Roasted Chicken - Salad and Broth

Thanks to Michelle Ozier Wallace for submitting this triple recipe!


My family is not large enough to justify purchasing a whole turkey for Thanksgiving, so instead, we purchase a chicken. I follow a simple recipe for roasting the chicken, and then make several dishes with the leftover chicken to last us through the next week. Below is my chicken salad recipe & how I make chicken broth with the remains of the chicken after we have picked all the meat off.

Chicken Salad:


Cooked chicken, shredded or diced
1 stalk celery, diced
1/2 small onion, diced
juice of 1 lemon
1/2 cup mayonnaise (or just enough to hold everything together)
1-2 teaspoons dried tarragon
1/2 cup chopped almonds (optional)
1/4 cup dried cranberries (optional)
salt and pepper to taste


Mix everything together in a bowl. Enjoy with crackers, on bread as a sandwich, or by the spoonful!


After roasting chicken and picking all the meat off; put the bones, gizzards, skin, 2 carrots broken into pieces, 2 celery stalks roughly chopped, 2 onions cut in half, and a bulb of garlic broken up, but not peeled, into a large stock pot. Fill the pot with water. Add salt and pepper to taste. Bring pot to a boil over high heat, then turn to medium to low heat and simmer for 3-4 hours. Strain out solids and freeze. I tend to separate my broth into 2 cup servings for easy thawing and inclusion in other dishes!