I love making a roasted chicken, it’s my go meal for a lazy night or if a few friends drop by and I need to make a quick dinner. Making a roast chicken takes such little effort, a little butter and herbs under the skin and an orange or apple for the cavity to keep the chicken moist and your all set. In the oven for about an hour and a half and the roasted chicken turns out beautiful.
When it’s just Susan and I, we obviously can’t eat the whole chicken so there is always left overs. In the summertime we make chicken salad, but these colder months I want something warm and satisfying.
This is a kitchen sink kind of recipe so you can use what you have have on hand in your pantry.
1. I had a little less than a half of a chicken on the bone left over and a few roasted vegetables so I added them all to a big pot and covered all the ingredients with water. Add a bay leaf, a hearty pinch of dried thyme, peppercorns and sea salt.
2. Boiled the liquid until it has reduced down by a third, about 20 minutes. The liquid had a nice golden color to it and was very flavorful. I decided to leave the bones in the stew so it felt a little Cuban-stew inspired, but you could take them out at this point and shred the chicken.
3. Next I added some orecchiette pasta (looks like small ears), but again you could add any shape of pasta you wanted as long as it isn’t spaghetti like. I cooked the pasta as per the time on the package and then my stew was done.
Leftovers are amazing! Seriously easy and so delicious. I hope you enjoy and I would love to know what you do to your leftovers!