Chicken Salad & Homemade Chicken Broth

Each time I make a trip to Costco I always pick up a rotisserie chicken.  For $4.99 I can stretch one chicken into multiple meals.

I typically take off all the white meat and make chicken salad (Parker will usually steal the legs) and then I use the leftover chicken skin and bones to make about 8 cups of chicken broth.

Chicken Salad Ingredients: 

• White meat from 2 chicken breasts
• mayonnaise 
• 1 teaspoon Dijon mustard
• celery stalks, chopped finely
• green onions, chopped
• fresh parsley, chopped
• salt & black pepper
• lemon juice from 1 lemon

1. Shred the white chicken meat in a bowl.
2. Add some mayonnaise (amount to taste), Dijon mustard, celery, green onions, parsley, lemon juice and salt & pepper.
3. Serve on bread or lettuce.  Enjoy within 2-3 days.


Chicken Broth Ingredients: 

• Carcass of the leftover chicken
• 2-3 celery stalks, cut in half
• 2-3 carrots, cut in half
• 1 onion, cut in quarters
• 1 tablespoon of whole black peppercorns
• 1 bay leaf
• Water

1. Place the first 6 ingredients in a soup kettle or Dutch oven and cover with water. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside and allow to cool.  Strain broth, discarding vegetables and seasonings.
3. Refrigerate for 8 hours or overnight. Skim fat from surface. Either use broth right away or freeze until ready to use.