Budget Stretching Chicken Recipes From Heather of The Homesteading Hippy are sure to plese you and your family.
We look forward to what Heather has to share and we know you will enjoy this post just like her others.
I know that it’s ll the rage to be able to stretch one chicken into 5 meals, but I need to be realistic. My teenagers are hungry, especially after 2 1/2 hour taekwondo classes. They could easily scarf an entire chicken themselves, but at the rate of $12-$14 each from our Whole Foods Store, that doesn’t fly. So, I make 2 whole chickens and stretch them into 4-5 meals, feeing 5 of us each time. Here are my budget stretching chiken recipes!
Start By Cutting Up The Chicken
Most people like to cook the whole chickens first, but for me, I like to cut them up into pieces to better use them. Then, I take the different pieces and make these recipes.
For The Breasts
Sweet and Sour Chicken
I use three of the four chicken breasts for this meal, and cut into bite sized pieces.
1 green pepper, chopped
1 onion, chopped
1 can pineapple chunks, drained with juice reserved
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
1 cup chicken stock
1/2 cup cornstarch, mixed with 1/2 cup water
2 cups cornstarch, for breading the chicken
oil for frying
salt and pepper to taste
Begin by rolling the chicken pieces in the cornstarch, and chilling for 10 minutes. Meanwhile, bring your oil (coconut or tallow preferred) to 375 degrees and place the chicken pieces in to cook. They will take about 5 minutes to cook through and brown. Place on a plate and keep warm. In a separate pan, heat 2 Tablespoons coconut oil and gently fry the onions and green pepper. Add salt and pepper over the veggies. After 2 minutes, add the pineapple chunks, juice, brown sugar, chicken stock and vinegar and bring to a boil. As it is boiling carefully stir in the cornstarch water, and allow to thicken whie you continually stir. This should happen rather quickly. Place chicken over precooked rice, and ladel sauce over all.
For the legs, thigs and wings
Homestyle Baked Chicken
Rub each quarter with mayo and sprinkle salt, pepper and paprika liberally. Bake at 350 degrees for 40 miutes, or until juices run clear. This usually makes enough that we can stretch it into 2 meals. If I add mashed potatoes, vegetables, and dinner rolls.
Continue here for the backs and breasts……….
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