Monday, November 15, 2010

Shove it in Your Face!: Chicken Edition.

On those occasions that we do eat meat here at the Guerrilla Gourmet, we prefer to really make it count. So when I was craving chicken pot pie, and Tiffany wanted green-chile and chicken enchiladas, we decided to make the whole week about chicken! I just bought a whole bird (a little over four pounds), from a Halal grocery off 6th street and it's poaching up right now! The two of us could easily polish off a whole chicken when we're feeling gluttonous, but this week the idea is to stretch the bird and the stock from poaching into as many dinners as possible. The plan follows:

Monday: Chicken and Dumplings.White Chuck.
Tuesday: Chicken pitas and with herbed yogurt. White Chuck.
Wednesday: Matzoh ball soup. Simpler Times Pilsner.
Thursday: Green Chile-Chicken Enchiladas. Simpler Times Pilsner.
Friday: Chicken Pot Pie with cheesy crust. Simpler times Lager.
Saturday: "Not-Chicken" (seitan or vegan chickpea cutlets) Picatta. White Chuck.


Damaris @Kitchen Corners said...

o.k seriously, how did the whole chicken ordeal go? Were you able to make all these recipes? I love whole chicken so much, specially the crispy skin on the outside when you bake it for long enough. Yum.

Schaefer said...

So far we just poached he chicken and then put some in with dumplings, but we have a big pile of shredded meat to use the rest of the week. Poaching the bird makes it easier to shred the meat off the carcass, which is great, but we don't get tue crisp salty skin from roasting, which is too bad.

Thanks for reading!