Cheap dinner- Stretch your dollar with one chicken, three very different recipes.

Make one damn good roasted chicken. Get three tasty n very different meals out of it. Your dinner worries are half over with three days of chicken. I promise you won’t be tired of chicken as each recipe is totally different. See below.

One danm good fall-off-the-bone-tender roasted chicken-
Night b4-
1. Buy a 4lb whole chicken (organic freerange, if possible. Little more pricey but you ARE getting 3 meals out of it).
2. Wash it well scrubbing it down with kosher salt which with its large grains will rinse away any nastiness.
3. Stuff inside with: 1/2 onion, 6 cloves of garlic, 1/2 lemon, a small bunch of fresh thyme and rosemary. Tie opening with twine.
4. Sprinkle s/p (salt n pepper). Drizzle olive oil and few splashes of shoyu. Place in French casserole n sit overnight in fridge.

When ready to roast- bake in oven at 375• with lid on for ~1 hr. Then take out lid, broil at ~400 for ~ 20 min til it gets nice golden brown. Take it out of oven and cool for 10min b4 carving.

Meal 1- Roasted Chicken
Serve dark meat with some grown-up mashed sweet potatoes (boil til tender, peel, mash, add s/p, nutmeg, pat of butter and soy milk and some sauteed onion n leeks if avail) and sauteed bok choy(olive oil, garlic, salt and splash of oyster sauce)

Meal 2- Chicken Fried Rice
Cook brown rice. Sautee chopped vegetables (carrots, onion, mushroom), add chopped roasted chicken, add rice, season with sesame oil, sprinkle of evaporated cane juice, shoyu and thinly sliced fresh ginger. Serve with chawamushi- Japanese egg custard. Simply double boil the following concoction(2 beaten eggs, 1 1/2cup water, 1 tsp salt, 1/2 tsp sesame oil, splash shoyu) for ~10 min and a nice warm egg custard to enjoy with your fried rice.

 Meal 3- Chicken Enchilada
1. Sautee julienned onion and button mushrooms.
2. Line casserole with Las Palmas green enchilada sauce. Layer yellow corn tortilla on top.
3. Layer the following: pulled chicken, onion/mushroom mixture, reduced fat Mexican cheese blend. Pour enchilada sauce til loosely covered. Repeat with one more layer. Finish top with cheese.
4. Bake at 375• for 45-50 min. Cool for 10min and serve with a side of arugula salad.

Goodness. Let me know how it turns out.

[ btw – can you believe i wrote all of the text of this post while waiting at the dentist’s office?  jeesh!]

-ck

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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