Check out Part 1- Cutting up a whole chicken and Part 2 – Making chicken stock with your leftover chicken scraps
So now that you have your chicken cut up and you’ve started your chicken stock it’s time to make your meal(s). I enjoy boneless skinless chicken breasts naked, as I like to call them, so I just cooked the breasts up in a fry pan to take for my lunches at work. The meat made about 5 lunches for me.
I’m not a fan of the dark meat or meat with skin or meat on bones but my husband loves it. I fried up the wings in a pan with a bunch of livers that I purchased in the markdown section of the meat department and had stored in the freezer. This may not be appetizing to some but there are many other options to use these parts to your liking.
I had purchased a large package of mushrooms at Costco that I needed to use before they went bad. So I found a recipe to make with the thighs and mushrooms at foodwishes.com . The instructional video is an experiment using only these two main ingredients. The recipe says to use the breasts with the skin on but since I removed the skin from the breasts to make for my lunches I figured I could do the same thing with the thighs/legs.
Preheat your oven to 400. In a Stainless Steel pan (I don’t actually have a stainless steel pan but just make sure you use a pan that can go in the oven) add some oil and add the chicken skin side down. Sear the meat skin side down on medium high until its golden brown only adding salt and pepper. Turn the chicken and add the mushrooms around it. Sautee for approximately 5 minutes.
Put the entire pan into the preheated oven for 15-20 minutes or until the chicken reaches 160 degrees. USING A POT HOLDER remove the pan from the oven and put it back on the stovetop. Remove the chicken and put on a plate covering loosely with a foil tent to allow it to rest. Sautee the mushrooms for 5 minutes on medium heat. REMEMBER THAT YOU PAN HANDLE IS HOT! Add ½ cup water to the mushrooms and stir, scraping the chicken “bits” off the bottom of the pan. When the water has reduced by half, turn off the heat and add 3 Tablespoons butter and the juices that have accumulated from your resting cooked chicken. Stir until the liquids have thickened into gravy. Did I mention your pan handle is HOT?
Voila’ you have chicken and mushrooms with gravy.
There is a reason I mentioned the hot pan multiple times. As I had the stock simmering all day, the breasts cooking in one pan, the wings and liver in another, a counter and sink full of dirty cutting boards and knives, a whining toddler who was arguing with my husband about washing his hands before dinner and finishing the chicken I had just pulled out of the oven, I grabbed the hot handle and burned my palm and 2 fingers. You’ve got to give me credit though. I wrapped my hand in a wet towel and finished cooking and plating my meal. Tears and all. L
Ultimately the meal was a success and I had lots of leftovers for our lunches the rest of the week.
This is just a few of the many many ways you can use your whole chicken to make multiple meals but the point is I paid $4.52 for the chicken, $1.50 for the livers about $1.00 for the mushrooms and approximately $2.00 for the ingredients to make the stock. I made 7-9 servings for my family plus the stock for $9.52. That’s around $1.19 per serving.
The internet is full of thousands of recipes so try different ways to cook your cut up chicken. That whole chicken can be made into a variety of recipes and multiple meals. It’s a GREAT way to save a few bucks. I did all that on Sunday and we can eat the leftovers all week.
Try something new and let me know how it turns out. Be sure to share the recipe so we all can try it!
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