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My mom swore by using a single chicken for three meals, and she was totally right.
She showed me how to roast a $7 bird, use the meat for tacos and a casserole, then boil the bones for soup stock. I've been doing it for about a year now and it saves me at least $20 a week. What's your best 'stretch one ingredient' trick?
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paulschmidt1mo ago
That's the kind of kitchen wisdom that actually makes a difference. My grandma did the same thing with a pot roast, turning it into sandwiches and then a hash later in the week. Getting every bit of use out of something feels smart, not cheap.
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jordan_young1mo ago
Right? It's like a secret game where the goal is to see how many meals you can trick your family into eating from one piece of meat. My mom was a master at this, and we'd never complain because the third-day soup was always the best. It feels less like being thrifty and more like you've unlocked some hidden level of cooking. Doesn't it make new recipes with fancy ingredients seem kind of wasteful sometimes?
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the_jamie1mo ago
@paulschmidt Your grandma and my grandma must have been in the same secret club. The pot roast to sandwiches to hash pipeline is LEGIT. I do the same thing with a whole chicken now. Monday is roasted chicken with veggies, Tuesday is chicken salad sandwiches, Wednesday is chicken and dumpling soup from the bones. It's like a puzzle you get to solve every week and the prize is not spending more money at the store. Every time I stretch a cheap cut into three meals it feels like I'm hacking the system, not pinching pennies.
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