The short version is that I bake a chicken (meal 1), make soup from the carcass (meal 2), and use the leftover chicken meat to make a chicken-pasta-salad (meal 3). This works with one chicken for 2 people. The chickens here in Germany are smaller than ones you can get in the U.S., so if you're there you can probably feed 3 with this plan.
To avoid chicken three days in a row, freeze the soup for later, grill a juicy steak on Day 2, and make the pasta salad on Day 3.
During the hot summer months in Germany where you don't have air conditioning, pick a day that isn't hot to bake the chicken. If you don't have one of those, buy a rotisserie chicken to avoid heating up your kitchen.
What you need
Baked Chicken (Day 1):
1 clove garlic
2 or 3 unpeeled baking potatoes (not too big)
2 tablespoons melted butter
paprika (the spice)
salt & pepper
an additional side - cooked carrots, bread, or a salad
Chicken Soup (Overnight, Day 2 or freeze):
chicken carcass and skin
whatever you have in the fridge and spice cupboard for making soup
(carrots, celery, onion, garlic, seasonings [but NO salt], parsley, etc.)
Creamy Chicken and Pasta Salad (Day 2 or 3):
8 oz (250 g) or less of tube-shaped pasta
1 1/4 cup (318 g) Greek yogurt
1/2 cup (100ml) mayonaise
2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup chopped fresh dill (or whatever amount you want)
1 tablespoon chopped fresh chives (or more!)
leftover chicken meat
2 stalks celery
1 small cucumber
mesclun greens (green and red lettuce)
DirectionsBaked Chicken (Actually "Chicken-Potato Roast"):
- Rinse chicken inside and out, and dry with paper towels.
- Heat oven to 375°F (190°C).
- Peel onion and cut into wedges.
- Cut apple into wedges.
- Peel garlic and cut into small pieces.
- Salt and pepper inside of body cavity if desired.
- Stuff apple, onion, and garlic into chicken's body cavity, and tie or skewer legs to tail.
- Place chicken, breast side up, on rack in roasting pan.
- Cut potatoes crosswise about three-fourths of the way through into thin slices. Place on rack around chicken.
- Mix melted butter, thyme, paprika, and salt and brush over chicken and potatoes.
- Roast uncovered for 2 hours,* basting chicken & potatoes with drippings every 30 minutes or so.
*The original recipe says 1 1/4 hours, but it was never done that quickly!
Chicken is done when meat thermometer reads 180°F (82°C) and juice is clear.
- Let chicken stand 10 minutes before carving.
- Discard apple, onion, and garlic, but save the carcass!
- Serve the drumsticks and wings with your choice of sides. Save the breasts and thighs for the pasta salad.
- Put the chicken carcass and leftover skin in a slow cooker.
- Add enough water to just cover the carcass.
- Add whatever you have in your kitchen that beefs up soup - see ingredient list for ideas.
- Turn the slow cooker on to high for 30 minutes, then reduce to low and leave it alone overnight.
- In the morning, remove bones and vegetable pieces with a slotted spoon, strain soup, cool.
- Refrigerate if serving soup that day or the next; otherwise freeze it.
Creamy Chicken and Pasta Salad:
- Chop dill, chives. and celery.
- Peel, cut lengthwise, seed and chop cucumber.
- Shred the chicken meat.
- Cook pasta according to directions, drain and rinse under cold water.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and 1 teaspoon salt in a bowl large enough for the pasta salad.
- Add the chicken, celery, and cucumber to the dressing and gently stir to combine.
- Shake excess water from the pasta and add it to the chicken salad.
- Season with fresh ground pepper and toss.
- It's best if it sits for an hour or longer in the refrigerator so the tastes blend together.
- Serve over greens.