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The Recipe to Reduce Waste

Local Chicken Recipes

Ingredients

  • 1 whole local chicken (4-5 lbs, thawed)
  • 2 cups water

Method

  1. Add 2 cups water to an Instant pot with rack.
  2. Place chicken on the rack and select pressure cook.
  3. Calculate time (5 minutes per pound) and set timer.
  4. When the timer goes off, vent the steam naturally for 10 minutes, then open the steam vent knob.
  5. Once all steam has stopped, remove the chicken to a pan for cooling.

Chicken bone broth

Ingredients

  • Reserved liquid from cooking the chicken 
  • 1 medium onion, quartered
  • 2 medium carrots, cut into 2-inch lengths
  • 2 ribs celery, cut into 2-inch lengths
  • 1 tablespoon black peppercorns
  • 2 tablespoon apple cider vinegar
  • 3 qts water

Method

  1. Remove and set aside all meat from the still warm chicken.
  2. Place all skin, tendons, fat, bones and any juices into an Instant Pot.
  3. Add the water, vinegar, vegetables, and spices.
  4. Secure the Instant Pot lid and select the “Soup/Broth” setting.
  5. When the timer goes off, vent naturally for 20 minutes, then open the steam vent knob.
  6. Pour the contents of the inner pot through a fine strainer over a large bowl for cooling.
  7. Bone broth can be stored in the fridge for use within a few days or frozen for later use.
  8. *The cooked carrots and celery from the broth make a nice veggie addition to your dog or cat’s food. Just make sure all bones are removed.

From Scratch Chicken “Parmesan” Casserole (Gluten-Free)

Ingredients

  • Reserved chicken breast meat
  • 1 ½ cups shredded parmesan
  • 1 ½ cups shredded mozzarella
  • 2 ½ cups tomato sauce or pizza sauce 
  • 1 medium spaghetti squash
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Crushed red pepper
  • Italian seasoning (optional)

Method

  1. Preheat oven to 400.
  2. Place the WHOLE spaghetti squash on the middle rack with a sheet pan on the second rack to catch any drips.
  3. Cook squash for 40 minutes or until you can make an indent in the squash with your finger.
  4. Remove the squash to a cooling area.
  5. When it is cool enough to handle, cut it in half, peel, and scoop out the seeds.
  6. Pull apart the “spaghetti” strands and let cool.
  7. Adjust oven temperature to 375.
  8. Cut chicken breast into finger-sized lengths and place in a mixing bowl,  seasoning lightly with a pinch of salt, pepper, crushed red pepper, and optional Italian seasoning.
  9. Add ¾ cup of the parmesan to the chicken and toss to coat.
  10. In a separate bowl, season the spaghetti squash with a pinch of salt and pepper and 4 tablespoons of olive oil.
  11. Lightly coat an 8 x 8 baking dish with olive oil.
  12. Evenly coat the bottom of the dish with 1 cup of tomato sauce.
  13. Add a 1.5” thick layer of spaghetti squash.
  14. Top with a thin layer of tomato sauce.
  15. Add half the mozzarella cheese.
  16. Top with a thin layer of tomato sauce.
  17. Top with the cheesy chicken, more mozzarella, and any leftover parmesan.  
  18. Cover with buttered foil and bake!
  19. Cook covered for 20-25 minutes, then uncover and cook until the cheese is nice and bubbly.

From Scratch Chicken Bone Broth Ramen

Ingredients

  • Reserved chicken meat
  • Chicken bone broth
  • Ramen noodles
  • 2-3 tablespoons toasted sesame oil
  • Tamari or shoyu to taste
  • 1-inch piece ginger, peeled and grated
  • 1 large clove garlic, grated
  • 1 bunch green onions, finely sliced
  • 1 large carrot, coarsely grated
  • 1 rib celery, cut finely
  • ½ small green cabbage, shredded
  • Pea shoots for garnish, optional
  • Cilantro, chopped

Method

  1. Heat pot over medium heat, add the sesame oil, then add the garlic and ginger, stirring constantly..
  2. Saute the carrots, celery, and cabbage, for 2-3 three minutes, add  green onion, and saute for 1-2 minutes.
  3. Add the broth and bring to a simmer.
  4. Cook until the vegetables are tender.
  5. Add the chicken if you have some reserved and simmer 2-3 minutes.   
  6. Season with tamari or shoyu to your taste.
  7. Cook your favorite ramen noodle per the package directions.
  8. Place cooked noodles in a deep soup bowl, drizzle with a few drops of sesame oil, and top with green onion, pea shoots, and cilantro.
  9. Ladle over the bone broth soup base and enjoy!

Special thanks to Chef Laura Aspshaga for sharing these recipes and techniques

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EATING WITH THE SEASONS CHART