One Meal Three Ways: Frugal Chicken Dishes

One Meal Three Ways: Frugal Chicken Dishes

One Meal Three Ways: Frugal Chicken Dishes




Posted on June 27, 2012 at 4:01 PM

Updated Wednesday, Jun 27 at 4:01 PM

Candace Conley of The Girl Can Cook showed off three meals she made using just one whole chicken! I love the idea of using one meat and stretching it out into three different meals. Candace also mentioned how frugal it is to purchase one whole chicken versus chicken breasts and/or thighs. You can pick up a whole chicken for only .99 per pound but you could be paying up to $2 per pound if you pay for the cut version. Buy the chicken, cut it up yourself & you'll save money.

Check out the three frugal recipes Candace made for us today:

{Urban Kitchen Roast Chicken}

Serves 4 to 8

1 chicken (about 5 pounds)

1 fennel bulb, core removed, thinly sliced

1 medium to large onions, thickly sliced

2 lemons, sliced into 4 slices, discard ends

½ bunch Italian parsley

½ bunch fresh rosemary

½ bunch fresh thyme

Kosher salt

Ground black pepper

Grapeseed oil

Directions: Preheat oven to 400°F with rack in middle.   Spray a sheet pan with high heat cooking spray or cover with foil.

Pull off excess fat around cavities of chicken and discard, then rinse chicken, pat dry and butterfly.  Arrange fennel, onion and lemons on the sheet pan.  Place herbs in the center over the vegetables and lemons.  Season the underside of the chicken with kosher salt and black pepper.  Place it facing bone side down on top of the vegetables and aromatics.  Salt and oil generously.

Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 165°F, 45 minutes to 1 hour

Remove chicken from pan, then transfer to a cutting board and let stand 10 minutes.

Carve into four to eight pieces and serve.

{Chicken and Pasta Bake}

Serves 4

½ roasted chicken, shredded

½ lb penne or other short pasta, cooked and drained

4 cups heavy cream

1 cup mozzarella, shredded

2 cups assorted steamed or roasted vegetables

½ cup Parmesan, shredded

½ cup bread crumbs

Directions: Preheat oven to 375°.

Cook penne according to package directions. Meanwhile, in very large skillet or sauté pan, boil cream until it is thickened then add cheese and stir until melted.  Add chicken, pasta and vegetables and heat through. Place chicken and pasta mixture in a buttered casserole.

Top with Parmesan cheese and bread crumbs. Bake for 15 to 20 minutes, until hot and bubbly.

{Easy Chicken Tortilla Soup}

Serves 4

3 cups chicken broth, homemade or store bought

1 cup shredded cooked chicken

1 – 10 oz. can Mexican tomatoes and chiles

Crisp tortilla strips

1 avocado, chopped

Sour cream

Directions: In a medium heavy saucepan, warm broth over medium heat.  When hot but not boiling, add shredded chicken and tomatoes.  Stir to combine.

Lower heat to low.  Cover and cook for 20 minutes.

Serve with tortillas strips, avocado and a dollop of sour cream.

Enjoy your frugal menu this week!

Here is the video featured this morning on News on 6, News 9 , KMOV and Kens5: