Make the most of these ingredients. Suggested ideas are for 2 servings.
Prepare your chicken for roasting. Wash chicken inside and out. Pat dry. Add veggies to the inside cavity. Roast chicken at 350 degrees for 1 1/2 hours.
1st meal is Roasted chicken leg and thigh. You can easily pull the chicken leg and thigh away from the rest of the bird. Serve with potatoes or rice and your favorite vegetables.
2nd meal is Chicken Salad. Pull the entire breast off the top of the chicken. We like diced celery and mayonnaise in our chicken salad. Use this or your favorite recipe.
Next step is to pull the remaining chicken off the bones and refrigerate.
Making chicken stock. Fill your pasta pot 1/2 full with water. Place the carcus and discarded elements of your chicken into the pasta pot colander. Set aside.
Add chopped celery, carrots and onion to your pasta pot water. Insert the pasta basket that contains the discarded elements of your chicken. Bring to a boil then reduce to a simmer for 3 hours. Skim any foam away that comes to the top.
Remove the pasta colander from the pot. The contains may now be discarded.
Pour your soup stock through a strainer into a refrigerator-safe container. Transfer the container of stock to your refrigerator and leave it there at least overnight. Do not rush this process, as the stock needs to cool completely for best results.
Remove the container of stock from the refrigerator. You should see a solid layer of hardened fat spread across the stock's surface. Scoop this layer off with a large spoon.
Completed chicken stock
3rd meal. Chicken and Noodles
Place Chicken broth into a large pan to boil. Add noodles and mushrooms. Cook according to directions on package. Add the chicken and veggies the last 3 minutes of cooking time.
Freeze the remaining chicken and noodles for future meals.
Mark your container with contents and directions. Oops~I forgot to put the date made on this package.
Now for the very last step on our making the most out of one chicken. Freezing the broth for future use.