Meat
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14 ways of looking at a chicken
Posted by Emily on 16 Mar 2007 | Tagged as: Meat, Musings
It took me quite a few years of buying organic boneless skinless chicken breasts at my local co-op that cost me an arm and a leg before I started to face my fear of the (gasp) whole chicken. I now am getting in the habit of roasting a chicken every week, and using every part in some way for meals throughout the week. When the opportunity came along to order chickens from my local CSA and pick them up in person I jumped at the chance. I also hear that there are deals to be had if you help with the chicken harvest (is harvest the right word for killing chickens??). So more to come on that adventure this summer when I visit the farm. In the mean time, I thought I would try to list some of the ways I use (or hope to use) the whole chickens I have been roasting. Leave me a comment and let me know if you would like me to post the full recipe for any of the meals I list below.
1. roasted chicken stuffed with quartered lemons, garlic and fresh tarragon
2. home made chicken stock
3. chicken soup with mini pasta, carrots and cellery
4. chicken quesadillas with mole sauce
5. chicken and black bean chilli with red peppers and winter squash
6. old fashioned chicken salad (the kind with mayo)
7. risotto with any left over veggie in the fridge (using the chicken stock)
8. paella (like risoto except you use saffron to spice it, and add clams, mussels, or choriso sausage with the chicken legs)
9. chicken pasta (so many options here)
10. jerk chicken and rice
11. curried chicken and rice
12. chicken spring rolls
13. chicken calzones
14. Vietnamese chicken salad with rice noodles