WFMW - Weekly Chicken
Works For Me Wednesday is hosted by Shannon at Rocks In My Dryer. Visit today’s carnival there to find more great tips from other bloggers!
Well, I’m just too busy. Plus by the time I get the kids fed, I don’t feel like eating anymore, and the thought of actually fixing myself something to eat just kills the impulse to eat anyway.
I cured this with a weekly chicken. The whole family has come to count on that chicken to be there whenever they want a quick snack, and it’s so easy.
Rinse off a whole chicken and toss it into a pot of cold water. Add in chunky vegetables if you want (it isn’t necessary, but makes it all taste better) such as a couple of carrots cut into thirds, big chunks of celery, and a quartered onion. Sprinkle in your favorite spices - mine are rosemary, thyme, basil, and a bay leaf.
Let this chicken bubble around on a good simmer for at least 2 hours - I usually let mine go for 4. If you wander by it and notice any foamy fat gathering on the surface, skim it off with a spoon.
When it’s done, use a big slotted spoon and pull the chicken pieces (it will fall apart) and veggies out into a big bowl. Strain the stock and let it cool down - now you’ve got a great homemade chicken stock that you can refrigerate or freeze to use in later recipes.
Pull the chicken meat off of the bones and put into a quick-to-access container in the fridge. Toss the bones.
Now not only do you have fantastic chicken stock, you’ve got really tasty chicken meat ready for eating anytime! What we use ours for:
- Quick chicken sandwiches
- Chicken quesadillas
- Chicken wraps or tacos
- The munchies (just grab a few pieces and stuff them in your mouth, lol)
- Chicken pot pie
This is virtually a hands-off (well, except for picking the chicken, and I get hubby to do that, lol) way to get a healthy and convenient snack ready and waiting in the fridge. It’s completely cured my lack of lunches, because in less than 2 minutes I can be eating something tasty! It works for me! 
PS - to really capitalize on this, also keep some plastic containers or zip-lock baggies full of shredded cheese, shredded lettuce, diced tomatoes, and diced onions. Also, having some tortilla wraps on hand is a must for our kitchen!
What do you think? I wanna know! Please leave a comment :)
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zoe said,
Wrote on April 25, 2007 @ 2:23 am
Our chicken leftovers often end up like this, but I had never thought of cooking a chicken on purpose just to go in the fridge chopped up.
military mommy said,
Wrote on April 25, 2007 @ 2:46 am
Great idea to have in the fridge for snacking, etc. How long does this keep in the fridge after it’s cooked? Thanks!
Michelle
And that was VERY cool that you found someone near you!
PS - Yes, I believe the white spice in the seasoning that you saw on my page is rock salt.
Kahri said,
Wrote on April 25, 2007 @ 5:35 am
What a great idea! I have done this with Meatballs, but never with chicken!
Amy said,
Wrote on April 25, 2007 @ 9:37 am
I do some OAMC, and I’ve made whole chickens this way before, but I’d never thought of making a chicken to keep for quick meals. Great tip!
Rona said,
Wrote on April 25, 2007 @ 10:44 am
Very good tip. Thanks for sharing it.
Jennifer said,
Wrote on April 25, 2007 @ 11:31 am
Thanks for visiting PJ Academy!!
I love the chicken idea - I have done it before to put chicken on my salads but never thought of the other ideas for some quick meals!! Need to put chicken on my grocery list!!
Funny thing to I make my hubby get the chicken off too!!
Jennifer
Cori said,
Wrote on April 25, 2007 @ 12:39 pm
I love this idea. I’ve been working very hard a meal planning this past week and you’ve just made my lunch time planning a whole lot easier. Thanks!
Cori
MommaBlogger said,
Wrote on April 25, 2007 @ 1:30 pm
That’s a really great idea. Those little chickens aren’t that expensive either. Mmm…Now I’m hungry for chicken…
Dollymama said,
Wrote on April 25, 2007 @ 8:17 pm
I hate to pick chickens apart, but I do this same idea with chicken breasts. I get two family packs of chicken breasts, put them both in the crock pot with some rosemary, and let ‘em cook. I chop some up, freeze it in bags, and have plenty of chicken for casseroles, etc. Very easy. Any chicken breast recipe I just convert to make with chunks/parts of chicken instead.
You can also cook ground beef in the crock pot over night or through the day. Add some minced onion and any other spices/herbs you like. Cook on low, and when it’s done just chunk it up and then freeze in bags. Makes putting together a soup or dinner really fast and easy.
MommaBlogger said,
Wrote on April 25, 2007 @ 9:18 pm
I do one with chicken breasts, cooked in chicken broth, with rosemary and thyme. Then I drain the chicken and top it with mozzarella. Everyone loves it.
Julie said,
Wrote on April 26, 2007 @ 9:07 am
I love the idea of cooking the chicken just to have on hand in the fridge. In the past I have cooked a chicken about every other week to put in the freezer for quick meals, and also for the chicken stock, but I like this idea better.
Thanks!
ladysown said,
Wrote on April 28, 2007 @ 7:06 am
Hey, thanks for stopping by my blog. I like the chicken idea of yours too.
Though I must admit what I do, when I cook a meal it tends to be large enough to do twice, I stick the rest in the fridge or freezer and voila! easy meal ready to eat. 