The Building Block: Roast Chicken with Carrots and Potatoes
- Preheat the oven to 425°F.
- Cut 6 medium potatoes and 3 medium peeled carrots into 1-inch chunks, and arrange them in a large ovenproof skillet. Sprinkle them with salt and pepper. Place the skillet in the oven and let them roast for 15 minutes.
- Meanwhile, rinse the inside and the outside of a whole roasting chicken under cold water and pat it dry.
- Rub the chicken skin with 2 tablespoons of butter and season it with salt and pepper.
- Fill the cavity with one lemon (pricked several times with a paring knife) and one small bunch of thyme.
- Place the chicken on the roasting vegetables in the skillet and continue roasting everything until the chicken is a golden brown and the juice runs clear when a thigh is pierced with a fork, about 1 hour and 15 minutes.
- Remove the chicken from the skillet and let it stand at least 15 minutes before carving.
- Remove the vegetables and set them aside.
- Add 1 cup of chicken stock and 1 cup of wine to the skillet and set it over high heat. Bring the stock to a boil, using the back of a wooden spoon to loosen any brown bits.
- Remove the skillet from heat and add 2 tablespoons of cold butter, swirling it in.
- Adjust seasoning with salt and pepper.
Option #1: Cold-Chicken-and-Carrot Salad
• Shred the leftover roast chicken to yield about 1 1/2 cups.
• Peel and grate 2 large carrots.
• Combine in a mixing bowl.
• Whisk together 3 tablespoons of fresh lime juice, 2 tablespoons of soy sauce, and 2 teaspoons of sesame oil.
• Pour the mixture over the shredded chicken and carrots.
• Serve alone or with cold lettuce leaves or soba noodles.
Option #2: Chicken and Gravy on Toast
• Set all the leftovers (roast chicken, carrots, potatoes, solid gravy) in a medium-size skillet over medium heat, and add enough white wine and chicken stock to reach a gravylike consistency.
• Bring it to a boil and season with salt and pepper to taste.
• Put chicken and veggies on toasted, buttered bread and spoon gravy over the top.
Option #3: Homemade Chicken Stock
• Remove all meat from the roast chicken carcass.
• Place the carcass in a stockpot and cover it with enough cold water to submerge it by 3 inches.
• Add 1 halved onion, 2 halved carrots, several sprigs of fresh thyme, 2 halved cloves garlic, 2 celery stalks, 1 bay leaf, and 1 tablespoon of whole black peppercorns.
• Set the pot over high heat and bring it to a boil.
• Reduce the heat and let everything simmer, uncovered, until the liquid is flavorful, about 1 hour.
• Remove it from the heat and strain (pressing down on the solids to extract all flavor and liquid).
• Allow the broth to cool, and then transfer it to small containers appropriate for freezing, for use at another time.
For Sunday dinner:
Serve the chicken sliced with vegetables and gravy drizzled on top.
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