150 Things To Make With Roast Chicken (Paperback) by Rosenfeld, Tony
Paperback; Published 3/20/2007; 304 Pages; ISBN 9781561588459
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Who doesn't love roast chicken? And the best part is that it's so easy to make. 150 Things to Make with Roast Chicken takes a good thing and makes it even better. Instead of one, roast two chickens (or a big roaster) on Sunday night and you've got leftover makings for at least one deliciously simple weeknight meal--choose from 150 recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, as well as a raft of chicken salads and wraps and meal-worthy salads featuring chicken. And to keep things interesting, you can put a different spin on your roast chicken for almost every week of the year, with rubs, glazes, marinades, and sauces.
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A general rule with supermarket shopping is that the more a piece of meat has been fussed with, the more expensive it will be- that's why boneless, skinless chicken breasts are so much more expensive than if you just bought a whole chicken. Save money and buy a whole chicken, then cut up into individual pieces. Freeze what you won't use immediately, then use to carcass to make homemade chicken stock.