Sunday, January 17, 2010

Sustainable Cooking with Chicken!

A few days ago, I came across some organic whole chickens on sale, what a find!  Despite the fact that we had our meals planned for the next couple of days and I had no real use for it, I couldn't pass that up!

I decided to roast the chicken and make some chicken salad for a snack, then use the leftover bones and skin to make chicken stock.  I love the idea of using all parts of the chicken - it's both economical and environmentally friendly.

To roast the chicken, I simply used olive oil, salt, pepper and threw a few garlic cloves in the cavity.  I removed and shredded the meat and reserved the carcass for my chicken stock.  Don't forget to save this guy...

I wish for... a light, summery chicken salad...

Southwest Chicken Salad


1 roasted chicken, meat shredded
1 ear of corn, grilled *
1 red pepper, chopped (not in mine but I would have used it if I had it!)
1 medium onion, chopped
1 tablespoon cilantro, chopped
1/2 cup mayo
1 tsp adobo sauce
1 tsp fresh lime juice
1/4 tsp cumin
* sweet canned corn may be substituted


1. Combine shredded chicken, corn, red pepper and onion.
2. For sauce, combine mayo adobo sauce, lime juice, cumin, and salt and pepper to taste.  Add to chicken mixture.  Chill and serve.
Note:  I don't like much dressing on my chicken salad so you may want to increase measurements for the dressing, possibly even double.

Light and delicious!

Not really your sandwich-friendly chicken salad,
better eaten by itself, over greens, or with some tortilla chips.

Homemade Chicken Stock


Leftover bones and skin of 1 roasted chicken
1 onion, quartered
2 carrots, sliced into 1 or 2 inches pieces
2 stalks of celery, sliced into 1 or 2 inches pieces
3 thyme sprigs
3 parsley stems with leaves
2 garlic cloves, bashed
1 bay leaf
10 peppercorns


1. Add all ingredients to large pot and cover with cold water.
2. Simmer for 4 hours, skimming fat as necessary.  Strain and discard solds.  Cool for 1 hour.
3. If necessary, skim any additional fat.  Refrigerate or freeze as desired.


This will be great as a base for soups, risotto, braised chicken, or whatever you want to use it for!  Enjoy!

1 comment:

  1. I love this. Ive only done it a few times but love the rich stock. And greatest of all is what you said - you really get the bang for your buck and feel like you did something for the environment when you use every part of the chicken!!



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