I admit, that title is a little misleading, but it is catchy! If you read yesterday’s post, you already know what I am thinking though. One day you cook a large piece of meat and then use that meat all week to make quick-shortcut meals on busy weeknights. Today I shall give you the recipe for perfect roast chicken. You’ll actually roast 2 chickens and from there you’ll have several options.
The first choice is to cut off 4 pieces of the roasted chicken (preferably 1/2 breast, 1 thigh, and 2 legs) and use those for the first dinner of the week, along with sides of your choice. Maybe mashed potatoes and green beans would be nice. The meat from remaining 1 1/2 chickens will then be shredded, refrigerated, and used for meals the rest of the week.
August 24, 2010 No Comments