Chicken for two
When Charlie and I buy groceries, we usually eat out or get a roasted chicken and a small box of Cole slaw and eat at home.
He likes dark meat, I like white, so that works out fine on a chicken. We get a roasted original chicken. He cuts me a wing and a part of the breast, while he gets a drumstick and leg. That pretty much takes care of half of the chicken. I de-bone the rest. I take the bones, add two cans of chicken broth and one can of water with two tablespoons butter and boil the bones to get all of the left over meat off.
When the bones are clean, I can make dumplings or noodles and with the rest of the chicken, I can make chicken salad. I cut up any left over dark meat into the broth. You just need to have enough white meat to make the salad. The rest can go into the broth.
Take a can of biscuits, cut them into fourths and drop into broth for 15 minutes for some delicious dumplings. If there is enough broth left over, you can make noodles. You can add any seasoning you want, however, I like it plain.
Take the white meat you had set aside and make your chicken salad. You can make sandwiches and serve the salad in a bed of lettuce.
• 2 cups chicken
• 2 tablespoons salad dressing
• 1 1/2 cups sweet relish
• 2 or 3 boiled eggs
• 1/3 cup chopped celery if desired
• 1/4 teaspoon mustard
Mix all ingredients together, adding any extra that you’d like.
1 chicken, two people, four different meals. You can hardly beat the cost with a stick.
And it is all Gooder’n Syrup. Von