Thursday, August 26, 2010

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
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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
 
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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.
 
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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





















3 comments:

  1. Wow! This menu sounds amazing! Can we get most of these recipes in your new cookbook? Also I'd like to order a few of them. Where can I do that?

    ReplyDelete
  2. Miz Tiffany
    You can get several of these recipes in my new cookbook. You can order the cookbook, "Miz Helen's Kitchen Table" by going into the products section of this blog. It is in the top right hand corner, just click on products, then you will find an email address about the cookbook.
    Thanks for asking and Thanks for stopping by.

    ReplyDelete
  3. Hi Miz Helen! I just came over from Amy's blog - and she is right, you have some wonderful tips and ideas. Your menu for the week sounds incredible!

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

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