One Whole Chicken, a Whole Week of Suppers: 17 Ways Grandma Made a Single Bird Feed Everyone
Grandma never bought chicken by the piece. She bought one whole bird, roasted it on Sunday, and somehow it was still feeding the family on Friday. Nothing went to waste: not the bones, not the drippings, not the last little scraps. Prices keep climbing, and her old system makes more sense now than ever. Here is exactly how she stretched a whole chicken, meal by meal, with a simple recipe for every day of the week..
Sunday: the whole chicken roast that starts it all
Everything starts with one good roast. A 4 to 5 pound whole chicken usually costs less per pound than boneless breasts, and it gives you crispy skin, juicy dark meat, drippings for gravy and a carcass for broth. Roast it on Sunday, serve the drumsticks and some breast for dinner, then pull every bit of leftover meat off the bones while it is still warm. That pile of meat is your week. How many people does one chicken feed at your table?
You will need: 1 whole chicken (4 to 5 lb), 1 lemon, 1 onion, 4 garlic cloves, 3 tablespoons soft butter, 1 teaspoon dried thyme, salt, pepper.
How to make it: Heat the oven to 425F. Pat the chicken dry. Rub butter, thyme, salt and pepper all over. Stuff with the halved lemon, garlic and half the onion; set it on the rest of the onion in a cast iron skillet. Roast 75 to 90 minutes until the thigh reads 165F. Rest 15 minutes, then carve.
Monday: cut the whole chicken yourself and save
If you buy two birds when they are on sale, roast one and cut up the other. A whole chicken breaks down into 2 breasts, 2 thighs, 2 drumsticks and 2 wings in about five minutes with a sharp knife, and the back goes straight into the broth bag. Pieces you cut yourself cost far less than packs from the meat case. Start with crispy oven fried chicken for Monday supper.
You will need: 1 whole chicken cut into 8 pieces, 1 cup buttermilk, 1 1/2 cups flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, 4 tablespoons melted butter.
How to make it: Soak the pieces in buttermilk for at least 1 hour. Heat the oven to 425F. Mix flour and seasonings. Dredge each piece and lay it skin side up on a buttered sheet pan. Drizzle with butter. Bake 40 to 50 minutes until golden and 165F inside.
Boiled hen for a big bowl of chicken salad
Grandma often simmered the whole chicken instead of roasting it, because you get tender meat and a pot of broth at the same time. That tender meat is perfect for old-fashioned chicken salad, the kind she kept in the fridge for sandwiches all week. A little sweet pickle relish and boiled egg make it taste like a church luncheon. Do you like it A) on white bread B) on crackers C) on lettuce?
You will need: 3 cups cooked chicken, chopped, 2 celery stalks, 2 boiled eggs, 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon yellow mustard, salt, pepper, a pinch of paprika.
How to make it: Chop the chicken, celery and eggs into small pieces. Stir mayonnaise, relish and mustard together in a large bowl. Fold in the chicken mixture and season to taste. Chill at least 1 hour so the flavors come together. Keep covered in the fridge and eat within 3 to 4 days.
Golden whole chicken broth from the bones
This is the part most people throw away and grandma never did. The carcass, skin, wing tips and a few vegetable scraps turn into a jar of rich, golden broth that wobbles like jelly once it chills. That jiggle means plenty of natural gelatin, and it gives soups and gravies real body. One chicken carcass usually makes 2 to 3 quarts. It tastes cozy, nourishing and far better than a carton.
You will need: 1 chicken carcass plus skin and bones, 1 onion halved, 2 carrots, 2 celery stalks, 2 bay leaves, 8 peppercorns, 1 tablespoon apple cider vinegar, about 12 cups cold water, salt.
How to make it: Put everything in a large pot and cover with cold water. Bring just to a simmer, skim the foam, and keep it barely bubbling for 3 to 4 hours. Strain. Cool quickly in a sink of ice water and refrigerate within 2 hours. Use within 4 days or freeze up to 3 months.
Tuesday: chicken and dumplings
Now that broth earns its keep. Chicken and dumplings is the Southern supper that turns two cups of leftover meat into a pot that feeds six. Fluffy drop dumplings steam right on top of the simmering broth and come out light inside and silky outside. It is the meal people remember from grandma’s stove, and it costs very little when the broth is homemade.
You will need: 6 cups homemade chicken broth, 2 to 3 cups shredded chicken, 1 carrot, 1 celery stalk, 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 tablespoons cold butter, 3/4 cup milk, black pepper.
How to make it: Simmer broth with diced carrot and celery for 10 minutes. Mix flour, baking powder and salt, cut in butter, then stir in milk to a sticky dough. Add chicken to the pot. Drop spoonfuls of dough on top, cover tightly and simmer 15 minutes without lifting the lid.
Chicken noodle soup for the sniffle days
When someone in the house feels under the weather, a bowl of chicken noodle soup is the oldest comfort there is. With homemade broth and leftover whole chicken meat, it comes together in 25 minutes. Wide egg noodles soak up the broth, so cook them right before serving or store them separately if you are making a big pot for the week.
You will need: 8 cups chicken broth, 2 cups chopped cooked chicken, 2 carrots, 2 celery stalks, 1 small onion, 3 cups wide egg noodles, 1 tablespoon butter, 1 teaspoon dried thyme, chopped parsley, salt, pepper.
How to make it: Melt butter in a pot and cook the diced onion, carrot and celery for 6 minutes. Add broth and thyme and simmer 10 minutes. Stir in the noodles and cook until tender, about 7 minutes. Add the chicken to heat through. Season and finish with parsley.
Wednesday: whole chicken pot pie with the leftovers
A pot pie is grandma’s way of making leftovers feel like a celebration. A creamy filling of chicken, peas and carrots under a golden flaky crust tastes like a Sunday dinner on a Wednesday. Use a store pie crust on busy nights or your own. Make two and freeze one, because nothing beats pulling a homemade pot pie out of the freezer on a tired night.
You will need: 2 cups cooked chicken, 1 1/2 cups frozen peas and carrots, 1/3 cup butter, 1/3 cup flour, 1/2 small onion, 1 3/4 cups chicken broth, 2/3 cup milk, salt, pepper, 2 pie crusts.
How to make it: Heat the oven to 425F. Cook onion in butter, stir in flour for 1 minute, then whisk in broth and milk until thick. Add chicken and vegetables and season. Pour into a crust lined pie dish, top with the second crust, seal and cut vents. Bake 30 to 35 minutes until golden.
Chicken and rice casserole
Every church cookbook has a chicken and rice casserole, and for good reason. It is creamy, cheap and stretches a cup or two of whole chicken leftovers into a dish for a crowd. This version skips canned soup and uses homemade broth and a quick sauce instead, so it tastes fresher. Pair it with green beans and you have a weeknight meal everyone likes.
You will need: 2 cups cooked chicken, 3 cups cooked rice, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups chicken broth, 1/2 cup sour cream, 1 cup shredded cheddar, 1 cup broccoli florets, 1/2 cup buttered breadcrumbs.
How to make it: Heat the oven to 375F. Melt butter, whisk in flour, then broth until thick. Stir in sour cream and half the cheese. Fold in chicken, rice and broccoli. Spread in a baking dish, top with remaining cheese and crumbs. Bake 25 minutes until bubbly.
Chicken gravy over rice
Here is the supper that proves how far a few spoonfuls of drippings can go. Brown the flour in chicken fat, whisk in broth and you get a smooth, savory gravy that turns a pot of rice and a handful of chicken into a filling plate. In many Southern homes this was the meal at the end of a lean week, and plenty of folks still call it their favorite.
You will need: 3 tablespoons chicken fat or butter, 3 tablespoons flour, 2 cups chicken broth, 1 cup shredded chicken, 1/4 teaspoon black pepper, salt to taste, 4 cups hot cooked rice.
How to make it: Warm the fat in a skillet over medium heat. Whisk in flour and cook, stirring, until light brown, about 3 minutes. Slowly whisk in the broth and simmer until thick, 5 minutes. Stir in the chicken and pepper and season. Spoon over hot rice.
Thursday: cheesy chicken spaghetti
Chicken spaghetti is the potluck dish that disappears first. Tender pasta, shredded chicken, tomatoes and green chiles bake together in a cheesy sauce. It is a smart way to use the dark meat, which stays moist in the oven. One pan feeds eight, so it also makes a kind meal to take to a neighbor. If you are short on time, our rotisserie chicken shortcut dinners are a great backup plan.
You will need: 12 oz spaghetti broken in half, 3 cups shredded chicken, 1 can (10 oz) diced tomatoes with green chiles, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups chicken broth, 4 oz cream cheese, 2 cups shredded cheddar, 1/2 onion, 1/2 bell pepper.
How to make it: Cook the spaghetti until just tender. Soften onion and pepper in butter, stir in flour, then broth and cream cheese until smooth. Add tomatoes, chicken, pasta and half the cheddar. Spread in a 9×13 pan, top with cheese and bake at 350F for 25 minutes.
Whole chicken fried rice with the last scraps
By now the bird is down to the small bits, and fried rice is where they shine. Cold leftover rice fries up best, so this is the perfect end-of-week cleanup. A handful of chicken, a couple of eggs and some frozen vegetables become a dinner the kids actually ask for. It takes 15 minutes and uses one pan.
You will need: 3 cups cold cooked rice, 1 cup chopped cooked chicken, 2 eggs, 1 cup frozen peas and carrots, 3 green onions, 2 garlic cloves, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons oil.
How to make it: Heat oil in a large skillet over high heat. Scramble the eggs, then push aside. Add garlic and vegetables for 2 minutes. Add the rice, breaking up clumps, and fry 4 minutes. Stir in chicken, soy sauce and sesame oil. Toss with green onions.
Chicken and biscuits
Think of this as pot pie’s easygoing cousin. A creamy chicken and vegetable gravy gets spooned over warm, split biscuits. It is fast enough for a weeknight and comforting enough for a snowy Sunday. Use scratch biscuits or whatever you have, because the gravy is the star. Which side are you on: A) biscuits on the bottom B) biscuits on top?
You will need: 2 cups cooked chicken, 1 cup frozen mixed vegetables, 4 tablespoons butter, 1/4 cup flour, 2 cups chicken broth, 1/2 cup milk, 1/2 teaspoon poultry seasoning, salt, pepper, 6 baked biscuits.
How to make it: Melt butter in a saucepan, whisk in flour and cook 1 minute. Slowly add broth and milk, whisking until thick and smooth. Stir in poultry seasoning, vegetables and chicken and simmer 5 minutes. Season. Split the biscuits and spoon the creamy chicken over the top.
Schmaltz roasted potatoes
Do not pour that fat away. When the broth chills, a golden layer of chicken fat rises to the top. Grandma called it schmaltz and saved it in a jar for frying and roasting. Tossed with potatoes it gives you the crispiest, most flavorful roast potatoes you have ever made. It is free flavor from the same whole chicken you already paid for.
You will need: 2 lb small potatoes halved, 3 tablespoons chicken fat (schmaltz), 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried rosemary, 2 garlic cloves minced, chopped parsley.
How to make it: Heat the oven to 425F. Parboil the potatoes in salted water for 8 minutes and drain well. Shake the pot to rough up the edges. Toss with melted schmaltz, salt, pepper and rosemary. Roast on a sheet pan 35 to 40 minutes, turning once. Toss with garlic and parsley.
Chicken enchiladas from one cup of meat
A single cup of shredded chicken, stretched with beans and cheese, fills a whole pan of enchiladas. Homemade red sauce takes ten minutes and tastes much brighter than the canned kind. These freeze beautifully, so roll up a second pan for a busy week. It is proof that the leftovers from one whole chicken can taste like a totally new dinner.
You will need: 8 tortillas, 1 to 1 1/2 cups shredded chicken, 1 can black beans, 2 cups shredded Monterey Jack, 2 tablespoons oil, 2 tablespoons flour, 3 tablespoons chili powder, 1 teaspoon cumin, 2 cups chicken broth, 2 tablespoons tomato paste.
How to make it: Make the sauce: cook flour and spices in oil 1 minute, whisk in broth and tomato paste, simmer 8 minutes. Mix chicken, beans and half the cheese. Fill and roll the tortillas, set in a dish over a little sauce. Pour on the rest, top with cheese and bake at 375F for 20 minutes.
Crispy chicken quesadillas for lunch
Lunch is easy when there is chicken in the fridge. Quesadillas take five minutes, need no special ingredients and use only a small handful of meat each. Kids love to build their own. Add a few beans or peppers to stretch the filling even further, and serve them with salsa and sour cream for dipping.
You will need: 4 large flour tortillas, 1 cup shredded cooked chicken, 1 1/2 cups shredded cheddar or Jack, 1/2 cup black beans, 1/2 bell pepper diced, 1 teaspoon taco seasoning, butter, salsa and sour cream to serve.
How to make it: Toss chicken with taco seasoning. Butter one side of each tortilla. Lay butter side down in a skillet over medium heat, sprinkle half with cheese, chicken, beans and pepper, then fold. Cook 2 to 3 minutes per side until crisp and melted. Cut into wedges.
Saturday breakfast: chicken and potato hash
Leftover chicken is not just for dinner. Crispy diced potatoes, onions and peppers fried with chopped chicken make a hearty breakfast hash, especially with a runny egg on top. If you have leftover roasted potatoes from earlier in the week, this comes together even faster. It is the kind of breakfast that keeps everybody full until lunch.
You will need: 2 cups diced cooked potatoes, 1 cup chopped cooked chicken, 1 small onion, 1/2 bell pepper, 2 tablespoons chicken fat or butter, 1/2 teaspoon smoked paprika, salt, pepper, 4 eggs.
How to make it: Heat the fat in a cast iron skillet. Add potatoes and cook without stirring for 5 minutes until crisp. Add onion and pepper and cook 5 minutes. Stir in chicken and paprika. Make four wells, crack in the eggs, cover and cook until the whites set, about 5 minutes.
Your one whole chicken week plan, plus Friday tacos
Here is how it all fits together: Sunday roast, Monday oven fried pieces, Tuesday dumplings, Wednesday pot pie, Thursday chicken spaghetti, Friday tacos with the last bits, and broth simmering in between. Keep leftover meat in the fridge for 3 to 4 days, or freeze it in two cup bags. Shredded chicken warmed in a little broth and spices makes quick, juicy tacos to end the week.
You will need: 1 cup shredded chicken, 1/4 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 8 small corn tortillas, shredded cabbage, diced onion, cilantro, lime wedges, salsa.
How to make it: Simmer chicken with broth and spices in a small skillet until the liquid is absorbed, about 5 minutes. Warm the tortillas in a dry pan. Fill with chicken, cabbage, onion and cilantro. Serve with lime and salsa. Tell us: how many meals does your family get from one bird?
