A roast chicken is a Sunday classic. But with a bit of planning, that bird can stretch beyond one meal. Here’s how to feed four of us on Sunday, then turn the leftovers into three more family dinners during the week, saving cash and time.
Sunday: The Main Event
Start with a medium to large whole chicken (around 1.8–2kg). At most supermarkets this will set us back about £6–£8, especially if we look out for deals.
Prep:
Heat the oven to 190°C (fan 170°C, gas mark 5).
Rub the chicken with a little oil, salt, and pepper. If we’ve got a lemon or garlic lying around, pop them inside for flavour.
Roast for about 90 minutes, or until juices run clear.
Serve with roast potatoes, veg and gravy. Make sure you do lots of roasties and veg, so you can give everyone a little bit of chicken, but still make them all feel full.
The trick is what comes next.
Step One: Strip the Carcass
Once everyone’s eaten dinner, let the chicken cool slightly. Then strip all the leftover meat from the bones. Divide it into two piles: one for a pasta or rice dish, one for a pie or soup. Pop them in the fridge.
Don’t throw the bones away! They’re the base of meal number four.
Tuesday: Chicken Pasta Bake
Use about half the leftover meat for an easy pasta bake.
Cook 300g of pasta.
Make a simple tomato sauce.
Add the chicken and a handful of frozen veg or a tin of sweetcorn.
Stir in the pasta, tip into an oven dish, top with cheese or breadcrumbs, and bake until golden.
This will easily feed four, and it’s quick enough for a weeknight.
Thursday: Hearty Chicken Pie
Mix the chicken with a tin of mushroom or chicken soup, some frozen veg, and a spoonful of stock.
Top with ready-made pastry or even mashed potato, and bake until golden.
Serve with chips and veg for a proper dinner
Friday: Risotto
Pop the carcass in a pot with water, a carrot, an onion, and a stick of celery (or whatever veg peelings we’ve got).
Simmer for 90 minutes to make stock.
Strain, then use to cook risotto rice, following the instructions on the packet.
Add some veg and maybe a knob of butter at the end
Season well and enjoy.
Four family meals from one chicken is a bargain. That £7 bird, plus a few tins and veg, works out at less than £1.30 per portion. And we get the comfort of a roast plus the ease of quick midweek meals.
Roast chicken doesn’t have to be a one-day treat. With a bit of planning, we can make it stretch across the week saving money, cutting waste, and keeping the family well fed.
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