Meal #3 is made from the backs of the chicken. I usually make rolled tacos with this meat but this time I’m trying out a recipe from this OLD cookbook I bought at a yard sale about 35 years ago. It was originally published in 1948 with a revision in 1965. It doesn’t use ingredients one would often find in today’s cookbooks; like: chocolate chips or canned soups and they are generally simpler. This is exactly how the recipe reads and in red font I will add my changes
1 cup cornmeal~I will use polenta
4 cups water
1 teaspoon salt
1 medium onion
1 green or chili pepper
3 tablespoons olive oil
2 ½ cups of cooked tomatoes~I will use canned tomatoes
2 cups ground cooked fowl~I’ll leave my chicken in bits…not ground
1 teaspoon salt
Dash cayenne or chili pepper.
Cook cornmeal, water & salt in top of double boiler 45 minutes. ~I’ll cook mine on the stove not double boiler.
Chop onion and pepper and fry in hot oil.
Add tomatoes, meat, salt and cayenne or chili and cook until thickened.
Line a greased baking dish with half the mush, pour in the meat mixture, cover with the remaining mush and bake in a moderately hot oven (375°F) about 30 minutes or until the top is lightly browned.
Serves 6-8~ this we’ll be eating for several meals. John will find this for breakfast with an egg on top!
I’ll use ½ of the chicken broth from the cooking of the backs to make a cream of broccoli soup which is made with the broccoli stocks in the fridge (I throw away as little as possible) + some water I used to cook broccoli. I added a potato to thicken it, seasonings and will finish with whole fat cream.
My menu tomorrow will be:
Starter: Shrimp Appetizer Spread with baguette
1st plate: Broccoli Swiss Cheese Casserole
2nd plate: Honey Baked Chicken From a really good cookbook (Dining on a Dime) my friend Judy gave me. I have made many of the recipes in this book. With white & wild rice, dried cranberries & toasted pine nuts. A friend will bring the salad.
Dessert: Cherry Clafoutis
This is just one of the meals I will get out of these 3 whole chickens.
I’ll use 8 quarter breasts, 4 legs & 4 thighs; allotting 2 pieces per person. Cutting up these 3 whole chickens took me all of 10 mins!! In the coming days, I’ll show you what I’m doing with the rest. I’ve calculated that I will get 7 meals (& one is a dinner party for eight) out of these 3 chickens and that is NOT including the left overs, which will be substantial.
At the beginning of each month I make an internet order for groceries to be delivered to me at the house. It saves me several hours of my time and only costs 6€ for the delivery, which is what I would spend on gas to go to the same market. Time & money… I’m all about saving both.
I mentioned at the beginning of the week… Read more »
… and I have good stuff! Today’s menu looks like this:
John: Baked oatmeal
Bobbie: Baked oatmeal Read more »
I really like chicken! There are just hundreds of tasty meals using this low fat, low cost protein. When I buy the 5 chickens, I cut them up and divide all the pieces according to what I plan to serve and to whom. Chicken breasts are super fun because they can be dressed up or down.
Option #1- Chicken ‘Filetes’. These are very easy to make and really yummy. I can get 4 fillets out of 1 whole (both sides) after taken off the bone, butterflied and pounded flat. After that is done, Read more »
For a larger view, just click on the photo. The last photo is part of the 45 lbs of chicken I canned, which I bought on sale. Loving it!