Chicken thighs, that is. Not as photogenic as a whole bird with a crispy skin but the stores sell thighs in family packs that are often pretty cheap. We toss them into the freezer – still inside the store packaging – and take them out as needed. We use them primarily as food for the pets but we eat our share.
Boil them in plenty of water with carrots, celery, and onions to make a nice batch of stock. Once you have boned the chicken pieces you have a good start on any number of delicious dishes.We really like chicken pot pie so that is my go-to dish. I make a batch of pan biscuits separate from the chicken and veggie filling and combine them in the same pan when the biscuits are just beginning to brown. This eliminates the soggy dough syndrome where the tops are browned but the bottoms are not yet done.
Buttermilk Pan Biscuits
5 T butter
21/2 c flour
4 tsp sugar
4 tsp baking powder
2 tsp salt
2 c buttermilk (or more, as needed)
Melt the butter in a suitable pan, I use a hotel pan that’s 12×91/2 inches but the size is not that important- the smaller the pan the taller the biscuits. Combine the dry ingredients and stir in the buttermilk and then plop the dough mixture atop the butter and smoosh it out as evenly as you can. Bake in a 450 oven.
You can score the unbaked dough once it’s in the pan to make piecing it onto the filling easier for the finish. Of course you can skip topping the filling and serve as you would any biscuit but what is the fun in that?Make plenty of broth because it will make a fine bowl of chicken noodle soup.
That pet food I mentioned? I take some of the broth and use it to make rice and then combine the rice with the chicken skin and some of the meat, well chopped, and roll portions up in plastic bags after it cools and freeze them.They store well and are easily thawed. Mrs J mixes some of it with dry food to add some flavor and the pups gobble it down. It adds some fiber to their diet, too.