Eating Organic On A Budget | 16 Serving From 1 Chicken | The Frugal Chicken

1 Organic Chicken, 5 Recipes, 16 Servings

Only $2.14 a serving - All Organic!

In this video:

2 large plates of cooked dinner (Turnip, carrot, cabbage, turnip tops, potatoes, gravy & chicken)

2 large servings of hash cakes (3 per plate) with chicken & gravy

2 hearty chicken sandwiches

2 lage plates of roasted fries, coleslaw, peas and gravy with chicken (mayo recipe included)

8 bowls of chicken noodle soup

* Click here for "everything spice" recipe.

What you will need:

1 small organic chicken $16.00

8 organic potatoes - $2.50

9 organic carrots - $2.00

1 small organic turnip with tops- $2.50

1 organic cabbage - $3.50

4 Slices of organic Ezekiel bread - $0.65

2 leaves of organic lettuce - $0.20

2 slices of organic tomato - $0.25

4 stalks organic celery - $0.75

4 cloves organic garlic - $0.50

1 cup organic frozen green peas $1.50

1/2 package (or 4 oz) organic pasta $1.50

1 organic egg $0.42

Organic oil, vinegar, mustard & spices $2.00

Recipe 1:  Roast chicken dinner (2 servings with leftovers)
1 small organic turnip peeled & sliced into 3/4" slices 1 bunch organic turnip tops washed 6 large peeled organic potatoes 4 organic carrots peeled 1/2 cabbage cut in 1/4's Place all veggies in a dutch oven (or similar size) pot, cover with water and simmer on medium heat until soft (about 1/2 hour)
Thaw and wash the chicken, place in a roasting pan with 1/2 chopped organic onion,  Rub into the skin: 2 minced cloves of garlic, cracked black pepper, dried oregano & 1 tsp sesame seeds
Roast on 350 for 45mins - 1 hr until juices run clear when a fork is inserted between the body & drum.
Remove chicken from roaster and place roaster with drippings on stove top, pour in all water from veggies and scrap all the drippings from the pan. Add Celtic salt, pepper & oregano to taste and thicken with your preferred thickener (flour, corn starch, kudzu).

Recipe 2: Hash Cakes (2 Servings) Re-heat leftover gravy Mash all leftover veggies together, with an ice cream scoop shape the mashed veggies into patties and  place over medium-high heat in a saute pan pre-heated with 3 tbs olive oil.  Serve with chicken & gravy.
Recipe 3: Sandwiches  (2 Servings) 4 slices of toasted Ezekiel bread 2 lettuce leaves 2 slices tomato Finely sliced onion Honey & Mustard
Recipe 4: Fries, Gravy & Coleslaw  (2 Servings with leftover coleslaw)
Reheat Gravy Warm some frozen peas
Oven fries: Wash a cut into french fry shape 2 large potatoes. Place on a safe baking pan and cover with 2 tbs of organic olive oil. Rub 4 tbs of spice blend on oiled potatoes (see below) and bake on 400 for 17 minutes + 2 mins on broil before removing.

Mayo: 1 organic egg yolk 1 tsp organic apple cider vinegar 1/4 cup organic sunflower oil 1 tbs organic cane sugar or raw organic honey (optional) 1/2 tsp yellow organic mustard 1/4 tsp each of organic onion and cayenne powder 
Put organic egg yolk in a blender and start blending on high speed. Slowly drizzle in organic apple cider vinegar. Slowly add 1/4 cup of organic sunflower oil (use a little more if not thick enough) once a thick mayonnaise consistency turn off the blender and add the cane sugar(or honey), spices and salt.  Blend until smooth
Everything Spice: In a large mason jar place 1 cup of organic sesame seeds 1/4 cup each of organic cayenne, onion flakes, garlic granules  and oregano add 1/8 cup each of organic chili powder and turmeric add 1/16cup each of organic cracked black pepper, celery seeds and Celtic salt
Coleslaw: Grate 1/2 head of organic cabbage, 1/2 organic medium onion, 2 large carrots. Mix in 2 tbs of vinegar and 1.5 tbs of honey, a pinch of celtic salt and pepper. Stir in 1/4 cup mayo.
Serve with chicken
Recipe 5: Chicken noodle Soup (8 bowls)
For the broth, Place chicken bones, skin & any meat in a pot with enough water to cover, simmer on low for at least 1 hour...preferably 3 (the longer the richer the broth. Strain through a wire strainer over a large glass bowl or another pot.  Place broth and any remaining good chicken (picked from the strained carcass) back on simmer.
Top up the pot to 3/4 full with water (aprox 9 cups total)
Add 4 oz of pasta or rice/wild rice
Saute: 2 cloves of chopped garlic 1/4 chopped organic onion 4 stalks of organic celery chopped 2 large organic carrots chopped 1tsp parsley 1 tbs sea salt 1 tbs everything spice 1/4 tbp each of organic pepper, thyme, turmeric, sage, cayenne(optional)
Saute in olive oil until tender, add 1 cup water and add to soup pot.
Let simmer at least 30 minutes (1.5 hours if rice is used).