Sometimes we batch-cook, and yesterday was one such day. My daughter-in-law and I processed the backs and skins of about a dozen chickens that we’d dumped in two large bags in the freezer last June. Boiling these parts down in large vats netted us 14 pints of chicken broth for recipes that call for such a thing, 28 quarts of chicken noodle soup (without the noodles, of course!) and about a dozen cups of meat. So…if you’re looking for precise measurements, I don’t have them for you, but here’s a rough idea of what we did, broken down into a batch that might serve 4-5.
Boil enough potatoes for about 2 cups mashed. Mash with a tablespoon of butter, salt and pepper, and enough milk to get the right consistency. Stir in 1/3 cup or so shredded mozzarella. Set aside.
In a saucepan, saute in butter:
1/2 cup chopped onion
1-2 cloves garlic, grated
1/2 teaspoon fresh grated ginger
1 cup chopped mushrooms
When the onions are translucent, add:
2 cups chopped cooked chicken
1 cup chopped carrots
1 cup chopped patty pan squash*
1 cup peas (we used frozen)
1 teaspoon dry oregano (or 1 tablespoon fresh chopped)
1 teaspoon dry basil (or 1 tablespoon fresh chopped)
Add enough water to come about half way up the ingredients, bring to a boil, and simmer until the vegetables are barely tender. Thicken with flour and add salt and pepper to taste.
*I used patty pan squashes because I had some and they wouldn’t keep well for the winter. Substitute any vegetable you think would taste good with the rest!
This pic shows half of the ten foil containers we filled, plus we got two casserole dishes (we were out of containers). One of those casseroles was consumed for supper, and I’m happy to say I’ll look forward to enjoying our share of the remaining meals over the next few months!
I’ll remove the pot pie from the freezer in the morning before leaving for work then pop it in the oven when I get home. By the time I get back from walking the dog, supper should be hot!