Friday, July 11, 2008

Roasted Chicken Meals

When I cook one of the delicious chickens we buy from a local farm, I want to stretch it as far as I can. So here's what I did last time.

Dinner 1: Roast 2 chickens (Use one for supper and reserve the remaining chicken for stir-fry stew and chicken salad)

Roast chicken
Fresh green beans
creamed potatoes
fresh cucumbers

Place chicken carcass in stock pot and simmer overnight.

Dinner 2:

Chicken Stir-Fry Stew (adapted from Nourishing Traditions)

2 cups leftover chicken soaked in 2 Tbs. lemon juice
1-2 cups peanuts (my family loves peanuts, I use a lot)
2 carrots thinly sliced
2 cups broccoli, lightly steamed
1 yellow squash chopped and lightly steamed
1 zucchini chopped and lightly steamed

4 cups chicken stock
3 tablespoons naturally fermented soy sauce
1/4 cup rice vinegar
2 cloves garlic minced
2 tablespoons rapadura
1/4 teaspoon powdered ginger (I'm just guessing here! I just sprinkle it in the broth.)
A few red pepper flakes
arrowroot for thickening

Marinate chicken in lemon juice. Saute chicken in olive oil. Remove and saute peanuts.
Saute carrots a couple of minutes. Mix chicken stock, soy sauce, rapadura, vinegar, garlic, ginger and pepper together in a separate bowl. Add chicken and peanuts back to skillet with carrots and pour sauce over these. Add a couple of tablespoons of arrowroot mixed with 2 tablespoons of water and simmer until thickened. Add Broccoli, squash and zucchini. Mix well and simmer 5-10 minutes.

Serve over brown rice.
*I omit the onions and peppers that are in the original recipe.
I added the squash and zucchini and it turns out well.

This recipe serves 6-7 easily. I have a family of 4 eaters and we can have it for supper another night and freeze a couple of portions also.

Dinner 3

Leftover stir-fry stew

Dinner 4
Chicken salad
homemade bread
cheese

1-2 cups reserved chicken
1 small cucumber chopped
1/2 cup grapes chopped
1 apple chopped
1/3 cup Walnuts chopped
2-3 tablespoons mayo

Mix well and chill.

Enjoy cool chicken salad on a hot afternoon, maybe even a picnic in the shade.

or

Dinner 4
your favorite chicken casserole

Enjoy!

Holli


3 comments:

Stephanie @ Keeper of the Home said...

I'm like you in wanting to stretch my roast chickens just as far as I possibly can!

I've never tried that particular NT chicken recipe, but now I'm inspired to. Thanks for the idea!

Who's Sweet On You? said...

I cant even make 1 chicken feed all of us, I dont know what Im doing wrong!:)
Oh also I found this so Im going to try to change mine as well if I can-
http://tips-for-new-bloggers.blogspot.com/2007/03/background-image-for-blogger-template.html

Holli said...

Linna
I roasted two chickens for Dinner # 1. Try roasting a chicken and pulling all of the meat off and making a couple of meals. The stir-fry stew would take about 1/2 a chicken and you could make a casserole with the other half. 2 for 1:-)

Holli