|Toddler approved chicken quesadilla|
- Chicken Salad
- Chicken Quesadillas
- Chicken Tacos
- Chicken Enchiladas
- BBQ Chicken Sandwiches
- Chicken Alfredo
|Crockpot Dinner on Left, Chicken Stock on Right|
It's easy, delicious, and cheap. Ok - I know chicken broth isn't really all that pricey, but if you can make it with ingredients you had on hand - why not? All you need is your left over chicken scraps and bones, some veggies (celery, onion, garlic, carrot), water and a pressure cooker or crock pot.
First, brown the chicken bones in the oven. Broil for 15-20 minutes. Then throw them in your crockpot/pressure cooker. Throw in some veggies. Put in just enough water to cover all the bones. Add a splash of vinegar (optional) to help pull the calcium out of the bones and into the stock. Cook on low for 12 (or more) hours in slow cooker, or for one hour in pressure cooker. My last batch made close to 8 cups.
Afterwards I allowed mine to cool, then cooled over night in the fridge. I poured mine into ice cup trays and froze, then transferred to a bag, for easy access (Trays are about 2/$2 at Bed Bath and Beyond. Four cubes is a 1/2 cup). Now I pretty much always always have chicken broth available!