Thursday, January 23, 2014

Poaching Chicken and Teriyaki Chicken Breast

I enjoy time saving and fugal tips.  Here is one I always do and I have posted about it many here:

Cook smarter.  On Sunday, I roasted 2 chickens - we had company after church.  On Monday, I boiled down both of the carcasses (just like in the post above) - we had chicken dumpling soup.  I had extra stock and put it in the refrigerator.  

Yesterday, I took that extra stock, some veggies that were getting rather wimpy and put them in my slow cooker with a bag of frozen chicken breasts.  Add water and cook on low for several hours to poach.  

In doing this, you not only are making a few meals, but you making a healthy choice.  Once the chicken is done, take out the meat and run the stock through a colander.  Toss the cooked veggies and keep the stock.  You can freeze this in smaller portions to use later.  

Anna wanted me to make Teriyaki chicken sandwiches.  With the chicken already cooked it was super easy.  I put a few pats of butter in pan and reheated the chicken breasts.   I added this sauce - you could add whatever sauce you like.   

I broiled up some pineapple, toasted some buns and made some home fries - who needs to eat out?  Not you, if you plan your meals and cook smarter.  

Bonus - you still have chicken in the refrigerator and some beautiful stock in the freezer.  

Blessings from Ringle, Wisconsin.

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