Two Chickens = Many Meals

2 whole organic chickens from Costco, ~$23

Day 1: Roast the chickens in the oven for ~ 2 ½ hours at 350 with your favorite seasonings. Eat for dinner that night with your favorite sides. After dinner, pick the meat off the cooled chickens and mix up the dark and white meat. Chop chicken and divide into ziploc baggies to freeze. (Leave one bag out for soup). Place chicken carcass into the fridge for stock making the next day.

Day 2: Place chicken carcass into stockpot and cover with water. Add veggie scraps, celery, onion and carrots to make a flavorful stock. Boil for a few hours adding water when it gets low. Strain with a fine strainer and place back into rinsed stockpot. Add chicken chunks from Monday and other soup ingredients, chopped carrots, northern beans, celery, green beans, peas, leftover rice, etc. 2 carcass’s makes enough soup for 3 family meals at our house, or 6 32oz yogurt containers of leftovers AFTER we have eaten soup.

Any other day: Use the chopped chicken from the freezer for pizza toppings, quesadillas, salads, pasta bakes, etc.