That one week I stretched a single rotisserie chicken into 6 meals

It was last February in Portland and I bought a $5 rotisserie chicken from Fred Meyer on a Tuesday night... I portioned out the meat for sandwiches, soups, and stir fry, plus boiled the bones for a broth that lasted another three days. Has anyone else managed to make a single cheap ingredient stretch that far?

2 comments

2 Comments

abby_robinson581mo ago

Hold on there, that $5 Fred Meyer chicken is a steal but I gotta say boiling the bones that way isn't quite right for getting the best broth. You really wanna roast those bones first, get them brown in the oven for about 20 minutes before you simmer them, it brings out way more flavor. Plain boiling just makes a weak stock. Did you add any veggies or vinegar to the pot to help pull out the minerals?

-1

jamienguyen1mo ago

Yeah I had a buddy who tried this exact thing, swore by just boiling the bones raw from a rotisserie chicken. Made this big pot of broth and it came out looking like watery tea, no body to it at all. He was so disappointed cause he spent all day simmering it. So I told him about roasting first and he tried it the next weekend, texted me a picture of this deep golden broth saying it was night and day different. He also threw in a splash of apple cider vinegar and some carrot ends he had saved up, said that really helped pull out the good stuff.