How do you do the chicken?

If you’ve read my book Twice As Nice, then you know that I grill or roast six chicken breasts at a time, slice and freeze most of them, to be used over a period of a few weeks. This is how I used my last set of six chicken breast halves, which I roasted in the oven:

  • Vietnamese cabbage and chicken salad for four. We wanted something fast and light for lunch before going out to see The Hobbit.
  • Veracruz-style chicken chili for four.
  • Thai-style red curry with chicken for four. This is a new recipe I’m developing, inspired by a more traditional Thai red curry with duck.
  • Caesar salad with chicken for four.
  • 3 ounces, torn, for jook (Chinese rice porridge). I added a little chopped scallion, some roasted peanuts, and a few grinds of black pepper. It’s the ultimate Chinese comfort food!
  • Chicken salad sandwiches for two on the way to a lecture about Johannes Vermeer.
  • Chicken, chickpea, and tomato stew for four.

Our schedules and alarm clocks were buried at the bottom of the laundry basket for the week after Christmas. Oh, those lazy, wonderful stay-cation days! We went to see The Hobbit, played our new board game, Shadows Over Camelot, made cookies, and slept in late. Chicken in the freezer buffered us from the shock of getting back to the regular routine…. Not! OK, A little bit, and not just because the Cozy Foodie has to say that. I got the death glare from D.D. because there’s no more chicken for chicken salad sandwiches until the next grocery day!

How did you use your last set of chicken breasts?

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