Chicken on a Budget, Three Ways, Three Days
(serves about the same number as the loaves and fishes)
DAY ONE: you buy a large roasting chicken and cut it up. Leave the entire breast intact, on the bone. But take away the legs, thighs and all, and the backbone, and the wings. Place all these bits in a stockpot, add a couple of carrots, a parsnip, an onion and some celery, with LOTS of salt and bay leaves, and cover with water. Simmer this all afternoon, but remove the thigh and drumstick meat after about an hour, and set aside in the fridge. Leave the rest of the stock to cool overnight, skim off the fat, strain it into another saucepan and make darling matzoh balls to plop on top. A little dill, and the sliced thigh and drumstick bits you saved… dinner number 1. Practically free.
DAY TWO: Remember that breast you saved? Right. Place it on top of a giant stem of rosemary in a nice glass cooking dish. Smear butter over all of it and sprinkle with oregano, salt, pepper and roast at 350 degrees for 45 minutes. Some steamed rice and a bunch of sauteed asparagus… dinner #2. Still practically free. Save the leftovers.
DAY THREE: Leftover chicken breast in the Cuisinart with a good teaspoon dried oregano, the juice of a lemon, salt and pepper. Whiz till nicely chopped, then mix in a tablespoon or two of mayo, and bob’s your uncle. Lunch, sorted. On nice wholemeal bread with butter. And still, practically free.
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