Friday, February 11, 2011

Easy chicken broth, chicken soup, and fried plantains.

Yesterday I threw that package of chicken thighs in my stock pot and let them boil/simmer for an hour or two. Prior to boiling, I filled it to the top with water and added 1/2 an onion, salt, pepper, garlic powder, two stalks of celery, and 1/2 a large carrot, leaving them whole. When it was done simmering, I lifted out the handy straining pot with the chicken in it and let it drain before putting the thighs in a container for the fridge. I also put the broth through a colander and put it in containers in the fridge (to let the fat rise to the top). I used 3 thighs for last night's stir fry, but the rest of them I de-boned today and portioned out into meal-sized packages. I ended up with enough for 5 more meals. After packaging the chicken, I got out the broth, skimmed the fat off the top, and put it in some containers for the freezer, leaving out enough for a good batch of soup tonight (for which I will also be using one package of the chicken). For less than $6, you can't beat 6 meals of meat and a good supply of tasty chicken broth.

Friday's Feasts
B: Peanut butter and honey on wheat toast, fried eggs, and apple juice.
L: Chicken and brown rice stir fry leftovers.
D: Chicken, veggie, and brown rice soup with homemade wheat bread.... chicken soup recipe to follow, but baby is needing attention and I've got to put the bread in the breadmaker :).
The chicken soup turned out lovely.

Here's the recipe:

Becci's Kickin' Chicken Soup
1 med onion, diced
2 cloves garlic, minced
2 med carrots, peeled and sliced
2 stalks celery, chopped
1 lg potato, peeled and cubed
1 can diced tomatoes, undrained
1-2 C. cooked, chopped chicken
1/2 C. brown rice
1.5 quarts (6 C) chicken broth
1 tsp dried parsley
1 tsp lemon pepper
1 tsp dried basil
1 tsp curry powder
1/4 tsp red pepper flakes
sprinkle of ginger
sprinkle of chili powder
A lotta love

Sautee veggies in pan with olive oil until onions are tender. Add remaining ingredients and bring to boil, then turn to low and simmer for a good hour or so until carrots and brown rice are cooked through. Serve with buttered rolls or bread. The chili powder and ginger are to taste.

*I forgot to mention that there were some plantains at Gleaner's. The skins were dark, and the instructions on the sticker said to cook them green (which I have done in the past). I found that I liked them even better dark since they had a sweeter flavor. They cooked up just as well.

Fried Plantains
Heat oil in a skillet. Slice plantains into pieces about 1/4-1/2 inch thick and fry for 3 minutes per side. Remove plantains and blot with paper towels, then flatten with a plate. Return slices to hot oil and fry until golden brown. Dry on paper towels and sprinkle with salt. I sprinkled them with cinnamon sugar in addition to the salt and I have to say it was the perfect addition. I am totally doing this again! They were soft on the inside and crunchy, sweet, and salty on the outside.

This post has been linked to The Grocery Cart Challenge


HoneyBWife said...

I've been making my own chicken broth lately too! I love it. Tastes so good and is so much easier and cheaper. Have you made any bread machine mixes yet? I had every intention of having a mix making party...don't think it's going to happen until after baby!


miraclebaby said...

I'm just addicted to that Heavenly Whole Wheat bread, but I bookmarked a site that has tons of recipes and I can't wait to try them. We definitely need to have a bread party where we make a bunch of mixes and trade around!