[Dingie_Dinah]

One of our grocery stores has fryers on sale for $.88 /lb. I'm thinking of throwing one in the crock pot, and then taking the bones and liquid and any veggies I might have and cooking it overnight and making chicken broth.

How do you stretch you chicken? (and don't say by the neck!!!) LOL
_________________
Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

[su]

by the neck!!!!!! (you knew i had to say it didn't you!!!) hehhehee
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"there is no new food"
"nothing tastes as good as being thin feels"

[dab50]

I just addressed stretching chicken to make broth in the other thread.
Here's what I said...

Speaking of chicken broth earlier in the thread. My sister-in-law would use the left overs of the deboned chicken, turkey or beef to make broth. She would also season the broth by adding the peelings on onions, the upper stalks of celery, and tops of carrots instead of using the best part of the vegetable. I thought that was a money saving idea. She always strained the broth after cooking and discarded the vegetables and bones, since all she wanted was the flavor. Donna

[Gma]

I like season a chicken with Herbs de Provence seasoning (or just salt and pepper if you don't have the seasoning), put in the crockpot with onions, celery, leeks and cook until falling off the bone. Use the chicken to make the best chicken salad. Strain the stock and toss the veggies. I usually add some water and skim the fat off after it cools. Then reheat for wonderful homemade broth. Since most recipes call for about a cup or 2 of both, I bought some small metal loaf pans that hold a cup each. I pour the broth in them & freeze on a sheet pan. After they're frozen, remove from loaf pans & drop frozen broth in a Ziploc bag. It's easy to grab 1 or 2 cup servings that way.

Enjoy!
June

[missymagoo12]

well i cook the chicken to make a broth - i added salt and pepper to water that cooked the chicken in AND i added italian seasoning to the broth and the borth tasted so good. i added vegs to the broth and then picked the chicken and added back to the broth. i try to make more broth and then freeze some to use at a later time. sue

[Emma]

[Gma]

Hi Emma,

Sorry I'm just now seeing this. I've been out of town. This seasoning is a mixture of several dried herbs, including dried lavender. It's is wonderful on chicken and pork. I especially like to do a beer can chicken & put part of the herb mixture in the half can of beer. With the herbs on the outside too, there is a wonderful flavor all through the chicken, but it's not overpowering at all. Here is the recipe I use to make mine. I try to grow my own herbs because I always had trouble finding dried lavender.

I got this recipe from someone on the Suzanne Somers boards. I don't remember who it was, so I can't give them the credit. If you have trouble finding the dried ingredients, or you don't want to grow and dry your own, you can go to Penzeys.com and find all of them. They also have the mixture ready made. But I'm not sure it's the exact mixture as this recipe. I haven't tried it.

Herbs de Provence
Note: I usually double this recipe so I have extra.

3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds
1 tablespoon dried lavender

Combine all ingredients and store in an air tight container.


Hope you enjoy it!
June

[Dingie_Dinah]

[su]

hehehe the wench is quick on the uptake.. hehhehe of course i have to say it especially if you tells me not to !!!
_________________



"there is no new food"
"nothing tastes as good as being thin feels"

[Emma]

[Gma]

Emma, you're very welcome. Whenever we go to a state fair there is almost always someone there selling dried herbs. (They're usually wherever the crafters or other vendors are.) Usually they have dried lavender. I usually get a couple packs, even if mine are growing ok.......just in case something happens to mine. This year I cut my lavender once & it promptly died!! DEAD!! I think I cut too much off of it with the severe dry weather that we had. Next Spring look for lavender plants at a garden center. Lots of people are able to keep them going through the winter, but I'm not always that lucky. So I just buy new ones each year.

Good luck & enjoy the rub.

June

[bellacucina]

Just thought I'd share how I stretch the chicken !! When they are on sale I usually purchase 2 whole birds, bring them home ande into a large stock pot they go with some onion peels, whole stalks of celery and several whole carrots and some seasonings., usually, dried sage, oregano, cilantro, parlsey, salt and pepper. I simmer this for approx 45 minutes. Then I remove the chicken and take off the breast meat and season with some cumin, paprika, garlic powder, salt and pepper and some cayenne pepper. If not using immediately for some fajitas with out tortillas or for a fajita salad for dinner, I put this in a freezer ziplock for dinner another nite. Then I take the leg meat, remove all bones and skinn and prepare chicken salad for a quick grab and go lunch the next day or two. Then I add back the bones and skin to broth and simmer on low again for another 45 m to 1 hour, strain broth and divide into 2 cup containers for soup and other dinner that requires chicken broth. This way I have several family meals from just 2 chickens that on sale usually costing about .69 per pouond forless than $5.50.



Susan