1 chicken, 5 ways, 7 days

last sunday i roasted a chicken and we used it all week for various meals. i thought i'd share what i did.

day 1: roasted chicken with roasted root vegetables

i had a 4lb chicken, doused in harry and david's turkey rub, that i roasted @ 375 for a little over an hour and a half in my roasting pan. while it was cooling and i was making gravy from the drippings, i made cooked my roasted root vegetables. save the gravy for a meal later in the week.

day 2 and 3: chicken soft tacos

i took some of the breast meat that wasn't covered with turkey rub and marinated it in a little bit of olive oil, lime juice, garlic salt and cumin. then i quickly sauteed it and added all of our favorite soft taco toppings and voila! i served it with chips and my corn and bean salsa.

day 4: chinese noodles

this is something i grew up eating and i'm probably the only one who likes it, but my kids didn't seem to mind it, so it'll go on the list of possible future dinners. warm your favorite chicken stock. add fresh soba noodles (quickly cooked however you'd like--boiled, sauteed), shredded chicken, chunked boiled egg, green onions and soy sauce. i served it with some egg rolls i had made previously and frozen.

day 5: chef salad

some of my favorite add-ins are boiled egg, kidney beans, broccoli, tomatoes, cauliflower, cucumbers, olives, sunflower seeds and croutons.

day 6 & 7: chicken and dumplings

i have never had, nor made this before so i had nothing to compare this to, but the whole family enjoyed it, so for right now, it's good enough for me. i got it from the better homes and gardens cook book and since the chicken was already cooked, i saved steps by using that and the gravy i had reserved from day 1. i served this over the roasted root vegetables we had on day 1 as well and it proved to be a good use of leftovers.

ingredients

2 - 2 1/2 lbs meaty chicken pieces
3 C water
1 medium onion, cut into wedges
1 t dried basil
1/2 t salt
1/4 t dried marjoram
1/4 t pepper
1 bay leaf
1 C sliced celery
1 C sliced carrots
1/2 C sliced mushrooms
1 C flour
1 T snipped fresh parsley
2 t baking powder
1/4 t salt
1/4 t dried oregano
1 beaten egg
1/4 C milk
2 T vegetable oil

directions

1. skin chicken and rinse. in a large pot combine chicken, 3 C water, onion, basil, 1/2 t salt, marjoram, pepper and bay leaf. bring to boiling; reduce heat, cover and simmer 25 minutes. add celery, carrots and mushrooms. return to boiling; reduce heat, cover and simmer 10 minutes. discard bay leaf.

2. for dumplings, in a mixing bowl combine the 1 C flour, parsley, baking powder, the 1/4 t salt, and oregano. in another bowl combine the egg, milk and oil; add to flour mixture. stir with a fork til just moistened. drop batter onto the hot chicken and not onto the broth. return to boiling; reduce heat, cover and simmer for 10 to 12 minutes or until a toothpick inserted in the dumplings comes out clean. transfer chicken and dumplings and vegetables to a serving platter, keep warm.

3. make gravy with remaining broth.