Chicken and Mushroom Curry -and- Bone Broth

Lately I've been hitting home runs, touchdowns, goals (at least in my opinion) with chicken recipes. It helps that chicken will probably always be my favorite meat to cook and eat. It's such a great blank canvas! Today this happened from a necessity to use 12oz. of mushrooms that were really wanting to hop into a pot of something savory.

I also roasted 3.25# of chicken thighs early today (to beat the predicted heat heading our way). A couple weeks ago, I bought a rotisserie chicken that I skinned and boned, but decided not to make broth at that time.

Once I removed the meat, I froze everything else for future bone broth.

All those bones and skin also went into this morning's pot, in addition to a big package of Chicken Feet, all now simmering into some really good dog-and-cat friendly broth for me and my furry boys.

This morning's chicken yielded about 18oz. of great meat that I divided into three 6oz. packages, using one and freezing the other two. At $1.66/pound, that I paid for this package of chicken, this breaks down to an actual cost of $4.80/pound of roasted meat. To me, (all my years of Home Economics coming to the forefront) this illustrates the necessity of using every part of each piece of the chicken whenever possible. So rather than throwing away the skin and bones. . .I make bone broth.

Now for the Curry!

12oz. whole mushrooms - sliced
2-3 T toasted sesame oil

~ Saute the mushrooms until they're golden brown, then add:

1/3c Marsala cooking wine

1c frozen and fresh sprouted peas
1 sm.-med. chopped purple onion
1/2c finely sliced garlic scapes

~ Saute this a few minutes then stir in:

6oz. roasted dark meat chicken
10oz. KFI Butter Chicken Curry Sauce - this is a very mild sauce - minimal heat but excellent flavor
3oz. thin rice noodles-prepared according to package directions and drained.

This turned out so well just as is, but for a little more dimension, you could also add 1/3c natural crunchy peanut butter and a handful of raisins or other chopped dried fruit.

This type of curry is more a winter food for most people. However, I've found that I love soups and things similar to this all year 'round. . .Lin