What should I do with the chicken in my fridge?

[Mandy]

Hi everyone!

I have a whole chicken in my fridge. I also have carrots and little potatoes. I was thinking of roasting the chicken and then adding the veggies the last 45 min. What creative ideas do you guys have. I want to use the left over chicken for soup tomorrow night. I need help thinking of what else I could do. Pleeease. http://www.cookinglight.com/bbs/biggrin.gif

[Kerri]

You can make roast your chicken in a crockpot with your veggies. Add garlic and rosemary for extra flavor. Course, it is a little late if you would want it for tonight...

[Kimba]

This probably won't be much help to you this time, but for future reference, here's a favorite method of roasting chicken:

ROAST STICKY CHICKEN^ (W/COMMENTS)

Recipe By: Busycooks@about.com (Lynn Nelson)
Serving Size 1 Preparation Time :0:00

1 large chicken -- roasting
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt

In a small bowl, throughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast ,uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so ) with pan juices. (It may take awhile to have pan juices). The pan juices will start to carmalize on the bottom of pan and the chicken will turn golden brown.

If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

[mlou]

Chicken salad! Doesn't anyone eat chicken salad anymore?