Four (BIG) Meals from Two Chickens | The Family Homestead Archives #11
I wrote this post several years ago and was feeding a big family so the recipes are on the larger side. If you are cooking for two you can cut this in half and still probably have leftovers.
Four Meals from Two Chickens:Here is how to take two chickens and stretch them into four mealsStarters
Began by taking two large chickens (When I buy a whole chicken I try and buy the biggest bird possible, at least 4 to 5 pounds each) and putting them into a large stock pot and covering them with water and add 1 tablespoon of salt. Boil the chickens until they were falling apart. Spoon out as much chicken as you can and strain out the rest of the broth. I do this my taking a large bowl and setting my colander inside of it. Pour the broth and leftover bits of chicken meat and bone into the colander. Save the broth to use in the following meals. After the meat cools debone all of it. Chop chicken into small size pieces and put in a bowl, container or large zip lock bag. Store in the refrigerator.
For the first meal, “Chicken and Noodles”,
Pour about 6 to 8 cups of the broth into a cooking pot.
Bring broth to a boil and add a little salt and/or broth seasoning powder (or bullion cubes) to taste.
Add about 3 to 4 cups of whole wheat macaroni noodles.
Let this boil about 10 minutes and then add 3 to 4 cups of chopped chicken meat.
This is thicker than soup so that is why I call it “Chicken and Noodles”.
I serve this to my family with a large tossed green salad and slices of home baked bread.
The second meal is Chicken Salad Sandwiches and Split Peas Soup.
The split pea soup is meatless. Split pea soup costs pennies to make and this does not add much additional cost to your meal. I calculated split pea soup to cost about .60 cents for 12 cups of soup. Before you say you don't like split pea soup, give my recipe a try. I have had many converts to this soup after trying my recipe. It is one of my family's favorites.
Crystal’s Split Pea Soup
Heat about 2 T. oil in a large soup pot.
Chop up and add to oil:
1/2 cup sliced celery, this is a guess, I just toss a little in
1 large carrot, sliced or cubed
Cook the veggies until the onion is soft. Then add:
3 Cups dry split peas
12 cups water
1 Tablespoon salt
Bring to boil, cover and reduce to simmer. Stir every now and then and cook for about 2 hours. When done, taste and add pepper if desired.
To make the chicken salad sandwiches, take approximately 2 to 3 cups chicken meat chop very, very finely or use a food processor (if you have one). Add mayonnaise, salt and pepper to it (until it is the consistency of tuna salad) and make into sandwiches.
There should still be a good amount of meat left; enough to make a half batch of Chicken Tettrazini. A half recipe will make 1 9x13 pan. Serve this with a nice tossed green salad.
Chicken Tetrazzini For the Freezer
16 oz. whole wheat spaghetti noodles
6 cups diced, cooked chicken
1 cube (8 T) butter
½ large onion, chopped
¾ cup whole wheat flour
3 T. chicken broth powder
4 cups shredded cheddar cheese
1 t. salt
1 t. soy sauce
4 cups milk
2 cups water
Put diced cooked chicken in a large mixing bowl. Cook noodles and drain and add to chicken. Make a sauce by melting butter in a cooking pot. Add onion and cook until soft. Stir in flour until blended and add milk, water and seasonings. Cook until thickened. Add this sauce to the chicken and spaghetti noodles in the bowl. Add cheese and stir to combine. Divide mixture between 2 9x13 pans. Wrap in foil, label and freeze.
To Serve: Thaw in refrigerator. When thawed bake uncovered at 350 for 30 to 40 minutes or until hot and bubbly. If desired you can sprinkle extra cheese on top in the last few minutes of baking.
The final and fourth meal is Sweet & Sour Chicken. You serve this meal over rice.
Sweet and Sour Chicken
2 cups cut up chicken pieces, cooked
1 T olive oil
1 cup celery, chopped
½ cup green pepper, chopped
1 small to medium sweet onion, sliced thinly
1 20 oz. can pineapple, drain and save juice
1/3 cup apple cider vinegar
¼ cup honey
2 T soy sauce
2 T cornstarch
In a large frying pan heat oil and add celery, green pepper and onion. Cook until veggies are tender and onion is transparent. Add chicken meat to this and heat up on low.
Take drained pineapple juice and add water if necessary to make one cup. In a small bowl mix pineapple juice, apple cider vinegar, honey, soy sauce and cornstarch.
Add the pineapple juice mixture to the veggies and chicken and heat and stir on medium high until the sauce is thickened. Add the pineapple.
Serve this over brown rice.
NOTE: if you don't want to eat chicken four nights in a row the meat can be separated and packaged into container or small zip bags and put in the freezer. Or some of these meals can be frozen, like the Chicken Tettrazini.