Roasted Chicken: 3 meals

Roasted Chicken with carrots, celery, onions, and potatoes

1. chop veggies and place on the bottom of a roasting pan.  Chicken on top
2. Put a pat of butter under skin and 1 tablespoon butter in cavity
3. salt & pepper the outside
4. Roast chicken 1/4 hour for each pound at 350
5. Baste each hour
1. Add a cup of white wine after the 1st hour
2. Chicken stock after 2nd hour
6. Let sit 15 minutes before carving
7. Serve with the veggies
8. Prep steps 1-3 for third night

2nd Night Leftovers are Delicious! 

• prep steps 4-8 for third night

3rd Night Chicken Soup

1. get as much of the chicken off the bones as possible
2. put carcass in a big pot.  cover with water, Bring to a boil
3. Refrigerate overnight
4. Strain off fat
5. Take any more meat off the bone and discard the carcass
6. Add more carrots, onions and celery
7. Add Salt and pepper to taste. garlic salt. Oregano. bay leaves and basil
8. refrigerate overnight
9. add 3 chicken bouillon cubes.  
10. add pasta
11. bring to a boil
12. serve with grated parmesan