All you really need is time and a chicken. Everything else is – heh – gravy.
Personally, I like to roast a big one. Why go through the time and effort (actually… it’s not a lot of effort) without the benefit of lots of leftover cooked chicken? The most obvious thing to do is to make stock with the carcass. This will work no matter how little meat is left after your roast chicken dinner. After denuding the carcass (my nana’s preferred term) I like to pop the whole thing in my slow cooker, add any onion or carrot bits, and a bay leaf, then fill it with water and let it go for twelve hours on low. Let it cool a bit then toss the bones, then filter everything else out. Chill it overnight then scrape off the congealed fat. If needed, I’ll use some for that night’s dinner, then freeze the rest. Some goes in ice cube trays, some in muffin tins, some in approxiately two-cup portions in quart-sized bags that I freeze flat. That way it’s easy to defrost the amount I need. My freezer is pretty jam-packed.
Here are some things you can make with the meat of leftover roast chicken:
- Chicken noodle soup, avgolemeno (a creamy, lemony Greek chicken noodle soup with dill – amazing), or any of several other soups
- Chicken and dumplings
- Creamed chicken on biscuits or chicken a la king
- Chicken salad or chicken ON salad
- Chicken pot pie
- Chicken chili – white or red!
- Tacos, burritos, burrito bowls, tostadas, enchiladas, empanadas, quesadillas
- Chicken casseroles – creamy chicken and rice, chicken noodle, chicken cordon bleu-style, buffalo chicken baked ziti
- Quick stovetop pasta dishes – chicken pot pie pasta, chicken enchilada pasta,
- Loaded baked potatoes, with barbecue sauce, baked beans, shredded cheddar and sliced green onions
- As a pizza topping
You can totally go forth and conquer the world through roast chicken! Er, conquer dinnertime.
Then the world!