Every Sunday there is a new frugal recipe. The rule is that all recipes need to cost less than $1 a serving. Browse through all previous recipes. Learn more about how meals for $1/serving can dramatically reduce your grocery bill. Share your frugal recipe by emailing smartfamilyfinance(at)gmail(dot)com.
Weddings and birthdays have kept me from my recipe-writing (who thinks about writing recipes when people are giving you excellent food?). I’m back in the game with another Smart Family Finance favorite: Chicken and Biscuits. Want to make it really, really cheap? Make your own chicken stock- nutritious, delicious, and simple.
2 Carrots $.40
2 Stalks Celery $.40
2 Onions $.40
Bay leaf – $.05
Chicken carcass(es) – leftover from other meals
3 quarts water, or enough to cover everything
Makes 3 quarts. Total cost: $1.25
Roughly chop the vegetables. Throw everything in the pot and bring to a rolling boil. Reduce the heat and simmer for at least four hours. Strain off the stock using cheese cloth or a fine mesh strainer. If desired, chill and skim the fat off the top (but remember, fat has flavor!). Freeze in quarts for easy use. To make chicken base, simmer the strained stock for a few more hours, until thickened. Chicken base freezes well as tablespoon servings in ice cube trays.
½ pound cooked chicken meat $1.00
1 quart stock $2.50 if you buy it, $.42 if you make it
½ cup peas $.30
½ cup sliced carrots $.30
1 chopped onion $.20
2 celery stalks, diced $.40
2 garlic cloves, minced or pressed $.20
1 bay leaf $.05
2 tsp thyme $.05
1 bouillon cube or 1 Tbsp chicken base $.10
2 Tbsp flour $.05
2 Tbsp butter $.20
Sauté onion, carrots, celery and bay leaf. Add chicken, chicken stock and chicken base/bouillon cube and peas. Cook up the roux by stirring the butter and flour together over low heat until bubbly. Add the roux. Once thickened, add thyme and cook for one or two minutes longer.
3 Tbsp butter $.30
3 c. flour $1.20
1 tsp. baking soda $.05
2 tsp. cream of tartar $.05
pinch salt $.05
1 1/2 c. milk $.40
Blend flour, baking soda, cream of tartar, salt and butter. Add milk. The dough will be wet and sticky. Drop by spoon onto a baking pan covered in parchment paper or tin foil. Bake for 15 minutes at 400 degrees.
Cut a hot biscuit in half, place in bowl, scoop chicken over top and serve. If your daughter is like ours, make sure you add extra peas or you might have to surrender all of yours.
It’s a meal that takes time, but is a steal for the value. Total cost of the meal comes to $5.32 if you make your own stock. With enough food to serve 8, chicken and biscuits costs a mere $.67/serving.