Welcome to my kitchen…It’s time for another Chicken Recipe …The chicken kebabs went down very well it also shows how we shouldn’t assume everyone does a dish the same way as they don’t there are so many variations of one recipe…many of you hadn’t heard of using minced/ground meat and I thought it was the norm…I think that is wonderful as it shows how cookery practises can vary around the world…
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Today I am sharing how with one 5lb Chicken you can make 4 delicious meals…
With prices rising not only with our food but with utility bills and shortages already being felt around the world I thought I would take one 5lb chicken and show you how to make it stretch to 4 meals…Chicken obviously comes in varying sizes but if you go for a roasting chicken they can weigh between 5-7 lbs however if you wish to take a ready cooked chicken if it’s easier or cook your own beer butt chicken…that’s fine it can be cooked any which way even slow cooked in some stock…
For your first meal make sure you only use one side of the chicken…and serve it with lots of crispy roast potatoes and veggies if you have roasted the chook add some Yorkshire puddings and stuffing if you have a hungry family…or serve with jacket potatoes and a nice salad…served with some lovely homemade bread rolls or garlic bread.
I know many of you now are fans of the “Air Fryer” and that a chook cooks far quicker in one of those so I am reliably told which means that saves on the electricity…a humble chicken that provides 4 meals is a win-win for everyone…
Once your chicken is cold then take the meat from the bones…I do this as hubby picks as he goes and my 6-7 cups of meat turn into 5 cups…Plus he picks the carcass clean not leaving much for my chicken soup…
This white bean chicken chilli is easy and quick to make using only 2 cups of your shredded chicken…if you are not using fresh green chillies then canned will be fine plus the white kidney beans from your store cupboard this chilli is a great example of using ready-cooked chicken and a couple of cans from your store cupboard plus your homemade chicken stock,
White Bean and chicken chilli…
- 1.5 cups chicken stock
- 1 -19 oz cans white kidney beans
- 1 large onion — chopped
- 2 garlic cloves — minced
- 2 ounces chopped green chiles (canned)
- 1 tsp oregano
- 3/4 tsp cumin
- 1/8 tsp ground cloves
- 1/8 tsp cayenne
- salt and pepper — to taste
- 1 cup Frozen/fresh Corn kernels
- 2 cups of cooked Chicken
- 1/2 cup sour cream
This is the easiest recipe ever…Rinse and drain the beans. Combine all ingredients in a large pot and simmer gently for about 1 hour. Then stir in the sour cream and serve in bowls topped with grated cheese and some chopped chillies (optional) and if you really want to up the heat add chopped jalapeno pepper.
If you like your chilli a little creamier then add some more sour cream or remove some of the white beans mash them and return to the chilli.
Chicken and Pasta…
- 8 ounces spaghetti cooked
- 2 cups cooked chicken shredded
- 1 onion chopped
- 1 clove garlic minced
- ½ green or red bell pepper chopped
- 3 spring(green) onions chopped
- 2 ripe tomatoes quartered
- ¼ cup butter
- ¼ cup flour
- 1 tsp Italian seasoning
- 1 cup chicken stock
- ¾ cup light cream
- ½ cup parmesan cheese shredded
- 2 cups sharp cheddar cheese shredded, divided
- salt and pepper
- Preheat the oven to 375°F. Cook spaghetti al dente. Drain well.
- Cook onion, garlic, bell pepper and tomatoes in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in stock and cream a little bit at a time until smooth. Cook until thick and just bubbling.
- Remove from heat, and add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, and cream sauce, Mix well. Spread in a greased 9×13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
This is a nice forgiving recipe as you can add any vegetables that you need to use albeit small corn cobs, sugar snap peas, carrots, cauliflower, and broccoli just cut them small and cook as above…
I find it is always handy to have a container with at least 6 cups of some shredded chicken in the freezer then you can always quickly knock up a satisfying meal…2 cups of shredded chicken with some mushrooms make a lovely pot Pie, unexpected company knocks on the door 2 cups will make some lovely chicken quesadillas or tacos…
Homemade Chicken Soup…
All you have left now is your picked chicken carcass…you can toss it into the crockpot or stockpot cover it with water and bring it to a simmer. Add a finely diced onion, 2 cloves of garlic crushed, bay leaves, 1 tsp of turmeric some finely diced celery, and a finely diced carrot and simmer for 2 hours on low, covered…if you want to add some potatoes or root veggies like swede, turnips then after an hour add the diced potatoes and diced root veggies…adding spinach or greens add about 5 mins before the end of cooking just long enough to wilt it…
Before serving the soup, make sure to carefully remove the chicken carcass and bones with tongs… serve this soup in large bowls, garnish with some chopped flat-leafed parsley or spring onions add some chunky bread and voila a hearty bowl of goodness… It can keep in the refrigerator for up to three days and freeze in a suitable container for three months. If you do freeze this soup, just make sure to defrost thoroughly before reheating.
This is my favourite chicken soup just made with the carcass and veggies sometimes I add potatoes or pearly barley and if I have some shredded chicken over I chuck that in as well it is a nourishing warming bowl of goodness.
Thank you for joining me today I am acutely aware that many of you are experiencing higher costs and some empty shelves instore