Monday, May 28, 2012

Work of Love

Today I conquered a fear... whole chicken.

Anyone else have this problem? One look at the skin and let's not even mention the innards... and gag.

For the love of our four-legged chocolaty goodness, I prepared this protein rich food supplement out of determination and frugalness.


This small organic, free-range chicken made almost 5 cups of meat and 11 cups of broth! 

Best part? The chicken was on sale at Kroger for $6! Total steal. There's the frugal!

How do you boil a whole chicken?

Easy. If your chicken has innards, pull them out. I threw mine right into the trash quicker than I care to admit... but saner people than myself actually cook them. Rinse the chicken, place in a big pot and add water to cover. Bring to boil uncovered and then reduce to simmer and cover. I flipped my chicken every 20 minutes till an hour passed. You know when the chicken is done because the legs and wings fall right off. Pull it out, let it sit for about 10-15 minuted to cool slightly and then shred. 

If you are making a full flavored chicken stock, add carrots, onion, celery, etc. I kept mine bland because I'm using the broth and meat for Memphis. 

Anything for this "not so little anymore" guy...


He's worth all the innards in the world!


Danielle Jones



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