Any time I roast a chicken, a predictable sequence of events follows — first the meat, and then the bones, are transformed into simple, seasonal weeknight dishes that maximize time and money without sacrificing a drop of flavor.
I realize this is not revolutionary thinking, and I am not the first to write about stretching a chicken into a week of meals. I mean, it's practically a food writing cliche, and one that often veers into impracticality. Can you really make a week of dinners around one measly chicken? Yes, you can! I do it often, and here's how it looks in my own kitchen, for my family of four.