Poultry galore
Sep. 7th, 2007 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenecookingWent to Costco today. Mostly bought staples -- sugar, toilet paper, butter for toffee, that kind of thing. But chicken (whole or parts) was 99 cents a pound, so I went kind of nuts. Bought two whole chickens and a big pack of thighs (our favorite part). Here is its fate so far:
Chicken #1: Skinned (reserved skin for schmaltz), boiled, saved the resulting yummy liquid for soup. Made chicken salad from the white meat. Saved the dark meat for the soup. Saved the carcass for the next batch of stock. Added onion, garlic, carrot, bell pepper, mushrooms, the dark meat, fish sauce, curry paste, ginger, and some shrimp to the stock to make a lovely Thai-inspired soup.
Chicken #2: Frozen for future knaedlach soup (see chicken skin, below)
Thighs: Skinned (reserved skin for schmaltz), packed two-or-three at a time into bags, frozen. Six meals' worth of chicken for about six bucks.
Chicken skin: Frozen until I get ready to make knaedlach soup (chicken soup with matzoh balls). My mother will walk me through it -- I've really only made it alongside her before, but it's really my favorite soup, and for the first few years that I was a vegetarian, I took my birthday off to have some of her matzoh balls (I was never a fan of the chicken, and eventually, mom found a brand of vegan "schmaltz" and started making me a veg version of knaedlachs).
Maybe next weekend there will be knaedlach soup. I've been on a total soup kick lately.
Chicken #1: Skinned (reserved skin for schmaltz), boiled, saved the resulting yummy liquid for soup. Made chicken salad from the white meat. Saved the dark meat for the soup. Saved the carcass for the next batch of stock. Added onion, garlic, carrot, bell pepper, mushrooms, the dark meat, fish sauce, curry paste, ginger, and some shrimp to the stock to make a lovely Thai-inspired soup.
Chicken #2: Frozen for future knaedlach soup (see chicken skin, below)
Thighs: Skinned (reserved skin for schmaltz), packed two-or-three at a time into bags, frozen. Six meals' worth of chicken for about six bucks.
Chicken skin: Frozen until I get ready to make knaedlach soup (chicken soup with matzoh balls). My mother will walk me through it -- I've really only made it alongside her before, but it's really my favorite soup, and for the first few years that I was a vegetarian, I took my birthday off to have some of her matzoh balls (I was never a fan of the chicken, and eventually, mom found a brand of vegan "schmaltz" and started making me a veg version of knaedlachs).
Maybe next weekend there will be knaedlach soup. I've been on a total soup kick lately.