150 Things to Make with Roast Chicken (and 50 Ways to Roast It)

150 Things to Make with Roast Chicken (and 50 Ways to Roast It)

SKU# 070891

What do you do with a roast chicken?

Tony Rosenfeld

Paperback

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Details
  • Product # 070891
  • Type Paperback
  • ISBN 978-1-56158-845-9
  • Published Date 2007
  • Dimensions 7-7/8 x 9-1/8
  • Pages 304

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

    ABOUT THE AUTHOR
    B. Good restaurant co-owner and chef Tony Rosenfeld is a contributing editor to Fine Cooking and food writer for The Washington Post and Boston Globe. Tony can be found experimenting with new ways to enjoy roast chicken at his home in Marblehead, Mass.
  • Table of Contents
    Introduction
    Chapter One: Roasting 101
    Chapter Two: A world of roast chicken
    Chapter Three: Super salads
    Chapter Four: Soups, stews, and saucy sautés
    Chapter Five: Pasta, rice, and grains
    Chapter Six: Comforting casseroles
    Chapter Seven: Sandwiches, pizzas, and other light meals
    Index
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