Some ladies and I were talking over lunch, as we do, and they were very interested in learning what I do as a single person with an entire chicken. Over the next couple of days I will present recipes to be made using a single chicken throughout the course of a week.

The Whole Chicken:
Start with a good chicken. You know, like one of those free-range, organic, raised under a rainbow chickens – they taste better. It’s worth whatever you spend on it since this menu will provide for several meals.

This first process takes about 3-4 hours and the entire process takes about 6 hours so I usually start after lunch on a Sunday afternoon so that it is ready for dinner time. I use the time when the chicken is roasting to get my housework done.

Ingredients to start:
• 1 Whole Chicken – skin on
• 4-5 T Olive Oil
• Salt and Pepper
• Fresh Herbs (Dried if you’d like to save some cash, but even if you just buy one fresh bunch you will taste the difference) – if you get fresh herbs, put any you don’t use and any stems in the freezer.
• 2 Lemons (the Meyer’s lemons, when in season, are smaller and juicier and have a nice subtle flavor)
• 2 Jalapenos (optional) – save the stems and caps and put in the freezer
• Potatoes – if small, cut and quartered; if large, cut, quartered and quartered again.
• 1 large yellow/sweet Onion roughly chopped – don’t dice or slice – large chunks is what you want. Save the skins and the end of the onion – put in the freezer.

You’ll note that I am telling you to save things in the freezer. If you plan ahead and save any vegetable ends, onion skins, herb stems, etc, in the freezer, this will be a base for the stock you will make. The skins, ends, and organs from this one recipe will be enough, but the more the better!

Preheat the oven to 375F
Clean the chicken – run it under cool water inside and out. Take out the insides – put in a freezer bag or plastic container for freezing – you’ll use these later. Leave the skin on.

Rub the chicken with olive oil – enough to cover the entire chicken. Sprinkle with salt and pepper. Here’s where you can get as gourmet as you like: I like to use fresh herbs like tarragon, thyme, oregano, lemon basil, or whatever you may find at the grocers. I stick those under the skin of the chicken in whichever pockets I can find. When I am doing that, I also rub some additional salt and pepper into the meat of the chicken under that layer of skin. If you don’t want to splurge on a fresh herb, go ahead and select one or two dried herbs and mix with your salt and pepper and rub generously over and under the skin. Cut a lemon in quarters – or if you have a Meyer’s lemon, cut in half – and insert into the chicken cavity with fresh herbs if you have them. Alternatively, use dried herbs and rub inside the cavity. I like to add a sliced up jalapeno or two or three. Do as you like. I find it adds a delightful, mild heat.

Put the chicken in a large roasting pan (high sides and large enough for your bird and the potatoes), breast side down. It should look like it is roosting in the pan. Surround the chicken with the potatoes and the onion. You can tuck some onion inside of the chicken cavity too. Cover with tin foil or lid if you have one. Roast for 2.5 –3 hours, (the longer the more succulent the meat).

Remove the chicken from the oven and check for doneness by slicing into a thigh or breast. If still pink, increase the heat to 450 and cook another 30 minutes. If done, make a nice meal for yourself – you’re hungry and it smells so good! Slice off a thigh or a piece of that juicy breast and add a few potatoes and onions to your plate – enjoy! Be sure to leave the lid/foil off the chicken to let it cool a bit.

Once you are done eating, save the skin and bone from what you just ate, and return to your bird; it’s time to get your hands dirty. Put the potatoes and onions in a Tupperware container, you’ll eat these throughout the week. They are great for breakfast alongside eggs, or just stand alone. Also, drain the liquid into a Tupperware container and save as the base of your stock.

You are going to begin to clean the meat from the bones. Using your fingers and a fork if necessary, start to strip the skin and meat from the bird and set aside. Keep the meat in one container and the skin and bones in another (let’s call this the “stock pile” as it’s what you will use to make your stock). I don’t bother with removing the meat from the neck or tips of the wings, I just add them to the stock pile as is. When it comes to the back of the chicken, I do as well as I can to remove any meat and then add it to the stock pile. If you want to be done for now, stick the stock pile in the freezer. Pick up with the next set of instructions tomorrow. I recommend simply moving ahead tonight.

The Stock – 1.5 – 2 hrs.
Add the stock pile to a large pot – a stock pot if you have one – and add the items from the freezer. If you have any cheese cloth, you can wrap those freezer items (organs, onion and jalapeno pieces) and it will be easier for you to fish them out later. Add chicken juices/stock base and enough water to cover (total of about 5 C). Season with salt and pepper. Cover. Bring to a boil over med-high heat and then reduce to a simmer. Leave the lid slightly ajar to let some of the liquid escape. Simmer for 1.5 – 2 hours, checking and stirring every 30 minutes or so, until the liquid is reduced by half.

Remove from heat and allow to cool. If you used cheese cloth, remove the bundle. Using tongs or a flat, slotted spoon, remove the bones, skin (that remains), pieces of veggies, organs, and anything else that doesn’t look like chicken. Leave any chicken that fell off the bones in the stock; it’s better that way. Drain the stock into a container for refrigeration.

Tomorrow, we will make risotto, so go get some Parmesan cheese, shallots, and Arborio rice!