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

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