multiple meals from one chicken

I’ll buy chicken one of two ways – either bone-in breasts or a whole chicken.  It really just depends on what is on sale and what I feel like cooking.  Typically the chicken I buy is $1.49 a pound, but about once every two months it’ll go on sale to $1 a pound.  These are really good chicken breasts from a chicken farm in South Texas.  When I buy the chicken breasts, they come three to a package.  I’m not really sure why they don’t just throw in that extra breast…guess they want you to buy that extra package of meat.  Here’s how I am able to make multiple meals from one chicken.

Meal #1
Baked Chicken Breasts
Baked Sweet Potates
Green Beans
Simple Salad with Grated Carrots

Sweet Potatoes – Wash and scrub the potatoes, pat dry and rub down with olive oil.  Place in the oven and let them bake for about an hour.  These need to go in before  you start preparing the chicken since they need to cook longer.

Baked Chicken Breasts – I cut the meat off the bone, leaving just a little bit of meat on the bone (for the next meal).  For tonight’s meal, I crumbled the Shiner Bock Beer Bread I made yesterday and add the following seasonings to it:  onion powder, garlic powder, basil, oregano and a little bit of celery powder, salt and pepper.  After I wash the breast meat, I coat it with the crumbled bread.  Lightly grease a pan, place the chicken in the pan and bake at 350 degrees F for about 30 minutes.

Serve with a side of green beans and a simple green salad (ours usually consists of greens and shredded carrots).

Chicken Stock:  Put the chicken bones in a separate stock pot, cover with water by about 2 inches.  Add carrots, celery, rosemary, crushed garlic, and onions.  Cover.  Bring to a simmer and let it slowly cook on the stove for about 2 hours or longer.  (This is part of the meal for night #2.)  When done, strain the broth and remove the rest of the chicken meat from the bone.  For the broth, I can it with my pressure canner and put it on the shelf.  If you don’t have a canner, you can simply cool it down and freeze it in 1-cup portions.

Note:  For the Shiner Bock Beer Bread recipe, please see the recipe under the bread section of the recipes tab.

Meal #2
BBQ Chicken Sandwiches

Leftover chicken breasts
1 cup of your favorite BBQ sauce
4 buns
Lettuce
Tomatoes
Carrots
Homemade french fries

Combine the chicken and BBQ sauce in a sauce pan.  Heat until the chicken is hot.  Divide the meat onto four buns, top with lettuce and tomatoes.  Serve with carrots on the side.

Homemade Fries
Peel and thinly slice 3 large potatoes (so that the potatoes are about ¼” – ½” thick).  Pour about 1″ of oil in a skillet.  Add the potatoes and turn the burner to medium-high heat.  The potatoes actually cook from the inside out and by the time the fries are golden brown on the outside they are done.  Turn the potatoes a few times to prevent burning and so they cook evenly.  Drain on paper towels and salt to taste.

You can re-use the oil.  Simply strain it and pour it into a separate container until you need to fry another dish/meal.


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