Two Chickens and A Big Pot

With the economy not so great and flu season upon us, I thought I would share with you what I have been cooking quite a bit these days.
Go and get the best whole chickens you can find. Maybe you know someone raising chickens or you can buy organic chickens from the grocery store. My dear friend, Melissa, gave us whole chickens they raised out of the goodness of her heart during our unemployment. Other times I have bought them from her. When she doesn't have them, I buy them at Costco. It is well worth the extra money because I will tell you how to save a lot of money in the long run. Now, remember, we have 10 people in our house to feed and my hubby is still unemployed. I have been buying just the basic groceries and getting my veggies from the gardener down the road. So, here is what to do with 2 whole chickens:

1. Put both of them in a very large pot. I used my canning pot which is very large. Cover them with water, put in a whole bulb of garlic, peeled and separated. Garlic is excellent in warding off colds and flu! Put in your favorite seasonings-parsley, basil, oregano, black pepper and bring to boil, then simmer until the leg falls off when pulled gently. The house smells wonderful, too!

2. Take the chickens out and when the 'broth' is cooled slightly, you put it in the fridge. My pot was too high for my fridge so I transferred the broth to my large bread-baking bowl which was shorter. The fat will rise to the top by morning and you skim off the fat and then strain the broth with a strainer. Put the broth in freezer-proof containers and freeze. Keep some out for other meals for the week. I have 2 gallons of broth! I am not kidding! It is sitting on my counter right now! (I have to transfer still to freezer containers.) Never buy broth again! This is so much healthier and definitely more economical. And SO SIMPLE! Any leftover chicken can be chopped and put in the freezer for later use. Such a time-saver!

Here are some meal ideas to make with all your chicken.

1. The first night we had a chicken dinner with garlic smashed red potatoes and garden veggies. (More garlic for colds and flu.)
2. I am making chicken noodle soup tonight for dinner. Just sautee onion, celery, garlic, and carrots in a little bit of broth and season to taste. Add more broth, chicken and noodles. (Whole-grain is best.) The broth is SO GOOD, you may not need very much seasoning at all! And you know what they say about chicken noodle soup during cold season, don't you?
3. If you sort, rinse and soak some dry Great Northern beans the night before you need them, the next day you just rinse again, add fresh water and boil until soft. Then you can make super easy, super delicious White Chicken Chili. Just add chicken, cumin and salsa to the bean pot. Dinner is DONE and SO DELICIOUS and GOOD FOR YOU!
4. Add some brown rice to the scene and some different spices (check into middle eastern, greek, mexican etc.) and you have beans and rice with the option of chicken. I do vegetarian a few times a week! Garden veggies and pita bread is a great addition, as well as plain yogurt. I will add the whole-wheat pita bread recipe at the end. It takes a little time, but you can make them on a day when there is time and freeze them and then warm up when needed.
5. There is still some chicken left, so you can make chimichangas, or chicken lasagna or bean and rice soup or any other recipe that may only need a few additional ingredients!
I will include the Chimichanga recipe, too!

WHOLE WHEAT PITA OR POCKET BREAD
This recipe is from Whole Foods For The Whole Family-La Leche League International Cookbook
1 T yeast
1 T honey
2 1/2 t salt
1 T oil
6-7 C whole wheat flour

Dissolve yeast and honey in water. When bubbly, add salt, oil and 6 c flour. Knead 5-10 minutes, adding more flour if necessary. Let rise until doubled, about an hour. Punch down and divide into 12-20 equal pices, depending on how large you want the pitas. Roll each into a ball and roll out on a floured surface about 1/4 " thick. Place circles on greased cookie sheets and let rest 30-45 minutes. Heat oven to 450*. Just before baking, turn the pitas over. Bake 8-10 minutes, switching position of pans halfway through. The pitas should be puffed in the middle and only slightly browned. To keep them soft, place them inside of a paper bag to cool or eat them warm. Recipe may be halved or doubled.
These freeze well and are great to have on hand for quick meals or bag lunches. Freeze wrapped in foil and thaw, and warm in 450* oven in foil for 15 minutes.

MAKE-AHEAD CHIMICHANGAS
I found this recipe years ago in Better Homes and Garden magazine. Everyone loves it! It is great to pack on a trip! You can even eat it cold in a pinch!

1 lb. cooked beef, pork, or chicken
1- 16-oz jar of salsa (or homemade)
1- 16 oz can refried beans (Here is where your homemade beans come in. (Just mash and add a little olive oil and mozzarella)
1- 4-oz can diced green chili peppers
1-1 1/2 envelope taco seasoning mix (I just can't buy it so I add my own mexican spices-cumin, crushed red pepper, garlic, black pepper-whatever)
16- 8-inch flour tortillas (whole grain is best-homemade recipe at bottom)
16- Monterey Jack or cheddar cheese, cut into 16 5x1/2-inch sticks (I also use mozzarella)

Using two forks, shred cooked meat or chicken. In a large pot combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat till heated through.
In a skillet, heat tortilla, one at a time, over medium low heat about 30 seconds per side. For each chimichanga, place 1/3 C meat mixture atop a tortilla, near one edge. Top with a cheese stick. fold in sides; roll up, starting with cheese side. Put seam side down on a cookie sheet and bake in 350* oven for about 30 minutes.
You can freeze leftovers in freezer containers for up to 6 months. Thaw and bake.
Top with salsa, chopped lettuce and tomato and plain yogurt, if desired.

TORTILLAS
This recipe comes from Laurel's Kitchen-A Handbook For Vegetarian Cookery and Nutrition

1 C. stone-ground cornmeal
1 1/2 C water
3 T butter
1 1/4 C whole wheat flour
1 t salt

Bring water to a boil in a small saucepan. Add half the butter. Stir in cornmeal quickly; then immediately lower heat and cover pan. Let the cornmeal cook over very low heat for 5 minutes. Stir in remaining butter and set aside to cool.
Mix flour and salt. Stir in cooled cornmeal and knead, adding water, if necessary (or more flour) until a soft dough is formed. Pinch off 12 pieces and roll into 2 inch balls.
Flatten each ball between palms to form a flat circle. Roll with a rolling pin to 6-7 inches. Keep turning the circle to keep it round, and sprinkle board and rolling pin with cornmeal as needed to prevent sticking.
Cook on a got ungreased griddle for 1 1/2 minutes on each side, or until flecked with dark spots.
Line a basket or bowl with a large cloth. Stack the tortillas in bowl and keep covered with cloth.
They can be made long in advance, even a day or two before needed. Heating for a few seconds on each side makes them soft and pliable for handling again.
Makes 12 tortillas. Can be doubled.

I have made these recipes many times. They are fun to make and very nourishing!
Children love to help rolling the dough into little balls and flattening. It is a fun family activity.

I hope you try a few! Let me know if you have any questions about any of these!

Have fun being frugal! (And Healthy!)
~Laura