One Chicken 4 ways!
Ever sit there with a full meal in your head and no energy to do the mis-en-plac?
Yeah, it happens.
It is 6:30 A.M.
While my coffee is brewing – I got a pot of chicken bones ready for a great bone broth. It’s a simple recipe, but makes fantastic chicken soup.
I threw chicken bones into a big soup pot along with my favorite seasonings and vegetables.
Using the bones from a pre-roasted Chicken and the bones frozen from the last roast, a few chicken feet, I started my soup.
I add salt, pepper, apple cider vinegar, basil leaves, turmeric, and brewers yeast every time.
Cook it with an onion, celery, and carrot and whatever other leftover vegetables. Often, I put in a few kale leaves.
SECRET: Alway skim off the foam on top of your brew. It’s not good, it doesn’t taste good, and if you take the time to skim it off, your soup will be wonderful. (the foam is the impurities bubbling to the top. Do NOT stir it back in)
While that brews away, I decided to carve up the roasted chicken into serving plans for the next week.
Back to the notion proposed in culinary school: Cook once, eat twice was often touted. Waste nothing!
Roasted bones are best and what better way that to roast the bones with the meat on them. If lazy, the grocers always sell roasted chickens. And I had one. Today, I used the bones I froze a while back and added fresh bones from the chicken carcass.
With fresh brewed coffee to sip on, I carved the roasted chicken, added these bones to the soup, sliced the breast and put it into a storage bag, chopped the dark meat and put into a different storage bag. That’s 4 meals made easy.
Tonight, we’ll have chicken enchiladas with enough leftover for a lunch.
Tomorrow, we’ll probably eat something else, but we have sliced chicken ready for either a casserole or sandwiches, whatever comes to mind.
And for me — All the bone broth I want following my surgery. We often use the broth for other soups, rice, or the congi we’ll make for breakfast over the weekend.
The trick is to think ahead, make full meals or set aside the mis en plac so you have it ready. It’s the difference between a good cook and a chef that thinks ahead.