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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
4
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Posted:
Nov 8, 2008 7:07 PM
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I am single and will be trying out something new tomorrow. I purchased a rotisserie chicken from the grocery store along with noodles. I have chicken broth in the pantry and trying to expand on a tip taken from a cooking show. I am planning on shreading the chicken and making chicken noodle soup. I'll freeze most of it and should get a number of dinners out of it. Has anyone else tried this?
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Posts:
1
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Posted:
Oct 28, 2008 5:13 PM
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I like to cook up a well spiced chicken, pull the meat off the bones, chop it and make stir fry with frozen, chunky vegies like broccoli and cauliflower (Normandy mixture) then I throw in my leftover vegies for the previously days and some pre-cooked brown rice. Some times I use a little sesame oil (good flavor) or some soy or terriyaki sauce. I am single and one chicken lasts me a week. If I boiled the chicken, I make stock and freeze it. The ones in the cardboard boxes in the store are so expensive. If you take the skin off it saves a lot of calories and then soak it in buttermilk for a few hours it comes out nice and moist. Then dredge in a mixture of homemade corn flake crumbs, spiced up realy well. Very good.
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3
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Posted:
Aug 6, 2008 8:56 PM
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I love the crockpot idea, chickengirl77 -- I'm going to have to keep that in mind. Boning the chicken makes a lot of sense, especially if you are stretching it in a casserole later.
One of our favorites is a layered casserole, using corn tortillas, chicken, cooked black beans, green enchilada sauce, small can of mild diced chiles, and topped with some crushed tortilla chips and cheese. I like to serve it with salad or stuffed baked zucchini.
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2
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Posted:
Aug 6, 2008 1:43 PM
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Whole chickens often go on sale for $.69 per pound at our local big grocery store. Now I do not prefer the meat counter at this particular store, but luckily the smaller local store with the preferable meat counter does price match the big chain store. So I go in and I get 6 chickens for $.69 per pound from a local store. The chickens are wrapped in front of me, and I know that they came from a local processor. I take the chickens home and tuck them away in the fridge for a few hours. I have found that I can get a 5 or 6 pound chicken in my small crockpot, and two of the smaller 3 pound chickens into my big crockpot. I put them in there before I go to bed, plug the crockpots into separate outlets (so I do not overload the wiring) and the chickens cook on low all night while we sleep. In the morning I take the three chickens out and set them in 9x13 dishes to cool a bit, and I start the next 3 chickens cooking! After the first 3 have cooled about 30 minutes I can wash my hands up good and dig in! I dig through there and pull out all the yuckies and only keep the good meat. I separate it into a bowl for white breast meat and a bowl for dark meat, then I freeze the meat in 2 cup portions in freezer bags, frozen flat. A lot of recipes call for 2 or 3 cups of cooked cubed chicken, so it is handy to have it ready to go! I do the same thing in the afternoon with the second batch of chickens from the crockpot, and I also freeze the broth in tupperware containers. Freezing the whole chickens would take up a lot more room in my freezer than just freezing the meat and broth. The last time I did this whole process I ended up with about 12 cups of shredded dark meat and 14 cups of shredded white meat, and the cost was less than 17 dollars. About 24 pounds x $.69/pound=$16.56 no tax on food in my state. It was a great deal.
I have learned a lot about chicken broth just by reading this message board today, and I guess I have wasted a lot of bones! I have only been saving the broth that is in the crockpot, straining off the fat with a strainer filled with paper towels. I will be changing my chicken stock process the next time I cook chickens, that is for sure!
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Posts:
6
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Posted:
Aug 5, 2008 8:06 PM
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My price book for chicken is $2 or less/lb. I wait until it goes on sale, and I stock up the chest freezer. I also have a cookbook from the '70's (another ecomonic crisis time) that compares various forms of meat. Using the chart, I know that split chicken breasts (bone in) bought on sale for 99 cents/lb is equal to $1.99/lb BSCB. I use this info to guide my shopping. I can debone the chicken myself, or use it as is, and make a broth after dinner out of the bones. The more you do at home (versus the butcher/store) you will save. Buy family packs even if you are only a small family; cut up whole chicken legs into drums and thighs, freeze separately if desired. Grind your own BSCB if you can (have a KA?) and use as you would ground beef/turkey. Stretch w/ shredded veggies/bread crumbs/oats to make patties/meatballs.
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Posts:
40
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Posted:
Aug 5, 2008 7:01 PM
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buying on sale AND pounding them is a great great idea....thanks!!
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Posts:
221
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Posted:
Aug 4, 2008 11:44 PM
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That sounds awesome! I can't wait to try it. Thanks!
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Moderator_Sky
Posts:
1,521
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Posted:
Aug 4, 2008 5:13 PM
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> How about that recipe for wontons? I've never made
> them, but sounds good!
I make really simple wontons... first I start with store-bought wrappers. I'm fairly clueless on how to make my own.
Wontons:
1 chicken breast or one average-size boneless pork chop steak
Fresh-grated ginger
Finely-diced garlic
1 tsp soy sauce
Soup:
One to two cans chicken broth, heated
Scallions (optional)
(If I don't have ginger and/or garlic on-hand, I use sea salt and fresh-cracked black pepper)
I take a chicken breast or pork chop, cut it into small chunks for the food processor, and add the meat, seasonings, and soy sauce to the food processor. Process to a fine grind.
Making sure to keep both unused wonton wrappers and filled wontons covered with damp kitchen towels to keep them from drying out, fill each wonton wrapper with about a tsp of the meat.
To fold the wrappers, there are a few ways you can do it. There's an EXCELLENT video I found on YouTube that shows how to do it.
Folding Wonton Wrappers YouTube Video
Once you've used up all the meat (I usually use about 14-16 wrappers to use it all up), place the wontons in a skillet that has been pre-heated with sesame oil. Leave them alone once they've been placed in the pan and heat until the bottoms are golden brown (about 1-2 min).
You can also steam them, or cook them in chicken broth without doing this step. I like doing it this way because the browning and sesame oil adds more flavor to the wontons and because of the next step!
Once the wontons are browned, pour the chicken broth into the skillet until the wontons are just covered. Heat on medium for about 5-7 minutes. The sesame oil from the pan adds some wonderful flavor to the broth.
Enjoy!
This is a really simple recipe and my husband, who is very wary of new foods, absolutely loved it. And the great thing with wontons is you can tweak them how you want... adding seafood, or beef, or veggies during the food processor step. They can be steamed or cooked "potsticker-style" like I do or just cooked in a coup base.
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Posts:
221
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Posted:
Aug 4, 2008 9:19 AM
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How about that recipe for wontons? I've never made them, but sounds good!
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Moderator_Sky
Posts:
1,521
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Posted:
Aug 3, 2008 9:59 PM
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I LOVE to make wontons with chicken or pork. This is a great way to make a little go a LONG way. For example, tonight, I made chicken wontons.
Usually when I make a chicken dish, my husband will eat a breast piece, as will I, and my son will eat about a third of one. With wontons, I can stick one chicken breast in the food processor, then use it as a filling in wonton wrappers, and it will make enough wontons for all of us to feel VERY full. And that's ONE chicken breast compared to two and a third!
Soup is also a great way to stretch meats out when on a budget.
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Posts:
2
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Posted:
Aug 3, 2008 7:38 PM
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I purchase chicken breasts whenever they're on sale. My husband has a healthy appetite, so when I fix chicken breasts, I split them and pound them. Even though he's getting one chicken breast, it seems as if he's getting two very large pieces. (They also cook really quickly.) If we have any leftovers, the next day I'll fix either a salad, nachos, taquitos, or add the leftovers to pasta.
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