Buy a whole chicken instead of parts. You can get two or three meals out of it.
Sauteed Chicken Livers
Melt 1 tablespoon butter in small pan over medium-high heat. Season livers with salt and pepper and add to pan. Cook for one or two minutes on each side until golden brown. Don’t overcook; the middle should still be pink. Serve on toasted rustic bread. Serves one.
Roast Chicken Stock
You can do this with rotisserie chicken carcass or turkey, too. Add carcass to a large pot, cover with water, bring to a boil and then reduce to a simmer. Add onions, carrots, celery and parsley scraps. Simmer for at least an hour or longer.
Giblets, Neck, Wing Tips, Back
If your whole chicken comes with the little packets of giblets, freeze them along with wing tips and back (if you’re not using) to make stock. When it’s time, add frozen vegetable ends and peels to a pot of salted water and simmer for at least an hour.
Roast Chicken
