As the mistress of a large family, I constantly face a problem: how tasty, fast, abundant and varied to feed my household. And still stay within budget!
In this article I will share the secret of cutting three chicken carcasses, from which it will be possible to prepare ten different dishes (I will lay out all the recipes separately): noodle soup / vegetable soup, early ripening pilaf, jelly, salad with prunes and walnuts / puff salad with champignons, burgers, nuggets, chicken burgers, chakhokhbili / barbecue wings, chicken thighs with apples, chicken drumstick in bacon.
1. We wash three chicken carcasses, cut off excess fat and tail.
2. Separate the legs. To do this, we cut the skin from the side of the abdomen, break off the joints adjacent to the ridge and cut off the legs - only 6 pieces. We divide each leg in half - into a drumstick and a thigh; we will cook two dishes of them: "Chicken thighs with apples" and "Chicken drumsticks wrapped in bacon."
3. Separate the breasts from the backs with wings. Then we cut off the wings. We cut off the most extreme sharp parts of the wings - they will be needed for the jelly. From the wings (6 pieces) we will prepare barbecue or chakhokhbili wings. It is optimal that there are not 6, but 12 wings. I usually store them in the freezer as I buy and cut them.
4. Separate all the pulp from two breasts; leave the bones for the broth. We will prepare cutlets from the pulp of one and a half breasts; we will need some of these tunics for assembling burgers. The pulp of half the breast will be used for making nuggets (cut into small pieces).
5. The remaining third breast, all three backs, along with the remaining pulp, skin and bones from two breasts, put in a large saucepan, fill with cold water, bring to a boil, remove the foam, add a large onion, salt and cook rich chicken broth. When it is ready, we take out everything that was cooked in the pan, and filter the broth - we will cook soup from it.
6. Pour part of the broth (about two glasses) into a small saucepan - for the jellied meat. In this pan, we put the sharp edge parts of the wings, you can (whoever loves) put the tail there and boil it down a little so that the jelly will freeze later.
7. We disassemble everything that was cooked in the pan. We separate all the pulp from all the seeds - you will be surprised how much it turns out! Finely chop the breast and all the meat. We leave half of this boiled chicken meat for pilaf, and we also divide the other half in half - for salad and for jelly.
Tip: Of course, it is difficult to cook and eat all 10 dishes at once, and chicken is a perishable product. Therefore, some parts can be decomposed into bags and frozen. I usually freeze the breasts for cutlets and chicken legs.
