Making it S-T-R-E-T-C-H ….



My chickens that is!! I cooked 2 chickens and stretched them into 3 meals and had 3 quarts of chicken broth to put in the freezer!

 

This is what I made:


First Night: Roasted chicken, Spanish Rice, cornbread, salad
Second Night: Chicken enchiladas, cornbread, salad
Third Night: Chicken noodle soup, dinner rolls (or you could serve biscuits or crackers), salad

Here is how I did it…

 



Day 1
I had 2 chickens and their combined weight was a little over 10lbs. I always look for the biggest chickens when I buy them; 5lbs each is always my goal. The bigger the chicken the more meat to work with.



The first day I decided we would have roasted chicken, Spanish rice, cornbread and a salad. I started off by washing my chickens and removing the giblets. I put the giblets in a bowl and put them in the fridge. I will be using those when I make chicken broth.




I put salt, pepper, garlic salt and seasoning salt all over the chickens and inside the cavity. I rubbed this on them well. I chopped up one large onion and used this to stuff the chickens. I then covered the pan and put them in the oven to bake at 325. I let them bake for about 3 hours.

 

 

 

 




While they baked I made Spanish rice and cornbread and I made a salad. We ate about ¾ of one chicken that night.

The next day I deboned the rest of the chicken.



I chopped up the meat and had about 6 cups left…




I took the bones and liquid from the chicken and put them, along with the saved giblets, into a large pot to make chicken stock. I added 1 ½ gallons of water.

 



I put this on the stove to cook. I brought it to a boil and reduced the heat to low, covered it and let it cook. My stock simmered for about 20 hours. When making stock it is best to let it cook for a long time to bring out the most flavor and nutrition. In the end, mine cooked for 20 hours. You can cook it anywhere from 12 to 36 hours.


Once the stock was started it was time to turn my attention to making chicken enchiladas…

 

 

Day 2

I had 6 cups of chopped up chicken meat left. I took 3 cups to use for this meal. I also used 3 cups of leftover Spanish rice. To begin with I made a batch of enchilada sauce. To make the enchiladas you will need:


3 cups chopped chicken meat
3 cups Spanish rice
1 batch enchilada sauce (not shown in the pic above because I had not made it yet:)
12 corn tortillas
Cheddar cheese (3 cups or so)


Make the sauce first according to the directions.

 

Then in a medium size bowl combine the chicken meat and Spanish rice.

Next, soften the tortillas by heating up a little coconut oil in a frying pan and quickly fry them. Spray a 9x13 pan with non sticky spray.
When the sauce is done and the tortillas are soft we are ready to assemble the enchiladas…



I set out a plate to work on. Then I take a tortilla and dip it in the enchilada sauce and lay it on the plate



Now I put a large spoonful of chicken/rice mixture in the center…




Top with some cheese…




Roll it up and lay it seam side down in the 9x13 pan.




Continue doing this until all of the tortillas are done…




I had filling leftover, so I sprinkled across the top of the enchiladas…




Take the remaining sauce and pour it all over the enchiladas…




Sprinkle as much or as little cheese as you would like on the top…




Bake at 350 until hot and bubbly and the cheese is melted, about 30 to 40 minutes..



Day 3
Today we are making chicken soup with the last of the 3 cups of chicken. By mid afternoon my stock had been simmering for 20 hours.


It was time to strain out the stock. To do this I put a large bowl (you can use another stock pot if you wish) in my sink and put my strainer in the bowl. Then I pour the broth into the strainer separating the bones and all from the stock…





When all was said and done I ended up 24 cups of rich looking and great tasting stock. For my day 3 dinner of chicken noodle soup I will be using 12 cups of stock. I put my 12 cups in a soup pot and set on the burner to heat up to a boil.




While this was coming to a boil I got the rest of the soup ingredients ready.

2 cups sliced carrots
10oz. pasta of your choice (I used spinach linguini noodles, but any type will work)
3 cups of chopped chicken





After my chicken stock had come to a boil I added my 2 cup of carrots..




I let this boil and cook for 15 minutes.

When it was done I added my pasta and my chicken meat..

 





I let this boil and cook for about 12 minutes (enough time to cook the pasta). I tasted it to see if it need salt, and it did.. so I added that along with a little pepper and a few dashes of Tabasco because we like a little kick to our food.. but the Tabasco is not mandatory! ~smile~




When my soup was done I put the remaining chicken stock into zip type quart bags. I had 3 quarts of stock to put in the freezer for future use. There is nothing better than homemade stock!

 

 

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