Well the first thing is, I have to be honest, it’s not really 101 ways… but I’m sure I could come up with that many recipes if I really had to. 🙂 This is about saving money. When you go to the butcher, chicken shop, supermarket, you generally are buying the pieces or parts of the chicken that you want. So again you are paying for the privilege of someone to do the work for you. I like organic food and Chicken in particular… I won’t go into the in’s and outs of the chicken industry, because that would take up the whole blog, but if you can’t afford to buy Organic Chicken… PLEASE at the very least upgrade your chicken purchases to free range or  Lilydale.

However, here is how I afford to buy Organic Chicken. I always buy whole chickens and cut them up my self.  This is the best way to save money. I buy 4 – 6 chickens at a time because if I am going to cut them up I might as well do enough to pop into the freezer. Before you get stressed about cutting up a chicken, I have a You Tube Clip to help you!

It’s easy (I watched someone do it on MasterChef with a quail and practiced).

IMG_0422

All the bits of Chicken ready to turn into a meal!

Its quick (one chicken takes me about 3 minutes from start to finish) and it is soooooooo much cheaper!

I am fortunate enough to have a fantastic Butcher Helensvale Quality Meats that sells these wonderful little Organic Chicken’s 2 for $12 (they are little because they haven’t been pumped full of hormones and they are not genetically modified to grow faster) but they taste beautiful. When you buy a whole chicken it will always be cheaper than purchasing the individual parts and then instead of having chicken breast all the time, you can try the other cuts of meat and add some great variety to your weekly meals!

what you get Chicken

That’s a lot of food for $6

I marinate the legs in a Honey Soy mixture that I make using Tamari (wheat free soy). I chop up the wings into nibbles and put ABC Ketup Manis on them. The thighs can be deboned and cut up ready for curries or leave them with the bones in try some different marinades. My favourite is the Harissa and Cumin Marinade (at the end of the blog) from a Delicious magazine recipe. I always make my marinades and freeze the chicken with the marinades on them, because as they defrost they marinate the chicken perfectly! I use the breast to make chicken schnitzels, steamed chicken and stir fries made in my Thermomix, etc… and of course my Crispy Chicken Taco’s with Homemade Flour Tortillas. (also with a Thermomix version)

making schnitzel

Chicken Schnitzel, making it all at once to put in the freezer… This becomes and easy mid week meal!

The last thing you do is make the yummiest chicken stock out of the carcasses and you can use the stock for risotto’s, soups and gravies. Homemade stock is always so much nicer and healthier than anything bought at the supermarket, you know what is in it and you can monitor the salt content as well. If you are a visual learner and would like to see me cutting up the chickens. Click on this You Tube Link and I will talk you through the process step by step!

If you live on the Gold Coast/Brisbane I have a service where I spend the day with you helping you to get organised in the kitchen, preparing meals and generally helping you to save money on your weekly food bill. If you would like to use this service you can just leave a comment and I will get back to you and organise a time that we can have a fun day, where I will help you to save money!

Chicken Stock

Chicken Stock… Cheap, easy and made with the left overs!

Subscribe to my You Tube Channel and watch out for more chicken updates… with fantastic recipes being upload as soon as I can!

Harrisa and Cumin Chicken Marinade “Delicious” magazine September 2009

Ingredients

1 Lemon (zest and flesh)

1/3 cup Olive Oil

1 1/2 Tablespoons of Grated Ginger, Harrisa Paste and Tomato Paste

1 1/2 Tablespoons of Ground Cumin and Coriander

1 Teaspoon of Smokey Paprika

1/2 teaspoon Ground Cloves

1 1/2 Teaspoons of Cinnamon, Turmeric and Sugar

2 Onions Thinly Sliced

3 Cloves of Garlic Crushed

3 Fresh Bay leaves (if you can get them)

200ml of Water

6 – 8 large Chicken Thighs

Harissa and Cumin Chicken

Harissa and Cumin Chicken

Method

1. Finely grate the zest of the lemon into a bowl.

2. Add oil, ginger, spices, sugar, pastes and 200ml of water and whisk ingredients together.

3. Add onion, garlic, bay leaves, lemon flesh (no white pith) and mix. It is a bit weird having onions in the marinade, but it give it wonderful flavour as it is cooking!

4. Place Chicken in the marinade and leave for at least 4 hours or overnight. Alternatively you can place the marinated Chicken into a zip lock bag and freeze for later.

5. Line a baking try with Baking paper and place marinate chicken on it.

6. Cook at 180 degrees Celsius for 40 – 50 minutes depending on the size of your chicken thighs.

7. I generally serve it with seasoned couscous, but you could just do vegetable, a salad or anything you prefer!

Honey Soy Marinade is just 1/2 cup of olive oil, 1/2 cup of Tamari (soy), crushed garlic (to your taste), 2 – 4 tablespoons of honey (depending on how sweet you want it) and some sesame seeds.

Chicken Nibbles are just the wings that have been halved and covered in ABC Ketup Manis sweet soya sauce. Cook at about 16o degrees Celsius for 40 minutes, until just right and eat!

So enjoy saving money, cutting up chickens (it really is therapeutic after a while) and stay tuned for updates re the chicken stock and more yummy recipes with chicken!

Enjoy Irresponsibly!

Liz x