4. Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil.
5. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

Good Shepherds Freezer Cooking

If you don't use the 1 1/2 cups chicken you have left in the stew you could use it in one of the recipes in my popular GOOD SHEPHERDS FREEZER COOKING-CHICKEN booklet available from HERITAGE HARVEST HOME by paying $5 (US dollars) via PAYPAL to gramafarmer@gmail.com.  Please include your email address when you make your payment. 

Do you know what you are having for dinner tonight, or is it the daily mystery?

 Are you constantly using expensive boxed or frozen prepared meals or going to fast-food drive-ups?

Base Freezer Cooking is an easy and fun way to put healthy meals on the table for your family!

Now you can be in control of your kitchen!

 

Booklet contains complete instructions and over 20 recipes!

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