Chicken carbonara
I've found a new favorite way to use leftover chicken.
Sometimes I'll have leftovers from a roasted chicken in the grocery store, from a restaurant, or in this case, from a chicken I roasted at home using this method. It's one of my absolute favorite ways to roast a whole chicken at home -- the brining and flavored butter gives it a wonderful flavor, and the method requires only 40 minutes of roasting time. And because it's fully cooked in so short a time, there's tons of flavor left in the bones to make a stock with. I love being able to use every bit of something where nothing is wasted.
Anyway, after the initial chicken meal there are many things I like to do with the leftover meat -- enchiladas, salad, quesadillas, etc. But I think this chicken carbonara is definitely my new favorite. :D
The rich, creamy Alfredo-esque sauce with slight smokiness from the bacon and the heartiness of the chicken makes this spaghetti dish absolutely no one's leftovers. And it's so easy! The recipe is here.
This is one of those dishes that itself doesn't make good leftovers -- reheating usually makes the sauce separate and thus be kind of disgusting and inedible.
Here's a shot of the high-roast chicken I was talking about before:
It's roasted over scalloped potatoes, which absorbs all the chicken flavor that drips between the roasting pan's slits. These make AWESOME leftovers -- reheat in a cast-iron pan, flip once, and both sides become crispy and golden brown. Sooooooooooo delicious.
Sometimes I'll have leftovers from a roasted chicken in the grocery store, from a restaurant, or in this case, from a chicken I roasted at home using this method. It's one of my absolute favorite ways to roast a whole chicken at home -- the brining and flavored butter gives it a wonderful flavor, and the method requires only 40 minutes of roasting time. And because it's fully cooked in so short a time, there's tons of flavor left in the bones to make a stock with. I love being able to use every bit of something where nothing is wasted.
Anyway, after the initial chicken meal there are many things I like to do with the leftover meat -- enchiladas, salad, quesadillas, etc. But I think this chicken carbonara is definitely my new favorite. :D
The rich, creamy Alfredo-esque sauce with slight smokiness from the bacon and the heartiness of the chicken makes this spaghetti dish absolutely no one's leftovers. And it's so easy! The recipe is here.
This is one of those dishes that itself doesn't make good leftovers -- reheating usually makes the sauce separate and thus be kind of disgusting and inedible.
Here's a shot of the high-roast chicken I was talking about before:
It's roasted over scalloped potatoes, which absorbs all the chicken flavor that drips between the roasting pan's slits. These make AWESOME leftovers -- reheat in a cast-iron pan, flip once, and both sides become crispy and golden brown. Sooooooooooo delicious.