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1 chicken 5 meals for 4 people!!!

(3 ratings)
Recipe by
Malinda Coletta
North Providence, RI

Roast 1 Chicken and make 5 meals for 4 people!! Save time and money in the kitchen with these recipes Roast your chicken and have a Saturday or Sunday dinner – a typical serving size is 4 ounces of chicken about the size of a deck of cards with the roasted vegetables. Take off the wings and drumsticks for chicken salad, divide the remaining chicken into 2 equal parts for the Marsala and potpie the chicken bones are used for the stock. Gather all your ingredients and utensils to make the remaining meals. Prepare all your vegetables at the same time for all the meals i.e. peel and slice all your carrots for all the remaining dishes (see the prep list). Assemble your dishes, cook and freeze if you are not going to eat within the next 5 days. You may actually have prepped all the meals prior to chicken coming out of the oven! Enjoy your roasted dinner with the family and in just a few more minutes of your time you can complete the additional meals!

(3 ratings)
prep time 1 Hr 30 Min
cook time 2 Hr

Ingredients For 1 chicken 5 meals for 4 people!!!

  • 5 sprig
    chopped rosemary
  • 10 sprig
    chopped sage leaves
  • 6 clove
    chopped garlic
  • 6 sprig
    chopped cilantro
  • 3 c
    sliced carrots
  • 2 c
    sliced celery
  • 1 c
    sliced mushrooms
  • 3 c
    diced onions
  • 4 c
    diced potaoes
  • 1 bunch
    thyme, leaves
  • salt and pepper
  • chicken stock
  • olive oil
  • marsala wine
  • balsamic vinegar
  • dry white wine
  • flour
  • curry powder
  • dried thyme
  • celery seed
  • 5 -7 pound roasting chicken
  • mayonnaise
  • butter, room temperature
  • 2 store bought pie crusts
  • 1 c
    frozen peas
  • 6 sprig
    parsley, italian
  • 12

How To Make 1 chicken 5 meals for 4 people!!!

  • 1
    Roasted Chicken · 5 sprigs rosemary chopped · 10 sage leaves chopped · 3 cloves garlic chopped · Pinch red pepper flakes · 4 tablespoons extra-virgin olive oil, plus more for drizzling · 1 Whole roasting chicken 5-7 pounds · Kosher salt · 1 cup onions diced · 1 cup carrots peeled and sliced · 2 cups potatoes diced · ½ cup celery sliced · 2 bay leaves · 1 bundle thyme · 4 cups rich chicken stock · 1 1/2 cups dry white wine Preheat oven to 450 F. In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of chicken. Use all of the paste and try to distribute evenly. Drizzle the chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle the chicken generously with salt. Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the chicken without touching the sides of the pan. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chicken on top of the veggies in the roasting pan and place in the preheated oven. Check the chicken about 20 minutes into the cooking process; the skin should be starting to turn a lovely brown. Lower the heat to 375 F and continue roasting. After another 20 minutes, remove the chicken from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chicken to the oven. When the chicken has browned on the bottom, about 30 minutes, remove it from the oven and turn them back over. Return the chicken to the oven for the final 30 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chicken from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature. When chicken has reached the proper temp remove it from the roasting pan, place it on a platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After the chicken and vegetables have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up the end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel. Serve the chicken on a serving platter or on individual plates with the roasted vegetables. While Chicken is roasting you can prep the following:
  • 2
    Curry Chicken Salad Wings and Drumsticks from roasted chicken 1/2 cup celery sliced 1/8 cup fresh cilantro, chopped 1/2 cup real mayonnaise (not salad dressing) 1/4 cup onion diced 1 teaspoon curry powder 1 cloves garlic, minced Mix mayo, cilantro, garlic, onion, curry and celery. Reserve in refrigerator until you are ready to add the roasted chicken.
  • 3
    Chicken Marsala Stew 1 tablespoons extra virgin olive oil, divided ½ remaining roasted chicken (less the wings and drumsticks) ½ teaspoon salt ½ teaspoon ground pepper 1 cup mushrooms sliced 1 cup sliced carrots 1 cup potatoes diced 1 cup frozen peas 1 cup onion diced 3 tablespoons all-purpose flour 2 cloves garlic, finely chopped ½ cup Marsala wine 1 ½ cups chicken broth 1 tablespoon balsamic vinegar In a large Dutch oven or stockpot add ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid about 3 to 5 minutes. Add the carrots and peas then sauté for another 5 minutes. Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute. Add the chicken stock and allow to thicken slightly Pour in the Marsala and cook, stirring, for 2 minutes longer. Set aside in the refrigerator until you are ready to add the roasted chicken. Reheat the mix on low add chicken, Cover the pan and simmer stirring occasionally, for 20 minutes. Add vinegar and simmer for another 5 minutes. You can freeze and eat at a later date!
  • 4
    Chicken Pot Pie · 1 cup frozen green peas · 1 cup of sliced carrots · 1 cup of sliced celery · 1 cup of diced potatoes · 1/3 cup butter · 3/4 cup diced onion · 1/3 cup all-purpose flour · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 1/4 teaspoon celery seed · 1 teaspoon of dried thyme · 1 3/4 cups chicken broth · 2/3 cup milk · 2 (9 inch) unbaked pie crusts Preheat oven to 425 degrees F In a microwave safe bowl combine carrots, potatoes, and celery add 1 inch of water and cook on high for 5 minutes. Take out of microwave drain and add frozen peas In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside in the refrigerator. When roasted chicken is ready just add chopped chicken Place the chicken mixture in bottom piecrust. Pour liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Freeze now or bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
  • 5
    Chicken Stock · Chicken bones from roasted chicken and raw giblets (if available) · all vegetable scraps from the above (including the paper onion skins) · 2 bay leaves · 6 sprigs of fresh flat-leaf parsley · ½ teaspoon dried thyme · 12 whole black peppercorns Place all the ingredients in an 8-quart stockpot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, (do not boil this produces cloudy stock) continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in ice cube trays, remove from tray and store in freezer bag, now you can have as much or little stock as you need,

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