When have to feed the JClan and their Daddy you better figure out a way to make your dollar and food stretch. So I was really happy to find Kitchen Stewardship. They have some awesome, healthy and dollar stretching recipes over there!
So how do I make my Homemade Chicken Broth?
Homemade Chicken Broth
Take 1 Whole Chicken, put in Stock Pot
Fill Stock Pot with water just above Chicken
Sprinkle a little bit of salt and pepper into pot
Put on Stove and bring to Boil
Let Boil until Chicken has reached 165degrees/ or until meat is falling off the bone
Once Chicken is cooked take out and put in a strainer so any of the trapped broth has a place to drain out.
Once the Chicken is out of the Stock Pot then you can pour the broth into containers. (You need to have freezer containers so you can freeze the broth as you won't be able to use it all up. I got 3 containers out. I left one if the fridge to use during this weeks cooking and the other 2 were for the freezer.)
Broth will be hot so put Hot Pads under them before you start pouring.
Let them come to room temp before you put lids over them
Close them up and put them in the fridge until they reach fridge temp.
Leave 1 out if you will be using this week, and/or put them in the freezer once they have reached fridge temp.
I made 3 Recipes from 1 whole chicken. 2 of those recipes came from Kitchen Stewardship. I made Honey Djion Chicken Casserole, Katie's Easy Chicken and Biscuts, and Megan's Homemade Chicken Salad.
Honey Djion Chicken Casserole
2 cns - Cream of Chicken Soup
3/4 C - Mayo
1/2 C - Milk
3T - Honey ( I use orange blossom, my FAV!)
2+T - Djion Mustard
4 C - Cooked Chicken
1/2 Package - Brown Rice, cooked (Kitchen Stewardship's Recipe calls for Hashbrowns, but we have Brown Rice and the kids eat rice better than hashbrowns)
3 - Carrots, sliced
1 - Onion, chopped (I actually forgot this and it was still good)
In a Large Bowl mix 1st 5 Ingredients. Stir in Chicken, Rice (Hashbrowns), and Carrots, (onion if you desire). Grease a 9x13 dish. Preheat over to 350degrees. Cover* and bake for 50-60 minutes. Uncover add Shredded Cheddar and Parmesan Cheese cook for 5mins more if you use Rice or 15-30mins more if you use hashbrowns. Serves 8
*Want a way to not use aluminum foil to cover dishes in the oven.... flip a cook sheet over the dish. Kitchen Stewardship gives thi suggestion but I learned it from a friend a fw months back. :)
When you cut the cost of the Chicken into 1/3 I paid $2 for the Chicken used in this meal. I had all other ingredients except for the Cream of Chicken Soup... I paid $1.82 for 2 cans. This meal cost me $3.82.
Katie's Easy Chicken and Biscuts
1 Can - Cream of Celery & Cream of Potato Soup
1C - Milk
1/4t - Thyme
1/4t - Black Pepper
4C - Cooked Veggies (I didn't have any leftovers so I bought frozen mixed veggies and cooked them)
2C - Cooked Chicken
Homemade drop Biscuts or 1Can - Store Bought Biscus (Imade a double batch of drop biscus so we could have the others for Breakfast in the morning)
PreHeat over to 400degrees. Mix everything in a 2-3qt Baking Dish, except Biscuts. Bake for 15mins, stir mixture, drop biscuts on top. Bake 15 more mins or until Biscuts are Golden Brown. Serves 6.
1/3 of the Chicken cost is $2. I had all ingredients except for the 2 cans of soup, $1.86 and mixed veggies, $1.50. This meal cost me $5.36.
Megan's Homemade Chicken Salad
Remainder of Whole Chicken
Mustard (Flavor of choice)
In a Large Bowl put the remainder of the Whole Chicken, chopped. Mix Mayo and Mustard to desired consistency. Drop in a few spoonfuls of Sweet Relish. Add a couple of Handfuls of Raisins/Cranrasins/Chopped Grapes, you choose which.
Mix all together and Chill for about 30mins. Serve on Whole Wheat Bread. Serves 6
1/3 of Chicken Cost $2. I had all other ingredients. This meal cost me $2.
Can't wait to make these again! YUMMY!