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Three Meals from One Chicken

© Shawn Price

One of the best meat bargains today is chicken. Nutritious and versatile, it is an excellent thrifty meal maker. The following recipes have fed a family of four at our ranch, and all from one chicken.

Meal One: Roast Chicken

For a family of four, get the largest chicken you can afford. You'll be paying for more meat and less bone.

Gather the following: one chicken, a roasting pan, salt, pepper, some veggies (onions, carrots, and celery are good), and some oil (shortening or a liquid oil is fine).

Rinse your chicken and pat dry. Rub salt and pepper on the outside and inside of your chicken. Put the veggies inside the chicken for added flavor. Place the chicken in the roasting pan and brush with oil. If you place the chicken breast side down, the juices will keep the breast juicy.

Now, put the chicken in the oven and cook according to the table below:

Weight Oven Temp. Cooking Time

1.5-2 lbs 400 .75-1 hr. 2-2.5 lbs 400 1-1.25 hr. 2.5-3 lbs 375 1.25-1.75 hr. 3-4 lbs 375 1.75-2.25 hr.

About every 30 minutes, brush the chicken with oil for a nice, crispy skin.

Meal Two: Chicken Rice Casserole

Strip the meat from the remains of your Roast Chicken. Even if it doesn't look like there's much there. Check the wings and the back area.

Gather the following: .25 c. butter or margarine .3 c. flour 1.5 c. milk salt and pepper 1 c. broth or bouillon left over chicken 1.5 c. cooked rice .5-1 c. vegetables (green pepper, onion, carrots, peas, what ever you have sitting in the freezer or ice box)

2 quart sauce pan 2 quart casserole baking dish

Directions: Heat butter in the saucepan until melted. Add flour, salt and pepper, stir until bubbly. Remove from the stove and add milk and broth. Put back on the stove, heat to boiling, stir constantly. Boil for one minute. Put the rest of the ingrediants in the saucepan and stir together. Pour into the ungreased casserole pan. Back uncovered in 350 deg. oven 40-45 minutes.

Meal Three: Potato and Chicken Soup

Take the bones left from the first two meal to make a substantial, thick soup.

Gather the following: chicken bones, carrots, onions, celery, 5-6 potatoes, salt, pepper, green chili (if desired), can of corn (if desired)

Large stock pot or biggest pot you own

Directions:

Put the bones in the stock pot along with a carrot and celery. This is also a great opportunity to use up those onion skins, carrot ends, green pepper tops, etc. Cover with water. Bring to a boil then simmer for about two hours.