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Get Every Last Dime out of a Roasted Chicken

Monday, October 19, 2009
Food

You know I’m a big fan or roasted chickens from the market and consider them to be cheaper to buy than to prepare at home, especiallly the larger ones that come from a Sam’s or Costco. However, there are ways to eke even more value out of this take home meal solution.

My goal is to get my money’s worth from the first meal, then enjoy everything else as a bonus. Here is an example of frugal fowl:

It starts as a roast chicken dinner with sides and rolls, serving the drumsticks for the kids and sliced chicken breast for mom and dad.

After that meal, pull and shred remaining meat to simmer in taco seasoning for tacos or enchiladas casserole. It’s also good preapared with barbeque sauce to top a baked potato or to make barbeque sandwiches. If there is a good deal of white meat left over, chicken salad is always an option. For winter, a pot pie may be even better. 

Perhaps you’ve noticed that gelatinous substance in the bottom of the plastic pan used for transporting the chicken. Moms, this is gourmet gold, which you can make into a wonderful base for chicken stock and broth. Emeril Lagasse would never let this stuff go to waste.

I shake these pan drippings into a stew pot along with the rest of the chicken carcass and cover with water, then add celery, carrot, bay leaf, onion and some oregano. Once this has simmered for 30 minutes or so, I have a rich, golden broth to strain and then freeze for upcoming recipes or soups. Last week I used the broth I’d prepared from a single roasted chicken in black bean soup, zuppa toscana, and mashed potatoes.  

This process isn’t nearly as much trouble as it sounds. The chicken simmers on the stove while we have dinner and cools while we settle into our evening routine afterwards. I come back to the kitchen to strain the broth directly into plastic containers that go into the freezer. The pot goes into the dishwasher to run overnight. It couldn’t be simpler and it is gratifying to have your own homemade broth ready when you’re in the mood to cook. 

Given that a can of chicken broth is around $1 for a 14 ounce can and I can make about five from one hen, that’s like getting five cans free with each bird. If they offered that deal at the supermarket you would take it and run.

By working your roasted chicken,  you can transform your humble $6 purchase into an impressive $10 value, giving you 2/3 more for your money. That’s a great way to stretch your buck and your bird.  

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  • Birmingham Mom

    Shortlyl after posting this I received an e-mail from a friend with a stern warning that she would stage an intervention if I kept waxing poetic about the virtues of a roasted chicken. Clearly, she pointed out, I needed more to occupy my mind.
    To avoid being outed David Letterman style (I know she could sign in and post comments that would shame me), I am going to admit that I do not routinely concoct flavorful soups that simmer all day or feed the family on six bucks or less every night. It is a great accomplishment some days just to get us all fed with whatever is on hand. However, I am motivated by my greatest indulgence, which is lunch out with good company.
    As my friend notes, I can feed my unsuspecting family soup because, after all, I’m still full from an excellent lunch. She knows this because our last lunch was at Ocean and our next one is scheduled for Olexa’s. It’s not everyday, but just knowing a lunch like that is on the calendar keeps me going.
    Don’t worry, the family eats quite well, and I really don’t eat out as often as the teasing would imply. However, I proudly justify lunch out due to my willingness to put a bird through every possible preparation in the name of frugality.