Blog on saving money and living on a budget in CT.
Monday, January 21, 2013
Getting every bit
Last night's roasted half of a chicken yielded dinner for 3, a quart sized baggie of meat off of the bones, and after boiling the carcass and skin along with the pan drippings, a quart of free chicken stock. I also managed to pick a bit more off of the bones, perhaps 1/3-1/4 cup's worth but it's now safely stored with the other cooked meat. We are currently eating a turkey mini meatball soup I made this weekend, after which, I am guessing chicken noodle will be on the menu.