Roast Chicken Week
- Nikki Wagner
- Feb 24, 2017
- 1 min read

Night 1 – Sunday Roast
Prepare:
Roast Chicken (or 2, depending on family size)
Roast Vegetables (make extra for Night 2)
Gravy (make enough for Night 2 as well)
Salad or Cooked Greens (sautéed or steamed – make extra)
Shred extra chicken meat; save dark meat in one container and light meat in the other
Make bone broth with bones and veggie scraps, apple cider vinegar and herbs**
Night 2 – Chicken Pot Pie or Shepard's Pie
Use left-over dark chicken meat, vegetables and gravy from Night 1
Night 3 – Chicken Salad
Use shredded white meat left-over from Night 1 – mix with mayonnaise, etc.
Serve over green salad
Nights 4 & 5 – Thai Pumpkin and Coconut Soup
Roast Pumpkin (and/or sweet potatoes), use stock from Night 1
Serve with bread of choice and steamed /sautéed seasonal vegetables
Night 6 – Broccoli and Cheese Soup
Serve with bread of choice and salad
Other options
Chicken Rice Paper Rolls/Lettuce Cups
Mexican Tortilla Soup
Tomato Soup