I've had a very cheap grocery week this week - thankfully. It comes on the heels of some very expensive weeks with a fast, Easter and generally not much left in stock from our Costco trips. How did I manage this cheap week? I stretched a chicken a very, very long way.
Last night the meat left on the bird was transformed into a chicken and vegetable casserole, as pictured above. It's a really simple recipe but one my children always seem to love. This time it had onion, garlic, celery, carrot and corn mixed in with the chicken and white sauce base. Last time I had a leek left so I used that instead of onion.. That was really yummy!
After I'd picked off all the meat from the carcass I threw it into the crockpot with two other carcasses I'd thrown into the freezer (again, after a roast) for just such a purpose. I find using roasted carcasses yields a rich, clear stock without any scum to deal with. An onion, carrot and celery went in there two and it did it's thing for about 24 hours.
There you have it - three meals from a $9 chook: roast, casserole, soup. And there's plenty of soup leftover for lunches this week. Awesome!