Roasted chicken on a Sunday night can be a weeknight meal savior.
Now that the weather has cooled and heating up the kitchen isn’t unbearable, roasting a chicken or two, depending upon the size of your household, can make the start of the work week easier on the family cook.
That leftover meat can be turned into soups, salads, chilies, casseroles and even tacos. Better yet, these dishes are easy to assemble.
Leftover roasted chicken, which will keep for three or four days in the refrigerator, can easily be turned into two more meals.
“I love that concept of just make it to Wednesday,” said Hunter Lewis, Southern Living magazine’s food editor.
Lewis is one of two experts who offered advice on how to best roast a chicken along with their go-to recipes and tips for chicken leftovers.
The other is Lucinda Scala Quinn, executive food director of Martha Stewart Omnimedia and author of “Mad Hungry: Feeding Men & Boys.” Quinn, a mother of three boys, based that book and the sequel, “Mad Hungry Cravings,” due out next spring, on her own experience.
“I don’t let a chicken go to waste,” Quinn said. “I’ll extract out of one or two birds, one meal, another meal, a soup and a nice broth.”