|resting in the cold oven|
In order to retain the least amount of chicken fat, I have been draining the whole chickens in a colander. Today, a fly buzzed about, so I stuck the whole thing, resting on a plate, in the cold oven. It is colder inside than out. I may make chicken and dressing with this meat. The chickens will flip out over the skin. I will give the hens the bones and skin over four days. There are four full sandwich bags in the refrigerator.
Okay, I took the meat off the hen and am going to make chicken and dumplings. There were four cups of meat. Exbf was moaning over the phone when I told him I would cook it for Friday when he is here. He loves chicken and dumplings.
|added six boneless, skinless breasts to hen broth|
The sage bottle had a flip lid, but no little sifter to shake, so I had to carefully pour from the large opening. That's why the sage is in lumps.
Another six breasts in the broth
broken bones, also.
If I had had water today, I would have made the cornbread for the dressing and other dishes. I am going to make soup especially for exbf: chicken, dehydrated vegetables, organic whole grain noodles. I might thicken the broth a bit. So I have the basis of three meals: chicken and dressing, chicken and dumplings, soup. Then, there is all the meat for salads and sandwiches. Plus, I have a turkey in this freezer and two more packages of the breasts for a total of twelve breasts.
This has been a long Sunday of cooking, too long. Cleaning the raw chicken from my hands and then the cooked chicken that is greasy is a chore. I know this chicken cooking marathon is not as great as the marathons udy with a J has going some days.
Do you ever have marathon cooking sessions? Tell me about those. Do you like chicken and dumplings? The broken bones will make this a more healthful broth?