Culinary Collaboration 2: Roasted Chicken
Its all about the chicken for this Culinary Collaboration (CC)! The roasted chicken is the star and the other recipes utilize the chicken. If this will be the first time you use a CC, make sure to read ‘How They Work’ for the background and success tips.
All meals link to the recipe and open in a new window so you can review while reading the rest of this post.
Roasted Chicken - The dish that sets up the whole week
Avocado Chicken Salad - easy dinner or filling lunch option
Homemade Bread - Sugar-free bread for sandwiches or toast
White Chicken Chili - Comfort soup which makes a good leftover. *I like to pair One Dish Kitchen’s cornbread with this meal. If you want to do the same, take a look at that recipe separately and include in your grocery list.
Optional: Asian Quinoa Lettuce Wraps - See notes in the Order section if you want to include this one.
Fresh Oregano (dry will work as well)
1 lb mini red potatoes (optional - side for chicken)
1 red bell pepper
1 bunch Green Onion
1 bunch Cilantro
1 beefsteak tomato (for sandwich)
2 large Tomatillos
Lettuce / arugula (for sandwich)
1 large poblano
1 sweet onion
1 can garbanzo beans
1 can cannelloni beans
5lb Whole Chicken (1-2 chickens depending on the size of your family)
Cotija cheese (optional topping)
Kosher Salt (large box which stores for future brines)
Dry Active Yeast
Flours (if you don’t already have them)
Garlic (I like to keep a big jar of minced garlic in the fridge)
1 Bay Leaf
All Purpose Flour
White Whole Wheat Flour
3 Cups Homemade Broth
Order is important this week. The roasted chicken must be first as the rest of the meals depend on the leftover meat. The bread has to be started at least the day before you plan to make the chicken salad sandwich. If you are looking for an extra recipe to include this week, I recommend the Asian Quinoa Lettuce wraps. You’ll need to add an extra poblano, quinoa, feta, soy, ground ginger, and tomato paste. I would buy butter lettuce for the wraps which can also be used on the sandwich.
I have days below so you can insert whichever day is your ‘Day 1’. I usually use Sunday as Day 1 which includes shopping and some prep for the week.
Day 1: Brine Chicken
Day 2: Prep Bread, Cook Chicken (I recommend smashed red potatoes as an easy side)
Google smashed potatoes for a recipe but the general idea: boil mini red potatoes until they are tender. Preheat oven to 400. Layout potatoes about 1-2 inches apart on a baking sheet covered with parchment paper. Smash the potato down with a glass until they are about 1/4 in thick. Brush with olive oil and seasoning of choice, sprinkle with salt. Bake until they start browning on top (30ish minutes). They have a nice crisp edge put some tender potatoes inside.
Day 3: Bake Bread, make Soup or Quinoa
Day 4: Chicken Salad Sandwich
Day 5: Soup or Quinoa
Prep Plan (partially optional)
Below are some prep options you can use to make the week easier and hopefully take some stress away from dinner time. Items in bold must be done in advance for the week to work but everything is optional. While chopping takes a little time, it will speed up the recipe time SO much on the week night!
Make broth from your veggie scrap bag if you don’t already have broth made. See this post on making broth.
Prep and Brine Whole chicken (if you want to eat the chicken on day 1, make sure you do this step early in the day)
Roast poblano(s), peel skin, and chop
If including quinoa wraps, make quinoa and save in fridge or go ahead and make the entire dish and save for an easy dinner or lunch later in the week.
The bread needs 12-18 hours to rise before baking so make sure to do this early in the week so it is ready to use with the chicken salad sandwich
Dice Bell Pepper, Jalapenos, 1/2 onion
Make Tomatillo sauce (steps 1-6 on the White Chicken Chili recipe)
After baking the chicken:
Shred the leftover chicken after baking so you are ready for the soup and chicken salad.
Steps 1-4 on the Chicken Salad recipe can be done in advance