A roasted chicken goes a long way in our house. It is one of those easy dishes that requires very little prep. Stuffing the cavity with a whole lemon cut in half, a whole garlic bulb cut in half, some thyme, salt, and pepper creates the simplest of flavors. Smear the body with soft butter, lots of kosher salt and fresh ground pepper, toss in the oven for about an hour and a half. Serve it with some roasted carrots and some sort of green and dinner is on the table for just a few bucks.
Rarely does all the chicken meat get consumed. Left overs get shredded, made into enchiladas, soft tacos, or thrown into soups. The carcass gets tossed into a big stock pot along with some chicken necks, lots of roots, vegetables, and herbs. Cover with water, bring to a boil, cover it and let it simmer for 24 hours.
On a trip through Oklahoma, I was reminded again how deliciously satisfying homemade food can be in restaurants off the beaten path.