Leftovers can be a time saver, but sometimes eating the same thing over and over again can get boring. It is way easier to stay on track with good nutrition when what you are eating is exciting. Having a few good recipes that can turn the original meal into a few others is helpful in keeping meals interesting.
Roasting a whole chicken is an easy one meat, many meals option. This recipe is easy and great because you can turn the leftovers into several different things. You can make chicken salad, add green chilies and make some tacos, or even leave it as is and throw it on a salad. Don’t forget to save the broth that the chicken makes. It is the start of a great soup. The possibilities are endless depending on what sounds good and let’s be honest, who doesn’t love options?
The recipe posted is from Nom-Nom Paleo and you can access the original recipe here.
Weeknight Roast Chicken
Yield 4 servings
This fool-proof recipe for Weeknight Roast Chicken from the folks at America’s Test Kitchen is the best way to cook chicken!
Ingredients for the chicken:
- 1 tablespoon Diamond Crystal brand kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (3½- to 4-pound) whole chicken, giblets discarded
- 1 tablespoon melted ghee (or fat of choice)
- Position your oven rack in the middle position, place a 12-inch oven-safe skillet on it, shut the oven door, and crank the heat up to 450°F.
- Mix together the salt and pepper in a small bowl, and grab the melted ghee.
- Pat the chicken dry with paper towels. Pull off any extra fat around the open cavity, and trim away any extraneous skin.
- Brush the entire surface of the bird with melted ghee. If your chicken is still cold from sitting in the refrigerator, the ghee may clump up a bit upon contact with the bird, but that’s no biggie.
- Sprinkle the salt and pepper mixture all over the surface and interior of the bird. Then, massage in the seasoning with your hands.
- Tuck the chicken wings behind the back to keep ’em from burning in the oven, and tie the legs together with a piece of kitchen twine.
- Place your bird breast-side up in the hot skillet in the oven. Remember that your skillet’s hot—don’t burn your hand.
- Roast the chicken until the breast registers 120°F and thighs are 135°F, about 25 to 35 minutes. (If you haven’t already invested in a meat thermometer, I recommend that you do it. It’s a great insurance policy against ruined dinners.)
- Immediately turn off the oven, leaving the chicken inside until the breast reaches 160°F and thighs are 175°F, about 25 to 35 more minutes. Again, use your meat thermometer to check your bird for readiness.
- Remove the chicken from the pan and rest it for 20 minutes.
- Slice and serve
- I used to use a pair of tongs to transfer roast chicken from pan to plate, but found that the teeth of my tongs would tear the beautifully crisp, golden skin. The solution? I now insert the handle-end of a sturdy wooden spoon or spatula into the bird’s cavity to lift it up and out—and to drain out any excess juices from the inside of the chicken.
- Pair it with a simple salad or roasted vegetables, and treat your family to a midweek feast!
– Nom-nom Paleo
For this recipe you can you use any type of fat that you like to rub it on the outside of the chicken. Bacon fat gives it great flavor and creates a crispy skin for that initial meal. If you want to add some additional flavors to the meat, stuff one lemon cut in half and some rosemary into the cavity.
Once the meat has cooled enough to be handled, freeing it from the bones is very quick and easy so that you can turn the leftovers into your meal of choice! Get creative and enjoy.