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We have found it economical to buy 10 pounds of chicken leg quarters at a time. They come in a bag at Walmart for $4.70. Since there are only two of us, we get a lot of use out of one bag. Usually we can use it up in the two weeks between shopping days. I wash it and re-package it into three zipper bags of two leg quarters each, and freeze those. There are usually 2-3 leg quarters left, and I start with those.
First, I make roasted chicken. The following is one of our favorites:
When we are ready for a Hawaiian dinner, I make this:
When we get into an Asian mood, we have tempura. When I was in high school we had a neighbor who ran her own Japanese restaurant. Miyoko would make a big platter of tempura on her day off and bring it to Clara and Phil's house, next door to our house. The entire neighborhood would converge and devour!
When we're feeling really THRIFTY, I make:
Altogether, that ten-pound bag makes generous main dish servings for about 20 hearty eaters, or .23 per serving plus extras. We buy soy sauce at Costco in the half-gallon, which saves a bit. I hope you enjoy these recipes as much as we do.
By Coreen from Rupert, ID
I have been buying those leg quarters too. I cut the meat off the bone and use it in curries. I can't WAIT to try your recipes.
Also here is my favorite recipe for chicken with bone.
Chicken and Rice Soup Recipe
This is a recipe from my friend Sherri. This is so good my little toddler devours 2 or 3 bowls.
1 whole chicken ( you can use breasts if you prefer)
1 large or 2 small onions quartered or halved
1 -2 carrots peeled and cut into halves
2 stalks of celery
several cloves of garlic
2 cans cream or celery soup (don't use Walmart home brand, spend the extra cents for the Campbells it really improves the flavor)
Place chicken, salt, onions, carrots, celery and garlic in large stock pot and cover with cold water. Bring to a boil. Reduce heat to low and slow cook for 2 - 3 hours until chicken is near falling off the bone. This is the most important step in preparing the soup. If you don-t flavor it with these veggies or don't allow it to slow cook, it doesn't taste as good.
Remove chicken, cool, and debone.
Strain out veggies and discard.
Add cream of celery soup to the broth. Also, I start with one can and add a 2nd depending on how much broth I have, but I usually use 2 cans.
Allow to heat through for about 10 minutes; add garlic powder to your taste. A little more salt is good too.
Add fresh or frozen mixed veggies if desired (sometimes I do and sometimes I don't)
If using rice, add about 30- 40 minutes before veggies are due to be cooked
If using noodles, add about 10 minutes before veggies are due to be cooked (depends on if you use fresh or frozen veggies/ frozen cook more quickly).
Add chicken when soup is about 10 - 15 minutes away from being done. That way it won-t overcook the chicken.
Coreen, what a chicken whiz you are! All the recipes sound great, however I'm extremely allergic to garlic, so would have to leave that out of any recipes or I'd be one sick chicken!
Last night I used a marinade I bought over the counter Badia's Mojo Marinade and it rocked. I let my cut up chicken soak in it for the day and then I broiled it 20 minutes on one side and then 15 on the other. It totally rocked and tasted like it came off of the grill on a summer's day.
The marinade did contain MSG, so I am going to attempt to make it myself. I found this marinade online that was seems super close, however it has lime juice instead of orange juice (oj is in the mojo). But I don't buy orange juice regularly (nor grapefruit, but I could probably buy a can and leave it in the fridge for a while).
4 grapefruit, zest and juice
2 limes, zest and juice
1 small white onion, fine julienne
1 tsp garlic, chopped
2 tbs cider vinegar
6 tbs olive oil
1/4 tsp cracked black pepper
salt to taste
I love to make apricot chicken we dont have it often but when you have chicken and dont know what to do with it then this is easy and cheap....
5 chicken thighs or 4 chicken breasts
1 tin of apricot necta
1 pckt of french onion soup ( dry)
1 glove of garlic crushed
1 cup mushrooms ( optinal)
parsley to serve
Brown your chicken in some oil , drain off any fat and add your onions and mushrooms and garlic until tender. In a saucepan add your apricot necter and french onion soup and stir until thickened .... place chicken, onions, mushrooms in a oven safe dish and pour over your apricot necter and cook in the oven until chicken is cooked through.... serve with rice or mashed potatoe and steamed veg