150 Things to Make With Roast Chicken and 50 Ways to Roast It150 Things to Make With Roast Chicken and 50 Ways to Roast It
What do you do with a roast chicken?
Sauté it, sauce it, stew it, slaw it. Simmer it in soup. Toss it in a salad. Roll it in a wrap. Cook it in a cozy casserole.
Boston chef Tony Rosenfeld celebrates everyone's favorite bird, from his spins on homey classics (Grandma Pauline's Chicken Paprikash) to snazzy sophisticates (Summery Italian Chicken Salad with Fennel & Pears).
First you take a chicken...
Supermarket roast chicken makes a fine base for all 150 recipes. Got a bit more time? Then Tony will show you how to roast chicken for flavor that no store-bought can rival. Roast a chicken (or two!) on Sunday and enjoy weeknights of scrumptious, hassle-free meals.
Creative recipes and terrific tips make this a book full of refreshing answers to the eternal question, 'What's for dinner?'
Bold new takes on casseroles, skillet meals, stews, soups, salads, sandwiches, pizzas, and more...
From maple-glazed to southwest-rubbed and cornbread-stuffed, from Chinese salt and pepper to French bistro with lemon and thyme.
Plus...
• 'Roasting 101' - buying a chicken, prep and roasting techniques (including grill-roasting), choosing the best pans, carving to get every last tender morsel, making pan sauces and gravy, adding flavor with savory rubs, brines, and glazes
- • Delicious accompaniments - vegetables you can roast in the same pan, great greens, the world's best mashed potatoes
- • Zesty vinaigrettes, quick sauces, and flavored butters
- • Special ingredient profiles
- • 'Chix Picks' - suggestions for the best base chicken for every 'second time around' recipe
'Not only am I the author, I'm a convert. I had never really approached a roast bird as a way to create other meals. It simply is a great way to get dinner to the table. I think you'll agree.' - Tony Rosenfeld
What do you do with a roast chicken?
Sauté it, sauce it, stew it, slaw it. Simmer it in soup. Toss it in a salad. Roll it in a wrap. Cook it in a cozy casserole.
Boston chef Tony Rosenfeld celebrates everyone's favorite bird, from his spins on homey classics (Grandma Pauline's Chicken Paprikash) to snazzy sophisticates (Summery Italian Chicken Salad with Fennel & Pears).
First you take a chicken...
Supermarket roast chicken makes a fine base for all 150 recipes. Got a bit more time? Then Tony will show you how to roast chicken for flavor that no store-bought can rival. Roast a chicken (or two!) on Sunday and enjoy weeknights of scrumptious, hassle-free meals.
Creative recipes and terrific tips make this a book full of refreshing answers to the eternal question, 'What's for dinner?'
Bold new takes on casseroles, skillet meals, stews, soups, salads, sandwiches, pizzas, and more...
From maple-glazed to southwest-rubbed and cornbread-stuffed, from Chinese salt and pepper to French bistro with lemon and thyme.
Plus...
• 'Roasting 101' - buying a chicken, prep and roasting techniques (including grill-roasting), choosing the best pans, carving to get every last tender morsel, making pan sauces and gravy, adding flavor with savory rubs, brines, and glazes
- • Delicious accompaniments - vegetables you can roast in the same pan, great greens, the world's best mashed potatoes
- • Zesty vinaigrettes, quick sauces, and flavored butters
- • Special ingredient profiles
- • 'Chix Picks' - suggestions for the best base chicken for every 'second time around' recipe
'Not only am I the author, I'm a convert. I had never really approached a roast bird as a way to create other meals. It simply is a great way to get dinner to the table. I think you'll agree.' - Tony Rosenfeld
Serving up fifty different recipes for roast chicken, a professional chef also includes more than 150 ingenious solutions for dealing with leftovers, including recipes for casseroles, pizza, quesadillas, main-course salads, soups and stews, stir-fries, and stove-top sautés. Original.
<p><strong>What do you do with a roast chicken?</strong><br><br> Sauté it, sauce it, stew it, slaw it. Simmer it in soup. Toss it in a salad. Roll it in a wrap. Cook it in a cozy casserole. <br> <br> Boston chef Tony Rosenfeld celebrates everyone's favorite bird, from his spins on homey classics (Grandma Pauline's Chicken Paprikash) to snazzy sophisticates (Summery Italian Chicken Salad with Fennel & Pears). <br> <br> <strong>First you take a chicken...</strong><br> <br> Supermarket roast chicken makes a fine base for all 150 recipes. Got a bit more time? Then Tony will show you how to roast chicken for flavor that no store-bought can rival. Roast a chicken (or two!) on Sunday and enjoy weeknights of scrumptious, hassle-free meals. <br> <br> Creative recipes and terrific tips make this a book full of refreshing answers to the eternal question, 'What's for dinner?' <br><br> <strong> Bold new takes on casseroles, skillet meals, stews, soups, salads, sandwiches, pizzas, and more...<br></strong><br> From maple-glazed to southwest-rubbed and cornbread-stuffed, from Chinese salt and pepper to French bistro with lemon and thyme. <br><br> <strong>Plus...<br></strong>• 'Roasting 101' - buying a chicken, prep and roasting techniques (including grill-roasting), choosing the best pans, carving to get every last tender morsel, making pan sauces and gravy, adding flavor with savory rubs, brines, and glazes</p><ul><li>• Delicious accompaniments - vegetables you can roast in the same pan, great greens, the world's best mashed potatoes</li><li>• Zesty vinaigrettes, quick sauces, and flavored butters</li><li>• Special ingredient profiles</li><li>• 'Chix Picks' - suggestions for the best base chicken for every 'second time around' recipe</li></ul><p><strong><br></strong>'Not only am I the author, I'm a convert. I had never really approached a roast bird as a way to create other meals. It simply is a great way to get dinner to the table. I think you'll agree.' - Tony Rosenfeld</p>
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- Newtown, Conn. : Taunton Press, c2007.
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