Sunday, August 8, 2010

Ode To The Whole Chicken

One of my favorite, versitile foods is the whole chicken. You can roast, bbq, cook it in the crock pot or boil for a multitude of uses. This week, one sad little chicken became 3 meals to feed a family of 6 (counting the babe). Day 1, boil the chicken in a pot of water with sea salt, pepper, celery, onion, garlic and carrots. Use half the shreaded chicken for my Mexican Chicken and Rice Soup garnished with avocado and sides of warm corn tortillas. Day 3, use the other half of the shreaded chicken to make chicken salad sandwhiches using more celery, onion and apple. Day 4, use the frozen chicken broth to make a pot of lentils with yes, carrots, celery and onion. This time I added some some Indian Spices and served with flat bread.

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