Three Meals, One Chicken

There’s so many ways to stretch a chicken into two or more meals.  Below are some examples of what I do when I roast a chicken.

Meal 1. Chicken pot pie.

  1. Strip the meat from one breast, one leg and one thigh.
  2. Chop the meat into small chunks and put in bowl
  3. Add a small tin of condensed mushroom soup.
  4. Add 1/4 teaspoon garlic powder, onion powder.  Sprinkle salt and pepper to taste.  Add 1 teaspoon of parsley powder and 1 cup of milk.  Stir until ingredients are combined.
  5. Add one cup of cooked mixed vegetables (the kind with diced carrots, green beans and corn). Mix again.
  6. Prepare the bottom pie crust on pie dish.
  7. Put filling in and then top with the second pie crust.  Brush the top with milk, a little salt and pepper and bake on 375 for approximately 40 minutes or until the pie crust is golden brown.

Meal 2.  Chicken Croquettes.

  1. Strip the meat from the other breast and shred.  Set aside.
  2. Boil 2lbs of potatoes and mash with a tablespoon of butter, salt and pepper until the mashed potatoes do not have any lumps.
  3. Let the potatoes cool.
  4. Mix the shredded chicken into the mashed potatoes.
  5. Form the potatoes into thick sausage shapes and roll between your hands so the mixture doesn’t fall apart.
  6. Roll each croquette into all purpose flour, seasoned with a little salt and pepper.
  7. Now roll each croquette into beaten egg and then roll them into panko breadcrumbs or seasoned Italian breadcrumbs (dependent on your taste).
  8. Heat vegetable oil in frying pan.  The oil needs to be enough to come half way up the croquettes when laying flat.  Fry for a couple of minutes each side until golden brown. Drain on paper towel to absorb any excess grease.
  9. Transfer to a preheated oven of 400 degrees for about 10 minutes to reheat the whole way through.
  10. Remove from oven and let sit for a few minutes before serving.
  11. I usually serve these with baked beans and fried eggs as a quick dinner.

 

Meal 3.  Chicken soup and herb dumplings.

  1. Remove any remaining meat from the carcass, chop into chunks and set to one side.
  2. Put the chicken carcass bones into a medium/large pot and cover with water, add a sprinkle of salt and pepper.  Bring the bones to a boil and let it simmer for 1 and a half hours.  Turn off the heat and leave the broth to cool to luke warm.  Strain the liquid through a colander which has been lined with paper towel.  Discard the bones.
  3. In a saucepan add 1 tablespoon of oil and fry one large, chopped onion.  4 stalks of celery chopped, 2 cloves of garlic, 2 large carrots chopped.  Cook on a medium heat until the onions are translucent.
  4. Add 1lb of peeled and chopped potatoes and cook for one minute. Now add in the chicken stock, 1 teaspoon of parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon of sage or chicken seasoning and one chicken bouillon cube or sachet.
  5. Cook this until the potatoes appear half done.  At this point add back in the chicken and taste the broth to see if you need to adjust the seasonings.
  6. In a small bowl add 2 teaspoons of cornstarch and enough water to make a watery paste.  Stir this into the soup so soup will start to thicken.
  7. In a bowl prepare 1 cup of bisquick and add enough milk to form a soft dough. Add a little sage or poultry seasoning.   Drop individual spoon dumplings onto the top of the soup and cook for approximately another 15 minutes or so until the dumplings appear cooked through.
  8. Alternatively, if you want to make English dumplings, add one cup of AP/Plain flour into a bowl, add half a cup of Atora suet mix, salt, pepper and sage or poultry seasoning.  Stir ingredients.  Add enough water to bind into a soft dough and follow steps above.
  9. You can tell if the dumplings are cooked by cutting one with a spoon in the pot.  if it is solid, but light in texture, then it is done.  If any dumpling sticks to the spoon it needs further cooking.
  10. Turn off the stove and let the soup cool down for about 10 minutes or so and serve.

 

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