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I finally got a whole week of dinners out of one $7 chicken and I'm weirdly proud
Roasted a whole chicken last Sunday, picked every scrap off the bones, then simmered the carcass with onion peels and carrot ends for about 3 hours. Ended up with 6 cups of stock and enough meat for three meals: chicken rice soup, tacos, and a pot pie with a crust made from flour and butter I already had. The whole thing cost maybe $7 for the bird plus stuff sitting in my pantry. Last week I was tossing half a pack of thighs every time because I'd forget about them, so this felt like a real fix. Anyone got a good trick for stretching the stock or should I just freeze it in ice cube trays like my mom does?
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