Leftovers make the best meals

Posted in Recipes & Cooking at 10:15 am by admin

Yesterday morning I made a pot of chicken soup with what remained of the carcass from the roasted chicken from Sunday. There were a few chunks of breast and thigh meat, and I had one slice of grilled chicken breast left over from Daniel’s lunches from last week. I brought the carcass to a boil and then simmered it for an hour while I cut up the left over potatoes, carrots, onions, and apple chunks I had roasted with the chicken. After pouring off the stock I boned the carcass, cut up the meat and added all the ingredients along with more fresh parsley, basil, and rosemary and some dried garlic, sage, and savory along with salt and pepper and the last bit of McCormick’s Chicken Base I had. The stock was already brimming with the herbs I roasted the chicken with, but when I tasted it it seemed to need more. While the soup was simmering, I cooked up some Pennsylvania Dutch fine egg noodles along with a handful of medium egg noodles that I crushed into smaller pieces from a bag that was almost empty. At four minutes the noodles were al dente and after straining off the water I added them to the soup and turned off the heat. Yesterday I had the soup lunch with a roll from Sunday’s baking, and the same will make up my lunches for the next week.

We’re going to have left over Sweet & Spicy Crock pot Pork Roast from New Years for dinner tonight with leftover beans and spaetzle from Monday that I served with grilled bratwurst.

I’m off to work.


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