OAMC CHICKEN
Source of Recipe
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List of Ingredients
2 semi frozen whole chickens.
Debone the breast and cut each breast into 2 cutlets.
Flash freeze these individually on a tray and then bag 2
together.
Recipe
Take the remaining, cut up and put in a large roasting
pan in a 350 F degree oven.
Bake until slightly brown , then cover meat,bones and
skin, with water and add a chopped onion. nothing else not
even salt.
Cover and let bake to a boil , then reduce down to
325 F degrees. Simmer until meat is
cooked ,but not over cooked.
Next strain into a colander so broth drains
into large bowl.
Return broth to pan.
Let chicken cool a little, until you can handle it.
Remove meat from bones.
Divide into 2 packets.Each packet makes a a meal of
cooked boneless meat.
Return skin and bones to broth.
Put back in oven and simmer ,covered, for 3-4
hours...until broth is a light golden brown...not pale
yellow.
Plese remember -Do not add anything except
the onion to this mixture.
When broth is light golden brown strain and put into
fridge or freezer.
[Pick off all pieces and bits of meat and freeze.]
Remove when fat is harden on the top, and take off
layer of fat.
Render the fat with fresh chopped onion.
Render means frying a fat with onion.
This is called "rendered chicken fat "and costs a
small fortune to buy. I freeze mine for matzo ball
soup and such.
Next, measure your broth and if need to, reconstitute to
make 2 gallons.
Next freeze in sizes you will need.
I freeze in half gallon and
quarts for soups and ; pints for sauces and gravy.
I never do just one chicken....I do at least 3 months at
a time ; which means doing cooking sessions of prepping 6
chickens.
I cut breasts into cutlets, nuggets, and strips.
Two breast halves make one meal.
A portion of meat is 3-4 ounces.
>From the breasts we have such dishes as :
chicken mozzarella, chicken parmesan, fried
breaded chicken cutlets with country gravy, chicken
cordon bleu, chicken with p-nut sauce sandwhiches.
>From the nuggets, sweet and sour chicken ,chicken
mc nuggets served with choice of dipping sauces.
strips we like mar far chicken, chop suey.
breaded chicken fingers.
The possiblities are
endless.
*********************************
With the cooked chicken packets ,we make pot pies,
tacos, burritos,chicken and dumplings,wonton,barbecued
chicken sandwhiches, white laszanga,hundreds of
dishes.
The pickings from the bone packets can go into
chicken salad,mixed with cooked cracked wheat to use in
tacos,what ever.
**************************************
The broth alone is worth more than the price of the
chicken.
Never use anything less than a 4 pound chicken...I
never us eles sthan 5 pounders.
*********************************
When chicken hindquarters ,for 29 cents or les s
are on sale I make a 10 pound package and get 5
cooked chicken packets for it and 2 1/2 gallons broth.
each 4 pounds of poultry
This gives me me 2 gallons of broth.
For $2.90 ,I get 5 meals and 2 gallons
broth that is quite a bargarin.
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