Are you looking to maximize your mealtime value while minimizing waste? Utilizing every part of a whole chicken, including the carcass, is an excellent way to stretch your food budget and enjoy some delicious, nutritious meals. At Acabonac Farms, our regenerative approach to agriculture results in tasty, environmentally friendly, and nutrient-dense meat that you can feel good about. Today, we'll explore various ways to make the most of your whole pastured chicken, with some mouthwatering recipes to try.
- Chicken Stock
Using a chicken carcass to make a flavorful stock is one of the most popular and easiest ways to use the entire bird. Making stock is simple and can be done on the stovetop, in a slow cooker, or an Instant Pot. Use the stock as a base for soups, risottos, or any recipe that calls for chicken broth.
Acabonac's Chicken Stock Recipe:
- 1 chicken carcass from an Acabonac Farms Whole Chicken (available here)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 bay leaf
- A few sprigs of fresh thyme or 1 teaspoon dried thyme
- 10-12 cups of water
- Salt and pepper, to taste
Combine all ingredients in a large pot or slow cooker, cover with water, and simmer for 3-4 hours (or 8-10 hours in a slow cooker). Strain the stock through a fine mesh strainer and discard the solids. Let the stock cool and store in the refrigerator or freezer for future use.
- Chicken Soup
Once you've made a flavorful stock from your chicken carcass, the possibilities for soups are endless. From classic chicken noodle to a creamy chicken and wild rice soup, your homemade stock will elevate any recipe you choose.
Acabonac's Hearty Chicken and Vegetable Soup Recipe:
- 6 cups chicken stock made from Acabonac Farms Whole Chicken carcass
- 2 cups shredded chicken from Acabonac Farms Whole Chicken
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup diced zucchini
- 1 cup diced bell pepper
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- Salt and pepper, to taste
In a large pot, sauté onions, carrots, and celery in a small amount of oil until softened. Add the rest of the ingredients and bring to a boil. Lower the heat and let the soup simmer for 20-30 minutes, or until the vegetables are tender.
- Chicken Pot Pie
Chicken pot pie is a comforting classic, and using a homemade stock from your chicken carcass adds great depth to the flavor.
Acabonac's Chicken Pot Pie Recipe:
- 1 pre-made pie crust
- 2 cups shredded chicken from Acabonac Farms Whole Chicken
- 2 cups mixed vegetables (carrots, peas, and corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken stock made from Acabonac Farms Whole Chicken carcass
- 2/3 cup milk
In a saucepan, melt butter and stir in flour, salt, pepper, onion powder, and dried thyme. Cook for a couple of minutes, then gradually whisk in the chicken stock and milk. Bring the mixture to a boil and cook until thickened. Remove from heat and stir in the shredded chicken and mixed vegetables.
Preheat your oven to 425°F (220°C). Roll out the pie crust and line a 9-inch pie dish, then pour the chicken mixture into the crust. Roll out another pie crust and place it over the top of the filling, sealing the edges and cutting a few slits for steam to escape. Bake for 30-35 minutes or until the crust is golden brown. Let the pot pie cool for about 5 minutes before serving.
- Chicken and Rice Casserole
Chicken and rice casserole is an excellent way to utilize your homemade chicken stock and leftover chicken meat.
Acabonac's Chicken and Rice Casserole Recipe:
- 2 cups shredded chicken from Acabonac Farms Whole Chicken
- 1 1/2 cups uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken stock made from Acabonac Farms Whole Chicken carcass
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Preheat your oven to 350°F (175°C). In a large bowl, combine the rice, cream of chicken soup, chicken stock, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken. Pour the mixture into a greased 9x13-inch baking dish and cover with aluminum foil. Bake for 45 minutes, then uncover and sprinkle with cheddar cheese. Bake for an additional 15 minutes or until the cheese is melted and bubbly.
Making the most of your chicken carcass not only stretches your food budget, but it also allows you to enjoy a variety of delicious meals. By using Acabonac Farms' high-quality, regenerative, and pasture-raised chicken, you'll be supporting environmentally friendly practices while savoring the rich flavors our products offer.