Part Five
Consider the humble chicken. When I roast a whole chicken or chicken quarters, I use the meat for multiple purposes. Pot pie. Triple your favorite recipe for colder months comfort. Shred some of the meat for chicken enchiladas and use the leftover chicken bits, veggies and the stock for a freezing chicken soup base. You can really stretch chicken that way. And of course, roast off the bones to make stock. I generally save up bones until I have a freezer bag full and then I make more stock.
With chicken, you can always shred leftovers and freeze them for when you have the time and imagination to create more meals. Infinitely versatile, chicken takes on the flavor of whatever seasoning you are using and can lend itself as the protein of choice for nearly any meal. Try adding leftover chicken to a simple stir-fry. Wrap it up in tortillas. Stash a couple of handfuls into a pot pie. Make cold chicken salad for sandwiches. And of course, warming chicken soup is an all-time favorite.
You can also swap out chicken quarters when making any of the frugal options above. I keep trying to find a ten-pound bag of chicken quarters for less than 0.78 a pound because that is the cheapest I’ve found them.
But like any frugal folk, I want to state for the record and state ‘so far’ when it comes to beating that price. The hunt for a better bargain continues.
Always.
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the house behind 