If there were a mascot for our #WasteNot campaign, it would probably be a whole bone-in chicken. Buying your bird intact means a lower price, more flavorful meat, and endless appetizing opportunities to utilize every part of the animal. For this series of poultry-based plates, the talented chef Seamus Mullen pulls not one, not two, but three scrumptious meals out of a single versatile fowl.
Mullen starts off by roasting a whole bird with heaps of fresh herbs and a healthy dose of lemon zest for a comforting, fragrant Sunday dinner centerpiece. Then, he pulls the leftover meat off the bone, quickly pickles the byproduct of the first dish’s charred broccoli accoutrement, and tosses in a supreme salsa verde for a refreshing take on the classic chicken salad. Finally, the remaining bones join plenty of aromatics in a pot to simmer for a few hours and create a light, luxurious gingered chicken consommé. That’s three sustainable, cost-efficient, and, most importantly, delicious meals all from a single chicken. What better way to get inspired and learn new ways to #WasteNot? Get the recipes and try them tonight.
Hungry for more? View our entire recipe collection.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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