Ain't nobody have time to be cooking all day everyday. Or even if you do (or have the desire to), we could all use a little help in the kitchen. That's why we love starting the week with one whole roasted chicken.
Cook once and you can turn that bad boy into a few extra meals, with minimal work! Or you can use leftovers to throw into salads, soups, or stews. Here's what we're making with chicken this week.
Start by roasting one whole chicken. This is simply prepared but packs in the flavor with a tablespoon of butter, spicy ground jalapeno, and salt. The skin will crisp, the meat will stay tender and juicy, and it's a beautiful centerpiece. And with the leftovers, you can make two more meals and one kitchen staple!
Once you've shredded your chicken for use in other meals, save the chicken bones to make stock. Just add garlic, ginger, pink peppercorns, cilantro and coriander to make an aromatic and flavorful stock you can use in soups, stews, chilis and a whole lot more! With homemade stock you can control the sodium and the flavor profile, so make it your own.