
I buy organic food as much as I can. While the price of organic meat has made me start making more vegetarian meals, I do budget for organic roasting chickens because you can get more than one meal out of them. When our family of four sits down to a roasted chicken for dinner, there’s meat left over that I can use for a chicken stir fry or enchiladas the next day.
But the best way to use a whole chicken is to make stock out of it. Making your own chicken stock is a little time consuming, but worth it because store-bought chicken broth often has unnecessary sugar and sodium. When we make chicken stock, my husband cuts the breast meat off the chicken to sauté or grill for dinner. Then we put the rest of the chicken in a pot with cut up a cut-up onion, a few carrots and stalks of celery. Plus we add thyme, a bay leaf and whole peppercorns for seasoning. Cover the chicken with water and bring to a boil. Let the stock simmer for an hour and then cool. Remove the cooked chicken, dice the meat and save it for a future meal. Strain the stock into a bowl and let cool overnight the refrigerator. The next day, the fat has congealed to the top of the bowl, making it easy to remove. Once the chicken stock is defatted, I pour one cup each into Dixie cups. I usually get about 12 cups of stock, which I store in the freezer.
So my Thrifty Green Thursday Tip is to make the most of your Coleman organic roasting chicken by making chicken stock from it. Click here for more tips.
But the best way to use a whole chicken is to make stock out of it. Making your own chicken stock is a little time consuming, but worth it because store-bought chicken broth often has unnecessary sugar and sodium. When we make chicken stock, my husband cuts the breast meat off the chicken to sauté or grill for dinner. Then we put the rest of the chicken in a pot with cut up a cut-up onion, a few carrots and stalks of celery. Plus we add thyme, a bay leaf and whole peppercorns for seasoning. Cover the chicken with water and bring to a boil. Let the stock simmer for an hour and then cool. Remove the cooked chicken, dice the meat and save it for a future meal. Strain the stock into a bowl and let cool overnight the refrigerator. The next day, the fat has congealed to the top of the bowl, making it easy to remove. Once the chicken stock is defatted, I pour one cup each into Dixie cups. I usually get about 12 cups of stock, which I store in the freezer.
So my Thrifty Green Thursday Tip is to make the most of your Coleman organic roasting chicken by making chicken stock from it. Click here for more tips.


