Why a Weekly Roasted Chicken is a Game-Changer

Roasting a Chicken Every Week: A Food Editor’s Favorite Habit

Why Roasting a Chicken Every Week is a Game-Changer

As a food editor, I have the privilege of trying out various recipes and cooking techniques. But there’s one habit that has become a staple in my kitchen, especially during the fall season: roasting a whole chicken every week. It’s a simple yet incredibly rewarding process that yields multiple meals, reduces food waste, and fills my home with the most comforting aroma.

The Benefits of Roasting a Chicken

There are many ways to roast a chicken, and everyone has their own favorite method. I’ve tried different techniques, from salt-curing the chicken to using various spices and herbs. But the result is always the same: a deliciously moist and flavorful bird that’s perfect for multiple meals.

My Favorite Roasting Method

For my weekly roast chicken, I like to keep things simple. I season the chicken with salt, pepper, and a bit of butter, and then roast it in the oven with some aromatics like carrots, celery, and onions. The result is a chicken that’s both juicy and crispy, with a rich flavor that’s perfect for a variety of dishes.

Using Leftovers to Create Multiple Meals

One of the best things about roasting a chicken is the number of meals you can get out of it. After dinner, I like to shred the leftover chicken and store it in the fridge for future meals. I can use it to make sandwiches, wraps, salads, and more. And if I’m feeling particularly creative, I can even turn it into tacos or a hearty bowl filled with grains and vegetables.

Turning Carcasses into Stock

But the benefits of roasting a chicken don’t stop there. After I’ve eaten all the meat, I like to turn the carcass into stock. Simply add some vegetables, herbs, and water to the slow cooker, and let it simmer overnight. The result is a rich, flavorful broth that’s perfect for soups, stews, and sauces.

Planning Ahead with Stock

Having a stash of homemade stock in the freezer is a game-changer for meal planning. I like to use it to make soups, stews, and risottos, and it’s also a great addition to sauces and braising liquids. And because I make my stock in large batches, I can freeze it in individual portions and thaw it out as needed.

Conclusion

Roasting a chicken every week is a simple yet powerful habit that can elevate your cooking game and reduce food waste. With a little planning and creativity, you can turn one meal into multiple meals, and even turn the carcass into a delicious and nutritious stock. So why not give it a try? Your taste buds – and your wallet – will thank you.

FAQs

Q: What’s the best way to season a chicken for roasting?

A: I like to keep it simple with salt, pepper, and a bit of butter. You can also try using herbs and spices like thyme, rosemary, and paprika for added flavor.

Q: How do I get the best results from my roasted chicken?

A: Make sure to cook the chicken at the right temperature (around 425°F) and don’t overcrowd the pan. You can also try using a meat thermometer to ensure the chicken is cooked to your liking.

Q: What are some creative ways to use leftover chicken?

A: Try making sandwiches, wraps, salads, or even tacos. You can also use leftover chicken to make a hearty bowl filled with grains and vegetables.

Q: How do I turn a chicken carcass into stock?

A: Simply add some vegetables, herbs, and water to the slow cooker, and let it simmer overnight. You can also add some aromatics like onions, carrots, and celery for added flavor.