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Lifestyle The New Sober Boom Getting Hooked on Quitting

Getting Hooked on Quitting

Education Liberal Arts Cuts Are Dangerous Is College Necessary?

Liberal Arts Cuts Are Dangerous

Is College Necessary?

Finance Dying Parents Costing Millennials Dear Gen Z Investing In Le Creuset

Dying Parents Costing Millennials Dear

Gen Z Investing In Le Creuset

Crypto Investing SEC vs Celebrity Crypto Promoters ‘Dark’ Personalities Drawn to BTC

Investing SEC vs Celebrity Crypto Promoters ‘Dark’ Personalities Drawn to BTC

SEC vs Celebrity Crypto Promoters

‘Dark’ Personalities Drawn to BTC

Reviews Lifestyle The New Sober Boom Getting Hooked on Quitting Education Liberal Arts Cuts Are Dangerous Is College Necessary? Finance Dying Parents Costing Millennials Dear Gen Z Investing In Le Creuset Crypto Investing SEC vs Celebrity Crypto Promoters ‘Dark’ Personalities Drawn to BTC

Lifestyle The New Sober Boom Getting Hooked on Quitting

Getting Hooked on Quitting

Education Liberal Arts Cuts Are Dangerous Is College Necessary?

Liberal Arts Cuts Are Dangerous

Is College Necessary?

Finance Dying Parents Costing Millennials Dear Gen Z Investing In Le Creuset

Dying Parents Costing Millennials Dear

Gen Z Investing In Le Creuset

Crypto Investing SEC vs Celebrity Crypto Promoters ‘Dark’ Personalities Drawn to BTC

Investing SEC vs Celebrity Crypto Promoters ‘Dark’ Personalities Drawn to BTC

SEC vs Celebrity Crypto Promoters

‘Dark’ Personalities Drawn to BTC

One roast chicken, one week of good meals

From crisp-skinned Sunday dinner to weekday lunches and stock, here’s how to make one bird go further

Published April 26, 2026 10:30AM (EDT)

Favorite kitchen moment: wrapping up a good meal — something simple, but hearty — and realizing that while it’s technically complete, I have a little extra something waiting in the wings to make it really sing. The final swipe of lipstick that pulls the whole outfit together. Maybe it’s a drizzle of special vinegar, a pat of cultured butter softening into gloss or a tangle of pickled vegetables with just enough bite. More often, it’s a shower of lemon zest or a handful of toasted breadcrumbs, flicked over the top like confetti.

Lately, though, it’s been something else: crisp, golden shards of chicken skin. Little bites of umami crackle and crunch that bring a welcome jolt of delight to some of my favorite dishes — congee, citrusy chicken Caesar wraps, anything that benefits from a salty, shattery finish.

It’s the kind of flourish that lasts all week — and it started, as many good things do, with a weekend roast chicken and the vague feeling that I could get just a little more out of it.

Working in food media, I spend more time thinking about chicken than I ever expected. If you pull back the curtain on reader trends, you start to notice certain foods drifting in and out of seasonal favor. Chicken, however, is omnipresent — the quiet overachiever of the protein world, endlessly adaptable and........

© Salon