Things You'll Need:
- 1 seven-pound chicken
- Spices
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Step 1
Carve the chicken after roasting, leaving a little meat on the carcass--just enough to make broth. Save any pan juices for sauce or gravy. Place the carcass in a large pot and add water to cover. Add a bay leaf, half an onion and celery, and bring the mixture to a boil (uncovered). Lower the heat and let the broth simmer for at 1 1/2 to 2 hours. Then store it in a container in the fridge.
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Step 2
Day 1--Chicken breast over salad. Cube one half of the chicken breast and toss it with some mixed greens, tomatoes, and any other vegetables you love in your salad. Store them in a Tupperware to bring to work, with dressing in a separate container.
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Step 3
Day 2--Use half of the remaining chicken breast and serve it the pan juices from your roast, or add a little broth and flour to the pan juice to make a gravy. Have this with a healthy side of vegetables and a starch.
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Step 4
Day 3--Chicken Salad. Shred the meat from the drumsticks with a fork and mix it well with some mayonnaise, chopped celery, onion, salt, pepper, a bit of curry powder and golden raisins if you wish. All this should be done according to taste. You can put your chicken salad between two slices of whole wheat bread, or eat it on its own with some vegetables.
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Step 5
Day 4--In the wintertime, I love making chicken soup. For this, bring half of your broth to a boil, diluting it if the chicken taste is too strong, and making sure to adjust the spices to your liking. Add chopped or shaved carrots. When the carrots are slightly tender, add noodles or tortellini to the soup, along with the meat from the thighs, chopped into small pieces. This takes a little longer, so I like to make it the night before work.
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Step 6
Day 5--Chicken sandwich or wrap. This is your chance to use the remaining breast meat. Slice it thinly and make a sandwich. I love clubs, so I add a little cooked bacon, lettuce, tomato and mayo and make a triple-decker club.
