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I knew I wanted to use some of the nice baby bok choy I picked up at the market in Orlando. I thought about it and I've decided on Chicken & Orzo with Bok Choy ~ haven't figured out all the details in my mind yet but I'm thinking of a 'soupy stew'. I also have some green beans HE picked from the patio pots the other day ~ they're good with any meal!
I decided to go pick up a rotisserie chicken ~ I can't buy a whole chicken for less than $12 and then I have to deal with cooking it and then breaking down what I want to use. With a rotisserie chicken I can bring it home, it's still warm so I can break it down to dark meat (my favorite) and the breast meats will be used for another meal or sliced for sandwiches (HIS favored lunch meat for a sandwich).
So, I have all the seasoned skin ~ so much color added to my stock, all the bones and any meat that was dried out in the roasting process. I cleaned out the vegetable drawer of a bunch of celery, a couple carrots, bits of onions and some trimmings from a hand of ginger that I really needed to get wrapped and into the jar in the freezer. I covered it all with water and added a box of stock for added richness. I'll let it simmer for 3 or 4 hours and then strain it all and let it cool in the refrigerator out in the garage overnight. (I'll cool the bowl of strained broth in a larger container of ice water before it goes into the refrigerator)
When I went to my pantry to get the orzo so I would have it at the ready.....I COULDN'T FIND IT!!! I almost gave up my search but I was 99% sure I had some. So, by standing on the little step stool I was able to catch a glimpse of the box way back in the corner. I really should take some time to tidy it up and put things back into some sort of order.....
But since I DID find my orzo ~ ~ well, that job can wait for another day! LOL
I decided to go pick up a rotisserie chicken ~ I can't buy a whole chicken for less than $12 and then I have to deal with cooking it and then breaking down what I want to use. With a rotisserie chicken I can bring it home, it's still warm so I can break it down to dark meat (my favorite) and the breast meats will be used for another meal or sliced for sandwiches (HIS favored lunch meat for a sandwich).
So, I have all the seasoned skin ~ so much color added to my stock, all the bones and any meat that was dried out in the roasting process. I cleaned out the vegetable drawer of a bunch of celery, a couple carrots, bits of onions and some trimmings from a hand of ginger that I really needed to get wrapped and into the jar in the freezer. I covered it all with water and added a box of stock for added richness. I'll let it simmer for 3 or 4 hours and then strain it all and let it cool in the refrigerator out in the garage overnight. (I'll cool the bowl of strained broth in a larger container of ice water before it goes into the refrigerator)
When I went to my pantry to get the orzo so I would have it at the ready.....I COULDN'T FIND IT!!! I almost gave up my search but I was 99% sure I had some. So, by standing on the little step stool I was able to catch a glimpse of the box way back in the corner. I really should take some time to tidy it up and put things back into some sort of order.....
But since I DID find my orzo ~ ~ well, that job can wait for another day! LOL
