Thursday, September 12, 2013

Fighting on the Home Front! The four day chicken.

Good morning, Mrs. Jones. I see you've taken a lesson from Mrs. Smith and are planning your meals for the week. You've got your victory garden started, and you're adding a lot more vegetables into your family's meals to keep them fighting fit.

Here's another idea to help you stretch those points a little further: The four day chicken.

A 4-lb chicken may not seem like a lot, for those used to eating 2-3 cuts at a time, but adding plenty of greens and some good grains along side it, and Mr. Jones won't even notice that you're stretching the chicken a little farther than you used to.

And remember, Uncle Sam urges you not to waste water with cleaning the chicken. We've found that washing it under running water can spread deadly salmonella to your whole kitchen!

Day 1: Quick Chicken Bake

1 whole chicken
2 Tbsp butter
Water
Dash of salt and pepper
Milk
Flour

Disjoint the foul, for this recipe, you will use the legs, thighs, wings and breasts. Preserve the remaining carcass and drippings.

Place chicken pieces in glass baking dish and top with butter, salt, and pepper. fill dish with enough water to reach 1/3rd of the way up the largest pieces. Bake at 375 for one hour. Goes great with any vegetables. Save the drippings for tomorrow!

Day 2: Chicken and Rice Casserole
Chicken Breasts, cooked and shredded
2 c prepared rice
1-2 c Vegetables chopped and cooked.
1/2 of fat skimmed from top of drippings from yesterday
Flour
Milk
Bread crumbs or crushed crackers

Layer prepared rice, vegetables and chicken in casserole dish. Combine drippings with an equal amount of flour and 1c milk per 2 Tbsp of drippings. Drizzle over casserole and top with breadcrumbs or crackers.

Day 3: Chicken rolls
8 Bakery rolls
2 Tbsp butter
11/2 c gravy made from remaining collected fat
Remaining chicken meat cooked and chopped
2 Tsp minced onion
Salt, celery salt, cayenne to taste
Hard cooked egg slices

Cut a slice from tops of rolls and scoop out all of the soft crumbs, leaving only the crust. Fry crumbs in butter. Add sauce, chicken and onion. Heat. Season well with remaining seasonings. Fill rolls. Heat thoroughly at 425 for about 20 minutes. Garnish with hard cooked egg slices.

Adding some fresh vegetables can help stretch this even further.

Day 4: Chicken and dumplings
Chicken bones and "jelly" from previous days.
2 stalks celery, slicedParsley, Sage, Rosemary, Thyme, Basil
Prepared biscuit dough, cut into 1/2" cubes

Boil chicken bones in a large stock pot with jelly. Add celery and season well. Alternately, the first two seasonings can be added to the biscuit dough to add a dramatic burst of flavor. Once the carcass has boiled for 20 minutes, remove and flake off any remaining meat. Set water to boiling again and drop in cubed biscuit dough, a few pieces at a time. Allow to boil for just a few minutes more until the last pieces are fluffy.

We've not seen the last of Mr. Chicken though! What's left of his bones can be used to make a hearty fertilizer for your garden.

These recipes can score points with the family and save some in your ration book, leaving more supplies to send to our boys overseas!

Keep 'em flying, Mrs. Smith!