Chop, Chop, With Stuff I Had On Hand Recipe

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Chop, Chop, with Stuff I had on Hand

Penny Binker


For some of the new cooks who feel they MUST follow a recipe to the letter, this recipe is for you, mainly. Showing you how I took cutting up a chicken & making it stretch more than once. A soup. Then a dressing. And later it will be fried chicken. If any dressing left, then I will consider putting it into the freezer to pull out later. If you have an idea, then jump on it & try it. You don't need anybody's heads up for you to attempt new stuff in the kitchen. Posting this recipe not only to encourage others to CHOP, CHOP in the kitchen, but also so I don't forget what I did!

pinch tips: How to Debone a Chicken




the neck, some trimmed fat, the back, liver & gizzard if any
mushrooms, chopped
celery, chopped
onion, chopped
salt & pepper to taste


the mushroom/celery/onion chicken broth
stove top stuffing mix
crispy onion rings
butter, melted


defrost the chicken you cut up & fry it/bake it/whatever

Directions Step-By-Step

DAY 1: I don't want to give measurements here as sometimes cooking isn't about measurements, but making do. I cut up a small fryer to put into the freezer for another day. But I kept the back, the neck, some excess fat, and any liver or gizzard found. Added some WATER, added oodles of fresh, cut MUSHROOMS, cut CELERY, & some chopped ONION. SALT & PEPPER to taste. Brought it to a boil & let it simmer at least 30 minutes. I will say I used a 2 quart pot. Take out the cooked chicken pieces, eat what you want from the meat if any like I did, telling the dog, "NO, this LIVER is so good, you will NOT get it".
After this was done, I ate some, called it soup. Knew I could have taken some of it & added some HALF & HALF and had a cream soup. Maybe even thicken it with flour or cornstarch if I thought it needed it. Refrigerated what I didn't eat.
DAY 2. I had plenty of Stove Top Stuffing from a Sam's run. Don't know why I bought it but I did. So, it was take out the broth with mushrooms & all out of the fridge. Adding half a pack of the STOVE TOP STUFFING. (you might like using the whole package). Adding some BUTTER, good to melt it first. (I didn't melt it first but added to the pot on the stove and heating it up, but and a big but, when I added the egg, I had to temper it, add some HOT stuffing to the egg & then toss into the pot. melt the butter). And because I love it, I added 2 handfuls of CRISPY ONION RINGS. Plus 1 Egg, that if you make this, avoid tempering, do not heat on the stove all of it & just add MELTED BUTTER to begin with. Like straight from fridge, leave stove OFF and add the melted butter & all the goods. Pour the mixture into a casserole or pan of choice. I used a 10-inch skillet.
AT 350 degrees F. bake for 1 hour. Unless you used the whole package of Stove Top Stuffing, then check after 30 minutes & if not done, peek again in 15 minutes probably or less. Wing it.
WHEN DAY 3 COMES: That is when you will be pulling that cut up chicken out of the freezer & using it. If you aren't keen on cutting up your own chicken, then buy already cut up & use the less likely to eat them pieces to make the mushroom/celery/onion broth. Either eat some as soup or not, but you can refrigerate it and use it again, as you see fit, or try my Stove Top chop, chop, Mama hungry, so make it work food.
FYI: The chopped mushrooms, celery was already cut up & in fridge. I would claim that the onion was chopped up & in fridge also, but after reading online how NEVER to store onions you cut up in fridge due to food poisoning, good grief, never got it before from onion chopped in fridge, but better safe than sorry. So chop up some fresh onion & IF you have leftover onion, FREEZE IT. Then it should be considered safe to take out the frozen onion & add to stews, etc. So I suppose Day 1 actually was when I chopped the veggies up & used them.