|These were huge. One of them fed both of us and my man like large portions|
|No, I did NOT shave my carrot or cut stuff up|
I think I'm taking this analogy too far.
Anyway, a chicken is versatile
|This is what I had, what do you have?|
The first thing I did was take all the parts that don't thrill us and threw them in my crock pot. Then I took the parts we like (in this case the HUGE breasts) and threw them on the cutting board. I dug around for some aromatics and seasonings.
In the crock with the dark meat parts went carrot, celery, half and onion, thyme, peppercorns, bay leaf, and water to the top. Notice there is no salt. By leaving the salt out I can control that when I use the broth in cooking.
|Ready for the oven|
The crock was set to low and let go overnight. The Breasts went in a 400 degree oven until the internal temp reads 165 degrees. About half way through the cooking I put some halved red potatoes in with the chicken, cut side down. And then some carrots, and then some green beans. We dined on one of the breasts for dinner with a simple pan gravy. The other breast will be cut up and saved for chicken sandwiches and salads for lunch tomorrow for both of us.
Since the chicken cost me less than six bucks this breaks down to about 1.50 a person per meal and that doesn't include the few quarts of stock I'll have.
If you have a family of four just hold back the chicken legs from the crock and roast them with the breasts. Your broth will be just as rich and you'll feed the whole family with left overs.
If you want to know some other ways to make use of a whole chicken check out an earlier entry.
How to be cheap or Making the most of a whole chicken
I guess eventually I'm going to have to show ya'll how to roast a whole chicken.
|I threw whatever veg I had in the fridge right on the same pan|