food

1 Chicken 4 Dinners

From lemony pasta to hearty soup, roast chicken can be turned into lots of yummy dishes.

food

1 Chicken 4 Dinners

From lemony pasta to hearty soup, roast chicken can be turned into lots of yummy dishes.

Ingredients

  • 1 (5 1/2 pounds) chicken
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 1/2 lemon
  • Olive oil

Steps

  1. Heat oven to 425°F. Line a rimmed sheet tray with parchment paper.
  2. Pat the chicken dry with paper towels. Generously salt and pepper the inside and outside of the chicken. Place thyme and half a lemon into the cavity. Place on sheet tray and drizzle with olive oil.
  3. Roast chicken for 1 1/2 hours, until the juices run clear and a thermometer inserted in the thickest part of the thigh reads 165°F. Remove from oven and rest for 20 minutes before carving.

Ingredients

  • 3/4 pounds linguine
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • Salt & pepper
  • Juice and zest from 1 medium lemon (about 3 tablespoon)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup leftover chicken, chopped
  • Thinly sliced chives, for garnish (optional)

Steps

  1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/4 cup of pasta water.
  2. Melt butter over medium heat in a large sauté pan. Add garlic and cook, while stirring, until fragrant. Pour in the cream and season with salt and pepper. Simmer for 3-4 minutes, then stir in the lemon juice and zest, cheese and chicken, and finally the cooked linguine. Stir in some reserved pasta water to loosen it up a bit if needed.
  3. Sprinkle in the chopped chives, toss all together and serve.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 minced chipotle pepper packed in adobo
  • 1 (28 ounces) can diced tomatoes
  • 1 cup chicken, chopped
  • 2 (15 ounces) cans kidney beans, drained and rinsed
  • 1 (4 ounces) can green chiles
  • 1/4 cup cilantro, chopped
  • Tortilla chips, limes, sour cream, grated cheddar cheese, for serving

Steps

  1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes.
  2. Season with salt, pepper, chili powder and chipotle pepper. Stir in the tomatoes, chicken, beans and chiles. Simmer over medium heat for 25 minutes.
  3. Taste for seasoning, and stir in cilantro. Serve with tortilla chips, limes, sour cream and grated cheese.

Ingredients

  • 1 leftover chicken, meat picked and reserved
  • 12 cups water
  • 1/2 onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 2 teaspoons black peppercorns
  • 1 teaspoon kosher salt

Steps

  1. Cut up the carcass into smaller pieces using kitchen shears. Place in the bottom of a Dutch oven. Cover with water, and add onion, celery, carrot, peppercorns and salt. Bring to a boil, reduce to a simmer, and cook, uncovered, for 1 1/2 hours.
  2. Use tongs to discard large pieces of the chicken and bones. Strain out the vegetables through a fine mesh sieve, reserving the liquid. You should have 6 cups of broth.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • Salt & pepper
  • 6 cups chicken stock
  • 1 (15 ounces) can diced tomatoes, drained
  • 1 (9 ounces) package tortellini
  • 2 cups baby spinach
  • 1/2 cup leftover chicken, chopped
  • Freshly grated Parmesan, for serving (optional)
  • Crusty bread (optional)
  • Kosher salt and freshly ground black pepper

Steps

  1. Melt butter in a medium Dutch oven. Add onion and garlic and sauté until tender. Season with salt and pepper.
  2. Stir in the stock and the tomatoes and simmer for 15 minutes. Add the tortellini and cook for 3 minutes, until just tender.
  3. Stir in the spinach and chopped chicken and continue to cook until chicken is warmed through and the spinach is bright green but soft. Serve with grated Parm and crusty bread.