Money Talks: Frugal Family Feast: Roast Chicken Corn Chowder
Fri, 09 Aug 2013 12:07:04 GMT —
I'm Stacy Johnson, and this is Chef Rich Matthews.
He's an instructor at the International Culinary School right here at the Art Institute.
Chef is going to make for us today a feast for a family of four for less than $15, and he's going to do it by showing us what to do with yesterday's leftover roast chicken.
What are you going to do, Chef? We're going to do roast chicken corn chowder, and here's what goes in it.
We're going to use: chicken broth, fresh corn, bacon, new potatoes, chicken, thyme, peppercorns, milk, onions, carrots, bay leaf, flour and butter.
I can't wait to see how you're going to put all of this together, so what do you do?
Well, I'm going to make a stock with my leftover chicken carcass from the roast chicken I had the night before.
I'm going to add carrots, celery and onion to that. Some bay leaf, peppercorn and fresh thyme. Let this cook slowly, even overnight in your crock pot if you want.
Then I'm going to strain that so I have a nice chicken stock, thicken it with flour and butter, and then I'm going to add the rest of my ingredients: milk, corn, potatoes, bacon and chicken. You were telling me what makes a chowder.
Chowders classically have potato and some sort of pork product, like bacon, in it. So basically you're just taking your chicken, boiling it, thickening it and adding all the stuff to it.
And this is what it's going to look like when it comes out and it looks really, really good. Let's have a taste. I can't believe you did this with leftover chicken.
How much did it cost? Since we're using leftover chicken, this is about $3 a person. Three bucks.
Now that's a meal folks. You need the recipe.
Go to moneytalksnews.com and search for "Frugal Family Feast."
You'll find something delicious.
For Money Talks News, I'm Stacy Johnson.