i forgot to get pics of everything… but, we found a brand of antibiotic-free whole chicken at woodman’s (tho, i did notice that it’s distributed by gold ‘n plump, so need to do more research on the brand) with no giblets and already trussed.
on sunday night, we had the dark meat with smashed pots and a salad, then on monday, matt cleaned the bones and we made chicken stock for phở and used most of the rest of the white meat in that. there was so much left over that i had enough to make chicken noodle soup on wednesday night.
i used no yolk egg noodles because they’re the widest flat noodles that i have, and everything turned out amazingly.
i’m looking forward to the technique of slow-cooking chicken breast to shred and keep for meals all week. i think this will help keep me from ordering food that’s too expensive in weather that’s too cold.
with said shredded chicken, i’d like to make enchiladas.
i’m enjoying the number of meals this shift has opened up for matt and i to eat together.