Roasts

Just like with meats, I turn to roasted poultry when I want to create leftovers from which I’ll get another meal or two.

Sunday evenings at our house often involve the roasting of a couple of chickens. The first one is for Sunday dinner, and the second one is saved for dinners later in the week. Some leftovers go into sandwiches for school lunches, and others I save to make a main-course salad supper on a night I know I won’t have time to cook.

To keep the leftover chicken, I remove the meat from the bone, take off the skin, then wrap the meat well, and refrigerate it for up to 2 days. If it’s going to be longer until I get to use it, I can always freeze the chicken and add it when I’m ready to prepare a soup, stew, or pasta sauce.