One of our favorite meals at any time of year, but especially in the fall, is roasted chicken. Even though there are just two of us, I still crank up the oven and roast at least one a month—sometimes two. They're economical, easy to prepare, and, best of all, there's a stash of leftover roast chicken in the fridge, which is always a welcome thing.
There's so much one can do with a leftover roast bird beyond slicing it for sandwiches: Those slices can be reheated in leftover gravy; the meat can also be diced or chopped and folded into salads, casseroles pot pies, soups, or dumplings. And once the meat is mostly gone, the bones, skin, and scraps make exceptionally lovely broth with very little effort on the cook's part.
Still, there are days when we're craving roast chicken but I'm short on time (and regrettably, as I get older, energy), or Read More