I have gotten all 6 chickens cut up. Cut up I have individual bags of 12 chicken legs, thighs, wings and breast. I cleaned and skinned them as well. I cut while my daughter skinned and cleaned. I also keep the gizzards and necks that come inside of the chicken for stuffing. I will post my stuffing recipe before Thanksgiving. It’s not actually my recipe I got it from my husband’s best friends father.
I am making chicken stock with the backs/spines of the chicken and it smells yummy in here right now. I covered the spines in a pot of water with garlic salt, season salt, regular salt and Adobo. I will simmer them until they are fully cooked. Then I will skim off the foamy stuff from the top of the water and discard the bones. I will let it cool and then pour the liquid into ice trays. After it’s frozen I will put the cubes in a Ziploc bag in the freezer. Viola…homemade chicken stock.
Tonight we are eating Chilli mac that I made yesterday. I fried 4 lbs. of ground turkey which I used 2 lbs. for Chilli Mac and the other 2lbs. went into the freezer. Later this week I will thaw and add black beans to it for Enchiladas on Wednesday.
This is my menu for this week
Monday: Pancakes & Apple Syrup (Homemade)
Mac & Cheese (Boxed)
Sloppy Joe (Homemade)
Granola Cereal (Homemade)
Fried Chicken, French Fries, Sweet
Wednesday: Eggs, Cheese Grits & Ice Box
Lentil Soup & Rice
Meatloaf, Mashed Potatoes, Gravy & Carrots
Friday: Oatmeal & Corn Bread
Corn Cakes & Granola
Stewed Chicken, Potatoes & Dumplings
Saturday: Pancakes & Grape Syrup
Dad will surprise us
Chicken Fried Rice & Chicken Wings