My favorite thing to do is poach a chicken. It is very inexpensive, and an excellent source of yummy lean protein. I get large roasting chickens, last week they were on sale for 59 cents a pound! Plus, it only takes about 2.5 hours and you've got meat for the rest of the week!
6-7lb Whole Chicken
4 Cups Broth
3 Cups Water
Parsley and Salt to taste.
Place broth and water in large sauce pan/dutch oven (8qt) and bring to a light boil.
Remove the chicken from packaging, take giblet bag and pop-up roasting thermometer out of chicken. You can de-skin the chicken if you want. Rub chicken with enough salt and parsley to coat.
Place the chicken (carefully!) in the pot of boiling water. If necessary, add more water so that the chicken is just covered. Bring to boiling, reduce heat and cover to simmer. Simmer chicken for 45-60 minutes. Remove from heat and allow to sit (still covered) for 1 hour longer. DO NOT remove the cover during this time, when the pot will act as a slow-cooker.
After time is up, check the temperature of the chicken (should be 180 degrees internally). Meat should fall off bone.
YAY!! Now you've got enough tasty chicken for all of your chicken dishes, plus broth for home-made soup!
-You can add things to the broth for extra-delicious chicken. I recommend slices of fresh ginger, onion skins, or whole garlic cloves.
-For a quick dinner after poaching the chicken, serve white meat pieces with raw celery, carrots and broccoli next to your favorite dipping sauce with a side of rice.
-A 7lb chicken will last DH and me about a week and a half, I freeze half of the chicken so it stays fresh.
-Save the cooking liquids (broth) for easy soup tomorrow! Keep in the fridge so that the fat rises to the top, skim off. Then, just add your favorite veggies, noodles and chicken pieces.