Stumbling into Dinner
Now that I am not working full time, cooking in an economical way has become a focus. This week I decided to take advantage of a sale on whole chickens and cut them up myself in order to save a bit of money.
After breaking two chickens down to thighs, breasts, tender strips, legs, and wings, I intended to toss what was left. My dear husband happened to stroll into the kitchen just as I was about to toss the first carcass. He encouraged me to go ahead and make stock. We are about to move, and I don’t really want to add a lot more to my freezer, but I had carrots and onions on hand, so I decided to humor him.
I filled a pot with water, tossed in the bones, added a couple of quartered onions, dumped in a handful of baby carrots straight from the bag, and seasoned the pot with salt and pepper. I turned the burner up to high and brought it all up to a boil, then set it to simmer for several hours. During those hours, I did an insane amount of cleaning, but paid little attention to my pot.
As I worked, the pot just kept smelling better and better. The longer it simmered, the more I wanted Chicken Noodle soup. I remembered the egg noodles in my pantry and decided to move forward. With a bit of help from Mr. Brown on my favorite food channel, I knew what seasonings to add and I was on my way to a cheap and tasty dinner.
