Roast Chicken Leftovers
I’ve been roasting a chicken approximately once a week. Why not? It’s so cheap, easy and delicious. Oh, and Ruhlman does it too. Of course, there’s always leftovers…what do I do with them?
Pasta salad: chopped roast chicken quickly sauteed in some of its own fat tossed with whole wheat penne pasta, chopped spinach/parsley/carrots, quattro formaggio cheese, capers, mustard, cracked pepper, and wasabi mayonnaise.
Other things I’ve done but don’t have pictures for: fried rice, on top of cheesy toast (basically the picture above but toasted with melted cheese), on top of a leafy spinach salad, and dropped into instant noodles. The salads usually look something like this: