Saving money in your budget doesn't only mean cutting back but it mostly means being good stewards of the resources that God has provided. That's why when I begin to plan the next week or two of meals I take a look first at what I have on hand.
Sometimes planned meals just don't work out and I have to do a quick substitution so I often have a few things purchased that I didn't use. Menu plan below.
As I go through this post please remember that we grow all our own grass-fed, free-range meats and our freezers are generally full of anything we might need.
This week I have some things in the frig (or will have after Christmas Day) that need to be used up:
Growing Traditional Foods for your Traditional Kitchen - with Products from Heritage Harvest Homestead
Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts
Sunday, December 23, 2012
Wednesday, November 28, 2012
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.
**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.
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