Money Saving Meal Planning: One Chicken Four Ways

1. One Chicken Four Ways Intro: Welcome to the what She Making One Chicken Four Ways course. Hello, I am Shira Morris. I'm a maker, a mama, a raft czar. I've done many things over the course of my creative career. In this course, you will learn how to roast a chicken. Get that beautiful golden brown that we're all looking for while having the right tent and not having a dry meat. You will learn how to make a very simple but delicious chicken soup. You'll also learn my own method for how I make my homemade chicken broth and how to store it. Finally, you will learn how to make a easy chicken pot pie. All the ingredients, the list of things will be available to you in a printable PDF for your class project, I would love for you to go ahead and roast a chicken. I know you can do it, so let's get started. 2. Roast the Chicken: Okay. Guys, let's jump right in. I've slowed this footage down a bit to give me a chance to tell you everything that's going on here. So I have my butter, my garlic, my ****** that I'm going to use on the side. I have my inerts that I've taken out of the chicken. So when you buy a whole chicken, you're going to get the inert, gizzard, the neck, all of that inside the bird. Be sure to take that out. I usually get a bird 6-8 pounds because I know that that's going to cook between 90 minutes and 2 hours. I get my butter, I get my ******. I'm using a French curry here. I, of course, use garlic as well as salt and pepper. You do not have to use these ******. There are lots of spice combinations that I enjoy. This just happens to be one of them. I'm going to pat the bird down to dry it out. This is the key to getting crispy skin, so you want to pat it dry with some paper towel. Other combinations of ******. I do like to use rosemary, time, and sage from time to time. Whatever spice that I'm using, I always mix up a compound butter. And I'm going to show you how I do that as well. But you want to make sure your bird is nice and dry. I do flip it over and dry the underside too. Here in a bowl, I've softened my butter for like 20 seconds or so in the microwave. This is a little less than a full stick of butter. I put garlic in. And that is, guys, you know how it goes with garlic. Just measure with your heart the same with the ******. I just want to make sure I have enough spice that is going to cover the whole bird and I can still taste the spice. You mix that very well. This is how it looks when it's well, combine the garlic, the butter, the French curry are all together. Then I'm going to put on gloves. You don't have to put on gloves, but I rub it all over the bird. You see that every single part is covered. I even take it under the skin. I rub the underside as well, but I get right up under the skin there to get some of the spice right on top of the chicken breast, and I make sure all parts are covered. And I bake that in an oven that's 400 degrees for about 90 minutes to 2 hours. Please use a thermometer. You want your chicken to be to reach at least 165 degrees Fahrenheit within the bird. So that's how you know that it's done. And how easy was it guys? You can totally do this. 3. The 1st Way Carve the Main Pieces: Here we are. Listen to this is after I've roasted the chicken. The first way that I have the chicken is just by cutting pieces off. I get a starch, I get a Vegg that is it here. I cut the breast. I usually have a second night of dinners where we do the leg quarters. This may or may not go as far in your family, depending upon the number of people. But we have two adults and a toddler, so we can get two nights out of the main parts for the chicken. The main parts for us are the breast as well as the leg quarters. A lead quarter is just a leg and the thigh. And then there's the plate for my little on both nights. But this is the first way that I enjoy that roasted chicken. First I roast it, and then we just have a couple of nights of just roast chicken starch and a veg. 4. Picking the Chicken: All right. After I've taken off the chicken breast and the legs, and thighs, this is what I'm left with. What I do with this is pick the chicken. All of this meat, all of the skin, all of that is coming off of the chicken carcass. And I'm going to make two piles. I usually have a bowl as well as a pot with a colander in it in order to separate the two parts. So I'm going to put all the main meat into my bowl, and any bones or skin cartilage, stuff like that is going to go into the pot. So here I'm just going to show you how I use my thumbs primarily, but how I take this chicken apart in order to get as much meat as possible off the bone. So now I have my bowl of meats and I'm just going to dump that onto a cutting board and I'm going to chop it up. Not super fine. Like I don't want it to be a shred, I still want it to be maybe like 1 " pieces. But this is super simple guys. I'm just going to lay it out on the cutting board and run my knife through it. So that's how you prepare the chicken for the last few ways that we're going to enjoy this one chicken. 5. The 2nd Way Pot Pie: All right, welcome back. And this is going to be the second way that I like to enjoy the same roast chicken. We are going to make some pot pies. Remember I put a piece of foil underneath my roast chicken, and now I'm scraping all of that, seasoning, the drippings from the chicken, all of that flavor. I'm just going to scrape it into my non stick pan here. And this is so that you can start making that base. The base for my pot pie feeling is just going to be like a gravy. If you've ever made gravy before, you know that you can use biscquick. Or maybe you don't know, you can use some flour or you can use bisccquick. I am going to choose biscquick for this one. So I heated up the oil and drippings and I put in about a four cup of flour. And I'm just going to stir that all around. Let the flour soak up all of that drippings, all of the, all of that flavor, all little ******. And here I put in a can of condensed cream of chicken soup. And I'm going to stir that together. I'm going to add a little bit of water in order to loosen it up a bit because it's really just personal preference how thick you want your gravy. I want this with the soup to be pretty thick, but not too tight. I put in about three cups of that chicken that we cut up, along with just a bag of frozen mixed vegetables. Guys, this is your pot pie filling right here. Make sure that's all stirred up and I'm going to turn the heat off so that I can get my shells ready. Now, I have one of these handy dandy mini pie plates. I was considering putting in the potatoes, but I opted not to. You, of course, can do whatever you like if you'd like to include potatoes in it, but I just get these rolled up pie crust along with my mi pie plate, tin. Mini pie tin. I got a couple of ramkins there too, because you can use ramkins, any small ish dish. I've even done them in just a plain muffin tin. So disguise limit. It's up to you what you want to use. But I'm going to take the store bought crust. I am not even making the crust guys, just a store bought crust. And I'm going to cut out the shapes in order to get the bottom of my pot pie into the tins as well as into the ramekins. And I'm just going to press those. I got them all cut out. I'm going to press the bottoms into my, my mini pie pan and I'm going to do the same with my ramekins. And I also am going to, I cut out some tops to put on top of the pot pies. Now the bottoms of the crust are ready for my pot pies. I have my filling here and I'm just going to distribute it as evenly as I can. It has cooled at this point. I'm just going to fill these up and then put the tops on each of the pot pies. And I'm going to pinch around the edges to make sure they're sealed closed and make sure that there's ventilation in the top of each one. Now that I have my pies all closed up, I'm going to use the package instructions which say to bake those type of crust at 450 degrees and I'm going to set my oven to that temperature and then I'm going to put an egg wash on these pies. I realized partway through here that I need to get some ventilation on all of them because my, the ones and ramekins don't have holes poked in. So I do need to poke holes in the top of those. And I'm going to, but I'm just mixing one egg with about three tablespoons of water with my brush and I'm just going to brush that, that's an egg wash. I'm going to brush on all of my pot pies. So when my oven came to temp, these guys baked for about 15 minutes. I did take them out to check them for doneness at about 10 minutes, but this is how they came out. And this is two nights for my family. It might be one night for yours, but this is the second way that I like to prepare and use my roast chicken. 6. The 3rd & 4th Ways Broth & Soup: All right guys. Here we go. This is was 3.4 of my four ways to use one chicken. Remember all the cartilage bones and skin? I said that I put in a cold. This colender attaches to my large stock pot. But if you don't have that, you can just use it. Use a colander to strain it when you're done. I have some onion cut offs the ends of onions, a little bit of apple cider vinegar also had a celery that was getting soft and the inerts and such from the chickens insides. I'm going to put my colander that fits into my stock pot and I'm just going to start loading this baby up. So we have the chicken carcass, we have the skin that I pick, we also have the celery that I mentioned. I'm going to go in with all of the onion ends. So what I do is whenever a recipe calls for onion, I have cut the ends off as well as like peel the skin, of course, the onion skin back. And I save all of that in the freezer. So that could be the onion skins of, I don't know, three or four onions, maybe more that I've just, you know, put in a little baggie and put in the freezer, I've put the Ers in from the chicken, and now I'm going in with all of my onion ends and skins. Lots of them, as much as would fit because it's getting to the top. But anything that I would discard, sometimes I have carrot ends, sometimes it's just celery ends instead of the whole stalk. But that is all that I put in, as well as a little bit of apple cider vinegar. I cover it with water, and then I cook it down for a couple of hours, and I strain it in order to get this broth. I cook it by bringing it to a boil and then letting it simmer for a few hours. Again, if you don't have if you have to like strain it in some other way, this is what I do with the bones. Just strain all of that out of the colander or with the colander. And then I have my stock that is all done and ready to go guys. I just use the 14 containers from zip lock. I think you get them in a pack of like two or three. They're available in most retailers like a Target or Walmart. I just scoop in using a ladle. Just ladle in my chicken stock. This is your own homemade broth that you've used with a chicken carcass that you have roasted that you've cooked down for a few hours, just on medium, high heat. Then you can take it instead of buying chicken broth whenever you need Ever a recipe calls for it, you can just have that in the freezer. So I think this pot usually gets me about five or six quarts of, and I'm going to save two of those in order to put together our soup. So this is way number three that I like to use my one chicken. I make a chicken broth that's homemade and then I'm going to use some of that broth as a base for way number four for making the soup. Here's all my broth. I'm going to put three in the freezer and I'm going to use two with this soup. My soup is also very simple. I have some rice that we had leftover, some of it is coconut rice, some is brown rice. I have about three cups of that. I have some frozen Veg. I have some leftover baby carrots that weren't getting eaten. I have some ****** that I like as well as a little bit of better than Bouillon, just because I like it in all of my soups. So I'm going on with that three cups of chicken. It might be a little more than three cups, but I'm going to spread that out. And I'm just going to build this soup up guys and take it to the stove and just let it simmer for a while. So I think this one simmered for about an hour, but you really don't need that much time because everything's cooked. You just need your frozen veg to heat up. So we like this herb blend called sprinkle. I went in with that. I always use some garlic powder. And my better than Billon, I'm adding in my rice. And I'm going to break that up a bit because this is leftover rice from the first couple days when I just had the roast chicken pieces. But I want to make sure that this is getting nice and blended. So I'm going to give that a quick stir. Going in with some salt and pepper, we want to make sure that the food is seasoned. And I have this salt blend that has thyme and rosemary with the sea salt, I mean the Himalayan pink salt. So I love to use this one in soups. Whenever I'm doing any kind of like fresh herb blend in order to roast my chicken, I use this salt quite a bit. It just adds that extra bit of flavor. Now, I'm going to add in some frozen broccoli. We were getting to the end of that bag, I thought that would be great to add in. I'm going to use some frozen mixed vegetables. Again, my baby carrots that we're getting to the end of the bag. But guys, this combination of things, once you have your chicken base, your chicken broth done, just whatever vegetables you choose. If you want to go in with some noodles to make a more chicken noodle soup, if you just want to put carrots in. Only this is all customizable to what you and your family enjoy. But it is a simple way to make a soup that packs a lot of flavor. So now I'm going to add in that beautiful broth that we made. I'm going to put in both of those. I believe maybe 1.5 because it does look like it's getting to the top. This is a personal preference. Again, I just want to be able to cover my ingredients. I could have made it more soupy by adding that last little bit, but I chose not to. Going to give that a stir and then take it to the stove. Here, I like to put it on medium high heat in order to get it up to a boil and then just let it simmer for a few minutes. There you have it. A yummy, yummy soup. I put a side of corn bread. My family loved this. Loved it. It was so delicious. 7. Thank You & Offer: As always, thank you so much for taking this class. Please let me see your roast chicken. Let me see your pictures. Put your pictures in the project gallery. Thank you so much. Send it to anyone who you think would also like to learn how to use one chicken four ways. If you're feeling stuck creatively, please pick up my unleashing creativity. The Inspiration Journal. It has tons of projects in there to help you get unstuck. It's available on Amazon. Thank you again.