Great Grandmother's Kitchen

Two Chicken Week Part 1 here. 

 As long as there have been ovens, somebody, somewhere, has tried to invent something that would let them A) reuse leftovers that their family didn't want to eat, and B) make the evening meal and then walk away.  Meat pies and casseroles fit the bill.

Victorian Christmas Pie from the excellent Historicfood.com

Need a go-to menu for a week when money's tight?


Back in the day, before modern food preservation, you didn't really have recipes that called for, say, 5 chicken breasts.  What would happen is that you'd roast an entire chicken or cut of meat (or make it into a dish).  If there were leftovers, they'd get made into a pie, what was left after that became soup or stock.  Whole poultry or cut used, start to finish, in 4 days, tops.  In the spirit of that tactic, I bring you my use-everything tactic, for those tight budget weeks.