Hello! And welcome back to The Stone Soup Cook! I’m glad you’re here!
In northern California, we are enjoying some of the most beautiful weather of the year. Overnight, our temperatures have been in the 50’s. Early in the morning, when the fog rolls in, we get blanketed in a cozy, inclement hug that later burns off and gives way to cool, clear and breezy afternoons. We haven’t had a daytime high over 80 degrees any day this month. It’s been the perfect time to indulge in all those yummy and comforting foods that we all know and love.
In Monday’s post, I featured a pot of beans and also provided a recipe for re-purposing those leftover beans into a nice pot of chili. Additionally, I shared recipes for fresh bread and cherry cornbread, both hall-of-fame comfort foods.
Today, I’m sharing another ultimate comfort food: roast chicken. I know, I know–you can go to Safeway and pick up a roast chicken, so why make it yourself? Because it’s so easy, it fills the house with the most delicious smells and it’s crazy good 🙂 Roast chicken is not only super comforting, but it’s also budget-friendly, as it can be re-purposed into at least a couple more meals, including chicken soup and chicken salad, both of which I’ll be sharing today. This makes a roast chicken one of the best examples of what my mom would call “coasting in the kitchen,” or making one meal that provides leftovers that can be re-purposed into more meals throughout the week.
So let’s get cooking!
The next day, simmer the chicken carcass to make chicken stock or chicken stew. And serve it with any leftover bread you’ve got from pot of beans night!
And with the leftover chicken, how gorgeous is this chicken salad served in a ripe tomato?
That’s it for today–thanks again for tuning in and tune again this week for more ideas for comfort food for the season!
Until then,
Peace, love and good food,
Keri
