De Ma Cuisine



August 2012



What Can You Do With a Roasted Chicken?

Written by , Posted in Inspired By, Thoughts

One of my favorite ways to cook a chicken is to roast it. In the Crock Pot, or in the oven, doesn’t really matter to me. It will taste great regardless. In our household, there are just two of us… OK, three, if you count the dog. He counts, right… Two of us eating meals, one of us cleaning the plates if he’s lucky. So when I make a whole chicken, I do it with the intention of having leftovers. I love cold, leftover chicken that’s eaten while standing in front of the fridge… warmed up is OK too. 🙂

You could basically make one chicken, say for your Sunday dinner, and reap the rewards of this delicious meal for the whole week! (Um… if you really do want to use it for every dinner meal in a week, even if there are just two of you, maybe cook up two chickens, just to be safe.)

Here are a few roasted chicken recipes:

Za’atar Citrus Chicken

Crock Pot Chicken

You Have to Try This Chicken!

Roasted Chicken and Veggies

Roasted Chicken

Some of the ways I like to enjoy the leftover chicken:

Chicken Pot Pie (Mmm I’ve been craving this… I need to make it soon!)

Chicken Caesar Salad with Fava Beans

Summer Veggie Quinoa Salad

Sandwiches (Chicken, lettuce, tomato – if you feel like it, mayo, mustard, salt, pepper, bread on each side… done!)

Chicken Club Pizza

Cold, alongside this or that Potato Salad

On a salad, like Arlene makes

If you’re like me, you probably don’t let much go to waste when it comes to the chicken. I make stock with the giblets, and after I’ve taken the meat off the bones, I make stock from the carcass (what a weird and grody word). With this chicken stock you can make:

Soups, all kinds of soups! Minestrone, Bean and Green Soup, Magic Soup, Roasted Tomato Soup (use in place of veggie stock), Summer Chili, Borscht, Double Butter Soup, Mashed Potato Soup, Corn Chowder… Can you tell I’m excited about fall and soup season!?

Basil and Summer Squash Risotto (or any kind of risotto that you fancy)

Chard Wraps with Beef and Tarragon (oh boy these are yummy!!)

Extra Creamy Mac and Cheese (use it for the bechamel sauce in place of some of the milk)

And then there’s the pan drippings. You know, all that delicious goodness at the bottom of the roasting pan?! Yes, that. Don’t throw it away! Refrigerate it, skim off the fat, then use it to make gravy (like this Mushroom Gravy)! Or use it like a concentrated chicken stock.

Carla, asked about my chicken stock recipe. I couldn’t believe I didn’t have it on here, at least as it’s own separate post. Thanks Carla! Here it is!!

Chicken Stock

Last modified on 2012-08-30 00:58:47 GMT. 0 comments. Top.

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.


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