The first meal is roast chicken with sides, I usually eat squash, carrots or green beans with it. Maybe a mashed potato as well. The second meal might be black beans and rice with chicken added. The third meal this week was a lunch of chicken salad. The fourth iteration is my favorite- I make and can stock. All of these meals are for two, not a family of 5 but the reality is if you know how to cook you can stretch your food dollar quite a ways.
At this point in time I throw very little food away and chicken stock has the potential to be any number of wonderful meals. My Saturday morning routine of late has been to throw the bird carcass in a pot with an onion, a couple of carrots and a few stalks of celery. I cover it with 3 to 4 quarts of water, add some salt, pepper and thyme (or poultry seasoning) and let is simmer for a few hours. I strain the broth through a colander and can it in my pressure canner – 35 minutes at 10 lbs. It amounts to 5 or 6 pint jars when all is said and done.
Have a friend or relative with a cold or flu? Pull out a jar and make a little soup – a delicious soup.
With the weather getting downright frigid what could be more comforting?