On the way home tonight, I stopped at the grocery store (along with everyone and their brother; blizzard forecasts bring out our inner survivalist) and picked up a rotisserie chicken. Having a household of one means a multitude of meals from one little chicken.
Have some for dinner the first evening. Refrigerate it overnight. The next day, remove all remaining meat from the bones. Use the carcass to make stock. From there, the possibilities are endless. This weekend, first choice is chicken shepherd's pie (to keep up strength for all that shoveling). Later on, I may throw some of it into a home-made barbecue sauce: it serves well either hot or cold. More than likely, though, it will join some of the stock, milk and various other things for chicken with wild rice soup. Salt-topped rye rolls were an impulse buy tonight - perfect with the soup. Any leftovers are frozen in single-serving sizes for grab-n-go lunches.
If I could plan ahead a bit, I could throw a chicken in the crockpot in the morning, and save about $1.20 per pound. But would you like to face a naked chicken at 5:30 a.m.? Me neither.