Chickens Galore!

by Erin, The $5 Dinner Mom on May 12, 2009

roast chicken Pictures, Images and Photos

Belinda from Dinners in the Freezer shares a few great ideas on how to stretch a whole chicken…or 3!

I thought I would share with you all what our family ate last week from 3 roasting chickens that I prepared. I love seeing how far I can stretch my grocery dollar!  (Erin here: She’s a girl after my own heart!)  I have 7 children, 4 of them still at home, and we homeschool so cooking and eating are a big part of my day.

First off I got a wonderful deal at Krogers on the roasting chickens. They were the all natural hormone free ones and were on sale for .59 a pound. Excellent deal. I bought 3 large ones and put them to roast Sunday morning on the way out the door in my large electric roaster. I also tossed in some carrots and potatoes. YUMMM.

Our first meal was one of the roasted chickens for dinner that day. I love coming home to the smell of lunch permeating throughout the house. We often have sauerkraut chicken but today was the whole chickens roasted with veggies.

Monday I made chicken salad for lunch with the white meat from one of the other two chickens. Chopped chicken, onions, celery, mayonnaise and Italian seasoning. I took the rest of the meat off of the two chickens for to use in upcoming meals, detailed below. Then I cooked all three chicken carcasses and made homemade broth for soup. Always save your chicken & turkey carcass!!  You will have an endless supply of free broth!

After removing the bones from the broth and the tiny pieces of meat left on the bone (using a strainer), I added the leftover veggies from Sunday’s meal, some chopped celery, a bag of frozen veggies and seasoning. This made a large pot full of Chicken Veggie Soup, so there will be plenty of  leftovers for lunch on Monday.  That’s a total of 4 meals so far.

Wednesday I used about ½ of the leftover chicken meat to make a broccoli, chicken and stuffing casserole, a favorite at our house.  Then, on Thursday I prepared a Chicken Stir-fry with the rest of the chicken meat.

Our family loves chicken so it wasn’t a problem for us to eat it all week. If your family likes more variety during the week, you could always roast the 3 chickens and prepare a few disheds and then freeze them for the following week/month. Out of the three chickens I got for a bargain price of just $.59/lb, I was able to make 6 meals – 7 if you count our weekly leftover night.  Planning ahead will help save both time and money!

Belinda J Mooney is a freelance writer and homeschool mom of 7. You can visit her sites at Dinners in the Freezer, Cooking with Kids & Learning Treasures.

Photo Credit: Joffer

{ 7 comments… read them below or add one }

Nifty Nique May 12, 2009 at 2:53 pm

That is awesome!!! I shy away from whole chickens, but at that price who can resist?


Carrie May 12, 2009 at 4:51 pm

What a great way to stretch a chicken! I buy whole chickens, but usually end up cooking it and freezing the meat. It would be so much fun to try this technique and have meals for the whole week! :-)


louise May 12, 2009 at 5:33 pm

awesome way to stretch your dollar and the chicken looks good


Anne May 12, 2009 at 7:48 pm

Just an FYI, the “no hormones” you see on chicken is an advertising gimmick; the FDA does not allow hormone use in poultry.


Jodie May 13, 2009 at 11:27 am

I love cooking whole chickens. They always look so impressive not to mention taste wonderful. I actually JUST posted a whole chicken recipe at my blog, and a giveaway too!
Great post! Keep ‘em coming!!


Jennifer May 13, 2009 at 11:29 pm

Do you need to have a roasting pan to roast a chicken? Can you roast it another way?


Erin May 14, 2009 at 6:00 am

I do mine in the crockpot! Low for 10 hours.


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