By Tony Rosenfeld
Who doesn't love roast fowl? And the easiest half is that it's really easy to make. one hundred fifty issues to Make with Roast fowl takes a great factor and makes it even higher. rather than one, roast chickens (or an incredible roaster) on Sunday evening and you've bought leftover makings for no less than one deliciously easy weeknight meal--choose from a hundred and fifty recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, in addition to a raft of bird salads and wraps and meal-worthy salads that includes bird. And to maintain issues attention-grabbing, you could positioned a distinct spin in your roast bird for nearly per week of the yr, with rubs, glazes, marinades, and sauces
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Extra info for 150 Things to Make with Roast Chicken: And 50 Ways to Roast it
73). The Second Time Around: The spice of this roast chicken pairs well with leftovers with a Mediter- ranean slant. A World of Roast Chicken 55 Greek Roast Chicken with Lemon, Black Olives, and Potatoes Serves at least 4 This bird has all the ingredients you would expect in a Greek dish—lemon, black olives, oregano, and feta—all of which add a wonderful brightness and vibrancy. The potatoes are roasted along with the chicken and form a sort of warm salad with the feta, lemon, and olives.
On the Side: Leek and Parmesan Mashed Potatoes (p. 85) and Garlicky Sear-Roasted Cauliflower (p. 51). The Second Time Around: The sweetness of the balsamic glaze and the richness of the bacon goes well in basic pastas, salads, soups, and stews. A World of Roast Chicken 37 Roast Chicken with Caramelized Shallots and Fingerling Potatoes Serves at least 4 Fingerlings are a variety of heirloom potato increasingly available at local markets. These tiny tubers (also referred to as Russian banana potatoes) have a thin, waxy skin and a soft buttery texture similar to Yukon Golds, only richer.
Add the spinach and sprinkle generously with salt and pepper, about 1⁄ 2 teaspoon each. Cook, tossing well, until the spinach wilts and becomes tender, about 3 minutes. Toss with the raisins and pine nuts and serve immediately with a generous sprinkling of the breadcrumbs. Heat the garlic in the olive oil in a large skillet over medium heat until it sizzles steadily and just begins to brown at the edges, about 3 minutes. Add the collard greens, sprinkle with salt (about 1⁄ 2 teaspoon), and cook, tossing well, until just wilted about 4 minutes.
150 Things to Make with Roast Chicken: And 50 Ways to Roast it by Tony Rosenfeld