Whats For Dinner Next Week: Stewed Chicken

This week my Grocery Store has whole Chicken on sale for $0.79 a pound, which is a pretty good buy, so it is a good time to stock the freezer with whole Chicken.  I will cook a whole chicken at the beginning of the week and will be able to use it in several different ways.  The Hatch Green Chilies from Hatch New Mexico are in season and on sale this week end.  We will have to have Stuffed Green Chilies...Yum! We still have some fresh garden vegetables however most have stopped producing in the August heat.  It is hard to survive 106 degrees.
There are some Farmers Markets around the area to check out those wonderful fresh fruits and vegetables.

Sunday

Herb Roasted Pork Loin with Mango Salsa

Roasted Squash and Sweet Potatoes

Tossed Green Salad

Homemade French Bread

 Fruit Cobbler with Ice Cream

Monday

    Chicken Vegetable Casserole

Lettuce Wedges with Dill Sauce
Fresh Fruit Mix

Chocolate Cupcakes

Tuesday

Pasta with Fresh Tomato Basil Sauce

Tossed Green Salad

Garlic Bread

Cantaloupe Slices

Wednesday

Stuffed Hatch Green Chilies

Rice

Pinto Beans

Tossed Green Salad with Salsa

Mango Yogurt

Thursday

Chicken Salad

Tomato and Cucumber Salad

Fresh Melon Slices

Banana Pudding

Friday

Taco Night

Build your own Taco Bar

 Guacamole

Oven Baked Tortilla Chips

Snickerdoodle Cookie's

Saturday

Date Night

We are going out! Wa Hoo!

We are going to cook a whole chicken this week to use in two of our recipes.  If you work I would suggest you cook your chicken on Sunday, but if  you are home on Monday you can just cook it then.  

Stewed Chicken

Wash the whole Chicken inside and out

Be sure and take out the neck and liver

Place the whole Chicken in a 5 1/2 Quart stock pan

Add 

2 carrots  large chop

1 large onion large chop

3 stalks celery with leaves large chop

2 fresh sprigs of rosemary or 1 tablespoon dried

2 fresh sprigs of thyme or 1 teaspoon dried

1 tablespoon salt

2 teaspoons pepper

Cover with water and bring to boil

 

Cover the stock pot

Turn down heat and cook on medium heat  1 hour or until the chicken will fall off the bone.

When the Chicken is cooked take it out of the broth and let it cool.

Strain the broth pour it into containers to use for soup or chicken stock. Freezes well

Take all the Chicken off the bone and divide it into 2 or 3 sometimes even four packages.  Usually an average size Chicken will yield approximately 6 to 8 cups of meat.  An average recipe will call for 2 cups of chicken, so you can get from two to three different recipes from the one chicken plus the soup or stock.  

At the end of the process, I have 3 quarts of wonderful chicken broth, and 3 2 cup packages of chicken ready for the freezer plus, the 2 cups for my casserole tonight.

 

Sometimes I will stew several Chickens  at the same time and freeze the broth and Chicken in packages, so its is ready to go, when I have an extra busy day, a friend is sick and needs Chicken Soup, or a quick casserole for a luncheon.

Be sure and let me know "Whats For Dinner Next Week" at  your house...

Have a great week and Happy Eating!

Peace and Joy

Miz Helen