roast chicken: making it last a week without getting bored - nite 1

these days it seems like we all try to squeeze a little more out of a little less. my comfy new apartment perched high above the san franciscan valleys with a view of the transamerica building and oakland hills in the distance is taking a toll on my checkbook (along with, of course, the weekly $50 dinners at all the fabulous hotspot restaurants this damn city has).

oh, what's one to do? well, cut back. food (and my weekend bar tabs) takes the biggest chunk out of my paycheck every month. how do you conserve cash when most of what you spend is on an essential, food?! i suppose i can downgrade what i eat - no more $10 salads from mixt greens, instead, $6 worth of greasy chinese takeout from b&m mei sing on 2nd street - but i'm not interested, or willing, to do that everyday. so then?

i realized i could cut back quite a bit by cooking dinner more at home. cooking for one gets a little monotonous though. no one to impress, no one to ooh and aah over your masterpiece. and my taste for variety and good ingredients gets expensive. ok, so then?

go onto any cooking site and they'll feature at least one article on how to make a meal stretch out over the week. it usually involves cooking some protein once early in the week and using that meat in imaginative ways over the next few days. repurposing. that works for me. here's the menu for the week:

nite 1: roast chicken with thyme and rosemary, wild rice and greens tossed with a red wine vinaigrette
nite 2: chicken salad veronique sandwich
nite 3: roast chicken & wild rice soup
nite 4: chicken salad veronique and greens

after work monday i swung by safeway to pick up a 5.5 lbs whole chicken. it was on sale for $0.79/lb. score. i also picked up a dutch crunch roll. i proceeded to roast the chicken the same way i did earlier this month in the roasted chicken with salsa di giovanna and sauteed brussels sprouts post. this time i added a couple of sprigs of rosemary into the cavity alongside the thyme. the chicken came out perfectly cooked this time around.

after resting the bird under foil for 10 minutes, i sliced of my favorite part, the thigh and leg, and plated that with some wild rice pilaf that'd been cooking for about an hour and some mixed greens tossed in a quickly made vinaigrette of red wine vinegar, honey, olive oil, salt and pepper.

in a never ending quest to become better at plating, i took one of my square molds and patted a nice square of wild rice down on the plate to add a little interest. fun. i finished off the chicken and rice by drizzling extra virgin kalamata olive oil over and around. kalamata olive oil has a stronger, more assertive olive flavor to it. good stuff.

the chicken is tender, moist and flavorful. the greens have the acidity to cut through the chicken fat. and the rice is substantial enough to fill up the tummy nicely. a glass of crisp, fruity bota boxed chardonnay rounds out the meal.

a good start to the week so far. this meal cost me about $3. after dinner, i sliced up the rest of the chicken, removing the other thigh and leg, wings, and breast meat from the carcass, saving everything in tupperware for the next meals. tomorrow nite: chicken salad veronique - an ina garten recipe! this experiment of squeezing a little more out of a little less might just work well...