Odd question, but I buy at least one whole chicken every week.
I have been buying the organic brand that WalMart carries, but they didn’t have them the last two weeks, so I opted for the “natural” Pilgrims Pride ones.
The cost difference isn’t much.
The organic is about $8 and the Pilgrims Pride is about $6.50.
Every week, I boil a chicken for the broth, then make chicken salad for the week.
For me, that makes about 4-5 servings of chicken salad (lunch mostly) and a cup of broth every day.
I noticed a distinct flavor difference in the organic and PP “natural” chickens.
The organic broth is much more flavorful, and it gels much firmer, than the PP one.
So, for me, this is one organic product I feel is worth the $$ difference.
Simple Chicken Broth
1 whole chicken (2-3lbs)
veggie pieces, skins and ends**
2-3 cloves garlic
1 tsp sea salt
1 bay leaf
1 tablespoon vinegar
10 cups water
Put everything in a deep pot, chicken breast side up.
Make sure the water comes up at least ¾ of the way up the chicken.
Bring to a simmer and cook, covered, for 1 hour until the chicken is cooked through.
Turn the heat off, take the chicken out to cool and cover the pot.
Once the chicken is cool enough to handle, take the meat off the bones and toss everything except the meat back into the pot. (You can strain the broth at this point and put all the solids in cheesecloth to make removal later easier).
Cover and simmer on low heat for at least 2 hours.
Cool, strain and store your broth for up to a week.
You can skim the fat off, if you like.
**Veggie pieces, skins and ends: I clean my fridge out every Sunday evening and, during the week, I keep the pieces and ends from the produce.
Use what you have!
Today I used: zucchini ends, carrot skins, tomato cores, green onion greens, celery leaves and tough ends.
If you have all day, you can cook this in a deeper pan, cover the chicken by 2-3” and simmer for 6-8 hours.
You won’t want to use the meat after that time, it will be dry and stringy, but the broth will be very flavorful.
All the cooked, chilled chicken meat from above (about 2 1/2 cups roughly chopped)
2 hard boiled eggs, peeled and rough chopped
2 large dill pickles, rough chopped
1 medium yellow onion, rough chopped (about 3/4 cup onion)
2 large celery stalks, rough chopped
1 small green apple, cored and roughly chopped (optional for sweetness)
1/2 cup paleo mayonnaise
2 tablespoons mustard
1 Tablespoon vinegar (optional)
a few drops of stevia (to taste)
salt and pepper to taste, start with 1/2tsp salt and 1/4tsp pepper
Mix the mayonnaise, mustard, vinegar, stevia, salt and pepper and set aside.
Using a food processor, pulse the rest of the ingredients individually until they are a fine grind but not a paste.
Dump each into a large bowl as you finish, then stir in the dressing and mix gently to coat.
Refrigerate 3-4 hours then taste for seasoning and add more, if needed.