Stretch One Whole Chicken into Multiple Meals
- Stacie Edwards
- May 8
- 3 min read
Okay friend, let’s talk about one of my favorite tricks in the kitchen…
It starts with one whole pasture-raised chicken. Just one.
And by the time we’re done, you’ll have four easy, delicious, stress-free meals prepped and ready to go.
We’re talking:
🍽️ A juicy roasted chicken dinner
🥪 A no-fuss chicken salad lunch
🍲 Cozy, homemade soup
🥡 A quick and tasty stir-fry
It’s the kind of thing that’ll save you time, money, and brainpower when life gets busy—and honestly, it just feels good knowing you got every ounce of goodness out of that bird.
Ready? Let’s do this.
Meal 1: Perfectly Roasted Whole Chicken
This is the foundation of your meals for the week. Don’t overthink it—just season it well and let the oven work its magic.
You’ll need:
1 whole pasture-raised chicken from Edwards Family Farms (3–4 lbs)
Not feeling a whole? Grab a half chicken and just cut the recipes in half!
Salt & pepper
Optional: fresh rosemary, thyme, or your favorite spice blend
Instructions:
Preheat oven to 425°F.
Pat your chicken dry (this helps it get that crispy skin).
Season it generously—get in all the nooks and crannies.
Place breast-side up in a roasting pan or cast iron skillet.
Roast for about 1 hour, or until internal temp hits 165°F in the thigh.
Let it rest 10–15 minutes before carving.
Serve up what you need for dinner, then save all those delicious leftovers (and the carcass!) for your next meals.
Meal 2: Chicken Salad Lunches
This is my go-to for quick lunches—easy to throw together, super flavorful, and perfect for sandwiches or lettuce wraps.
You’ll need:
2 cups leftover cooked chicken, chopped or shredded
½ cup mayonnaise
2 tbsp Greek yogurt (optional, but adds a nice tang)
1 celery stalk, finely chopped
¼ cup red onion, finely chopped
1 tbsp lemon juice
Salt & pepper to taste
Lettuce leaves or bread for serving
Instructions:
In a bowl, mix everything together until it’s creamy and well combined.
Taste and season with salt and pepper.
Serve it in lettuce wraps, on toasted bread, or scoop it straight outta the bowl—no judgment.
Meal 3: Chicken Bone Broth Soup
This one’s a game-changer. You’re taking that leftover carcass and turning it into a nourishing, gut-friendly soup that hits the spot every time.
You’ll need:
Leftover chicken carcass (bones + skin)
8 cups water
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
Salt & pepper
Optional: parsley, rosemary, or thyme
Optional: extra shredded chicken to add at the end
Instructions:
Add everything to a big pot and cover with water.
Bring to a boil, then lower to a simmer. Let it go for 1–2 hours.
Skim off any foam as it cooks.
Strain the broth and discard the solids.
Add in any extra shredded chicken and simmer for 10–15 more minutes.
Taste and season with salt and pepper.
Serve it up with a side of crusty bread or crackers—or freeze it for a later night when you just need a hug in a bowl
Meal 4: Quick Chicken Stir-Fry
If you still have chicken left—this is the “we’ve got 20 minutes, what’s for dinner?” solution. Flexible, fast, and family-approved.
You’ll need:
2 cups leftover cooked chicken, shredded or sliced
2 cups chopped veggies (whatever you’ve got—bell peppers, broccoli, carrots, snap peas)
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp sesame oil
Cooked rice or noodles for serving
Instructions:
Heat a bit of oil in a skillet or wok over medium-high heat.
Add garlic and stir-fry for 30 seconds until fragrant.
Toss in your chopped veggies and cook 3–4 minutes.
Add the chicken, soy sauce, and oyster sauce. Stir-fry 2–3 more minutes.
Finish with a drizzle of sesame oil.
Serve over hot rice or noodles. Done and delicious.
Wrap It Up
One chicken. Four real meals. No stress.
This is the kind of kitchen win we love around here. 💪
And if you want this whole recipe lineup sent straight to your inbox so you can reference it anytime (or print it out and tape it to your fridge like a boss)…
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