So Friday afternoon Number 1 Son did a grocery run and came home with about 40 lbs. of chicken thighs. They don't go on sale all that often so I thought we had better take advantage of the 99 cents a lb. price.
I filled my big stock pot and two smaller pots with the chicken thighs, added water to cover and let them cook until they were falling off the bone done. When they were cool enough to handle I pulled the meat from the bones and cut it into about 1-inch pieces. I had thawed 6 lbs. of frozen mixed vegetables, so I layered a generous cup of meat and a cup of vegetables into quart jars. I used the broth that the chicken cooked in to fill the jars to within 1-inch from the top. I had 17 quarts of chicken vegetable soup when I ran out of vegetables.
I still had quite a bit of chicken left, so I put 2 generous cups of meat in quart jars and added the broth. I wound up with 12 quarts of chicken in broth. I figure I can use that as a soup or stew base, or thicken the broth for chicken and gravy over mashed potatoes or rice or baking powder biscuits. It probably will work in chicken casserole dishes as well or for chicken and dumplings.
Some people add salt when they can meat or vegetables, but I usually do not. Often I will add a bit of chicken bouillon for extra flavor when I heat it up and that generally is enough salt.
I was kind of surprised at how much mileage I got out of the chicken. Haven't a clue where I'm going to store it all, but I sure am glad to have it. I think of all the different meats I can, I use chicken the most. Chicken soup is kind of a comfort food and the Farmer's Almanac is predicting a really cold winter here this year. Probably going to need to be comforted long about February. :)
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