MealsDecember-January 2013

Roast Chicken with Honey-Glazed Carrots


A whole chicken is much easier to handle than a whole turkey. Pound for pound, it’s a better deal than buying poultry parts and you can use the carcass to make your own chicken stock. Best of all, the juicy meat can serve as the backbone to quick meals (think sandwiches and salads) during a busy work week. Reserve the rendered juices to pour over the carved meat.

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