The actual problem of our time is how to provide yourself and your family with a healthy and rational diet in conditions of a sharply limited budget and time for cooking. Here is an example of how tasty and cheap to feed your family.
It is necessary
- - hen;
- - cabbage;
- - carrot;
- - vegetable oil;
- - potatoes;
- - onion;
- - rice;
- - salt.
Instructions
Step 1
You buy a large chicken. Butcher it - cut off the legs, breasts. Cook chicken broth from the skeleton.
Step 2
Use a large saucepan to cook the broth. Place the chicken carcass in it. Fill with cold water to the brim.
Step 3
Peel the onions and carrots. Finely chop the onion, cut the carrots into slices. Pour into a saucepan with a skeleton. If you don't like boiled onions, you can put a whole onion in the water, and when the broth is ready, pull it out.
Step 4
Season with salt and heat.
Step 5
When the water boils, reduce the heat so that the water does not boil, but gurgles slightly. After boiling, cook for 1, 5 hours.
Step 6
The broth is ready. If you boil 2 liters of broth, then for 3-4 days you are provided with a nutritious first course, because you can subsequently make soups from it with a variety of dressings - add cabbage, potatoes, noodles (make it yourself or buy an inexpensive one).
Step 7
The chicken legs and breasts remained from the purchased chicken. Bake the chicken legs in the oven with potatoes in this way.
Step 8
Wash the potatoes, peel and cut into small pieces.
Step 9
Put the chicken legs on a baking sheet drizzled with vegetable oil. Cover them with potatoes. Season with salt and lightly drizzle with oil on top. Place in a well preheated oven for 40 minutes. The dish is ready.
Step 10
We prepare a simplified version of pilaf from chicken breasts. The approximate proportions of ingredients (meat, carrots, onions, rice) are as follows - 1.5: 1: 1: 1.
Step 11
Cut the breasts into pieces about 2 cm in size.
Step 12
Finely chop the onion and carrot. Do not grate carrots - chopped carrots lose less juice.
Step 13
Place the breasts in a preheated skillet with butter. Fry until white.
Step 14
Add carrots to the meat. Stir and brown a little. Then add the onion, stir again.
Step 15
As soon as the carrots and onions are browned, season with salt. The meat should not be salted separately - it will quickly give off juice and will be dry. If you add salt to the meat before adding the rice, the rice will become soaked in the meat juice.
Step 16
Gently pour the rice over the meat with carrots and onions in a thin stream.
Step 17
Very carefully, so as not to "disturb" the rice, add boiling water. In no case add cold or even warm water - the temperature regime breaks down. This will make the taste of pilaf worse.
Step 18
The ratio of water to rice is strictly 2: 1, that is, for one glass of rice you need to take 2 glasses of water. This is the secret of pilaf friability.
Step 19
After adding the water, cover the pilaf and reduce the heat to low. Without opening the lid or stirring, wait 20 minutes. Then open the lid, stir and, with the lid open, keep the pilaf on the fire for another 5 minutes - so that the remaining liquid evaporates. The pilaf is ready.
Step 20
Thus, one chicken turns out the first dish for several days and two dinners.
21
To spend less money on groceries, don't pay “for packaging” - don't buy a product just because of the bright wrapper. Don't buy canned food, convenience foods, and off-season vegetables. Try to always have in the house - flour, butter, eggs, seasonal vegetables and cereals. Get a good piece of meat or chicken once a week. If the body constantly requires meat, buy offal - liver, chicken ventricles, beef tongue.
22
The oven helps to save time spent at the stove. All you have to do is chop the ingredients and turn on the fire. Take half of one day off. Spend time going to markets and shops and preparing food for future use.
