Roast Chicken Part Out

Many years ago, I decided it would be fun to utilize every part of any chicken (duck or other bird) that I roasted. And soon enough, I had fallen into a routine of eating the easy meat first (breast, thighs, legs), then maybe making a stew or stuffing (out of whatever was still easy to pull off), and finishing with the bones (making a crispy skin-heavy dish I call, handily enough, Bones). Any-the-way, this is a record of how I parted out one such bird.

Roast Chicken
1 chicken (whole, thawed, I refroze the giblets)
1 cup (or so) water

I placed the chicken face down (breast down) in a glass dish, added a cup of water (I had been adding a bit more, but that was giving me too much juice, so I'm cutting back on the water), and I roasted at 350° for 2 hours, making sure the chicken was cooked to my satisfaction prior to removing from the oven.

Then, with the bits and pieces I made:

• Chicken Nachos
• chicken, but of course
• tortilla chips
• cheese, melted as a lot in the oven
• with sour cream and salsa
• Chicken Nachos
• as above, sans chips
• Heavy Cheese Chicken Nachos
• way more cheese than chicken
• but otherwise, very similar to the previous two nacho versions
• Leftover Nachos
• what was left of the latest incarnation of nachos with more chicken, sour cream, and salsa added
• so, mostly chicken, sour cream, and salsa
• Chicken Bones
• the carcass cooked and recooked and recooked again, turning the skin extra-crispy, with lots of salt and either balsamic or BBQ sauce
• Finally, I Froze
• Leg Quarter
• Bag of Broth

So, not so interesting, after all. I mostly made Chicken Nachos out of this bird. Oh, well.

July, 2018