I bought four whole chickens at the recent Price Chopper sale, trying
to get into once-a-month or freezer cooking. I’ve been very happy with
my lasagna and adobo leftovers so far, so I decided to scale up a bit
and do my next few weeks’ meals in one go. It was a toss-up between
trying new recipes all the time and trying once-a-month cooking, and I
decided that experimentation can wait until I’ve got a stock of
leftovers for lazy lunches and dinners.
Chopping the chicken was harder than I thought. Fortunately, Cooking for Engineers has an illustrated guide to cutting up chicken. The first chicken ended up as a mangled tangle of unrecognizable parts, but the second chicken separated cleanly into somewhat recognizable wings, breast, and quarters (drumsticks + thighs). The ordeal was enough to make me consider roasting the other two chickens, though, and now I’m going to have to find a way to deal with roast chicken in the freezer.
Not knowing how to make chicken soup means I can’t make the most of
the bones and other parts. Pff. I have come to the conclusion that ten
cents or so per pound is a small price to pay for the convenience of
having my chicken all cut up and ready for me. I should look into
exactly how much the chicken parts I like are, anyway.
I can only hope that I have enough freezer space for all the adobo and
roast chicken I’ve got planned. Meep. I can do this! I can do this! I
can do this!