How to Eat a Whole Chicken: Meal Plan & Recipes
One pasture-raised chicken can stretch so much further than a single dinner. With a little planning (and a willingness to make stock), a whole chicken can feed a family for several daysâdeliciously and economically.
Hereâs how to turn one Goldfinch Farm chicken into a full week of meals, though we roast two chickens a week to feed five adults and three children.
Roast Chicken, The Anchor Meal
Start the week with a simple roast chicken. Keep the seasoning subtleâjust salt, pepper, olive oil, maybe a squeeze of lemon or a sprinkle of herbs. The goal isnât to wow your tastebuds with strong flavors right away, but to create a versatile base you can carry into tacos, soups, salads, and casseroles later in the week.
Think of this roast chicken as your âblank canvas.â If you go heavy on BBQ sauce, curry, or bold spices now, you might box yourself into only certain meals later. Light seasoning means the meat can pivot into anything: Caesar salad, fried rice, enchiladasâyou name it.
Recipe idea:
Preheat oven to 425°F.
Pat the chicken dry with paper towels.
Rub inside and out with 2 Tbsp olive oil, 1â2 tsp kosher salt, and ½ tsp black pepper.
(Optional: tuck half a lemon, a halved onion, or a few sprigs of thyme into the cavity.)
Place chicken breast-side up in a roasting pan or cast-iron skillet.
Roast ~60 minutes (a 3.5â4 lb chicken) until juices run clear and a thermometer in the breast reads 165°F. For a bigger bird, add more time.
Let rest 10 minutes before carving.
Serve with roasted vegetables and potatoes, enjoy the crispy skin, and set aside extra meat and bones for the meals to come.
Looking for all the extra pro tips to get started? đ The ultimate how to roast a chicken guide.
The Leftover Stretch
Once the chicken has cooled, pull the remaining meat from the bones (save bones in a bag in the freezer if youâre not making broth right away). You should get 2â3 cups of shredded meat to use for the rest of the week.
Chicken Salad Lunches
2 cups cooked chicken, shredded or chopped
â cup mayo
1 Tbsp Dijon or yellow mustard
1 stalk celery, diced small
1 Tbsp fresh parsley or dill, chopped (optional)
Squirt of lemon juice
Salt & pepper to taste
Mix everything in a bowl. Serve on sourdough bread, tucked in a wrap, or over salad greens.
Chicken Tacos or Enchiladas
Easy Chicken Tacos
2 cups shredded chicken
1 Tbsp olive oil
1 tsp cumin
1 tsp chili powder
Juice of 1 lime
Salt to taste
Warm olive oil in a skillet, stir in chicken and spices, squeeze over lime juice, and cook until heated through. Serve in tortillas with salsa, cheese, or avocado. Pro Tip: The taco seasoning mix from Costco has a great balance of spices, making this recipes even easier.
Enchilada Variation:
Roll seasoned chicken into tortillas, place in baking dish.
Pour over 2 cups enchilada sauce, sprinkle with cheese.
Bake 20 minutes at 375°F until bubbly.
Chicken Fried Rice
2 cups cooked rice (day-old works best)
1â1½ cups leftover chicken, diced
2 Tbsp soy sauce (or tamari)
1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
2 eggs, lightly beaten
2 Tbsp sesame or vegetable oil
2 green onions, chopped
Heat oil in a large skillet or wok. Add veggies and cook until tender. Push to one side, scramble eggs on the other. Add rice, chicken, and soy sauce; stir to combine. Garnish with green onions.
The Bone Broth Payoff
Simmer the carcass with onion, carrots, and celery for several hours to make a rich, golden broth. A splash of apple cider vinegar will help demineralize the bones, giving up all the nutrients to the broth.
Simple Chicken Stock
1 chicken carcass (plus any saved wing tips, neck, or skin)
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
2 Tbsp apple cider vinegar
12 cups water
Place everything in a large stockpot. Bring to a boil, then reduce to simmer 4â6 hours (longer if you like). Strain, cool, and refrigerate or freeze.
First time making broth? Learn more đ 3 Ways to Chicken Broth
Old-School Chicken Noodle Soup
8 cups homemade chicken broth
2 cups shredded chicken
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp dried thyme (or 1 Tbsp fresh)
6 oz egg noodles
Salt & pepper to taste
Bring broth to a simmer. Add carrots, celery, garlic, and thyme; cook 10 minutes until veggies are tender. Stir in noodles and cook until just soft. Add chicken, season to taste, and serve hot.
One bird, endless possibilities. By stretching a whole chicken across the week, you get nourishing, delicious meals without the stress. Eating well just got a whole lot easier.
đ Order yours here and start your whole-chicken meal plan this week!
