One Roast Chicken: A Week of Meals

 

Roast chicken is a meal that just keeps on giving. That first night, you get the singular pleasure of biting into the crackling skin of chicken just pulled from the oven. Then the leftovers become your ticket to quick and easy meals all week long. Here are five ideas to get your wheels turning.

1. Quick soups: Chicken noodle soup is on regular dinner rotation once the weather cools. White chili, posole and hearty minestrone are great for some variety. Use 2 to 3 cups of shredded chicken.

2. Pizza night: Lots of options here, such as barbecue chicken pizza with blue cheese, chicken and broccoli pizza, or garlic chicken pizza. Use about 1 1/2 cup of shredded chicken per pizza.

3. Chicken potpie: This is great for using up all the leftover chicken and vegetables at once. Use 2 to 3 cups of leftover chicken.

4. Taco night: Consider not only tacos but also burritos, quesadillas and enchiladas. Use 1/4 to 1/2 cup of shredded chicken per serving.

5. Salads and sandwiches: Round out any green salad with some shredded chicken, or replace the lunch meat in your next sandwich with slices of chicken breast. Use 1/4 to 1/2 cup of chicken per serving.

One 4-5 pound chicken generally feeds two people with leftovers, or four people for a full meal. If you're feeding several people and want to be sure you'll have leftovers, roast two chickens side-by-side in separate dishes. No need to buy another roasting pan; cast-iron skillets, stainless steel pans or casserole dishes can be used.

Even after all the meat has been nibbled, made into soups, or packed into lunches, our chicken still has one last gift to offer: delicious stock from the bones. Not a single scrap goes wasted.

EASY ROAST CHICKEN

Serves 2 with leftovers, or 4 as a main meal.

Mix of onions, potatoes, carrots, Brussels sprouts or other roasting vegetables

4- to 5-pound whole chicken, defrosted if purchased frozen

2 lemons

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon minced fresh or dried herbs such as rosemary, thyme, oregano or sage (optional)

Olive oil

Heat the oven to 450 F.

Chop the vegetables into large pieces and toss them with a little olive oil and salt. Arrange them in a single layer in a roasting pan, cast-iron skillet, or 9- by 13-inch baking dish.

Remove the chicken from its packaging. Pull the bag of giblets from the chicken's cavity. Toss these or keep for stock or gravy. Pat the chicken dry with paper towels.

Slice the lemons in half and squeeze them over the vegetables. Stuff the rinds into the cavity of the chicken. Mix together the salt, black pepper and herbs.

Rub the chicken with olive oil, being sure to get under the wings and around the drumsticks. Sprinkle the outside of the chicken generously with the salt mixture. Place the seasoned chicken breast-side up on the vegetables.

Put the chicken in the oven and reduce the temperature to 400 F. Bake for one hour and then begin checking the chicken every 10 minutes. The chicken is ready when the wings and drumsticks are loose in their joints, their juices run clear, and the meat of the thigh registers at least 165 F on a meat thermometer.

Tilt the chicken to let any juices from the cavity run into the pan then transfer the chicken to a carving board. Cover it with tinfoil and rest 15 minutes before carving.

Meanwhile, stir the vegetables to coat them in the pan drippings and continue roasting for 15-20 minutes until they are golden brown.

Carve the chicken and serve with the vegetables. Leftovers will keep refrigerated for 1 week.

WEEKNIGHT CHICKEN POSOLE

Serves 2-4

4 cups chicken broth

1 bay leaf

2 cloves garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon coriander

1/4 teaspoon cumin

1 teaspoon salt

2 cups chicken, shredded

1 (16-ounce) can hominy, drained and rinsed

Toppings: thinly sliced radishes, shredded small head cabbage, 2-3 thinly sliced green onions, diced tomatoes, cotija cheese, lime wedges

Combine the broth, bay leaf, minced garlic, spices and salt in a saucepan over medium heat. Simmer for 5 minutes. Add the shredded chicken and the hominy. Return to a simmer.

Serve the soup in individual bowls and let each person add their own toppings.

CHICKEN AND BROCCOLI PIZZA BIANCA

Serves 2-4

1 pound store-bought pizza dough

2 cups broccoli florets

1 1/2 cups chicken, shredded

1 1/2 cups Gruyere cheese, shredded

Olive oil

Sea salt

Heat the oven to 450 F.

Roll the dough onto a baking sheet and set aside. Bring a small saucepan of water to a boil. Add the broccoli florets and a teaspoon of salt. Cook the broccoli until bright green, 2-3 minutes, and drain.

Brush the dough with olive oil and sprinkle with sea salt. Top with the broccoli the chicken. Sprinkle the cheese over top. Bake until the crust is golden and the cheese is bubbling, 12-15 minutes. Slice and serve.

 

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One Roast Chicken: A Week of Meals

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