I'm opne who just cannot toss bones without getting every last bit of goodness from them. Doesn't matter if chicken or turkey... great stock for basically nothing. Measured out in about 2 cup containers... perfect for cooking one cup of rice. Or add a few veggies and a few T of rice for soup. Or added to about anything that calls for water. Have plopped in container of frozen goodness into chili when envelope of seasoning called for water. No matter that chili was ground beef... stock was just so much tastier than plain water. Knew I wasn't having any left-overs from T-Day so roasted off a package of wings (one of my favorite parts anyway) the day before. Once I was done pickiing at them, into soup pot with carrot, onion and celery for a nice simmer... super jellied once cool. Cooked half a turkey breast on Friday for my NEEDED turkey sandwiches. Used some of the jellied stuff to add to pan to make nice amount of gravy. Put left-over gravy in small containers (maybe 1 1/2 cups) and froze along side vac sealed packages of sliced turkey... just enough for a generous hot turkey sandwich later.

Both of these recipes work well with chicken or turkey cutlets. Just make sure they are pounded thin (cutlets usually are already thin ) and if very large you may have to cut in half. Chicken Francese ( Lots of words but really, really easy) 1/2 Lb Boneless Skinless Chicken Breast Halves 2 Tsp Grated Parmesan Cheese 4 Tbl finely Chopped Flat Leaf Parsley 1 egg beaten well Flour for dredging 1/4 Cup olive oil 1/4 Cup dry white wine 1 Cup chicken stock 6 Thin Round Slices Of Lemon Seeds Removed 2 Tbl butter Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them,sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Chicken Piccata - Woodie 4 Chicken breast halves , boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

Thank you for your well wishes, Linda. I've decided that widowhood is definitely not for the faint of heart. I've been a member of the club for ten plus years and although I'm a strong and stubborn ole Yankee who tolerates living alone perhaps better than most...there are times when it's more challenging than I would wish. I have no children of my own and the very few relatives that remain are too far away to be part of my active life. My neighbors are a self-absorbed lot not open to sharing much of anything with their own let alone with a single old lady. I learned very early on that married couples of almost any age bracket in this area do not want to socialize with single women...no matter what their age. They're really rather a strange collection and one of these days before I take my final trip...I plan to write about this entire experience. I've lived all over the world and I've never seen a population such as this. I don't know if they're a sign of the times or just a local oddity. Unfortunately...I don't have the option of moving so I just meander through daily life enjoying it through my eyes...giving and helping where I can...and ignoring the lesser attractive parts. It seems to be working! I would love to have some Le Cruset pieces but with the glass top stove...and my own slowly failing eyesight...it's probably safer that I don't. It's beautiful cookware. :-) When I bought this stove I bought a new edition of flat bottomed cookware from Cuisinart that has turned out to be a wonderful asset. It conducts heat very easily and evenly...and performs miraculous fetes over very low temperatures. I think its performance is probably why I've never invested in a crock pot. But once the holidays have passed and shopping becomes less of a physical challenge...I plan to take a look at what's available just to satisfy my need-to-know. Happy Thanksgiving, Linda...and once again...thank you for your help.

Well, I ran out of time yesterday to cook it in the crock pot, so I ended up roasting it in the conventional oven. First of all I should point out that the breast weighed 1.75#, not the 2.75# I gave in my initial post. Anyway, here's what I did: I followed Linda's guidelines (thank you, Linda) but at Compumom's temperature (350F). In a large roasting dish, I placed the half-breast on a nest of thinly-sliced onion (1 large onion) and several peeled garlic gloves. I seasoned the breast with S&P and I few other savory seasonings I like, topped with a several dots of butter over the skin, and popped the dish in the fridge until ready to heat up the oven. Meanwhile, I cut 3 large (the size of baseballs!) red potatoes into chunks tossed them with a little olive oil and dried rosemary - just enough oil to lightly coat the potato pieces At baking time, I poured 1/4C dry white wine and about as much chicken broth (both at room temp) around the breast (not over it) and placed the potatoes in the bottom of the dish around the breast. Covered loosely with a foil tent and baked about 1.5 hours (I checked after 1.25 hours but not quite done). Removed from oven when temp reached 165F with instant-read thermometer, let sit 10-15 minutes with foil tent. The meat was extremely juicy and tender. The thin slices of onion caramelized in the wine/broth/juices and created a delicious sauce for the potatoes - as well as being tasty to eat. (There were a few thicker slices that didn't caramelize; next time I'll be sure ALL the slices are thin - they'd also be a nice addition to a turkey sandwich the next day.) Next time I may add a bit more liquid to create a bit more juice, but really it was fine as is. I still maintain it's possible to make a juicy tender delicious turkey/chicken breast in the crock pot --- if done correctly --- and I plan to give that a whirl sometime soon. I've found several recipes on-line with very favorable reviews to indicate they are worth trying. Thank you all for your suggestions and input! PS - I wanted to add brussels sprouts (halved) with the potatoes but was afraid this would increase cooking time. Will that work, all together in the same dish at the same time? The potatoes went in with the turkey and all turned out fine.