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TFZ
05-24-2016, 03:50 PM
No, like a dead one from the grocery store. We aren't zoned for the living kind.

Anyway, I'm going to cook it. Then I'm going to do something with its carcass.

This is a big step for me. I feel super adultish today.

skrink
05-24-2016, 04:01 PM
Okay, this made me laugh. Congrats on your dead chicken acquisition!

ejsmom
05-24-2016, 04:18 PM
TFZ - you go girl! It's not as difficult as one would think. You can do this!

inmom
05-24-2016, 04:24 PM
Pretty soon you'll be butchering and cooking your own! :p

muddylilly
05-24-2016, 04:55 PM
Awesome! Good for you :) I did wonder if you meant living. LOL!!

pdpele
05-24-2016, 04:58 PM
homemade chicken soup starting with the carcass is super good - here's a recipe I like (ignore the vegetables only part and the bean part if you like)

White Bean and Vegetable Soup Recipe | SimplyRecipes.com (http://www.simplyrecipes.com/recipes/white_bean_and_vegetable_soup/)

Or you can purposely leave some meat on the carcass (or accidentally if you're not that great at cutting it up - don't ask me how I know about this possibility ;)) and just boil it and then pull it out and shred the chicken for enchiladas. My favorite thing to do with it!

How to Make Chicken Stock | SimplyRecipes.com (http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/)

Glad someone's feeling adultish today!

Free Thinker
05-24-2016, 06:10 PM
Easiest thing to do - put in crockpot w/ 6 cups of water, some chicken bullion cubes and any other herbs you like- minced onion, ect. Let cook all day. It will spoon off the bone, when it cools, drain the water for broth :)

Deli76
05-24-2016, 07:02 PM
beer can chicken! Im not going to tell you where to stick the can....then pop it in the oven. you can also use odouls alcohol free beer. helps keep the meat moist.

I thought you meant a live chicken as well! LOL!!!

outskirtsofbs
05-24-2016, 08:18 PM
I thought you meant a real chicken, too. LMAO

TFZ
05-24-2016, 08:26 PM
Thanks everyone! It feels weird seeing a chicken in the fridge. I think I will try it tomorrow. I'm going to put it in the crockpot. Good use for the thing since I don't use it for anything else! I like the beer can thing. I think I'd have to get DH to put it in and take it out,mthough, lmao!

alexsmom
05-24-2016, 08:53 PM
Dont forget to take the stuff out of the middle!

(Do they still come that way? With a packet of innards some people eat?)

TFZ
05-24-2016, 09:16 PM
OH NO! Like a turkey?!? I can never find that bag!

muddylilly
05-24-2016, 09:22 PM
No, AM, generally they don't come that way. You're definitely thinking turkey! LOL!! ;)

alexsmom
05-24-2016, 09:55 PM
LOL shows what I know! I thought I remember my grama pulling out livers and neckbones and gibblets?

And Ive gone to vegas for thanksgiving for at least 8 years now. I dunno what comes inside a frozen turkey. :p

muddylilly
05-25-2016, 12:34 AM
Yeah, they stopped doing that with processed chickens in the late 70's/early 80's. Your grandma memory makes sense :)

aselvarial
05-25-2016, 03:58 AM
You can use the bones to make your own chicken broth. If you slow cook it by itself, save all the nice juices as those make a pretty good broth as well. :-)

Lwolfsperger
05-25-2016, 07:55 AM
Where I am at the giblet bag is still in the chicken! Here is how we do chicken in our house, slow cook it, in a crock pot. TONS of seasonings. I serve the chicken whole at dinner with potatoes and a fresh veggie. Take all the meat that you can off the bone. Take the bones and crack them, (may need to use a pair of scissors (I've been known to hit it with the meat tenderizer, I love the look on my kids faces when I do that!) put that in the crock with a little baking soda and fresh veggies (onion, celery, carrots and garlic coves) and more seasonings like a bay leaf or so and whatever you like. Cover with water and let simmer for hours. The baking soda will help pull out the minerals in the bones and the marrow from the broken ones will add a very rich flavor to it. Then you have bone stock to make whatever you want with it! My family loves it and it will freeze fine in a container. Oh and put those giblets back in with the broth! More meat in there more flavor!!
(I am sorry if I was too graphic in nature for anyone out there!!)

TFZ
05-25-2016, 08:23 AM
Lol there were giblets. They were sticking out, though, so easier to find than in the turkey - couldn't even figure out which end. I probably under seasoned it, but I'm seasoning shy. Stuffed a onion up its - butt? neck? - and propped it up on foil balls with a cup of water at the bottom. I'm going to try to put the carcass back in overnight tonight with the giblies.

My back up is tuna casserole. The chicken should be done at five, so I've got an hour or so to make something else if I need to.

crunchynerd
05-25-2016, 08:51 AM
Here's a hack for a perpetual supply of the best ready-to-use homemade chicken broth for soups: Cook salt-n-peppered (and any other seasonings you like) chicken pieces (bone in, skin on) on something like 365, in an open glass rectangular baking pan in the oven, regularly (when you also put glass lidded casseroles full of vegetables, rice or potatoes, and one full of apples or other fruit with or without dough, to bake at the same time, and pull it all out at the same time, it will be like Aunt Bea came to your house, only YOU did it! but that's an aside)....and when your chicken has nice crispy lightly browned skin, it's done.

After everyone has enjoyed that dinner, pour that fat-coated liquid in the chicken-cooking pan into a glass mixing bowl or other glass, widemouthed container, and chill in the fridge. Next day, peel off the thick chunk of solid yellow-white fat from the top and either keep it refrigerately separately to grease pans, or else toss it, your choice. Under it will be chicken gelatin in a solid mass. Keep that in the fridge, or if you're not going to roast chicken again and make soup that week, freeze it.

Do that again whenever you oven-roast chicken (pour off the juices after, chill, pick off the fat slab, and chill or freeze the jello part) until you have enough aspic (the chicken gelatine) volume to make up the amount of soup you want.

At the point that you're ready to make soup, collect all the leftover veggies from the fridge, whether they are casserole dishes of leftover vegetables from that time you filled the oven with baking dishes and everyone felt like it was dinner with Aunt Bea, or whether they are wilted specimens from a not-quite-finished veggie tray, or if you have no leftover veggies, you can chop some fresh ones up, and dump it all on top of the aspic in the soup pot, along with whatever leftover chicken and other meats and bones you may have in the fridge, and any leftover cooked potatoes, rice, or noodles, if desired.
Add onions, garlic, parsley, kale, or whatever you like, if you want to. Add some water to cover if the aspic isn't enough to cover what all you've put in, but make sure you have at least as much aspic, as water, or it will taste thin and too vegetal and not brothy enough.

Lid, turn on medium, wait for good smells. When it smells good, turn down the heat, stir down, taste, and adjust seasoning if needed. Then it can slowly simmer away until you're ready for dinner!

I usually make soup weekly (more often in winter, when I also do a lot of that "fill up the oven" type of cooking and thus have lots of aspic reserved) and that's my chance to clean out the fridge and pull out all the leftover cooked veggies, wilting fresh veggies, and leftover bits of meat and bones, and dump it all into the pot with that precious aspic.

We have almost zero waste this way, and turn what would have been a fridge full of unappetizing leftovers into a fabulous pot of soup or stew and I never need to buy solid fats anymore, because I have a ready supply.

Also, if the kids don't feel like eating what I served for dinner one day, that's okay...it can just become soup, and the soup is often better. No waste.

Homeschooling Librarian
05-25-2016, 11:39 AM
I am waaaaay lazier than cruchynerd, so I often throw an entire seasoned chicken into my large crock pot early in the morning, and let it cook for 10 hours on low. After dinner I let the crock cool down, then retrieve all the remaining meat, leaving the skin, bones, and fat in the crock. Then I add herbs, aromatic veggies, and a gallon of water. If the boys have any abandoned apples or pears, they get thrown in too. I let that cook on low for 12-16 hours, then let it cool and strain it into jars. I'll use half to make soup with the remaining meat, and half to cook beans and veggies in other dishes.

ejsmom
05-25-2016, 11:57 AM
We are big fans of roasted chicken here. I stuff it with lemons, garlic, and butter and season it outside with butter, salt, pepper, garlic powder, and whatever else I'm in the mood for. I roast at 425 in a large shallow roasting pan surrounded by cut up potatoes, carrots, celery, onion, garlic, (toss in some olive oil, first) and lemon quarters (squeezed over the top of chicken and veg then just added for flavor.)

This taught me how to roast a chicken (or anything else) with fantastic results:Roasting: A Simple Art: Barbara Kafka, Maria Robledo: 9780688131357: Amazon.com: Books (http://www.amazon.com/Roasting-Simple-Art-Barbara-Kafka/dp/0688131352)

TFZ
05-25-2016, 05:02 PM
4275
I have cooked the chicken.
It is dry, but it is edible.

Homeschooling Librarian
05-25-2016, 09:59 PM
That's why sauces were invented. Well done! :D

TFZ
05-25-2016, 10:15 PM
Lol you are right! I made myself a little buffalo ranch and ate half the chicken. DS loved it. He said it was just like rotisserie chicken. What a teachers pet!

I threw the giblets and extra bones we didn't eat off of in with some carrots and celery to cook overnight. I didn't like the chicken smell all day, but I'm into the stock scent. I want to out the crock pot in my bedroom overnight.

aselvarial
05-26-2016, 05:03 AM
TFZ, I found a combination crock pot pressure cooker on Amazon the other day, and now I want one. I just have to convince my husband I will use it enough to make it worth dropping $100 on it... Maybe he'll buy it if I promise to do whole chickens in it weekly. :-)

I love crock-potting because it's so easy, but it takes so LONG!!!

TFZ
05-26-2016, 07:29 AM
That sounds cool. Lol for a hundred bucks you'd be making chickens forever for it to even out! DH got home last night and had some late. He was like, "So it's kind of like getting a rotisserie chicken?" Yes but I save a dollarrrrrrrr! I didn't mind the time. I put it in before I had coffee, so I can't really remember that part. Making dinner only took ten minutes. I'm into that.

Next time I will think more about it like ML said - what will I use it for? But I'll def be doing this once a week.

alexsmom
06-20-2016, 05:25 PM
Awww TFZ I saw this recipe and thought of you.

Something to do with a whole chicken... she makes a big deal over how revolutionary this is.

Chicken Salad | The Pioneer Woman (http://thepioneerwoman.com/cooking/chicken-salad-the-way-i-like-it/)

For us, its chicken tacos tonight, and chicken salad sandwiches tomorrow night. :) Same cooked chicken.

TFZ
06-20-2016, 07:08 PM
I like any recipe that notes the evil-ness of Miracle Whip.
I've been doing really good with my chickens. I've made one every week and make broth with the leftover bits. We've just been eating it plain. DS calls it rotisserie chicken.