Buy Chicken With Bones -- Then Make Soup With Leftovers
Members Were Sparked
I usually buy my chicken with the bones in -- whether it's chicken breasts, thighs or an entire roaster. Then I toss any left over carcass in water to cook for about 4 hours. Delicious broth and occasionally pieces of meat as well that were just too difficult to pull off the bone. If I only have a couple of bones, I freeze them until I have enough.
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Every time that we make the 150 mile round trip to ElPaso, we stop at a store and get a rotisserie chicken for dinner. After we finish the chicken, the carcass, and the removed skin go into a soup kettle, and the meat is boiled off the bones. We strain the bones, and the next morning, we cook some Fideo noodles in the REAL chicken broth, MMMMM GOOD!!! Brie
Soup is a blank canvas - capable of leaping across tables and cookbooks in a single bound to rescue you from hunger. To prevent myself from making gallons of cream-based soups, I tell myself that VEGETABLE Soup is a blank canvas. And in thinking about it, it truly is! Chicken soup is vegetable soup with chicken. Gazpacho is a vegetable soup served cold. The possibilities are endless and the combinations are oh-so delicious! 481
My favorite butcher shop will run specials on ground beef and bone/skin-less chicken breast in 10# bulk.
I buy 20# of ground beef and fry it all up in two hours. In batches, it has time to drain more fat off. The 10# of chicken breasts will fit in my crock pot. I spice it up and slow cook it. I package the meat up in 2 cup containers and freeze it. It saves meal prep time and dirty dishes.
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