Turn One Chicken Into Three Budget-Friendly Meals

Summary by Krater

This video demonstrates how to spatchcock and roast a whole chicken, make a rich homemade chicken stock from the leftover carcass and giblets, and use the stock and chicken to prepare lemon roast chicken, tortellini soup, and cheesy chicken enchiladas.

From the video

Answers: How do you cook a whole chicken into multiple meals?

• spatchcocking a whole chicken
• roasting a whole chicken with vegetables and herbs
• making chicken stock from leftover carcass and giblets
• tortellini soup with homemade chicken stock
• cheesy chicken enchiladas with shredded chicken and pepper jack cheese
• chicken liver pâté with brandy and cream

Ingredients

• 1 whole chicken
• lemon
• thyme
• rosemary
• garlic
• onion
• carrots
• potatoes
• olive oil
• kosher salt
• black pepper
• parsley
• water
• celery
• bay leaf
• black peppercorns
• tortellini
• spinach
• chives
• red pepper flakes
• chicken liver
• butter
• red onion
• nutmeg
• brandy
• cream
• crackers
• poblano pepper
• red bell pepper
• chili powder
• cumin
• paprika
• all-purpose flour
• pepper jack cheese
• diced green chiles
• hot sauce
• flour tortillas
• salsa verde
• tomatoes

What it concludes

• Spatchcocking a chicken makes it cook faster and more evenly than roasting it whole.
• Drying off raw chicken skin helps achieve a crispier result.
• Never put salt into chicken stock before simmering because it limits the ability to reduce and intensify the broth.
• Making chicken stock using the leftover carcass and giblets provides free flavor.
• Grating your own cheese for a sauce gives better melting results and costs less than pre-shredded cheese.