The best way to get the bang out of your buck with an organic pastured chicken is to make more than one meal with it!
Even with a small bird (3-4 lbs), our family of three (FYI, our son is only three but he eats more than you might think!) can get 3 three meals out of it.
Meal 1: Roast chicken.
- Pair it with some roasted veggies like carrot, cauliflower, parsnip or sweet potato, and a salad and you’ve got a simple but delicious meal!
Meal 2: Leftover meat. We usually eat the dark meat for supper the night we roast the chicken and save the breasts for the leftovers.
- Make chicken sandwiches or on salad for lunch. OR fajitas for supper the next day. Refry with some onions, bell peppers and your favourite spices to put in your wrap/taco of choice.
Meal 3/4: Take the carcass and make stock/broth and then soup or stew.
- Easiest way to do this is to throw the carcass in the crock pot with some water.
- Add other ingredients like onion, celery, carrot, bay leaf, peppercorns, apple cider vinegar to your desire, or if you have no time don’t worry about it and just add the carcass!
- Cook overnight on low. It can be left throughout the next day too if you don’t have time to deal with it in the morning.
- Make soup or stew! Or freeze for later. If you really want this bird to go the furthest it can go, strain the first batch of broth and do it again!
- Add water back into the crock pot with the bones and leave for 12-24 hours for a second batch of broth. It won’t be as flavourful, but there will still be plenty of nutritional value in there. **P.S. DO NOT LET the bones “cool” down on the counter, and then put back on in the crock pot. Temperature changes are what put food into the danger zone (4-60C) that encourage bacteria growth. Get the second batch of water on right away and you are good to go.
- If you don’t have time to make broth the day or two after roasting, you can freeze the carcass and make it later!
- If you don’t have a crock or instant pot you can still make stock on the stove top. You just have to keep a closer eye on it so the water doesn’t evaporate completely. You can do a shorter time 2-4 hours and you’ve still got something out of what would’ve been waste.
- I have a blog post on how to make broth for more details. Click HERE
Happy roast chicken cooking!