I read on a blog last week about a lady who - when she was a college student - use to bake 2 loaves of bread and a chicken every weekend. She said the next week when she baked her chicken she used up the old bread in stuffing and was able to have a hot meal that day and then sandwiches made with the bread and the chicken for the rest of the week. (She had me when she said she was a college student who actually baked homemade bread, my college daughter barely makes toast!)
I make lots of homemade bread and sometimes we have just a little left that goes stale so I thought this was a great idea.
So, to save money this week: I baked a chicken on Monday and stuffed it with a stuffing made from some day old homemade bread. It was DELICIOUS! My 16 year old daughter had never had stuffing before (only Stove Top, which doesn't really count LOL). I plan on adding this meal to my "rotation". I don't think I would want to eat this every weekend (because I wouldn't want to tire of it), but definitely every other weekend so this was a great "find"for me.
I got the chicken at Walmart - marked down to $5.00 and it was one of those nice baking hens!
We had supper Monday night with the chicken and stuffing.
My daughter and I ate the leftover dressing and some of the chicken last night for supper
I removed all the chicken from the bones, put the bones, skin, etc. in a pot and made some chicken stock which I am going to can in canning jars for future use.
The rest of the chicken is in the fridge for sandwiches, wraps, enchiladas, etc.
So my $5 chicken will have extended to many lunches and at least 4 or 5 more suppers if I count in the chicken stock.
I am going to post the recipe for the stuffing here. I modified it somewhat, but it was DELICIOUS!
My day-old bread was a recipe for oatmeal/part whole wheat bread that I got from the King Arthur Flour site.
ROASTED CHICKEN W/ STUFFING
Ingredients:
- 1 roaster chicken, about 4 pounds
- butter
Stuffing:
- 1/2 cup chopped onion (I just used some minced onion because I didn't have any real onion)
- 1/4 cup butter
- 1/2 teaspoon dried leaf thyme, crumbled (didn't have so omitted this ingredient)
- 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes (I used dried)
- 2 cups soft bread crumbs (I just tore my bread into pieces and filled a 2-cup measure full)
- 1 beaten egg
- 1/3 cup milk
- salt and pepper
- (I added about 1/8 teaspoon dried sage, it could have used a smidgen more)
Preparation:
In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, (sage if using) and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.
This was a great money saver for me and everyone loved it at my house!
JeannaMO