Cook Once, Eat Twice: ROASTED CHICKEN

To continue with the Cook Once, Eat Twice series I wanted to show you all a recipe for roasted chicken. This is the perfect recipe for a Sunday night dinner or a date night, and the leftovers are perfect for a handful of recipes. I have included my favourite uses for the left over chicken meat AND bones. Roasting the chicken before making these recipes adds a depth of flavour that cannot be mimicked. Since you never know how many leftovers you will have and how many people you will be feeding the leftovers to, I have not included measurements for these recipes. This also gives you the freedom to customize the recipe to your preference (for instance, if you love mushrooms in your Chicken a la King then you can add way more to the recipe than if you hated mushrooms).

Roasted Chicken and Veggies

  • 1 whole chicken
  • Potatoes
  • Carrots, peeled
  • Poultry seasoning
  • Salt & pepper
  • Butter
  1. Preheat oven to 350°F
  2. Chop potatoes and carrots into similar sizes, then place into a roasting pan around a rack
  3. Stuff butter under the skin of the chicken, then season chicken with poultry seasoning, salt and pepper
  4. Place chicken onto the rack in the roasting pan
  5. Place in the oven for 1 1/2 hours, basting once or twice; remove when internal temperature reaches at least 165°F (and skin is golden brown)
  6. Let the chicken rest for 10-15 minutes under foil so that it stays juicy and finishes cooking
  7. Serve chicken, carrots and potatoes with a green bean side dish and enjoy!

Chicken Broth

  • Roasted chicken, meat removed and saved for later
  • Carrots, roughly chopped
  • Red onion, roughly chopped
  • Any leftover veggies for flavour (ex. red peppers, broccoli stems, garlic, celery), roughly chopped
  • Herbs (ex. thyme, oregano, bay leaf)
  • Water
  1. Add all ingredients to a large soup pot and cover completely with water
  2. Bring everything to a boil
  3. Once boiling, turn heat to low and simmer for 1-2 hours
  4. Strain soup to remove herbs, chicken carcass and vegetables, leaving just the broth
  5. Refrigerate until fat becomes more solid on the surface
  6. Skim the surface of the broth to remove the excess fat
  7. Note: steps 5 and 6 are optional! Fat and cartilage in soup broth are not only tasty but also great for you!!

Chicken Noodle Soup

  • Noodles (pre-cooked or you can cook it in the broth when veggies are cooking)
  • Carrots, diced
  • Red onion, minced
  • Poultry seasoning
  • Oregano
  • Spinach
  • Shredded roasted chicken
  • Salt & pepper
  1. Add carrots, onion, poultry seasoning and oregano to chicken broth and bring to a boil
  2. Turn heat to medium/medium-high and cook veggies for 15-20 minutes, depending on how soft you like your carrots
  3. If you are not pre-cooking your noodles, add noodles at the end of the vegetable cook time (ex. if your noodles take 9 minutes to cook, add them when there are 9 minutes left for the vegetables to cook)
  4. Chop spinach into small pieces, then add spinach, roasted chicken, salt and pepper to soup
  5. Allow chicken to be heated through and enjoy!

Chicken a la King

  • Puff pastry pockets (or toasted bread cups)
  • Olive oil
  • Red onions
  • Cremini mushrooms (have a higher Vitamin D content than button mushrooms!)
  • Garlic
  • Shredded roasted chicken
  • Creme of mushroom soup
  • Milk (start with a little and add more if you like a thinner sauce)
  • Salt & pepper
  1. Pour olive oil into a warm pan over medium heat
  2. Sauté red onions until soft
  3. Add mushrooms and garlic and sauté until browned
  4. Add shredded chicken, creme of mushroom soup and milk to pan
  5. Simmer until sauce thickens
  6. Season with salt and pepper
  7. Enjoy with a side salad!

Chicken Fried Rice

  • Left over rice
  • Carrots, diced
  • Red pepper, diced
  • Edamame (or peas)
  • Garlic
  • Sesame oil (or vegetable oil)
  • Egg, beaten
  • Shredded roasted chicken
  • Soy sauce
  • Honey (optional)
  • Green onions, sliced diagonally (optional)
  1. You can make rice, but I think that this recipe is better with left over rice
  2. Add sesame oil or vegetable oil to a large pan over medium heat
  3. Add carrots, red peppers, edamame (or peas) and garlic; sauté until carrots are desired softness, and do not burn the garlic
  4. Move cooked vegetables to the side of the pan and pour beaten egg into the empty side; scramble in pan, cooking to desired doneness
  5. Add shredded chicken, rice, soya sauce and honey to pan and stir vegetables, egg, chicken and rice together until mixed evenly and heated through
  6. Top with green onions and serve alone or as a side dish, and enjoy!

One thought on “Cook Once, Eat Twice: ROASTED CHICKEN

  1. Oh that roasted bird looks delicious! If you’re not going to stuff it, try tossing a quartered onion in the cavity for extra flavour. It will just give the juices an extra kick.

    Liked by 1 person

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