Synopses & Reviews
Who doesn't love roast chicken? And the best part is that it's so easy to make. 150 Things to Make with Roast Chicken takes a good thing and makes it even better. Instead of one, roast two chickens (or a big roaster) on Sunday night and you've got leftover makings for at least one deliciously simple weeknight meal--choose from 150 recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, as well as a raft of chicken salads and wraps and meal-worthy salads featuring chicken. And to keep things interesting, you can put a different spin on your roast chicken for almost every week of the year, with rubs, glazes, marinades, and sauces.
Synopsis
What do you do with a roast chicken?
Saute it, sauce it, stew it, slaw it. Simmer it in soup. Toss it in a salad. Roll it in a wrap. Cook it in a cozy casserole.
Boston chef Tony Rosenfeld celebrates everyone's favorite bird, from his spins on homey classics (Grandma Pauline's Chicken Paprikash) to snazzy sophisticates (Summery Italian Chicken Salad with Fennel & Pears).
First you take a chicken...
Supermarket roast chicken makes a fine base for all 150 recipes. Got a bit more time? Then Tony will show you how to roast chicken for flavor that no store-bought can rival. Roast a chicken (or two ) on Sunday and enjoy weeknights of scrumptious, hassle-free meals.
Creative recipes and terrific tips make this a book full of refreshing answers to the eternal question, 'What's for dinner?'
Bold new takes on casseroles, skillet meals, stews, soups, salads, sandwiches, pizzas, and more...
From maple-glazed to southwest-rubbed and cornbread-stuffed, from Chinese salt and pepper to French bistro with lemon and thyme.
Plus...
- 'Roasting 101' - buying a chicken, prep and roasting techniques (including grill-roasting), choosing the best pans, carving to get every last tender morsel, making pan sauces and gravy, adding flavor with savory rubs, brines, and glazes
- - Delicious accompaniments - vegetables you can roast in the same pan, great greens, the world's best mashed potatoes
- - Zesty vinaigrettes, quick sauces, and flavored butters
- - Special ingredient profiles
- - 'Chix Picks' - suggestions for the best base chicken for every 'second time around' recipe
'Not only am I the author, I'm a convert. I had never really approached a roast bird as a way to create other meals. It simply is a great way to get dinner to the table. I think you'll agree.' - Tony Rosenfeld
About the Author
Executive chef and co-owner of B.Good restaurant in Boston, Tony Rosenfeld is a contributing editor of Fine Cooking magazine and writes regularly for the food section of The Boston Globe and The Washington Post. This is his first book.