My first real frugal post, and it's a good one!
Grocery store rotisserie chickens make for a decent last minute meal and are super cheap. But, I figured out a way to really stretch that bird!
Day 1, buy the chicken, add a sensible side and feed yourself and even your significant other. If you don't have another mouth to feed, more for you! I usually have at least half of the chicken remaining so I stick it in the fridge.
Day 2, peel and chop the leftover chicken meat and return the skin and bones to the fridge. Use the chopped chicken to make this delicious soup!
- 1 (32 ounce) carton chicken broth
- 1 cup water
- 2 cloves garlic, finely chopped
- 1 (16 ounce) jar salsa (any flavor)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups chopped cooked chicken
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1 (4 ounce) can diced green chilies
- 1/2 cup sour cream
- 3 tablespoons fresh chopped cilantro
- Combine chicken broth, water and garlic in a large saucepan: bring to a boil.
- Add salsa, oregano, and salt.
- Cover- reduce heat to low; cook for 15 minutes, stirring occasionally.
- Add chicken, beans, corn and chilies; continue cooking for 5 minutes or until heated through.
- Serve in soup bowls; top each serving with cilantro and sour cream.
Day 3, make chicken stock to enrich future soups and dishes by following the method below.
- Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
- Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
- Bring to a boil and immediately reduce heat to bring the stock to a simmer.
- Simmer uncovered or in a crockpot on low at least 4 hours, occasionally skimming off the foam that comes to the surface.
- Strain the stock, removing bones.
- You may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
- Pour the stock into ice cube trays for adding small amounts of stock to recipes or mason jars for larger quantities.
Chicken Noodle Soup
- Heat two quarts chicken stock in a large stockpot till boiling.
- Meanwhile, chop 3 or 4 carrots, 2 stalks of celery, and dice an onion. Add them to the boiling stock and cook for 15-20 minutes.
- Throw in a cup or two of egg noodles. Return to a boil and cook for 10 minutes.
- Add the cooked chicken meat and heat through.
- Serve with homemade bread and butter, or biscuits for a treat!
One bird in the hand is worth four meals on the table!
For 101 more uses for roasted chicken, check out Retorte.
For 101 more uses for roasted chicken, check out Retorte.
