Hello Dear Reader,
I thought I’d share my skinflint’s method of getting as much as possible out of a chicken. My chicken comes from the Co-op’s reduced section and it was a ‘cook in the bag’ chicken. It didn’t shrink and stayed moist and £3.50 was great for FR.
Here’s how to pick a chicken. I start by pulling off the leg and thigh from the hip socket. A quick twist and it comes away.
I then pull the wings off in much the same way.
I then run my thumb under each breast piece of meat and pull it away from the rib cage. It comes away in one piece if it’s cooked properly.
There’s all the main cuts from chicken.
I then take the rest of the carcass and pull off all the smaller pieces of meat until I can’t get any more off.
I remove all the skin as we don’t eat that but I’ve got a team of kitchen helpers who lie to eat it.
The glass on the left is the chicken stock and I simply just poured it out of the bag. There’s a whole heap of meat from one little bird.
The stock and chicken have been stored in clean airtight containers in the fridge and will be eaten within three days. To make gravy, I pour the chicken stock into a pan, blend with GF gravy powder, add the cooking water from vegetables, blend, bring to the boil and thicken. I will then heat the chicken through in the gravy by simmering on the stove top for thirty minutes so it’s heated all the way through.
Today, I cooked just about everything I bought reduced so that’s why the oven was filled and the chicken was cooked.
I usually cook meat, cool it and slice it as I can slice it really thinly and it goes a whole lot further. Over to you, share and food stretching hacks that make everything go that bit further.
Until tomorrow,
Love Froogs xxxxx
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