A whole chicken is a marvelous way to produce three (or more) meals inexpensively and with little time on your part. Here’s how we do it.
The other night I didn’t feel like cooking, but wanted to eat something based on berries. I was hungry, so I didn’t want to wait too long. Although a Dutch Baby would qualify (and yummily so), I didn’t have enough eggs. Time to be creative.
A few weeks ago, I’d asked J. to pick up a mix of root veggies so we could have them with various upcoming meals. He got a couple of sweet potatoes, garnet yams, russet potatoes, yukon golds (about 1 lb) and a couple of butternut squash. The law of cooking being what it is in my household, we ate one butternut and just haven’t gotten to the rest.
(Yeah, I know “just haven’t gotten to it” is a very lame excuse. It’s only redeeming value is that it is also true.)