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Cooking a whole chicken for the week is one of the oldest tricks in the book. Sit down to cozy, roast chicken on the first night and stock salads, sandwiches and soups for the rest of the week. The ladies of Canal House recently riffed off of this tried-and-true meal plan. They forgo the whole roast bird, and instead, portion it into five days of scrumptious meals. Day two was fried pimenton-spiced chicken legs. Day four? Sliced breasts, pan-fried and served with lemon-caper pan sauce and chanterelles.
Not too shabby. Your lunches just got that much better.
See the week’s progress, and follow their lead, here.
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