Five Meals from One Roasted Chicken

This post is meant to offer a suggestion on using a Roaster to it's full potential.
 1. First up a Roasted chicken
 2. Dinner with mashed potato, pea-mushroom-onion mix and cranberry sauce
 3. Cleaned chicken and made Chicken Salad for Lunches
 4. Depending how much is leftover there may be enough to make a chicken pot pie
 5. Boiled up the remaining chicken and made Chicken Soup.
     Ok that is five meals from one 6-8 lb Roaster.


This is the shopping list.  Remember always shop your frig and pantry FIRST...

• 6-8 Lb Roaster
• onion
• garlic
• salt
• pepper
• lemon
• thyme
• paprika
• red cayenne pepper
• butter
• half and half
• sour cream
• peas
• mushrooms
• celery
• mayonnaise
• carrot
• dry mustard
• dill weed
• frozen pie crust
• chicken broth
• 1 quart of Kitchen basics chicken stock
• Orzo or other small pasta
• lettuce
• tomato
• cucumber
• olive oil
• lemon
• mint
• oregano

Wash and dry the chicken.  Add salt, pepper and thyme both inside and outside.  Add 6 garlic cloves and two lemons halved inside the cavity.  Roast and when done let it rest at least 1/2 hour before serving. 
Make the pea, mushroom and onion mix.  Saute onions until transparent add the sliced mushrooms cook until they are reduced a bit and then add the peas some salt and pepper.  Toss together and serve.  Make the mashed potatoes.  Boil 6 potatoes.  When ready to mash add 4 oz of sour cream, 1/2 to 3/4c of half and half
and salt and pepper to taste.  Open can of Cranberry sauce.  Enjoy this Delicious chicken dinner.

Remove all the meat from the chicken keeping all that is left over.  If you have enough to make the chicken salad and the chicken pot pie, separate your portions. 

Chicken salad:  Cut up or break up chicken and put in a bowl.  Dice 2 celery sticks and one carrot then add that to bowl.  I add salt. pepper, dill weed, dry mustard, red cayenne pepper and mayo then mix it all together and it is ready to go.

Chicken pot pie:  In a fry pan saute an onion, add the can of peas and carrots salt and pepper and a can of cream of celery or chicken soup heat through.  Toss in the rest of the diced up chicken.  Place it all in the bottom pie crust and then top with the other.  Bake 350 for about 30-45 minutes.  Serve with a garden salad.  I use a simple dressing of salt, pepper, olive oil, lemon juice, oregano and mint.

Chicken soup:  Take the rest of the chicken and place in a pot.  Use the quart of stock and finish filling with water to cover, it should not need much after you add the stick to the pot.  Add one celery stick, 1/2 of an onion salt, pepper and a little thyme.  Bring to a boil and then simmer for a good 1/2 hour.  Strain the broth through a calendar into another pot.  Boil up 1/4 to a little less than 1/2 lb of small pasta.  drain that and add that to the broth.  Serve with a sprinkle of Asiago or Parmesan Cheese and enjoy a good bowl of simple soup.

This is what I do with a roaster.  I think I got all of the ingredients right and as for the recipes, I did not write them out as I believe you are a cook too and will add your own flair.  Use what I have given as a guideline.

I hope this was helpful.  I look forward to hearing you comments.

Until next time...God Bless you
Narde~Banks