Backbone & Wings: After parting, throw these in a freezer bag. When you have a couple of hours to let a pot simmer on your stove, these parts make for the best broth. Cover with water, add onion (quartered, peel on), a garlic head (halved), the tops and bottoms of celery, salt, peppercorns, and a bay leaf, and let the magic happen!
Legs & Thighs: If you haven’t busted out your grill yet, try braising these for falling-off-the bone tender chicken! Brown them first in your frying pan. Saute 2 large onions, add 2 cups of wine and deglaze, add 1 cup whole canned tomatoes with their juices, 1 cup pitted black olives, and 3 T herbs de provence. Return the chicken to the pan, cover, and slowly simmer for about an hour.
Breasts: We are big fans of sheet pan dinners! Marinate your chicken breasts (Indian, Italian, whatever your taste). Add to a foil-lined sheet pan with seasoned potatoes and vegetables. Roast at 425 degrees for 30 - 40 minutes, turning the potatoes and vegetables once. Wa la! Garnish with lemon, fresh herbs, or whatever complements your dish.
If parting a chicken is still not your thing, Roast your chicken whole - there’s no one right way… low and slow, flash-roasting at a high heat, or starting high and finishing low. Then, use the carcass and bones for stock, and use any leftover chicken for chicken salad, tacos, or on a salad. Here are a few recipes and easy add ons for meals all week long.
Simple whole roasted chicken
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 1 whole chicken
- salt
- pepper
- herbs of choice thyme, parsley, and rosemary are my favorites
- butter or olive oil
Directions
- Preheat oven to 350 degrees.
- Remove innards from chicken.
- Rub outside with olive oil or butter.
- Season inside and outside with salt, pepper, and herbs.
- Place in a 9x13 baking dish.
- Roast for about an hour or until chicken reaches an internal temperature of 165 degrees F.
You can steam some veggies in the microwave and make a salad and you have a nice Sunday dinner with little work involved! But how about those busy weeknights?
Right after you put your chicken in the oven, rinse 2 cups wild rice and put it in a lidded pot with 6 cups water. Bring it to a boil, cover the pot, reduce heat to low, and let it simmer for 45 minutes. (If you want to get fancy, you can cook the rice in 3 cups chicken broth instead of water.) Let the rice cool before you store it in an airtight container in the fridge.
Wild Rice Bowl with chicken, broccoli and peanut sauce
INGREDIENTS
- 1 teaspoon olive oil
- 1½cups broccoli florets
- Salt
- Pepper
- ½ orange, juiced
- 1 tablespoon peanut butter
- 2 teaspoons soy sauce
- 2 cups cooked wild rice
- 6 ounces cooked chicken thighs (about 2 medium thighs), skin removed, shredded
- ¼ cup chopped parsley
- 1 tablespoon chopped peanuts
DIRECTIONS
- In a small skillet over medium heat, heat oil. Add broccoli, season with salt and pepper, and cook until broccoli is bright green and al dente, 5 to 6 minutes.
- In a large bowl, stir together orange juice, peanut butter, and soy sauce. Add broccoli, rice, chicken, and parsley, and toss to coat. Season with salt and pepper.
- Top with chopped peanuts and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
Chicken and Kale salad with grapes, pecans and wild rice
INGREDIENTS
- 2 tablespoons mayonnaise
- ½orange, juiced
- 1 teaspoon Dijon mustard
- ⅛ teaspoon cumin
- Salt
- Pepper
- 6 ounces cooked chicken breast (from about 1 medium breast), skin removed, cut into 1-inch cubes
- 1 cup grapes, quartered
- 2 tablespoons chopped parsley
- 1 tablespoon chopped peanuts
- 4 cups kale leaves, stems removed, thinly sliced
- 1 cup cooked wild rice
DIRECTIONS
- In a large bowl, stir together mayonnaise, juice, mustard, and cumin. Season with salt and pepper. Add remaining ingredients and toss to coat.
- Store in an airtight container in the fridge for up to 5 days.
Shredded Chicken Wraps with Kale and Avocado
INGREDIENTS
- ½ tablespoon olive oil
- ¼ teaspoon paprika
- Salt
- Pepper
- 6 ounces cooked chicken breast (from about 1 medium breast), skin removed, shredded
- 1 cup kale leaves, stems removed, thinly sliced
- ½ avocado
- 210-inch whole wheat tortillas
DIRECTIONS
- In a medium bowl, stir together olive oil and paprika. Season with salt and pepper. Add chicken, kale, and toss to coat.
- To assemble wraps: Lay ¼ sliced avocado on a tortilla and mash with a fork. Fill with ½ chicken salad mixture. Wrap tightly.
- Store chicken in an airtight container in the fridge for up to 5 days. To avoid soggy wraps, assemble them no more than 6 hours in advance.
