I cut the chicken into three sections. I used the back and giblet portions with some veggies that I really needed to use up to make a rich broth. Number One grilled the rest with a few potatoes and a couple of hamburger patties.
When the chicken came off the grill I felt like a cave woman eating that delicious chicken. I used salt, pepper, onion powder, garlic powder and cayenne pepper to season the chicken.
To make the broth, I boiled the chicken pieces (that were not grilled0 with the veggies that needed to be used up for about an hour. (snow peas, carrots and onions). I seasoned the broth with salt, pepper and bay leaves.
Once the chicken and vegetables had cooked for a while, I strained the broth, picked the bones clean and added the meat back into the broth. I made some homemade egg noodles, dropped them into the broth and continued cooking for an additional forty minutes.
|The dogs and I ate the vegetables...|
|Egg noodles: 1 c flour, 1 egg, pinch of salt and enough water to |
make a stiff dough.
|Let dough rest for 5 minutes.|
|Roll out dough to 1/4 inch thick.|
|I use a pizza cutter to cut the noodles.|
|Drop into boiling broth a few at a time to keep the noodles|
from sticking together.
|Cook until noodles are done.|
While I enjoyed my cup of coffee this morning on the porch I decided to stretch that chicken a little more, so I made Smoked Chicken Enchiladas. I frequently change the ingredients of this recipe depending on what I have on hand. This time I used corn tortillas instead of flour, cheddar cheese and jalapenos instead of pepper jack. You can also freeze these with or without baking. They freeze wonderfully.
I used some of the smoked meat from the chicken Number One grilled yesterday to make these yummy enchiladas. I like to buy whole chickens because you can make so many different meals from just one. I still have a large breast and wing to put into a pasta salad.
|Ingredients: Chopped smoked chicken, chopped jalapenos|
24 oz sour cream, 2 cans cream of chicken soup, tortillas and 2 cups
|Add all ingredients(except tortillas and cheese) into a pot,|
heat on medium until hot.
|Fill tortillas with mixture, add some cheese and roll. You will use about|
half of the chicken mixture and cheese on the top of the enchiladas, so plan accordingly.
|I rolled eleven, that's all that would fit in my pan.|
|Spread the rest of the chicken mixture and cheese on top of tortillas|
and garnish with jalapenos. Bake at 350* until cheese begins to brown.
While I was preparing the enchiladas, I also decided to make a Creamy Chicken Pasta Salad. Simple and easy to make. If I can't get a box of Suddenly Salad at the Dollar store for $1, I just boil some pasta(drain and rinse), add spices (your choice) to a cup of mayonnaise, chop some chicken and veggies, throw everything in a large bowl and viola!
Now that's a lot of different meals with a lot of servings in each meal. I know that chicken went a long way to feed us this week. If you have more ways to stretch a chicken, won't you please share them here?