Tasty Recipes from Recipe Wizards

If you're hoping to stretch your grocery dollars in the new year, look to foods that can pull double-duty.

One such food is roast chicken. The leftovers can be transformed into many dishes.

You can toss leftover cooked chicken in mixed-greens salads or use it to make chicken salad, in a stir-fry or in sandwiches. You can also use it in casseroles, pasta dishes and soups.

Once you learn to roast a whole chicken, you'll find that having cooked chicken on hand will be convenient in a pinch.

If you're afraid one whole chicken won't leave enough meat for leftovers, roast two at the same time. You'll save time and only turn on your oven once.

When shopping, look for good-size plump chickens, some of which are labeled "oven roasters."

These roasters are big and plump, but two whole 4- to 5-pound roasters will fit together on a broiler pan or large roasting pan. I prefer to use the broiler pan because the fat drips into the bottom of the pan and the whole chicken browns evenly on all sides.

Though the crisp chicken skin is the tastiest, that's where all the fat is.

But chicken, whole or in pieces, cooked with the skin on will stay moist and juicy. You can remove the skin after cooking for huge fat and calorie savings, or give guests an option, too, at serving time.

To give roast chicken added flavor, I season it under the skin with herbs or a few pats of herb butter.

When storing leftovers, be sure to remove meat from the carcass. It is not recommended to store the carcass with meat on it. Use leftover cooked chicken within three days.

SIMPLY SEASONED ROAST CHICKEN

Serves: 6 / Preparation time: 15 minutes (plus brining time) / Total time: 2 hours

1 whole chicken, about 5 pounds

BRINE

2 gallons water

1 cup kosher salt

1 cup sugar

SEASONINGS

5 tablespoons unsalted butter, softened

1 large clove garlic, pressed or crushed

2 tablespoons favorite fresh herbs (such as thyme, rosemary, parsley, tarragon), chopped, or several teaspoons dried

Salt and freshly ground black pepper to taste

1 medium onion, peeled, cut in half

1 large lemon, cut in half

2 cups fat-free reduced-sodium chicken broth or more as needed

Remove the neck and giblets of the chicken for another use.

Place the chicken in a large stock pot. Pour in the water and sprinkle in the kosher salt and sugar, swishing it around to dissolve. Refrigerate for 6 hours or overnight.

Remove the chicken from the brine, discard the brine and rinse the chicken well inside and out under cold running water. Pat the chicken dry. Place on a platter and return to the refrigerator for 1 hour.

Preheat the oven to 400 degrees.

In a small bowl, mix the butter with the garlic and fresh or dried herbs. Remove the chicken from the refrigerator and pat dry with paper towels again. Season the cavity of the chicken with salt and pepper to taste and place the onion and lemon halves in the cavity.

Gently loosen the skin of the chicken from the breast, thigh and leg, being careful not to tear it. Rub about half of the herb butter under the skin and on the flesh of the chicken.

Rub the remaining herb butter all over the outer skin, and season with salt and pepper. Loosely tie the legs together, and place the chicken in a shallow roasting pan. Add chicken broth to the pan.

Roast 20 minutes. Reduce the oven temperature to 350 degrees, and continue roasting about 1 hour more or until nicely browned and cooked through. Baste occasionally with the pan juices. The chicken is done when the internal temperature is 165 degrees.

Remove chicken from the oven and let it rest for 15 minutes before slicing and serving.

Cook's note: If desired, make a pan sauce with the drippings. Degrease the juices, and set the pan over 2 burners. Add broth or wine and bring to a boil, scraping up browned bits on the bottom of the pan. Knead together 1 tablespoon flour with 1 tablespoon softened butter. Whisk the butter and flour mixture into the pan to thicken.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes skin.

434 calories (63 percent from fat ), 30 grams fat (12 grams sat. fat ), 0 grams carbohydrates, 38 grams protein, 116 mg sodium, 144 mg cholesterol, 0 grams fiber.

Tags: Brine, Broiler Pan, Carcass, Chicken Salad, Chicken Skin, Clove Garlic, Cooked Chicken, Cup Sugar, Double Duty, Fresh Herbs, Herb Butter, Kosher Salt, Leftovers, Pasta Dishes, Roast Chicken, Roasting Pan, Serving Time, Stir Fry, Unsalted Butter, Whole Chicken