Make chicken stock

Or just boil some chicken.

Peanut gravy./sauce

Peanuts per se are not used that much in American cooking except probably in the deep south.To really make this interesting, you could probably roast the peanuts first to have added flavor.

Put your bottle of peantust in the blender and then add some boiling chicken stock. Do not buy stock, just get some chicken and boil it to make the stock. So you get the stock and the chicken for the same price of the chicken,

Toast some bread and cook some eggs.

Put the eggs on the toast.

 Add a pice of cheese. We like swiss.

Then finally add the peanut sauce and microwave it for half a minute or so.

Breakfast!

Rag soup.

Rag soup is a nutritional poor man's soup. The basic ingredients are chicken stock, spinach, and eggs. Cheese can be added if you want it. In this case, I added cornbread and a little corn flour. Just heat it until the soup thickens up.

Whole chicken pays for itself.

Last chicken we bought was only 6 dollars.  Generated about a gallon of polenta with only a few cups of corn meal. Polenta sells for about 4 dollars a tube or about 3 cups at most.. A tube is only a few cups of cooked cornmeal.

SOS

Toast some bread.

Add some left over chicken,

And potato like gravy.

and some green beans.

Topped with a bit of parmesan cheese and you are in heaven for a poor man's
meal.

Chicken boil

Cover pot and bring to a boil for 15 minutes. reduce heat to a gentle boil and cook for about 60 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

Hens have it.

Buy a whole hen aka chicken from the market and save money.

Football season!

This what I think I will make again for the opening of the season. Out of flour to make tortillas (probably a good thing health wise), so I will get some whole wheat tortillas.

Spatchcock a chicken.

Though it is fairly easy to cut up a chicken raw, but even easier to do when cooked.

1. Lay hen down so backbone is on top.
2. With meat scissors or a good sharp knife, cut  close to the backbone to remove it. (takes two cuts.)
3. Discard backbone. (good for making broth)
4. Optional: Some people also cut off the extended wing tips for the soup pot. Not much meat there any way.
5. Open the chicken a little wider.
6. Cut into the cartilage on the other side so the chicken can spread out further.
7. Turn the chicken over.
8. Cuff the wings behind the body.
9. Bake,  roast, or whatever.

Some say that cutting off the drumstick ends, cutting between the leg/thigh,a and the winds/torso will cut cooking time dramatically.

Glad I am not a butcher too.

Cutting a little chicken.