Making chicken last.

filigree_2

princesstippytoes wrote: »

Really??

My hubby would have a fit if I tried to stretch 2 chicken legs that far. When I cook using chicken breasts we get one each so I don't see why it's much different with a roast.

I cooked a large chicken last night for the 4 of us. hubby and I had 3/4 breast each. The girls had the rest of the breast meat and one thigh each and that left 2 drumsticks and the pickings for lunch for him today.

I do fatten the meals out with veg and trimmings but if I like to give a decent portion of protein in a meal too.

I think I might have been a bit misleading when I referred to the chicken breast. By that I mean every bit of chicken that isn't leg or wing, not just the actual breast itself. Don't forget I have sausage stuffing to bulk out the protein content

I fool my lot into thinking they have lots of meat by giving them the bones to pick - they think it's a big treat and are less likely to notice that there isn't that much actual meat in their meal

debtworrier

Pink-winged wrote: »

Hi Princess,

My family sounds like yours. I just can't seem to make a chicken rubber! I buy a large chicken.....make a roast meal from it, then if I'm lucky there may be enough left for one or two sandwich lunches the next day. I do always save the bones for stock so I suppose the soup is a second meal.

There are five of us (two average weight adults, two slim but constantly starving teenagers and a seven year old beanpole with empty legs) so I don't think we over eat.

Pink

Yeah, my Dad was just like that - having grown up in the '30s and then endured the rationing after WWII he couldn't abide mingy little meat portions. We used to joke that he'd make a steak sandwich by holding out two slices of bread and getting a cow to stand between them!

Thing is though, you don't need to have huge slabs of protein like that at every meal. Fine if the money's there of course, but if you do ever need to cut back, this is one area you might like to bear in mind.

Chocmonster7

After I roast a chicken I let it cool and then take all the meat off every bit of bone. That way you are left with a very large pile of meat and no arguments about which bit of the bird it has come from! A cupped handful size portion is all I give along with spuds/yorkshires/veg, etc. for a roast dinner. Then the rest can be used for sandwiches, salads, omlettes, whatever or frozen for later use.