Roast It Once, Serve It 3 Times: Part 1 of 3

This roasted chicken dinner can easily become three meals. The trick? Using a whole chicken and keeping the chicken portions smaller. Stay tuned, this is part one of three!(Pssssst! Scroll to the bottom for a recipe for broth made from the carcass).

Roasted Chicken and Potato Dinner

Roasting is always an easy way to make a dinner. In this recipe, we roast the chicken once and then serve it a few nights in different ways.

• 8 ounces chicken whole (roasted)

• 2 cups yukon gold potatoes

• 2 cups broccoli (steamed)

1. Place the chicken in a large roasting pan. Season it with salt, pepper, paprika, and rub with a little olive oil. Place the potatoes in the pan next to the chicken. Roast all together for about 1-1/2 hours or until the internal temperature of the chicken (measured in the thigh) is 160 degrees.

2. Steam the broccoli when ready to serve dinner.

3. Serve each person 3 ounces of the chicken, potatoes, and broccoli.

4. Reserve the rest of the chicken for later use. It is best to remove the meat from the carcass and freeze in 1-cup servings in bags. Keep the bones to make chicken broth.

Main Course

American

Roasted Chicken Broth

This broth is made using the leftover carcass from a roasted chicken.

• 8 ounces chicken bones (leftover from roasted chicken)

• 8 cups water (cold)

• 2 each bay leaves

• 1/2 each onion (peeled and chopped)

• 1 each celery stalk (chopped)

• 1 each carrot (chopped)

1. Place all the ingredients in a large soup pot. Bring to a boil, and lower heat to simmer. Cook for 1-2 hours on very low heat.

2. Drain the liquid into a large bowl or container. Refrigerate overnight. Remove the fat. Freeze in 1-2 cup servings in freezer containers until ready to use.