1 Chicken 5 Meals For 4 People Recipes

ONE WHOLE CHICKEN, THREE DIFFERENT MEALS RECIPE BY TASTY

Steps:

• Break down the chicken: Cut off the legs and wings at the joints. Cut off the breasts, working the knife diagonally away from the backbone to get the most meat. Reserve the legs and shred the remaining meat from the breasts, wings, and carcass. Refrigerate in an airtight container until ready to use, up to 5 days.
• Make the chicken stock: Add the chicken carcass, carrot peels, onion, garlic, black peppercorns, and bay leaves to an Instant Pot. Pour in enough cold water to fill the pot to the max fill line.
• Close the lid of the Instant Pot and set the vent to sealed. Set the pressure to high and pressure cook for 1 hour and 40 minutes. Once the timer is up, carefully turn the vent to venting and release all of the pressure.
• Once the stock has cooled slightly, carefully strain through a fine-mesh sieve, discarding the solids. Let cool at room temperature for 1 hour, or until no longer steaming. Cover and refrigerate for up to 5 days, or store in the freezer for up to 6 months.
• Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE
• Make the roasted carrots: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Trim the tops off the carrots and set aside.
• Oblique-cut the carrots into 1½-inch (5 cm) pieces.
• In a medium bowl, stir together the honey, olive oil, paprika, and salt. Add the carrots to the bowl and toss to coat.
• Transfer the carrots to the prepared baking sheet, leaving some of the sauce in the bowl.
• Roast the carrots for 30 minutes, basting halfway with some of the reserved sauce. Remove from the oven and glaze once more with the remaining sauce.
• While the carrots roast, make the chimichurri: In a medium bowl, whisk together the garlic paste, red pepper flakes, lemon zest, honey, oregano, lemon juice, red wine vinegar, and salt until combined. While whisking, drizzle in the olive oil until emulsified.
• Trim the woody stems from the reserved carrot tops and discard. You should have about 2 cups (240 G). Separate the parsley leaves and tender stems from the woodier stems and discard the woody stems.
• Finely mince the parsley and the carrot tops. Add to the bowl with the vinaigrette and stir to incorporate.
• To serve, add half of the roasted carrots, 1 cup (200 G) cooked rice, and 1 chicken quarter to each plate. Drizzle each plate with 2-3 tablespoons of chimichurri. Store the remaining chimichurri in the refrigerator for the next meal.
• Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI
• Make the arancini: Line a baking sheet with parchment paper.
• In a large, deep skillet over medium heat, melt together the butter and olive oil until the butter is just bubbling. Add the onion and season with the salt. Cook until the onion is translucent, 2-3 minutes. 19. Add the garlic and cook until just fragrant, about 1 minute.
• Add the cooked rice and stir to combine. Reduce the heat to medium-low and add ¼ cup chicken stock, stirring continuously until absorbed. Continue adding the remaining stock, ¼ cup at a time, cook until the stock is fully absorbed and the rice is creamy. Stir in the Parmesan and season with the black pepper and more salt.
• Spread the rice on the prepared baking sheet in an even layer and let cool completely, about 10 minutes.
• In a medium bowl, mix together the shredded chicken, mozzarella, and chimichurri.
• In a medium pot, heat the canola oil over medium-high heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• While the oil heats, prepare the arancini: Scoop about ⅓ cup of the cooled rice into your hand and use your fingertips flatten and create a divot in the center. Add a heaping tablespoon of the chicken mixture to the divot, then wrap the rice around the chicken and roll into a ball to seal. Repeat with the remaining ingredients.
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls. Lightly coat each rice ball in the flour, then the eggs, then the bread crumbs, making sure there are no exposed spots.
• Working 2-3 at a time, fry the rice balls in the hot oil for 5-6 minutes, until golden brown and warmed through. Let drain on the wire rack.
• While the arancini cool slightly, make the sautéed kale: Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes, stirring to prevent burning, and cook until the garlic is fragrant, about 1 minute. Add the kale and salt. Sauté for 2-3 minutes, until the kale is tender. Transfer to a serving platter.
• Arrange the arancini over the sautéed kale. Serve with warm marinara sauce.
• Meal 3: HOMEMADE CHICKEN RICE SOUP
• Make the chicken rice soup: In a large pot over medium-high heat, heat the olive oil until just shimmering. Add the onion and carrots and season with ½ teaspoon salt. Cook for 3-4 minutes, until the onion is translucent and the carrots are beginning to soften.
• Add the garlic, red pepper flakes, if using, and Italian seasoning and cook until the garlic is fragrant, about 1 minute.
• Add the chicken stock, 3-4 teaspoons salt (if using the homemade unsalted chicken stock, otherwise season with salt to taste), the chicken, and Parmesan rind. Reduce the heat to medium-low , cover, and cook for 20-30 minutes, until the stock is simmering.
• Remove the Parmesan rind from the soup and discard. Add the rice and kale, stirring until the kale is bright green and wilted, about 1 minute.
• Remove the pot from the heat and stir in the lemon juice and parsley.
• Ladle the soup into bowls and serve hot with freshly grated Parmesan on top.
• Enjoy!

1 CHICKEN 5 MEALS FOR 4 PEOPLE!!!

Steps:

• Roasted Chicken · 5 sprigs rosemary chopped · 10 sage leaves chopped · 3 cloves garlic chopped · Pinch red pepper flakes · 4 tablespoons extra-virgin olive oil, plus more for drizzling · 1 Whole roasting chicken 5-7 pounds · Kosher salt · 1 cup onions diced · 1 cup carrots peeled and sliced · 2 cups potatoes diced · ½ cup celery sliced · 2 bay leaves · 1 bundle thyme · 4 cups rich chicken stock · 1 1/2 cups dry white wine Preheat oven to 450 F. In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of chicken. Use all of the paste and try to distribute evenly. Drizzle the chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle the chicken generously with salt. Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the chicken without touching the sides of the pan. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chicken on top of the veggies in the roasting pan and place in the preheated oven. Check the chicken about 20 minutes into the cooking process; the skin should be starting to turn a lovely brown. Lower the heat to 375 F and continue roasting. After another 20 minutes, remove the chicken from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chicken to the oven. When the chicken has browned on the bottom, about 30 minutes, remove it from the oven and turn them back over. Return the chicken to the oven for the final 30 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chicken from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature. When chicken has reached the proper temp remove it from the roasting pan, place it on a platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After the chicken and vegetables have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up the end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel. Serve the chicken on a serving platter or on individual plates with the roasted vegetables. While Chicken is roasting you can prep the following:
• Curry Chicken Salad Wings and Drumsticks from roasted chicken 1/2 cup celery sliced 1/8 cup fresh cilantro, chopped 1/2 cup real mayonnaise (not salad dressing) 1/4 cup onion diced 1 teaspoon curry powder 1 cloves garlic, minced Mix mayo, cilantro, garlic, onion, curry and celery. Reserve in refrigerator until you are ready to add the roasted chicken.
• Chicken Marsala Stew 1 tablespoons extra virgin olive oil, divided ½ remaining roasted chicken (less the wings and drumsticks) ½ teaspoon salt ½ teaspoon ground pepper 1 cup mushrooms sliced 1 cup sliced carrots 1 cup potatoes diced 1 cup frozen peas 1 cup onion diced 3 tablespoons all-purpose flour 2 cloves garlic, finely chopped ½ cup Marsala wine 1 ½ cups chicken broth 1 tablespoon balsamic vinegar In a large Dutch oven or stockpot add ½ tablespoon of the oil to the pot. Add the mushrooms and sauté until they begin to soften and give off liquid about 3 to 5 minutes. Add the carrots and peas then sauté for another 5 minutes. Add the remaining ½ tablespoon of the oil to the pot. Add the onions and sauté until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute. Add the chicken stock and allow to thicken slightly Pour in the Marsala and cook, stirring, for 2 minutes longer. Set aside in the refrigerator until you are ready to add the roasted chicken. Reheat the mix on low add chicken, Cover the pan and simmer stirring occasionally, for 20 minutes. Add vinegar and simmer for another 5 minutes. You can freeze and eat at a later date!
• Chicken Pot Pie · 1 cup frozen green peas · 1 cup of sliced carrots · 1 cup of sliced celery · 1 cup of diced potatoes · 1/3 cup butter · 3/4 cup diced onion · 1/3 cup all-purpose flour · 1/2 teaspoon salt · 1/4 teaspoon black pepper · 1/4 teaspoon celery seed · 1 teaspoon of dried thyme · 1 3/4 cups chicken broth · 2/3 cup milk · 2 (9 inch) unbaked pie crusts Preheat oven to 425 degrees F In a microwave safe bowl combine carrots, potatoes, and celery add 1 inch of water and cook on high for 5 minutes. Take out of microwave drain and add frozen peas In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside in the refrigerator. When roasted chicken is ready just add chopped chicken Place the chicken mixture in bottom piecrust. Pour liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Freeze now or bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
• Chicken Stock · Chicken bones from roasted chicken and raw giblets (if available) · all vegetable scraps from the above (including the paper onion skins) · 2 bay leaves · 6 sprigs of fresh flat-leaf parsley · ½ teaspoon dried thyme · 12 whole black peppercorns Place all the ingredients in an 8-quart stockpot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, (do not boil this produces cloudy stock) continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in ice cube trays, remove from tray and store in freezer bag, now you can have as much or little stock as you need,