Tues - Sat: 10am - 6pm & Sun - Mon: Closed
(Don't judge my skin in this picture. I was trying to roast with the dutch oven lid ON. Turns out it doesn't get as crispy that way....Lesson learned. BUT the winter squash was delicious below it roasted in the chicken gravy then smashed was divine)
Try Mixing in these with your chicken to make a fresh and crunchy sandwich:
Or something that calls for me to pre-cook around a pound of chicken (time saver: chicken is already cooked! BOOM Winning! Keep in mind that the cooked chicken will weigh less than uncooked. So 1 1/2 lb (about 2 breasts) of raw chicken will get you around 2 cups of cooked chicken.
IngredientsInstructions
Preheat oven to 375. In large saute pan, saute diced veggies in butter, put in garlic last. Add cream of chicken, heavy cream, a dash of thyme, and salt and pepper. Stir and let simmer for 15 - 20 minutes. Put one crust in the pie pan. Add mixture. Place second crust on top and crimp the two together at the edges. Cook 20 - 30 minutes. For a crispier crust lightly brush crust with beaten egg 10 ish minutes before ready to come out.
Soups - around 1 pound of chicken + broth from the last chicken
This is one of my favorite soups to make. Brian cannot get enough of the chicken and wild rice soup from Panera. So, I figured out how to merge my leftover cooked chicken with one of his favorite foods. AND it's easy!
Ingredients
1- 1 1/2 cups shredded roast Cottonwood Farm chicken
salt & pepper to season
3 carrots, diced
1 1/2 cups celery, diced
1 1/2 cups sweet onion, diced
3 garlic cloves, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 cup wild rice
6 cups of bone broth or stock
1 cup thinly sliced baby Bella mushrooms (optional, but not really)
2 tablespoons butter
2 tablespoons of cornstarch (or arrowroot)
1 cup whole milk
salt to taste
Instructions
To a crock pot, first add cooked chicken. Add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.
Cook on HIGH for 2 - 2.5 hours.
Heat a small saucepan to medium high heat. Add butter to the pan. Let the butter melt and start to bubble, whisking the entire time to ensure it doesn’t burn. Once the mixture is a light brown color pour the milk in and add corn starch. Whisking the entire time until milk is incorporated and there are no lumps. Let milk mixture simmer for 2 minutes until thick.
Pour milk mixture into the crock pot and stir. Next, add mushrooms and stir. Let cook an additional 30 minutes. Season with salt and pepper to taste.
Adapted from Joyful Healthy Eats
Meal #5 Bone Broth
Bone Broth - I usually get around a gallon when I make it in my instant pot, more if using the crockpot.
Click HERE to grab our FREE Bone Broth Making Guide
This feeds my husband and I a good 6 meals. That’s 12 meals in total! That’s less than $2/ meal! It’s a simple way to save time and stretch out the investment you have in your bird.
With a little planning, you can easily stretch your chicken meat.
