How to cook four dinners from one chicken, or basic chicken recipes (2024)

One chicken can last two people for four days.I swear and I'll prove it to you. I have four chicken recipes for you that you should have in your basic equipment, because they will not only save you more than one dinner, but you will also save money with them.

Just buy one whole good chicken and use every bit of it humorously:breasts for a quick minute meal, thighs for a quick roast,in order to enjoy the crispy skin as well, boil the carcass and cuttings into stock and makehearty soup and risotto.

You save just by not buying pre-prepared chicken parts: the breasts are the most expensive of all, with the thighs following close behind. Try to get chicken with giblets, they will help you flavor the broth, or buy half a kilo of chicken skeletons with the chicken, which cost almost nothing and will give your soup a more pronounced taste.

You save even if you buy more expensive meat

The more flavor the raw chicken has, the better the resulting flavor and aroma of whatever you cook with it; therefore, do not be tempted by the cheap offer of chickens from large farms, which were raised in unnatural conditions and on preventive drugs and growth-accelerating substances (although someone once tried to convince me that hormones should not and are not used). Free range chicken is the way to go if you want to enjoy your meal and still save money. Such chicken contains much more meat, more natural flavor and less substances that your body does not ask for.

If you wantverify the quality of purchased chicken meat,simply bake it one day in the classic way without seasoning, i.e. salted, only in butter or lard. In this way, not only all the good things in the meat will stand out, but also all the bad ones, so you may find that the brand of chicken you trusted is not to your liking, because the meat has a kind of strange aftertaste.

At the same time, beware of mature and run-of-the-mill farm chickens, which do not provide such tender and tender meat. By their very nature, they are animals with the quality of chicken meat and will be more suitable for cooking and stewing than baking or minute preparation.

Preparing the chicken - portioning

Before you start cooking, you mustshred the chickenamake broth.Both activities are best doneon the weekend,when there is enough time for everything.

Remove the giblet bag from the chicken, if it has one.

Place the chicken on a cutting board and first of all cut off the rest of its neck. Gaveseparate the wingsso that you only cut off the first two outer parts and leave the third on the chicken. The best way to do this is to cut the joint with a small, sharp knife, then break it open and cut through the resulting gap between the cartilages.

Then cut the chicken lengthwise across the entire backbone and gradually from the ribscut off both breasts.Try to copy the rib arches with the knife to minimize the loss of meat. From the other side from the backcut both thighsyou can help yourself again by reversing them in the hip joint, i.e. in the place where they meet the spine.

So you have separate breasts, separate thighs and separate skeleton, wings and possibly also entrails and other scraps.

How to strengthen chicken stock

You will use all the trimmings, crumbs, wings, and the skeleton in the broth.

Since the chicken broth itself is not very strong, use two tricks to enhance it: firstfrybones and trimmings in the oven and add a few to the pot later when cookingaromatic foods.If you happen to have scraps of beef or veal that have passed through your kitchen, don't hesitate to throw them into the broth as well.

Chicken broth

Amount:2 liters of broth

Raw materials

  • Leftovers from one chicken (carcass, neck, wings, giblets)
  • ½ teaspoon of salt
  • 1 large onion
  • 100 g of celery root (cut the rest and store in the freezer, you will use it when preparing the next broth)
  • 1 carrot
  • 2 cloves of garlic
  • 1 tomato (can also be canned)
  • 2 cloves
  • 2 bay leaves
  • 5 peppercorns
  • 5 balls of allspice


  1. Preheat the oven to 200 degrees. Wash all trimmings except for the crumbs if needed and pat dry with paper towels. Spread the bones prepared in this way on a large, shallow tray. It is important to leave space between them so that they begin to roast, not stew. Bake in the oven for 15 minutes until golden, then turn and cook on the other side for another 10 minutes.
  2. Place the roasted bones in the pot. Pour a small amount of hot water over the roast on the tray and loosen all the toast with a wooden spoon, then pour everything onto the bones. Add 2.5 liters of cold water, or more so that all the bones are submerged, add the washed crumbs, salt and bring very slowly almost to a boil.
  3. Simmer for 3 hours; however, the stock should not be bubbling, rather keep it just below the boiling point. During the first half hour, collect all the foam and fat that appears on the surface, and top up the evaporated water to the original amount. After three hours, add cleaned and cut into large pieces vegetables, spices and cook for another half hour to an hour.
  4. Remove the cooked vegetables and meat and discard both (neither probably have any flavor left and are useless). Allow the broth to settle for five minutes, then carefully pour it through a colander; watch out for deposits at the bottom, don't drain them, but pour them, for example, on pet pellets. Cool the broth and store it in the refrigerator, it will last for a week at most. I use pet bottles for this, from which I can pour as much broth as I need at any time, and besides, they store well.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

Advice for the kitchen:the broth is cooked as a semi-finished product with only a minimal amount of salt. It is flavored only during specific preparation, because you usually do not know in advance how concentrated you will use it, whether you will let it be reduced or evaporated in some food, etc.

So now let's get to the four dinners and as usual I'll have a little bonus at the end.

Dinner #1: chicken breast for a minute

Of all the parts of the chicken, use the breast first because the stock and thighs can still wait. There are already such suitable chicken recipes on the website Cookbooks for my daughter, you will find plenty of ideas on what to do with chicken breasts: for exampleperfect and juicy steaks(right away in two ways), or flaredchicken nuggets,better than fast food, orchicken satay(read sauteed), thin strips of chicken, skewered and flash-fried.

But although chicken breasts are great for a minute preparation, you can get just as great and tender meat with a short but gentle braising in something aromatic. You can also use autumn or winter leeks for this recipe.

Be careful, you'll need to skin the breast and cut off the rest of the wing, so if you know you're going into this recipe, remove those parts ahead of time and add them to the broth base.

Chicken breast stewed in leeks

Amount:2 servings

Raw materials

  • 2 chicken breasts
  • 1 leek
  • 250 ml of chicken stock
  • 2 tablespoons of butter
  • 1 teaspoon of lemon juice
  • salt and pepper
  • a pinch of dried marjoram


  1. Clean the leeks, wash the green parts thoroughly, leaf by leaf, under running water, and cut everything into thin rounds or noodles. Transfer to a shallow saucepan, cover with stock, add half of the butter and cook slowly for 8-10 minutes, until the leeks are soft and some of the liquid has boiled off enough to submerge the leeks.
  2. In the meantime, wash the meat, dry it, cut off the rest of the fat and membranes. Cut each piece lengthwise into two thin slices, or cut them into smaller pieces. In any case, guide the cuts so that the slices are the same height everywhere and cook evenly. Salt and pepper the meat on both sides.
  3. Place the prepared meat in the leek, cover it with a part of the leek on top. Seal with a lid and cook slowly for another 10 minutes until the meat is tender. Once tender, remove the meat to a plate. Increase the power of the hotplate and, stirring constantly, partially reduce the liquid under the leeks. Set aside, season with lemon juice, salt and pepper, stir in the rest of the butter and serve immediately.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

Dinner #2: juicy chicken thighs with baked skin

If you had to take only one of today's flood of recipes into the kitchen, reach for this one. This is a preparation of chicken thighs in which the meat is stewed from the bottom while the top is baked, resulting in juicy meat and crispy skin. In addition, you will learn how to skillfully make an aromatic juice for meat.

Stewed chicken legs with crispy skin

Amount:2 servings

Raw materials

  • 2 chicken thighs
  • 2 tablespoons fat (neutral oil or lard)
  • 100 g of mushrooms
  • 1 tablespoon of butter
  • 1 tablespoon balsamic vinegar or 2 tablespoons red wine
  • 1 clove of garlic (if you don't have Czech, you will need more cloves)
  • 250 ml of chicken stock
  • Salt and pepper
  • 50 g of fresh spinach or a handful of frozen spinach


  1. Cut the chicken thighs into two parts at the joint: cut the meat to the joint, break the joint with your hands, and then finish cutting. Season the pieces of meat with salt and pepper on all sides and fry them skin-side down in hot fat in a small pan or saucepan, which is suitable for later baking in the oven. Choose the size of the container so that the meat can fit quite tightly in one layer. Once the skin is golden brown, fry the meat on the other side as well. Remove from pan and set aside for now.
  2. Add the chopped and cleaned mushrooms and butter, a little salt and pepper to the baking pan. Stirring constantly, sauté the mushrooms and release the croutons from the bottom, which contain a lot of flavor. Deglaze with vinegar or wine, add sliced ​​garlic and let almost all the liquid evaporate. Return the meat to the pan (place it skin side up) and pour the stock just enough so that the top skin is not submerged and remains crispy. Do not cover, put in the oven heated to 200 degrees and bake for 45 minutes.
  3. Once cooked, set the meat aside and boil the rest of the pan down to about half, until the juices are thick enough to hold onto the back of a spoon. Add the spinach and let it wilt, or wilt if you have frozen. Season with salt and pepper. Serve with rice.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

Dinner #3: Creamy Pea Risotto

About Italian creamy risotto and itsproper preparationso much paper has already been described that I don't want to go over all the essential details again, but in the end it never hurts, so: Italian risotto has only the name in common with our Czech risotto, and that's why I write each one differently. Both look different and have different personalities. The most important difference is in the type of rice used, Italians basically use small plump grains of special varieties, such as Vialone or Arborio, which release enough starch during cooking to make the food creamy. If you can't find them, plain round-grain rice will do. The second difference lies in the cooking method: while in the Czech way rice is boiled or stewed under a lid, the Italian method requires you to stir continuously and gradually pour in the broth. And please don't even try it without a good broth.

Creamy pea risotto

Amount:2 servings

Raw materials

  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 shallot or small onion
  • 3 cloves of garlic
  • half a teaspoon of salt
  • 300 g (1 and a half cups) risotto rice
  • 100 ml of dry white wine
  • 1 liter of homemade lightly salted chicken stock (if the stock is more salted, omit the above salt)
  • 100 g frozen young peas
  • 50 g of grated parmesan


  1. Bring the broth to a boil in a small pot and keep it hot throughout the preparation. Peel and finely chop the onion and garlic. Heat one tablespoon of butter and oil in a deep pan and let the onion soften with the garlic and salt. Add the rice and sauté for a while longer.
  2. As soon as the contents of the pan are in danger of burning, add the wine and continue to stir over medium-high heat until all the liquid has evaporated (otherwise the risotto will have a wine tail). Then add a ladleful of hot stock, stir and let the liquid almost evaporate again. Continue this process until the rice is tender, about 20 minutes in total. If you run out of stock before the rice softens, you can add hot water.
  3. Finally, stir the remaining butter, thawed peas and three-quarters of the cheese into the rice. Divide between plates and sprinkle with remaining cheese.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

Dinner #4: vegetable soup

Chicken broth is quite weak and bland for a clear noodle soup - that is, unless you've also cooked other meat scraps or additional chicken wings, necks and skeletons in it. However, it will serve perfectly as a base for vegetable soup. I hope you don't know this recipe yet, it's a creamy corn soup in which the corn itself takes care of the interesting thickening trick.

Corn chowder

Amount:2 servings

Raw materials

  • 50 g of bacon
  • 1 tablespoon lard
  • 1 small onion
  • 1 bay leaf
  • a pinch of dried thyme
  • 500 ml of chicken stock
  • salt and pepper to taste
  • 1 clove of garlic
  • 100 g frozen corn (soft and young)
  • 250 ml of milk or cream
  • green parsley for garnish


  1. Finely chop the bacon and onion and saute in lard together with salt, pepper and thyme for 5 minutes. As soon as the onion starts to change color, add the finely chopped garlic, the potatoes cut into small cubes, the bay leaf, cover with the stock and cook covered for ten minutes until the potatoes are soft.
  2. Remove the bay leaf, add the milk and stir in the corn. Reheat to thaw the corn, then scoop out a third of the soup and blend it in a blender. Return to the pot, bring to a boil for a short while (just briefly so you don't overcook the corn), season with salt and pepper as needed, or you can add a little Tabasco. Sprinkle with chopped parsley and serve immediately.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

Dinner #5: only for the lucky ones who haven't consumed the whole chicken yet

Do you still have boiled or roasted meat left over and some broth to go with it? Make it your ownfried chickena classic recipe that will bring a different flavor to your kitchen and give leftovers a new sense of life.

Baked chicken

Amount:2 servings

Raw materials

  • 200 g of leftover boiled or roasted chicken
  • 400 ml of chicken stock
  • some boiled carrots (you can easily cook them on the side during the preparation of this dish)
  • a handful of frozen peas
  • 1 level tablespoon of butter
  • 1 level spoon of plain flour
  • salt to taste
  • a pinch of mace
  • 100 ml of cream
  • 1 egg yolk for softening (optional)
  • a sprig of green parsley for garnish


  1. Heat the butter, sprinkle with flour, nutmeg and stir a pale roux over medium heat. Pour the broth over it, stir thoroughly to avoid lumps, bring to a boil and cook slowly for 20 minutes.
  2. Season with salt, add the chopped meat and vegetables and heat together for a while longer. Finally, stir in the cream thoroughly beaten with the yolk, mix and heat very carefully and slowly. Do not cook anymore, otherwise the yolk will curdle. Sprinkle with parsley, serve with pasta or soft dumplings.

(c) Jan Florentyn Zatloukalov,, 2014-2023. For personal use only. Did you enjoy it? Tag me on Instagram - @kucharkaprodceru, #kucharkaprodceru

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P.S. As always, don't forget to leave me your kind comment here. Let's try to put our heads together this time and advise each other where to buy good chicken. So: where do you go for chicken? And then how do you process it in the kitchen?

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How to cook four dinners from one chicken, or basic chicken recipes (2024)


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