Let’s talk chicken and how you can save some money. If money isn’t an issue, please do stay right here and keep reading for a couple of great recipes!
I always use to shy away from the more inexpensive cuts of meat….wings, drumsticks, thighs. Give me a chicken breast–no bones and skinless. *Gasp* I was a chicken snob!
But I’ve changed my ways and now, I eat all things chicken! Let’s start from the smallest part and work our way up to the whole bird!
I do not like wings. Correction. I DID not like wings. Christy Harp from Tiny Little Chef posted a recipe for Chili Lime Chicken Wings and I thought I’d give it a whirl. You can see by the photos that they turned out amazing…and, yes, they are as good as they look. So good that I’m posting another picture! They are currently in my weekly rotation. I’ve used this with wings (1st and 2nd joint sections) and a packages of wingettes and drummettes. You can’t go wrong. You need to sign up to her newsletter to get it but those and the other free recipes are so worth it.
Here’s another cut that I wasn’t crazy about until I made Ever Clever Mom’s Best Chicken Drumsticks Ever. The family loved it! When you’re looking to save a few dollars, this is a great choice, and you can save a bit more money if you buy a family pack of drumsticks. When I’m at home, I usually take the time to pop them in the oven to reheat them so the skin crisps up though they’re just fine if you nuke them. If you’re noticing there’s no plated fat–there was–just not in the photo!
Thighs–another cut that I never bought–yep, total chicken snob! Of course, being on a round, you need to branch out and try new things because having the same chicken dish over and over again gets a little tiring after a while. Enter Nom Nom Paleo’s Cracklin’ Chicken. Game changer and family friendly! I wont lie to you, you do need to get out a knife or scissors and cut out the bone and that won’t be fun the first time. I used a knife the first time and, by the end, it looked like the chicken had been in a really bad fight. I’ve since switched to using kitchen scissors and find that’s much easier. Another word to the wise about this dish–use a splatter screen. Trust me on this one!
This is my husband’s specialty at our house. He makes a great roast chicken and we have plenty of leftover chicken which means less cooking for a day or so. I have to confiscate the chicken after we’re done with supper since he usually does a less than thorough job getting the chicken off the carcass and then throws out the carcass. Noooooo!
Once you pick all the chicken off the bones, pop it in the fridge and enjoy your leftovers in a stir-fry, chicken salad, and breakfast casserole. Grab that carcass and throw it in a slow cooker with some seasoning, an onion, garlic, and whatever else you have kicking around. I put leave mine on overnight and make a chicken soup the next day. There’s always enough to freeze so you’ll have a quick meal at the ready for a day that you don’t want to cook.
So, there you have it! Chicken, chicken, and more chicken. With a little effort and a broadening of your chicken horizons, You can save some money on Whole 30. Hopefully, some of these ideas will help. If you have any recipes to share, please leave it in the comments below.
**Roasted chicken photo provided courtesy of Pam Willis**