Fowl play

27145842

I am fortunate my husband Edward loves roast chicken and its leftovers. I roast a six-pound chicken or capon (a castrated rooster) and then create dishes with whatever we can’t manage to finish. Capon is meaty and has a nice plump breast with more fat. I save the fat and make "schmaltz" once I have collected enough.

There is nothing better than the aroma of a chicken roasting in the oven. I always buy my poultry from Godshall’s in the Reading Terminal Market. They sell organic free-range birds from Farmer Bolton in Bucks County.

Once we have enjoyed dinner, usually on Friday night, I save the carcass and make soup. Add rice or noodles to the broth if desired.

About once a week, I make a stir-fry. Leftover roast chicken is a delicious addition to the wok.

I like chicken salads of all kinds. They can have an Asian, French or American flair, but it doesn’t matter which country the flavors hail from because everyone in our house loves this dish.

Ingredients:

• 1 six-pound chicken or capon, wiped clean inside and out with paper towels
• Kosher salt and freshly ground black pepper, to taste
• Sweet imported Hungarian paprika

Directions:

• Preheat the oven to 425 degrees.
• Place the chicken in a roasting pan and sprinkle it with the salt, pepper and paprika.
• Roast for 90 minutes
• Remove from the oven and allow it to rest for about 10 minutes.
• Serves four with leftovers.

Ingredients:

• 1 large onion, diced
• 1 large leek, thoroughly rinsed, and sliced
• 4 ribs of celery, diced
• 2 large carrots, diced
• Canola oil, to cover the bottom of the pot
• 1 32-ounce package of chicken broth
• 2 cups of water
• 1 chicken carcass
• 3 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 cups of diced leftover chicken
• Snipped fresh dill

Directions:

• Place the soup vegetables in a large bowl and toss well. Pour in enough oil to cover the bottom of a stock- or six-quart pot. Heat over medium-high and add the vegetables. Saut� for about 10 minutes, or until the onion is translucent.
• Add the stock, water, carcass, bay leaves salt and pepper. Bring to a boil. Lower to a simmer and place the lid askew. Cook for about one hour or until the carrots are tender.
• Add the chicken and dill. Cook for about 10 minutes on low heat.
• Serves six to eight.
• Note from Phyllis: If you froze the carcass, cook the soup about 30 minutes more. There is no need to defrost it.
• Serve the soup with noodles or rice.

Ingredients:

• 2 cups of diced leftover chicken
• Olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup of mayonnaise
• 1-1/2 tablespoons fresh tarragon leaves, chopped
• 2 stalks of celery, diced
• 1 cup of green grapes, cut in half

Directions

• Place all of the ingredients in a large bowl and toss well.
• Serves four.

Note from Phyllis: Chicken Veronique was a popular entr�e at weddings, bar mitzvahs and bat mitzvahs during the 1970s. The grapes make it "Veronique." Mayonnaise was not used in the preparation, but white wine and grapes were used in the sauce. Tarragon goes well with chicken, but can be substituted with fresh dill.

Ingredients:

• 2 cups of cooked chicken, diced
• Soy sauce, to taste
• 1/2 cup of canola oil
• Toasted sesame seed oil, to taste
• Sprinkling of hot pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 1 pound of asparagus, sliced
• 4 scallions, sliced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 4 tablespoons peanut or canola oil
• 2 tablespoons of cornstarch
• 1 cup of water
• Cooked rice

Directions:

• Place the chicken, soy sauce, 1/2 cup of canola oil, sesame seed oil and pepper flakes in a large bowl. Toss well. Let stand at room temperature for about 30 minutes. Place the vegetables in the bowl and toss well.
• When ready to serve, heat the canola or peanut oil in a large skillet or wok. Add the vegetables and stir-fry over high for about five to eight minutes. Add the chicken and stir-fry for another five minutes.
• Mix the cornstarch and water together then add to the skillet. Raise the heat to medium-high and blend well.
• Place the rice on four plates and distribute the stir-fry equally.
• Serves four.