What Can You Do With a $15. Chicken?

chicken potato soup.blog

Fifteen dollars sounds like a lot of money for one chicken. And it is, but listen to this.

Last Sunday I baked a $15.64 organic, free-range chicken in my Nesco roaster. We are still eating on it. This guy was a bit over five pounds ($2.99 per pound), and was very meaty. But, you may well note, the picture above seems to be a white soup. Well, yes, it is! But that is exactly what set me off on this tangent.

That soup had the flavor of eating a huge piece of the most delicious and tender piece of chicken that you can imagine.

Here is today’s chain of events.

We came out of Gary’s latest MRI expecting to go run a few errands while we were in town, but we were both too hungry to think of anything but food. So we hot footed it on home, where I started pulling things out of the refrigerator, meanwhile eating a fresh plum. I put the red beans and rice containers in front of Gary and said for him to dish out what he wanted to snack on while I made some potato soup. I wanted to use the thick, gelled broth from the roasting of the chicken, and I had plenty of onion and roasted potatoes, so it was easy and quick to toss together some cream of potato soup.

By the time the soup was ready (didn’t take long – maybe ten or so minutes), he had devoured the red beans and rice, and was banging his silverware for the soup, prisoner style. Of course I am making that part up, but he was very anxious to try the soup because he said the smell was divine. After one spoonful, he proclaimed that it tasted like a big piece of chicken.

And he was right! A few pieces of roasted chili peppers and some shreds of Extra Sharp Cheddar cheese added some interest, but the flavor was so intense that they were just icing on the cake. While making the soup, I had added some seasonings: Montreal Steak Seasoning, tarragon, Mexican oregano, mild chili powder, Cajun seasoning, and poultry seasoning. The fluid was the gelled broth that had accumulated during the roasting process, and non-fat organic milk that I had purchased by mistake (we usually use whole milk) mixed with some flour to thicken the mixture.

I still have about four servings of unused breast meat left, along with four cups of today’s soup, and a generous serving each of Chicken Cacciatore and Stir Fry Chicken. Tonight I will get together a log of all the meals I made with this chicken and tell about it in the next blog entry.

Stay tuned! ;->

About judilyn

RV'er, foody, caregiver, knowledge seeker
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13 Responses to What Can You Do With a $15. Chicken?

  1. Jan says:

    Your descriptions always make me hungry, and I have already had dinner.


  2. Kit says:

    One of my fav chicken stories: a pastor, over for a Sunday dinner of chicken, made the offhand comment: “yes, a lot of chickens enter the ministry. . .”


  3. When you start with a good product, everything follows. I can smell the soup right from the photo! 🙂


    • judilyn says:

      It was unbelievable in this day of so many artificial aromas and flavors. We are so out of touch with the “pretend” foods, that the smell of them turns my stomach. But this soup was the créme de la créme, despite its incredibly peasant ingredients. We’ve gotten out of the habit of bacon over the last decade or so, but a sprinkling of crumbled bacon would have been nice. We were too hungry to wait any longer, but I also could have chopped up the green part of a Mexican scallion and/or a sprinkling of Berbere! Instead we just inhaled the soup and set to dreaming about it for another couple of lunches.

      You won’t believe how many more meals I have gotten out of that chicken – with still enough for two more. Need to figure out something really fun, but I’m thinking maybe a nice BBQ – always a favorite for dinner – and another round of panini or club sandwiches for lunch. Made fresh focaccia and sandwich buns yesterday, with a small cinnamon granola bread for midnight snacks, so I’m all set for a few days.


      • You’re so right. We are surrounded by so much food that isn’t actually food…
        It’s great you were able to make so much of the chicken. That’s another thing many forget nowadays – how to utilize all the parts for different dishes, and to cook as much as possible at home…


        • judilyn says:

          Plus there will be still more broth when I make bone broth, and the bits of meat that will be available will produce a nice, meaty chicken noodle vegetable soup, too.

          It saddens me that this abundance is available to everyone, but lives are so full of other activities that simple foods go by the wayside, replaced with Frankenfoods from the frozen food section, cans and boxes, to say nothing of the drive-thru type venues, with their incredibly high prices.

          ACK! Don’t get me started!!! ;->


  4. Sharon says:

    I also get 3-4 meals per chicken — but never so scrumptious as yours sound! Mmmmmmm! 🙂


  5. LFFL says:

    That’s awesome to do so much with a chicken! A money saver.


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