Table Of ContentT O N Y R O S E N F E L D
150
Things
to Make with
Roast
CChhiicckkeenn
50
AAnndd
WWaayyss ttoo
RRooaasstt IItt
150
Things
to Make with
Roast
Chicken
And 50 Ways to Roast It
T o n y R o s e n f e l d
150
Things
to Make with
Roast
Chicken
And 50 Ways to Roast It
t
Text © 2007 by Tony Rosenfeld
Photographs 2007 by Scott Phillips, ©The Taunton Press, Inc.
Illustrations © 2007 by The Taunton Press, Inc.
All rights reserved.
Pp
The Taunton Press, Inc.,
63 South Main Street, PO Box 5506,
Newtown, CT 06470-5506
e-mail: [email protected]
Editor: Pam Hoenig
Jacket/Cover design: Suzanne Heiser
Interior design: jennykate.com
Layout: Lissi Sigillo and Cathy Cassidy
Illustrators: Robert DeMichiel and Christine Erikson
Library of Congress CataLoging-in-PubLiCation Data
rosenfeLD, tony.
150 things to make with roast ChiCken (anD 50 ways to roast it) /
author: tony rosenfeLD ; PhotograPher: sCott PhiLLiPs.
P. Cm.
inCLuDes inDex.
e-book isbn: 978-1-60085-698-3
1. Cookery (ChiCken) i. titLe. ii. titLe: one hunDreD anD fifty things
to make with roast ChiCken (anD 50 ways to roast it).
tx750.5.C45r663 2007
641.6’65--DC22
2006032139
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
The following manufacturers/names appearing in 150 Things to Make with Roast Chicken are trademarks:
Carolina® Rice, George Foreman®, Koon Chun®, Lee Kum Kee®, Original Frank’s® Hot Sauce,
Perdue®, Tabasco®, Tupperware®, Tyson®
The Taunton Press publishes Fine Cooking, the magazine for people who love to cook.
For Marguerite, Mom, and Dad,
who have fed me much love and inspiration over the years
Acknowledgments
There are a lot of people who ate a lot of chicken for the sake of this book—I’m talking
about a lot of chicken, on many nights past the point of fullness, all in the name of culinary
advancement. To the friends, family members, and colleagues who endured this substantial
chicken diet, I am eternally grateful (and more than a little impressed).
I’m indebted to my friends at Fine Cooking. With great generosity, Susie Middleton has
continually opened up new doorways for me—it’s my version of a winning lottery ticket,
perhaps undeserved but greatly appreciated. Before Susie, Martha Holmberg was the first to
let me into the Fine Cooking club. Kim Masibay cleaned up this book’s science text, Jennifer
Armentrout and Sarah Jay cleared out the test kitchen so we could shoot the book’s photos,
Deanah Kim helped style the food, and Molly Stevens and Abby Dodge offered good, practical
advice. And everybody else on the FC staff was there to cheer me along the way.
A diligent crew helped test the recipes and wordsmith the language for this book. Andrew
“Moneyman” Pease is as caring and thoughtful a cook as he is a best friend. Practiced recipe
tester Christine Merlo gave me wonderful feedback on many dishes. Paula Figoni was the first
to refine the science content in the first chapter. And Richard Lobb at the National Chicken
Council provided plenty of data and poultry information.
Of course, I am most grateful to those who worked directly
on this book. Pam Hoenig came up with the concept and
then oversaw its development decisively and with great vision.
Tammy Mitman undangled the dangling modifiers and
matched up all the cross-referencing throughout the
recipes, no small feat. Katie Benoit helped with all facets
of organization while Nicole Radder enthusiastically
headed up the marketing. And even-tempered Scott
Philips, an artist without the ego, did beautiful work
despite the rigors of the shooting schedule.
And finally, thanks to all the members of the b.good
team who were flexible with my roasting hours over the
last couple of hectic years.
vi 150 Things to Make with Chicken
Contents
Introduction
2
Roasting 101
Chapter 1
4
A World of Roast Chicken
Chapter 2
28
Super Salads
Chapter 3
88
Soups, Stews, and Saucy Sautés
Chapter 4
108
Pasta, Rice, and Grains
Chapter 5
138
Comforting Casseroles
Chapter 6
184
Sandwiches, Pizzas,
Chapter 7
and Other Light Meals
216
Index
274
Roast Your Way to Weeknight Meal Magic
Cooking every night isn’t easy. Little things like hunger and fatigue and junk food can get in the
way (tortilla chips are my kryptonite). And on those occasions when you do get to the stovetop,
clear-headed and skillet in hand, the rut of routine can ensnare you, making tonight’s meal a lot
like the one from last night or last week or last year. It’s the culinary equivalent of writer’s block,
and your spouse and/or kids are always ready to call you on it with the cry that haunts every
hard-working home cook: “Again?!?!”
Of course, you can just give in: throw your hands up in the air and call for pizza. Or, you can
get hip to the concept of meal planning. It may sound like something out of home economics
class, but it just means getting organized: Go to the store with a plan, then prepare the
foundation for a couple of meals back at home. In the coming nights, that jump-start can be the
beginning of all sorts of new meals. Sounds good, right?
There are many things you can use as a base. A pot roast, a pot of marinara sauce, or even
a large batch of grilled vegetables will do. But absolutely nothing matches the versatility and
simplicity of a roast chicken. The fact is, it’s dead easy to roast a chicken. And it takes no extra
effort at all to set another bird in the pan to roast along with the first one. By doing this, you’ve
got the lovely makings of at least one, if not a few, weeknight meals. I’m talking about dishes
with vibrant flavors that go beyond your basic chicken à la king. With some spice, a well-stocked
pantry, and a little imagination, leftover chicken can be dressed up in a world of ways: bright
salads, crisp stir-fries, warming baked pastas, creamy casseroles, or satisfying soups.
And that’s as complicated as it gets. Roast two medium birds (or you could make it a big
roaster), enjoy one for dinner tonight and the other in any of 150 different dishes. To keep
things interesting, I’ve also given you more than 50 ways to roast your chicken—you can hit
it with a spice or herb rub before roasting, brush it with a glaze so it gets browned and sweet,
or surround it with vegetables to roast alongside it in the pan. You also can play around with
the roasting method: use a low fire on the grill to grill-roast a bird or sear it in a skillet before
roasting to intensify and brown the crust.
I must add one final note: Not only am I the author of this book, but I’m also a member of
the leftover chicken fan club. When somebody first suggested the idea to me, I had never really
approached a roast bird as a way to create other meals. But now, many hundreds of chickens
later, I am still playing around with different roasting pairings and leftover dishes. It simply is a
great way to get dinner to the table. I think you will agree.
2
How to Use This Book
The one item you may need to invest in for this book is a large roasting pan (one big enough
to cook two medium birds at the same time—you probably already have a pan that size for the
Thanksgiving turkey). Beyond that, pick your roast chicken recipe and have at it. I’ve tried to
make my roast chicken recipes flexible, since no two nights or two families are ever the same.
Maybe you’re only cooking for one or two people and one bird will be enough for dinner and
leftovers. Or maybe you don’t need the leftovers and you simply want to roast a bird for dinner
tonight. Whatever the case, each of the roast chicken recipes has ingredient lists for preparing
one or two birds at a time so you can make what you need.
Some nights you may just want to skip the roasting step and get straight to the leftovers. In
that case, grab a rotisserie chicken at the market and turn it into a casserole, salad, or soup the
same night. And if you’ve got lots of leftover turkey from Thanksgiving, don’t hesitate to give
these recipes a whirl.
The remaining chapters contain 150 ways to enjoy the fruits of your forethought. For each
second-time-around recipe, I’ve suggested particular roast chicken recipes that will pair well
with it—for instance, a roast chicken with curry powder in its spice rub would go nicely in a
chicken curry stew. The truth is that the external flavorings you add to roast chicken often don’t
get too far past the skin, so feel free to use whatever roast chicken you have on hand in whatever
dish you’re in the mood for.
3
