We all had chicken salad sandwiches and fruit for lunch. Then I threw the bones into the crock pot to make chicken stock.
I also keep a ziploc bag in the fridge with bits of onion, carrots, and celery leaves--I throw that in with my stock. Since it's summer, I don't need the stock for soup. I do make a lot of casseroles though. Here is a recipe so you don't have to buy cream soups for casseroles, and it uses chicken stock.
Cream of Anything Soup:
1/2 c. milk
1/2 c. chicken stock/broth (made from the leftovers of one $3 chicken!)
3 tbsp. butter (can be cut down)
3 tbsp. flour
s&p to taste
Melt the butter in a skillet, add the flour to make a roux. Slowly add the stock/milk, and whisk until it thickens up. This can be used in place of any recipe that calls for a cream soup. If you don't want the little bit of chicken flavor, you can use all milk and omit the stock.
1 comment:
This is great Shirelle! I never thought to use the bones to make stock in my slow cooker.
I use chicken stock to make rice more savory instead of plain water and butter.
I also do leftover chicken stir frys. I chop leftover chicken and saute it with frozen veggies and penne pasta. Throw a little shredded cheese on top right before serving and the kids really eat it up.
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