Turning a Roasted Chicken into multiple meals

This week, I teased on Instagram that I wanted to share the delicious dinners we had this last week. All from a roasted chicken! Since it is just my husband and I, we can stretch leftovers and we totally celebrate leftovers! Especially if you can recreate them into what feels like a completely different dish!

On Monday, Eric made an amazing “Beer Butt Chicken” on the grill. You can use a variety of different liquids including chicken stock with herbs and spices. This makes the chicken so incredibly tender. It probably helps that we source our chicken meat (and eggs!) from our dear friends at Handsful Homestead!

Another roasted chicken recipe I love to do is from Paleomg!

On Tuesday, it was my turn to cook. I found THIS recipe for a dish called Biryani which is a vegetables and rice dish with an amazing presence of spices! I am a sucker for spices and probably add more than the recipe calls for most times! I cleaned whatever meat was left on the bones of and chopped it up to add in as protein. I served this recipe with pickles on the side and sprinkled with cilantro on top. This dish is quick to make (especially since the chicken is already cooked!) and you can make a TON of it. We actually had it again on Wednesday night when my mom was over for dinner as well and we STILL had some left over!

The last thing to do when working with a whole chicken is to of course make bone broth. I steeped the bones in water, vinegar, and salt/pepper for 24+ hours (mostly because I was being lazy and didn’t feel like dealing with it!). I freeze some of my broth in ice cube trays and then store in quart mason jars, or I freeze it in mason jars. I was able to use some of this bone broth when reheating the Biryani on night #2 even!