Leftover Chicken

For the first week of my ILE, I decided to go with a common ingredient that doesn't always taste the best 2 or 3 days later after roasting. I started off by roasting an entire chicken with some various herbs we had around the SHS kitchen.

I then separated the meat (left) from the bones and the fat of the chicken (right). I made a chicken salad using a simple sauce with the meat, and set aside the bones and the fat for a stock.

After I made the chicken stock, I decided to make a little chicken noodle soup with some egg noodles that needed to be used up, as well as some vegetables that were on the way out, like carrots.