3 Meals from One Roasting Chicken

Frugal grocery shoppers know there is no better value than a whole, roasting chicken. Look for grocery store specials that sell whole chickens for as little as 99 cents per pound. Sometimes, shoppers can find a whole chicken for around $4.00. The really good value comes when a family can make that chicken last for at least three meals.

The First Meal with a Roasting Chicken

The first thing to do with a whole, roasting chicken is to roast it. A whole chicken can usually feed a family of four to five people comfortably. Along with the chicken, serve generous helpings of roasted potatoes and other root vegetables, like carrots or turnips. Root vegetables tend to be inexpensive and are a filling addition to a chicken-centered meal.

To ensure that there is enough chicken left over for subsequent meals, be sure to have enough vegetables for second helpings and save all leftover chicken for the next day.

The Second Meal with a Roasting Chicken

Lunch time on the second day is the perfect time to get another meal out of the whole roasting chicken. Dice a portion of the chicken breast meat to make chicken salad. Stretch the chicken salad as far as possible by adding chopped celery, onions, shredded carrots and other fresh vegetables. Adding vegetables can double the amount of chicken salad so there is enough to fill four or five sandwiches. Add mayonnaise and make sandwiches with bread and lettuce. In addition to the chicken salad sandwiches, serve fresh fruit.

The Third Meal with a Roasting Chicken

The third and final meal to make out of the whole, roasting chicken is homemade chicken noodle soup. Early in the day, put what is left of the chicken, bones and all, in a large pot. Add large chunks of carrots, onions and celery, cover with water and bring to a boil. Once a boil is reached, lower the heat and simmer for several hours.

A rich, homemade chicken stock is the basis for chicken noodle soup. When it's time to make dinner, drain the broth into another large pot, catching the chicken and vegetables in a strainer. Add fresh vegetables like onion, carrots, turnips and celery to the broth. Cook until the vegetables are tender, add all of the leftover chicken meat and noodles and season to taste. When the noodles are cooked, serve with buttered bread or biscuits.

A whole, roasting chicken is one of the best values at the grocery store. When chickens are on sale, find the largest possible chicken available to get the most meat for your dollar. Serve the roasted chicken the first night, chicken salad sandwiches the second day and homemade chicken noodle soup the third day.