A Week of Dinners From One Roast Chicken
One bird, a pot of stock, and three completely different dinners. Here is the plan.
By Dana Musell
A roast chicken is the gift that keeps giving if you plan for the leftovers before you even cook it.
Night one: the roast
Roast it simply, carve the breasts, and save everything else.
Night two: the remix
Shred the leg meat into tacos, a salad or a quick fried rice.
Night three: the stock
Simmer the carcass into a golden stock, then turn it into soup or risotto.
Written in the Stewart & Musell test kitchen.
