A couple of months ago, I started this routine: twice a week, I make meat stock from a whole chicken and a package of chicken feet. I take the cooked meat from the bird (it's vital not to over boil it, or the chicken gets mushy) and keep it in the fridge, and pour up the stock. Then I take the carcass and the feet and put them in the crockpot and get a bone stock simmering, which I'll pour up the next day. I use the meat for lunches: chicken salad, enchiladas, quesadillas, or throw it in a quick soup for lunch, and I always have broth made for soups and sauces.
This approach to meal making has saved me much time and creative energy.
A couple of months ago, I started this routine: twice a week, I make meat stock from a whole chicken and a package of chicken feet. I take the cooked meat from the bird (it's vital not to over boil it, or the chicken gets mushy) and keep it in the fridge, and pour up the stock. Then I take the carcass and the feet and put them in the crockpot and get a bone stock simmering, which I'll pour up the next day. I use the meat for lunches: chicken salad, enchiladas, quesadillas, or throw it in a quick soup for lunch, and I always have broth made for soups and sauces.