I always buy organic whole chickens from free range. At the moment we unfortunately do not have chickens our selves and whole chickens are cheaper then parts of chicken.
To start of with I always make roast chicken. Unpack chicken, wash chicken and check if everything that should be removed is removed. Put 2 chickens side by side on a backing sheet and brush with olive oil. Back at 160°C for about 2,5 hours for a chicken of about 2 kg in the oven.
And this gives the first meal. This is the children’s favorite, even unseasoned, just plain chicken meat. We had it with peanut butter sauce and the children hat ketchup. This day we hat home made bread and paprika with it, but another time we do rice and some other vegetables.
Then all the meat is taken from the bones and nicely packed for some other days. We only had meat for 3 more meals this time. Everything that is left, bones, skin and fluid on the backing sheet is put in a stockpot with onions, carrots, garlic, celery root, celery, salt & pepper. Ad water so everything is covered. I ad the parsley the last 10 minutes, that is when I don’t forget it. This is allowed to simmer for about 24 hours. That is, with only 2 hobs, the pot is put to the side for cooking now and than, but with that mass that does not matter. The result is 2 large and 4 smaller glasses with really good home made chicken bone broth for soups, cooking rice, etc.
The first thing I made after the bone broth was finished was a chicken soup. I removed the fat swimming on top. I know the fat can find good use in the kitchen, but I gave it to our cats. They love it. The soup is easy to make. What was left from the cauliflower and onions from lunch, carrots, celery, celery root, one portion chicken meat and a large glass of the bone broth. Bring this to a boil and let it simmer for about 20 minutes, or until the vegetables are soft. Season to taste with salt & pepper. Tastes wonderful with some whipped cream. Even the children wanted to have a second; only the cauliflower was sorted out. The vegetables vary to what I have on hand on the time I make the soup.
The next thing I made was a risotto with a portion chicken meat and a large glass of bone broth. The other ingredients where an onion, risotto rice, coconut milk, a glass of pineapple, garlic, ginger, salt, pepper, chili powder, peanut butter, peas from the freezer. It is easy to make. Chopping up the onions and braise, add the risotto rice to braise, add bone broth & coconut milk and let this simmer for a while. Than add the pineapple with the fluid and add the seasonings. Add the chicken meat, peanut butter and peas at the end. Simmer until the peas are done. Don’t forget to stir now and than to prevent the food from burning at the bottom. The girls did not really like it, but my husband and son liked it very much.
Then I made rice boiled in bone broth with red beets and shrimps. There was enough rice left for another meal which gave a chicken fricassee. Braise a portion chicken meat with some onions; add cream, garlic and seasoning. Let this thicken and add the leftover rice. I also made some sweet potato fries and warmed up some red cabbage. This might be an unusual combination, but I was using up left over’s.
With the rest of the bone broth I made another soup. I still had some chicken meat in the freezer from the previous chickens I roasted and added following vegetables to fill the soup. Onions, garlic, celery, celery root, carrots, peas & parsley. Again some whipped cream and finished is another meal.
Whit these meals all of the 2 chickens is used up well. The 2 chickens gave 6 meals and the left over’s gave another meal for our family of 5.