One rotisserie chicken - $6
One pound white rice - $1
One pound fresh whole carrots - $1
One stalk celery - $1
One onion - $0.50
Salad dressing (ranch, creamy Italian or Caesar) - $1
One tomato - $1
One head lettuce - $1
One loaf white bread - $1
Day 1 – Dinner
Cut off legs and wings, separate thighs and drumsticks, serve hot for dinner with rice and salad.
Day 2 – Lunch
Carefully remove breasts, slice for sandwiches. This will make lunch for four people. Don't forget to put lettuce on those sandwiches!
Day 2 – Dinner
Remove all remaining meat from bones. Chop 1-2 cups meat and set aside. Place carcass, gristle, skin, etc. in a large pot (be sure to include some fat). Add one carrot, one rib of celery, half an onion, all chopped. Pour in 3-4 quarts water, add salt and bring to a boil. Turn down heat and simmer 30-60 minutes. Remove bones. Pour broth through sieve into a 1-quart storage container to freeze for later use. Add uncooked rice to the remaining broth in pot. Season with salt and pepper to taste. Cover and simmer for another 10 minutes or until rice is tender. Serve with salad.
While the soup is cooking, place chopped chicken in a large bowl. Add finely chopped vegetables – carrot, celery, onion & tomato. Add enough salad dressing to hold together and season to taste. Place in fridge for tomorrow’s lunch.
Day 3 – Lunch
Get out that chicken salad and make sandwiches. This will feed at least two people and maybe more, depending on how thick you spread that salad.
Day 4 – Another meal somewhere down the road
Remember that quart of broth you put in the freezer? Take it out and use your imagination – chicken noodle soup? A base for a light pasta sauce? It’s up to you!
Oh, and you don't have to eat this three days in a row. Put that freezer to work, just don't make the chicken salad until you're ready to eat it - it won't freeze well.
Looking to get fancier with that chicken? Here are a couple of links for tasty recipes:
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