Let’s make 3 economy meals using 1 pack of chicken legs! I also make a dessert and 3 farmhouse loaves of bread.


Chicken Fricasse:

• 1 pack chicken legs • 2 bay leaves
• 2Tbsp oil or fat • 5 peppercorns
• 1 onion or shallot • 1 tsp salt
• 1 stalk of celery • 2 quarts water

Heat oil in a Dutch oven, on medium heat. Fry chicken legs on both sides, until golden brown.
Add the onion, celery, bay leaves and peppercorns. Add enough water to cover the chicken legs.

Cook for 1 1/2 hours, adding salt halfway through. Strain liquids from solids. Discard vegetables and spices. Separate chicken from the bones.

You now have cooked chicken to use in any recipe, and a flavourful broth & rendered fat!

Mulligatawny Soup:

• 1 tbsp oil •3 tsp curry powder
• 1 onion, chopped •1 tsp ginger powder
• 2 celery stalks, diced •1 tsp garlic powder
• 2 garlic cloves, minced • 1/4 tsp chilli flakes
• 1/4 cup butter • 1 1/2 Tbsp salt
• 1/4 cup flour • 1/2 tsp pepper
• 1 quart chicken broth • 1 can tomato sauce
• 2 cups chopped peppers
• 2 cups chopped carrots
• 2 cups chopped potato or parsnips
• reserved cooked chicken (about 1 cup)
• 1/4 cup rice

Fry onion, celery and garlic in oil, until softened, using a Dutch oven on medium heat.

Add butter, spices and salt. Cook for 2 minutes. Add flour, cooking for another few minutes. Add broth, tomato sauce, vegetables, chicken and rice. Add extra water, if needed, to cover ingredients. Get to a boil, then lower heat to a simmer. Cook for an hour, until vegetables are cooked through, stirring often. Adjust seasoning to taste.

Serves 6

Chicken Pot Pie filling:

• 1/3 cup butter, or reserved chicken fat

• 1 onion, chopped • reserved chicken
• 2 stalks celery, diced • steamed carrots
• clove garlic, minced • steamed parsnip
• 1/3 cup flour ~ or potato
• 2 cups milk • 1 cup green beans
• 1 quart chicken broth ~ or peas
• salt & pepper to taste • 1 tsp thyme

Cook onion, celery and garlic in oil, butter, or reserved chicken fat, until softened.
Add 1 tsp salt, 1/4 tsp pepper and thyme. Add flour, cooking for a couple minutes.
Add milk and broth, cooking until thickened. (Use 1 tsp cornstarch & 1 tsp cold water, mixed, if additional thickening is needed).
Add cooked vegetables and chicken. Adjust seasonings to taste.

Cool filling. Use with pie crust, and/ or biscuit topping. Bake 30 minutes until golden.

Chocolate Mousse Ice Cream

• 1 cup milk • 1 tsp (or pkg) gelatine
• 3/4 cup sugar • 2 cups whipping cream
• 3 ounces chocolate • 1 tsp vanilla

Scald milk in a medium saucepan, on med high heat. Add chocolate, 1/4 cup sugar and gelatine, until completely dissolved. Remove from heat, adding vanilla. Cool.

Whip whipping cream, adding 1/2 cup sugar. Slowing add cooled chocolate mixture.

Pour into container with lid. Freeze for a few hours or overnight. Makes enough for 6 servings. Delicious!!

Here are some items I use in my kitchen, available through Amazon

My favourite aprons:
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Gallon Jugs for baking mix:
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Danish dough whisk:
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Stand mixer:
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Banneton Baskets:
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Silicon Baking Mat:
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Dutch Oven:
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Thank you for joining me today!