One easy thing to do is to get a large roaster chicken. Take your roasting pan and rub olive oil on the bottom. Layer onions, carrots, and celery to make a kind of rack to hold the chicken. For the chicken itself, make an herb butter by combining softened butter with sage, parsley, thyme, salt & pepper. Rub under and on top of the skin, and inside the bird too. Take more of the onions & celery and stuff inside the bird (just chunk them up, no need to dice or anything). Add 1/2 lemon. Place chicken atop the veggies in the pan. Set oven to 450*f and roast for 20 min, then reduce heat to 350* and roast until the chicken is cooked through...anywhere from 55 min to 90 min depending on the size of the bird. You'll have a perfectly roasted bird, plus lots of really good drippings to make gravy. Then, use the left over meat to make flautas, enchiladas, or pot pie, and the carcass can be used to make soup. 3 meals, one bird!
at 6:48 PM on Feb. 5, 2009