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Rant: the free cooking class at my library in Dayton taught me to stretch a $9 chicken into 5 meals
I almost skipped it because I figured it would just be a flier about coupons, but the lady running it had a whole table set up with one cooked bird and a pile of sides. She showed us how to pull the meat off and simmer the bones for broth, then use that broth to cook rice and lentils so nothing gets tossed. I added up my own numbers after and a $9 chicken plus $4 of rice, carrots, and onions from the discount rack fed me five dinners. Before that I was tossing the carcass every single time because I thought broth took all day, but she said 45 minutes on a low simmer works fine for a small pot. I tried it Sunday night and got about 6 cups of stock out of bones I used to throw out. Has anyone else picked up a trick like that from a library event or a neighbor, and what did it change for your food bill?
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