The Elastic Chicken

We’ve all been there… an unexpected bill comes up or you have to drain your savings account for some emergency expenditure. Sometimes, items like this just occur and your meals budget is normally the initial to endure since of it. Our loved ones utilized to reside in the nation and we did not have the luxury of town water. One particular time our well went dry and we had to spend every penny we had to have one more one particular dug. Of course, this new effectively had to be deeper than the initial which meant the man who did the function dug deeper into our pockets. I began to worry about how we were going to be capable to feed the family until I sat down and produced a strategy. Therefore the story of the Elastic Chicken.

I went to our nearby grocery retailer who occurred to be obtaining a sale on some excellent Perdue Oven Roaster chickens. I purchased a single of them that was about eight pounds. I knew my strategy and wanted to get the most bang for my buck so I opted for one of the most significant ones they had. That evening I fixed Baked Chicken. I just place small pads of butter on its skin and added a sprinkle of salt and pepper. (I truly didn’t have many seasonings to use nor a lot of cash to buy any.) We had some mashed potatoes and green beans to go with the chicken and every person was really full when we completed dinner. Meal number a single was a good results! Before I put the leftover chicken carcass away, I picked off as a lot meat as possible from the bones. I chopped and diced the pieces and came up with practically 3 cups worth of chicken meat! Hurray! I then took the carcass and placed it into a big storage bag and place it into the freezer.

The next night, I took half of the chicken meat and mixed it with about one particular cup of mayonnaise. To this, I crumbled up a leftover piece of bacon from breakfast that morning. I also mixed in a single celery stalk and a single little onion, each chopped up finely. I added a little salt and pepper to taste and served on toasted bread as Chicken Salad Sandwiches. As a side dish, I am sorry to say we had potato chips. Practically nothing fancy but it positive did make for a quick and effortless meal! I also knew that the subsequent evening would knock their socks off!

The third night I produced Chicken-Pasta Salad. To make this fantastic meal, I thawed a bag of frozen pea pods in cool water till they have been slightly tender then drained them. Next, I boiled about half a box of macaroni adding the pea pods to the water for the last two minutes. After draining the two collectively, I stirred in a third cup of mayonnaise, a quarter cup of French dressing, a cup of cherry tomatoes reduce into halves (typical tomatoes will function but you will need to drain them a bit) and the rest of the leftover chicken meat. Lightly toss every thing with each other and you have an excellent meal that you can serve with some bread and butter on the side. Meal number three was a large hit!! But wait until you hear about the last meal…

The last evening, I took the chicken carcass out of the freezer and put it into a huge pot with about five cups of water. I also added some chopped celery tops (which I had conveniently kept in the refrigerator alternatively of throwing them away), 1 carrot chopped, and one particular modest onion sliced thinly. I brought the carcass and vegetables to a boil and then simmered them for about two hours. I then removed the carcass from the broth that I had produced and lastly threw it away. That chicken had served me effectively! Some of the meat from the carcass that I had missed during my selecting and boiled off and was floating in the water. I scooped the new meat and vegetables out of the water and set them aside. I then removed about 4 cups of broth and set that off to the side. In the huge pot, I added a half cup of Bisquick. I cooked this mixture over low heat until the mixture was smooth and bubbly. I then added the reserved broth back into the pot and returned it to a boil. Right after it boiled for about 1 minute, I added the chicken meat and vegetables back into the pot. I took an additional two cups of Bisquick and mixed it with two-thirds cup of milk till a soft dough formed. By dropping the dough in spoonfuls into the hot chicken mixture, I produced the most delectable dumplings! I cooked the chicken and dumplings uncovered on low heat for about ten minutes and then covered and cooked for one more ten minutes. This was, perhaps, the Very best Chicken and Dumplings I had ever tasted.

This story is accurate and I believe it would have produced Mr. Perdue proud. Even to this day, when I go to the grocery retailer and see a fat Perdue Oven Roaster, I feel about the time that I had to stretch 1 chicken more than four nights… Otherwise known as the Story of the Elastic Chicken.
BOLA TANGKAS
three-Course Chicken Dinner

Here is what you will need!

Bacon Asparagus Pastry Twists
Serves 2-three

Components
1 sheet puff pastry, thawed
six-8 slices bacon
12-15 asparagus spears
1 egg, beaten
Salt
Pepper

PREPARATION
Preheat oven to 400°F/200°C.
Slice the puff pastry into 1-centimeter strips.
Slice the bacon in half lengthwise into thin strips.
Wrap a strip of bacon around an asparagus spear in a spiral.
Wrap a strip of puff pastry around the asparagus, looping it in amongst the bacon spiral.
Repeat with the rest of the asparagus.
Spot the wrapped spears on a baking tray lined with parchment paper.
Brush them with egg wash, then sprinkle a pinch of salt & pepper on best.
Bake for 18 minutes, till golden brown and puffed.
Serve!

Creamy Tuscan Chicken
Serves two-three

Ingredients
four chicken thighs, bone-in & skin-on
2 teaspoons salt (for the chicken)
1 teaspoon pepper (for the chicken)
1 tablespoon oil
three cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan
2 tablespoons parsley, chopped

PREPARATION
Season the chicken with the salt & pepper, generating confident to mix it in evenly.
Heat oil in a skillet more than medium-low heat.
Spot the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin. Move the chicken about from time to time to guarantee it cooks evenly. The skin must be tough to the touch.
Flip the chicken, then cook for about one more 15 minutes till the chicken is fully cooked. Get rid of from pan.
Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach till the spinach is wilted.
Add the heavy cream, salt, and pepper, bringing to a boil.
Add the parmesan cheese and parsley, stirring till the sauce has thickened slightly.
Place the chicken back in the pan, spooning the sauce on best of the chicken.
Serve!

Chocolate Chip Skillet Cookie
Serves 2-three

Components
24 ounces cookie dough
eight ounces chocolate, broken up into chunks
Ice cream
Caramel sauce

PREPARATION
Preheat oven to 325°F/160°C.
Press ⅔ of the cookie dough into the bottom and up the sides of a little skillet or a small cake pan.
Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
Crimp the edges of the dough collectively to seal in the chocolate.
Bake for 35-40 minutes.
Serve warm with ice cream and caramel sauce!

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BOLA TANGKAS