But what makes this purchase even more frugal is the leftovers. Let me tell you what I did this week.
1. After we had a meal from the chicken one night, I picked off all the meat and stuck it in the fridge.
2. I dumped the rest of the chicken in a pot, covered it with water, and cooked on low heat for about an hour and a half.
3. Using tongs, I took out the bones and strained the liquid (this makes great homemade broth for soup or to cook with). At this point, I froze one container of broth and refrigerated a little over two cups.
4. Before discarding the bones, I examined them to see if there was more meat that I could remove.
5. The next day, I cooked a cup of rice in 2 1/4 cups of broth, along with the chopped up leftover chicken, for 25 minutes (thankfully, I realized that I had not salted the broth, so I added some salt).
6. After I turned off the heat, I let the pot sit, still covered for about 5 minutes. Then I stirred in about 1/2 can cream of mushroom soup.
Voila...meal number two!
You can also add cheese on top and stick it in the oven until melted. This is a comfort-food dish for me and an old stand-by for anytime I have leftover chicken and want a quick meal.
So there you have it...the tale of the two meal chicken. If any of you have more ideas on using leftover chicken, I would love for you to leave a comment.