Reuse chicken twice - soup and broiler chicken
Not a new tip, it comes from the time when you had to use food sparingly.
Boil a chicken soup with water and salt (the chicken should be barely covered) until the thighs are easily detached from the chicken body. Remove the chicken and cut into four parts. Finely chop the vegetables (leeks, carrots, celery, etc.) and cook them in the broth. Thus, the chicken broth is ready as an appetizer.
For the main course, coat the chicken parts with about 2 tablespoons of melted butter and sprinkle with breadcrumbs. Bake the chicken pieces on baking paper in the oven on a 200-degree middle rack until golden brown and crispy.
I was actually asked by a woman what I would do with the chicken if I made a broth out of it. She says she would throw away the chicken after cooking (....!).
