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Originally Posted by Betty
I've been doing this more lately as well.
When whole chickens are on sale at the store for about $3 or $4, I buy two and roast them both in a pan.......
I take the meat off the extra chicken and us it for all sorts of stuff - lunch sandwiches, chicken and tortillini salad (like a macaroni salad but fancier), filling for tacos or burritos, just chopped over a regular salad.
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I was going to say "I do hope you make Stock with the carcases afterward, but I see ~MS~ has beaten me to it. !
Quote:
Originally Posted by ~MS~
I do a rub of garlic, pepper, lemon zest and onion in the cavity and all over the outside of the bird then just roast at 350 for about 15 minutes per pound. When the bird is done, first night we do 'traditional' big dinner with mashed potatoes and gravy and veggies and salad and rolls.
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Sounds great !! When can I come over for some Turkey ??
Quote:
Originally Posted by Betty
Great idea with the soda bottles. I never make a stock but think I'll start now with your tip! Thanks! Great way to reuse not just the meal, but also the bottles.
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Another thing you can do is: once you make, say, 4-5 Gallons of stock, you can then strain it, return to the heat, and reduce it waaaay down to about 1 Gallon (which I believe is almost the same as a Litre..) Then you can freeze it in Ice-cube trays, empty the stock cubes into a ziploc bag, and use them as you would commercial stock-cubes. This saves room in the freezer.
...also 1 or 2 of these stock cubes are good for "sauteeing" veggies in a pan instead of shortening.