Tuesday, October 11, 2011

Roast chicken

Roast chicken is a fantastic choice for making multiple affordable meals that don't taste redundant. The same roast chicken can be Mexican style tacos one night and Italian inspired pasta the next.

This chicken came from YDFM. For dinner it was paired with curried cauliflower and half of a baked sweet potato. For lunch it was pulled apart and mixed with raisins, dried cherries, nuts and parsley (aka: chicken salad).

Overall it made four individual dinners and two individual lunches.  Not bad for something that only required one night of cooking. (Oliver kept the bones and carcus to use in a stock for gumbo later this fall.)

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