Chicken Days, Chicken Nights

There are few things that can provide more meals in one than a whole chicken. With the economy the way that it is and food prices skyrocketing the way they are, most people, it seems, are just trying to eke by until payday. Sadly, though Husband and I do well for ourselves financially, there's this little thing called identity theft. It sucks. Even when your bank catches it within an hour. I'm not even going to tell you how many thousands were gone. So, I got to reach back in my memory of being a starving waitress and trying to feed myself before I met Husband. Nothing like trying to buy a couple weeks groceries for thirty dollars, eh?

Luckily, one of our benefits from being enslaved to the government is the commissary. I've ranted about the commissary before, and don't get me wrong, if I could choose I would not shop at the one near where we're stationed, but the prices simply can not be beat. Everything is sold at cost, plus the overhead of running DECA (the commissary bigwigs). Now, before you get all "Lucky you!" and "Aww. That's not fair, what about me?" remember that I had to sit at home for 15 months while my husband was in a big ol' sandbox. Think I'd switch ya for a higher grocery bill? I'll let you decide.

My point in all of this is that grocery stores are raising prices to outrageous amounts feigning high gas prices and whatnot, even the commissaries. It's times like these that require pinching pennies and trying to get the most out of the items you can afford to buy. I was shocked walking into a civilian grocery store and seeing boneless skinless chicken thighs $3.99 per lb. And boneless skinless chicken breasts at $6.99 per lb. Outrageous! The whole chickens weren't hugely better, but at $2.19 per lb, you're saving money - plus there's so much more you can do with a whole chicken. Breasts or thighs - once you use 'em they're gone. But, a whole chicken - that's got some lasting power. So, stop buying all that pre-skinned, pre-boned, way more expensive stuff and come with me.

Following are four recipes, and three meals, using only a whole chicken and a few other ingredients, most of which I bet you've got in your kitchen.

Pantry Items

Sea Salt/Salt of some kind
Black Pepper
Flour
Butter
Dried Herbs
Eggs
Rice
Ingredients to make Pie Crust/Frozen Pie Crust

Shopping List

1 4 lb. Whole Fryer Chicken
1 box Stovetop Stuffing (or make your own at home)
1 head Celery
1 2 lb. bag Carrots
2 tins Chicken Stock
3 Onions
1 head Garlic
1 Broccoli Crown
1 Russet Potato



Roast Chicken Dinner
Serves 2

4 lb. Whole Chicken
Sea Salt and Freshly Ground Black Pepper
6 tablespoons Unsalted Butter, divided
1 box Stovetop Stuffing

1 cup Rice
2 cups Chicken Stock
1 tablespoon dried Sage

Preheat oven to 450 F.

Remove giblets and neck from cavity, discard or reserve for another use. Rinse chicken with cool water, inside and out. Pat dry with paper towels and let rest for ten minutes at room temperature. Season liberally with salt and pepper. Meanwhile, prepare stuffing according to directions. Fill cavity with stuffing and truss legs together. Place in oven, uncovered and cook for 20 minutes. Remove from oven and chop up remaining 2 tablespoons of butter and place pieces all over the breast and legs. Cook for 25 minutes further, basting with juices in pan every ten minutes, until bird is golden brown and registers 180 F both in center of cavity and in thigh or until a knife inserted in thigh produces clear juices.

Meanwhile, rinse rice until water runs clear, drain. Follow directions to prepare in rice cooker or place rice in saucepot with lid with the 2 cups chicken stock and dried sage. Bring to a boil for 1 minutes, cover, reduce heat to low and simmer for 25 minutes or until all liquid is absorbed and rice is tender.

Serve Roasted chicken legs, and ½ breast each, with rice and stuffing.

Shred remaining breast and thighs, plus pulling any meat possible off of the back or around the cavity. Be sure to exclude fat, skin, and ligament. Halve the shredded meat and store in refrigerator in separate containers. Save carcass for stock.

Chicken Stock

1 Chicken Carcass
2 Carrots, chopped
2 Celery Stalks, washed, chopped, leaves included
1 Onion, chopped
3 cloves Garlic, smashed
1 tablespoon Whole Black Peppercorns
1 tablespoon Sea Salt
2 Bay Leaves

Combine all ingredients in a large stock pot, add water to cover plus two inches and bring to a boil. Keep at a low boil for three hours, skimming fat and scum when necessary. Strain into a bowl, discard solids. Cover and chill overnight. Skim solidified fat off top the next morning and save for future use.

Chicken and Broccoli Pot Pie

Serves 2, with leftovers

½ Shredded Chicken Meat
2 Celery Stalks, sliced
1 Onion, chopped very fine
2 garlic cloves, minced
1 Broccoli Crown, florets and chopped stalk
1 Russet Potato, cubed
¼ cup Butter
¼ cup Flour
1 cup Chicken Stock
½ teaspoon Sea Salt
½ teaspoon Ground Black Pepper
1 Egg, beaten
1 portion pie crust/puff pastry, equal to 2 8 in. rounds

Preheat oven to 375 F

In a sauce pan over medium heat melt butter. Stir in flour and cook, stirring continuously for 1 minute. Slowly stir in chicken stock until fully incorporated. Bring to a boil, and cook, stirring continuously, for 2 minutes or until thickened. Add chicken, celery, onion, garlic, broccoli and potato. Cook for 5 minutes, stirring occasionally. Line an 8 in. pie plate with one portion crust, top with chicken filling, and lay second portion crust over top. Seal edges with beaten egg, pressing down with fork after to seal. Brush top with beaten egg and pierce with knife to vent. Bake for 25 minutes, or until heated through and crust is golden brown.

If desired, vegetables may be cooked/roasted separately before adding to sauce to deepen flavor.

Chicken and Rice Soup
Serves 2, with leftovers

½ Shredded Chicken Meat
Remaining Chicken Stock
2 Carrots, chopped
2 Celery Stalks, chopped
1 Onion, chopped fine
2 Garlic cloves, minced
1 cup Rice
2 tablespoons Unsalted Butter
Sea Salt and Cracked Black Pepper

In a large soup pot melt butter over medium heat. Add garlic and cook until fragrant. Add onion and cook until soft and translucent. Add celery, carrot and chicken. Cook for a further 3 minutes. Pour in chicken stock, season to taste with salt and pepper, bring to a boil. Add rice, stirring well. Boil for 1 minute, cover, reduce heat to med-low and simmer for 20 minutes or until rice is tender.

P.S. We did finally get our money back, but that was a rough two weeks. It opened my eyes to how much I really could cut back on our grocery bill if I tried a little harder. I'm already frugal, but there's always somewhere one can cut back. Even if you don't like these recipes, take a look at your receipt the next time you go grocery shopping. I bet there's a few things you could do without. Take a little time, and a little effort, and stretch that food budget like it's Jane Fonda in a Jazzercise video! I'll be making the stock tomorrow, along with the pot pie, followed by the chicken and rice soup after that - I'll prove this menu's not boring, and it's totally doable.