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
- 1 whole chicken
- herbs of choice thyme, parsley, and rosemary are my favorites
- butter or olive oil
- 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
- 1 teaspoon olive oil
- 1½cups broccoli florets
- 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
- 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
- 2 tablespoons mayonnaise
- ½orange, juiced
- 1 teaspoon Dijon mustard
- ⅛ teaspoon cumin
- 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
- 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
- ½ tablespoon olive oil
- ¼ teaspoon paprika
- 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
- 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.