Remember how my 3-year old used to call the “kitchen” a “chicken?” What in the world – that kid turned 17 this week. He doesn’t get his words mixed up much anymore, though at times he makes up his own words (I have no idea where he gets that). I find him to be more endearing than ever. Rest assured, he’s got the kitchen-chicken thing figured out by now.
As you all know, I enjoy the occasional opportunity to focus on chicken. (See also: God is Bigger Than a Free Range Chicken and How to Fend Off Mean Roosters.) So here I am finally with a new post about poultry.
I didn’t actually kill the two birds I’m writing about today, as the dearly beloved had already found themselves beheaded and plucked and stashed safely in the back of my freezer. The point of this post is actually to share how cooking a couple chickens to make broth ended up saving me a significant amount of time and made about six full meals for my family. Thus, I feel like I killed two birds with one stone; but what I actually did was knock out a lot of pending work with the effort I put into cooking two birds.
You see now where I got the title for this article. It’s easy to see that being clever is what I do second best after securing my family’s need for sustenance. So back to the chickens…
I had two smallish birds in the freezer, so I pulled them both out and put them directly into a large pot of hot water with a bunch of vegetables. (Note: I’ve found that there is no need to thaw the chickens before making the broth. It’s all part of keeping life simple, being efficient, and killing two birds with one…well. You get it.)
The chickens and veggies and water all worked their magic for several hours on my stove until they turned into the liquid gold I’d been hoping to create. At this point I pulled all the chicken off the bones. Then I blended the mushy vegetables until they were smooth, and stirred them right back into the broth that had been created. I then tossed all the chicken bones right back into the pot with a fresh batch of water and vegetables to make another round of broth. (We call this getting the most out of your chicken bones, or rather, killing more, or perhaps fewer, birds with two birds. Try to keep up.)
When all was said and done, I had three gallons of rich chicken broth, which, if I do it right, will make 5-6 meals for my family or to share with others as the needs arise. In addition, I had a 9×13 dish full of cooked chicken to use in those meals or in others.
I guess we could say I killed more than 2 birds with my birds, seeing as I had more than 2 meal options available to me after my broth making efforts.
A couple days later I cooked rice directly in some of the broth (to give it great nourishment and flavor!) and stirred together a big dish of Cheesy Chicken and Rice. I used the remaining cooked chicken to make a pot of Shredded BBQ Chicken (which is seriously as easy as dumping bbq sauce into the cooked chicken and stirring it – let’s not make life hard).
With the rest of the broth, I will make batches of Potato Soup, Chicken Soup with a Kick, and 20-Minute Taco Soup.
So cook yourself a couple of chickens to make broth, then use the broth and chicken to make a handful of other great dishes for your family. You, too, can kill a lot of work with a couple of birds and have a whole lot of meals to enjoy with your family.
At this point I’m wondering why I don’t have an entire category on my site dedicated entirely to Chicken. (See also: On Thursday I Killed the Chicken and Chickens and Cowboys.)
This was taken six years ago when Malachi was only six
and I was still in my 30’s. What in the world?
What are your favorite dishes to make with broth and chicken?
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