HOW TO: Can Chicken Stock

There is something about things being homemade - the taste is so much better and you know you took the time to make it. You appreciate it more.  You can catch up here on how to make chicken stock from a whole chicken.

Have you looked at the prices of organic chicken stock lately? It is not cheap at all. Why not make your own, if you can?

Out of one medium chicken I canned 7 pints. That is about 7 different meals for my family! Awesome. :)

Pssst, hey, it's organic too!

As always, sterilize your jars, lids, and bands. (Oops, I misspelled sterilize in the photo - sorry!!)

I always heat anything up that I am putting in glass jars because I am so afraid of breakage. Before you ladle the chicken stock into the jars you can heat it up. 

For step by step picture instructions you can catch up on this post. 

Pressure can the chicken stock for 90 minutes at 10 pounds of pressure. After the 90 minutes wait until the canner completely cools. 

That's it! Very easy for frugal, organic chicken stock!

Menu Plan Recipe: Chicken Fried Rice

I have to say I have never met someone who does not like chicken fried rice. Or anything kind of fried rice. It has so many flavors and just full of deliciousness. 

The only thing is the "real" fried rice you get from Chinese places are probably not the best for you. My husband and I both love it so much!

To save you some time you can always make a whole chicken ahead of time and shred the meat. Makes dinner easy. 

This recipe is on meal plan week 3 for Tuesday, June 18th. Click HERE to check it out. 

Ingredients
2 cups of cooked rice (a day old rice is the best because it isn't sticky)
2 tbsp olive oil
2 large eggs, slightly beaten
3 tbsp soy sauce
dash of pepper
1 cup of broccoli

Directions
Heat a large skillet, heat 1 tbsp of olive oil over medium heat.
Add rice, chicken, broccoli and cook until everything is heated.
Move rice mixture to one side of the pan and add 1 tbsp of olive oil and cook the eggs. Stir constantly.
Stir eggs into rice mixture. Stir in soy sauce and pepper.
Enjoy!

Menu Plan Recipe: Chicken Taquitos

Taquitos are usually very slim, but these are a nice size. One of these filled me up! Boy they are delicious though.

Not too hard to make if you cook a whole chicken a couple days before. Easy as pie.

This recipe is on meal plan week 3 for Monday, June 17th. Click HERE to check it out. 

Ingredients

8 package of cream cheese, 8 oz

2 cups of cooked chicken

1 cup of shredded cheese (I used cheddar)

1 cup of fresh of frozen spinach

1/2 cup of salsa

1/3 cup of sour cream

Salt and pepper to taste

10 tortillas (homemade tortilla recipe here)
olive oil for frying

Directions

In a large mixing bowl mix together the cream cheese, chicken, cheese, spinach, salsa, sour cream, salt, and pepper. 

Add mixture into one tortilla at a time and spoon in the mixture shaped like a log. 

Roll up and with steam side down place into a frying pan. 

Brown each side. 

Strain on paper towels to remove excess grease. 

Enjoy!

Recipe: Whole Chicken {Crock Pot} - The Best Ever!

Investing in a crock pot using our wedding funds was the best idea ever! Everything tastes great in the crock pot no matter what it is. The long, slow cooking is the best. 

Yum. 

I have always roasted my whole chickens in the oven, but not anymore baby! Those bad boys are going straight to the crock pot. 

The best part of cooking a whole chicken is you get to make homemade stock. Nothing beats homemade. :)

Ingredients

1 tsp onion powder

1 tsp garlic powder

1 tsp thyme

2 tsp paprika

1 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper (I eyeball it)

1 large chicken, thawed and ready to be cooked

When your chicken is done cooking you can either shred it or eat it by itself. The flavors are just that darn good. 

Directions

In a small bowl combine all the spices. 

Remove and giblets from inside the chicken and dispose of them. 

Rub the spices all over that bad boy. 

Cook on low for 8 hours. No need to add any water or anything like that. 

Remember to save the bones and skin so you can make stock. I will post that by tomorrow. 

Menu Plan Recipe: Cheddar Chicken and Rice Bake

Typically when you hear of Chicken and Rice Bake you usually assume it is cream of something in it. All the ingredients in that cream of something contains so many chemicals and we just want real food.

 Plain and simple. Just a quick heads up this is some good comfort food. :) 

This recipe is on meal plan week 2 for Monday, June 12th. Click HERE to check it out. 

Ingredients

4 garlic cloves, minced

4 tbsp butter

1/2 tsp pepper (I usually just eyeball it)

1 tsp salt

3 cups of chicken stock

3 cups of milk

1 1/2 cup of cheddar cheese, shredded

3 cups of cooked chicken, either shredded or cubed (shredded chicken recipe here)

1 1/2 cups of long-grain rice

parsley for garnish (optional)

Directions

Melt butter in a saucepan over medium heat; add in garlic, pepper, and salt. 

Add flour and mix well. 

Stir in chicken stock and milk and turn heat to medium heat. Cook like a roux. 

Add 1 cup of shredded cheese and whisk as it simmers. 

Add rice and lower heat to medium low. 

Cook until the rice is tender...about 20 minutes. 

Preheat oven to 350 degrees. 

Add chicken to the rice mixture and pour into a casserole dish. 

Sprinkle the top with the remaining shredded cheese and garnish with parsley on top. 

Bake for 20 minutes or until the cheese is bubbly. 

Dig in and enjoy! :)

Menu Plan Recipe: Layered Chicken Enchilada

Before I even get into the recipe part I will say the lovely Husband thoroughly enjoyed this! Heck even I did, but just seeing him really enjoy something that I have made brings joy to my heart.

This recipe is on meal plan week 1 for Monday, June 3. Click HERE to check it out. 

Ingredients

2 chicken breasts, cooked and shredded (I use one and cut them in half..shhhhh) ;)

9 tortillas

2 cups of shredded cheese

2 cups of red enchilada sauce (recipe here)

1 cup of corn

1 cup of black beans

1 tbsp olive oil

salt and pepper to taste

garnish with parsley (optional)

Directions

Preheat your oven to 350°F.

Spread 1/2 cup of your enchilada sauce on the bottom of a dish. Arrange about 3 tortillas (depending on your type of dish) in a single layer on the sauce. 

Top with shredded chicken, corn, and black beans. 

Sprinkle cheese over top and repeat the layering about 2 more times until you have run out of your ingredients. 

Transfer to the oven for 30 minutes or until the cheese has melted. 

Garnish with parsley (from our garden) - totally optional. 

Enjoy!