One of my strange fascinations with cooking has to do with economy and frugality. This came into focus the other day while discussing dinner possibilities with a friend of mine. I have always loved the idea of making the most of good food, especially when the items are special.

Some special items that I buy regularly are chickens. While the animal itself isn't a cause for "ooos" and "ahhs," I buy these chickens from my local farmer and they are vastly superior in flavor and nutrition compared to a bird from the local mega-mart. The chickens I buy are never mistreated, free ranging, and eat all the natural things chickens love to eat. They taste great and I love to make the most of them as a matter of respect.

I usually start on a Monday as I did this time in what some call "The Chicken Cycle." Give me one chicken and I can make four meals for my family of three (with other ingredients of course).

Day 1: Simple Roast Chicken, with Roasted Root Vegetables

A simple roasted chicken is usually the way I like to start. It is an easy Monday night option and if combined with the right sides it is wholly satisfying and healthy. There are two main ideas at work here. Breaking down some of the harder to consume parts for stock making, (wings, back, neck) and cooking the whole chicken so the leftovers may be used in other applications.

Start by cutting off the wings at the joints, and using kitchen shears to remove the back and neck.

If you are after something like fried chicken or braised chicken, you may either cut out the ribs, or separate the breasts from the carcass and save those bits for stock as well. Next, I like to brush the chicken with a little olive oil, season with salt and pepper, and roast in a pan at 350 degrees Fahrenheit until the thigh meat is hitting 160 on a my probe thermometer.

Once the chicken is done, set it aside covered in some foil to rest and set your oven temp to 400. While the oven comes up to heat, peel and roughly chop a yam and a red beet. Toss your vegis in a bowl with a little olive oil, salt, pepper, some dried herbs of your choice, and a little paprika. Pour them out onto a sheet pan or cookie sheet lined with foil and roast for 10 minutes, or until desired doneness.

When the leftover chicken has cooled, pull of the meat from the bones and save them both. All the bones, including the bones left on the plates of your diners will go into the stock pot tomorrow.

Cooking doesn't get much more simple or easy than this.

Enjoy.