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Cook This: 3 for 1

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May 13, 2011
7 Comments

Roast one chicken -- eat well for days! Here's the plan:

Dinner #1: Spatchcocked Roast Chicken by merrill

Spatchcocked Roast Chicken

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Roast the biggest free-range chicken you can get your hands on -- you'll want lots of leftovers. (If feeding a crowd, you can roast 2 side-by-side.) May we suggest serving with mashed potatoes and milky peas?

 

Dinner #2: Chicken Salad by amanda

Chicken Salad

Chop up that leftover chicken for this feisty, no-mayo chicken salad (in sandwich form or on top of a big pile of salad greens). And don't toss those chicken bones -- make stock!

 

Dinner #3: Smoky Minestrone with Tortellini and Parsley or Basil Pesto by WinnieAb

Minestrone

That chicken stock you made yesterday? It makes for a mean minestrone.

 

Extra Credit: You know what would taste great with all these meals? Homemade Buttermilk Oatmeal Bread.

 

See what other Food52 readers are saying.

  • FitRD
    FitRD
  • squarecook
    squarecook
  • AlohaHoya
    AlohaHoya
  • 1936Mary
    1936Mary
  • ChefJune
    ChefJune
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7 Comments

FitRD
FitRD May 16, 2011
This is just delicious! I love roasted chicken and you've presented a fabulous, practical meal that is easy for even those that don't love to cook. Thank you! Thank you! Thank you! FitRD
 
squarecook
squarecook May 16, 2011
Our 21 year old son is learning to cook and this delicious chicken was his contribution to Sunday dinner. We roasted two - and having fed four young adults and my husband and me - all that remained was the makings of a great stock.
 
AlohaHoya
AlohaHoya May 16, 2011
Living on a boat and sailing the Pacific for 6 years, a roast chicken was our great treat (when we could find one). It still is our favorite...and every ounce of it is taken advantage of. Yes...2 are even better...more stock, more sandwiches, more salads, more soups. YUM
 
1936Mary
1936Mary May 15, 2011
I roast a 5 or 6 pound chicken on a Sunday and i can make that chicken last almost a week since there are just two of us. First day i eat the wingd, my husbsnd a leg and thigh. Second day cold sliced chicken; third day chicken salad; fourth and fifth days after boiling t he bones to make stock i make one of several varieties of chicken soup; and sixth day i make chicken and dumplings with some of stovk, chunks of chicken gsthered aftter bones are boiled down. Fix a salad and some veggie and starch each night with the keftover chicken meals.


 
ChefJune
ChefJune May 15, 2011
I've always flattened out my spatchcocked chickens, making them more splayed out. Wonder whether that makes it cook even faster?
 
boulangere
boulangere May 14, 2011
I'm known to intone that it takes as long to roast 2 chickens as it does one. That and all of the above still get me through many a long week. It was a good practice to pass along to son and daughter who now do the same.
 
Greenstuff
Greenstuff May 13, 2011
This was pretty much my pattern for the young-family years! Roast a chicken on Monday. Take the rest of the meat off the bones on Tuesday. Use the meat in a salad and make stock. Which either went into the freezer or became the base for a soup. The soup was often a minestrone that used the last of the chicken meat. Like Merrill, sometimes I started with two chickens to expand the deal.