Saturday, May 12, 2018

When Life Gives You Leftovers . . .

Spaghettini with Walk-Away Chicken sauce
As is my custom, I made Joan's favorite roast chicken -- based on Gordon Hamersley's Walk-Away Chicken -- the night before she left for a two-week trip to Japan.

This wonderful dish is made by slathering a whole small  (preferably D'Artagnan organic) chicken with a mixture of mustard, olive oil, lemon juice, salt, pepper and dried thyme and rosemary (although I have recently been substituting tarragon), then roasting it on a bed of quartered potatoes and red onions. That's it: put it in a 425 oven for an hour and a quarter and walk away. A simple but deliciously savory sauce is made by deglazing the pan with lemon juice and chicken stock.

Since the two of us don't eat a whole chicken, we have copious leftovers. The other night I shredded and chopped the unused portion of the chicken, onion, potatoes and remaining sauce, reheated it all in a medium microwave and used it as a sauce for spaghettini. Sprinkled with grated parmesan and garnished with fresh tarragon leaves, this was a wonderful dish. Definitely to be repeated for Joan the day after our next roast chicken.

Cooking for two results in a lot of leftovers, which I love repurposing, generally for lunch. Creative, thrifty and generally more nutritious than what I would find elsewhere.

Bobby Jay

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