<p>How about curry chicken? You have all the spices. You’d need to cut the chicken into bite-size pieces.
If you are going to go that route, perhaps you can make curry with some of the chicken and stir-fry the rest using whichever vegetables you like.</p>
<p>freeze it and use it as a bowling ball.</p>
<p>[Jamie</a> Oliver - Recipes - roast chicken with lemon and rosemary roast potatoes](<a href=“http://www.jamieoliver.com/recipes/meat-recipes/roast-chicken-with-lemon-and-rosemary-ro]Jamie”>http://www.jamieoliver.com/recipes/meat-recipes/roast-chicken-with-lemon-and-rosemary-ro)</p>
<p>[Chicken</a> in Milk Recipe : Jamie Oliver : Food Network](<a href=“http://www.foodnetwork.com/recipes/jamie-oliver/chicken-in-milk-recipe/index.html]Chicken”>http://www.foodnetwork.com/recipes/jamie-oliver/chicken-in-milk-recipe/index.html)</p>
<p>[Jamie</a> Oliver Recipes Free](<a href=“http://www.theskinnycook.com/jamie-oliver-recipes/jamie-oliver-recipes-free.html]Jamie”>Recipes - The Skinny Cook)</p>
<p>Many years ago a friend recommended cutting the whole chicken down the backbone and spreading it flat in a roasting pan. It cooks much faster and more evenly, with wonderful crisp skin. I use Fiskars cooking shears to cut out the spine.</p>
<p>Whenever I get a whole chicken, I always put all the bits–bones, skin, difficult-to-demeat parts–into about a quart of water and boil it for broth. If I’m feeling inspired and they’re handy, I add celery, carrots, thyme, onion to the pot. I summer everything until it’s way overcooked and then strain and put the broth in the freezer.</p>
<p>Wash the whole thing, clean out the cavity, rub it with olive oil, sprinkle with herbs of choice (I use garlic, onion, salt and pepper) and pop it in a crock pot, with no additonal liquids. Cook a long time, overnight… and its wonderful! More stewed then crispy baked, but very tasty and easy.</p>
<p>Here’s my MIL’s chicken enchilada recipe from the 1960’s, before anyone knew anything about cholesterol. OMG it is so good!</p>
<p>Chicken Enchiladas Rancheros</p>
<p>1 cut up frying chicken
1 can chicken broth
1 1/2 packages Lawry’s enchilada seasoning
1 lb Longhorn cheese
1 lb sharp cheddar cheese
1 8 oz can tomato paste
1 package fresh corn tortillas</p>
<p>Poach chicken with chicken broth, salt, and enogh water to cover for 1 hour at a simmer. Remove chicken, degrease broth, and leave to cool. Blend enchilada seasonings with broth and tomato paste. Simmer sauce for a few minutes. Grate the cheeses. Skin, debone, and shred the chicken. Oil and pour a little sauce on the bottom of 2 baking pans. Dip the tortissas in the warm sauce one at a time until pliable enough to work with. Fill with chicken, cheese, and sauce. Place seam side down in pans. Top with cheese. Cover with foil. Heat at 350 for 30 minutes. Serve with Hot Sauce Rancheros made with equal parts of minced onion, tomato, and canned jalapeno peppers (or just buy some salsa).</p>
<p>I like cooking it flat (called spatchcocking), but think you should cut it up, use back, wings for stock, then cook two dishes; one with the breast meat, and a second with legs. thighs. The breast recipe(i.e. a broiled or grilled one) will be best the day its cooked. The dark meat recipe (i.e. a braise or stew) will be good reheated over the next few days.</p>
<p>Also, check out this forum;
[Home</a> Cooking - Chowhound](<a href=“http://chowhound.chow.com/boards/31]Home”>http://chowhound.chow.com/boards/31)</p>
<p>My new favorite… sorry you guys…</p>