It all began with an organic chicken...

One whole chicken, so many uses.  This past weekend, I summoned my inner-Barefoot Contessa and whipped up a delicious roast chicken for Ryan and myself.  This ambrosial bird provided not one, but two meals' worth of meat... and that was only the beginning!

Serving the roast chicken with roasted sweet potatoes, carrots, and onions provided a gourmet weekend dinner for 2.  There was enough meat left over for a second meal, so I blithely contained the remains and stored them away in my refrigerator for a meal later in the week; a gratifying Roast Chicken and Asian Noodles.

With the remains of the chicken (I just can't bring myself to use the word "carcass" when describing food), after carving all of its moist, flavorful meat off the bone, plus the giblets which I set aside, I made chicken stock.  Sure, you can buy chicken stock at the grocery store, or even doctor up some boring ol' chicken broth by adding bullion and other flavors, but nothing - NOTHING - beats the flavor of homemade chicken stock.  I froze the chicken stock to use later to make a hearty soup.

One chicken, three potential meals.  Nothing went unused.  That is what I call a superfood!

Check back later this week for my Roast Chicken and Asian Noodles and Chicken Stock recipes.

Roast Chicken and Vegetables

• 1 5-6 lb. organic roasting chicken  
• Kosher salt  
• Freshly ground black pepper  
• About 30-40 sprigs of thyme, divided 
• 1 lemon, halved  
• 1 head garlic, cut in half crosswise  
• 2 T butter, melted 
• 2 sweet potatoes, diced into 1" chunks
• 1 large onion, sliced into about 1" slices
• 4 carrots cut into 2-inch chunks 
• Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets, save for making chicken stock.

Rinse the chicken inside and out, pat the outside dry with paper towels.

Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the thyme, both halves of lemon, and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Place in the center of a roasting pan, cross the legs and tie together with kitchen string .  Tuck the wing tips under the body of the chicken.

Place the potatoes, onions, and carrots around the chicken. Sprinkle with salt, pepper, the remainder of the thyme, and olive oil.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Place the chicken on a platter and surround with vegetables.  Cover with aluminum foil for about 15 minutes to allow the juices in the chicken to redistribute.

Carve, serve, and enjoy!