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

1. Preheat oven to 425 degrees. Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for a neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet).
2. Rub chicken all over with butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of a thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.