Poultry

Prep: 10 minutes Total: 1 hour

Roast a chicken, and use it in wraps and salads; you can even cook two at once. If making the Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded chicken, shred before storing.

Ingredients

Serves 4.

* 1 whole chicken (about 3 1/2 pounds), rinsed and patted dry
* 2 tablespoons butter, room temperature
* Coarse salt and ground pepper

Directions

Prep: 45 minutes Total: 45 minutes

You will need twelve metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.

Ingredients

Serves 4.

* 1 whole chicken (3 to 4 pounds), skin removed
* 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
* 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
* 4 celery stalks, thinly sliced crosswise
* 2 large onions (about 1 pound), , halved and sliced
* 2 bay leaves
* 2 garlic cloves, smashed
* 1 tablespoon whole peppercorns
* Coarse salt
* 1 1/2 cups long-grain white rice
* 6 scallions, white and green parts separated and thinly sliced
Directions

Ingredients

* 1/2 cup creamy peanut butter
* 1/2 cup warm water
* 2 tablespoons reduced-sodium soy sauce
* 2 tablespoons rice wine vinegar
* 1 clove garlic, finely chopped
* 1 scallion, chopped
* 1/2 rotisserie chicken, shredded (about 2-1/2 cups), from a 3-pound chicken
* 4 large rectangular wraps or large tortillas
* 1/2 sweet red pepper, cored, seeds removed and thinly sliced
* 1/2 large cucumber, peeled, halved lengthwise and thinly sliced
* 1 cup mung bean sprouts

Directions