A Tale of 2 Chickens
There's nothing better than a good rotisserie chicken.
It's quick and cheap and it tastes like a million bucks. I can't get over the fact that cooked chicken costs less then uncooked chicken. And it's moist and delicious, unlike many of my own dry-as-a-bone roasted chickens. (They always take longer to cook than I expect. Always!)
Well there is one thing better. It's two rotisserie chickens.
I've been buying two chickens at the beginning of the week and using them to put together 19 meals. Here's how I've been doing it:
As soon as I get them home from the supermarket, I remove the meat from the chicken carcass. It's best to do this when the chickens are still hot. When it gets cold, it's much more difficult to get the skin of the bird and figure out what's what. I usually get about 7 cups of meat.
The bones go into a stock pot to make into stock. I try and do this early so it can simmer for about 4 1/2 hours. I've been making stock for years, but only recently found a good step by step guide to making it. It's from a sports website, so the writing is a bit salty. There are some swear words. But it really is worth a read. How To Make Chicken Stock by Albert Burneko. I end up with about 10 cups of really flavorful broth.
Once I've got the broth, I put together a simple chicken noodle soup for my kids by adding chicken, egg noodles and some boiled carrots. This uses about 4 cups of the broth and 1 cup of the meat.
Then I put together a batch of Turmeric Broth with Chicken and Kale, for the grown-ups. This uses 6 cups of broth and 1 1/2 cups of the meat.
Now I've got 4 1/2 cups of chicken left. If I'm being honest, I've probably already eaten a good deal of it. (The cook gets first dibs, this is known.) I use whatever is left to make Chicken Salad.
So there you go. Two chickens = 19 meals. Give me two chickens and I'll give you the world.