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TJ asked for recipes. This is one of my go-to “I want a nice meal but I only want to spend 5 minutes in the kitchen” recipes. Anyone can make this.

If I’m willing to spend 15 minutes in the kitchen, I cut up some vegetables- carrots, celery, onions, potatoes- and toss them in some oil and seasonings, and roast them for the last half-hour the chicken is in the oven.

And look, the recipe says to get a fancy farm chicken, but it works with your basic Perdue roaster. It’s just that since you’re doing pretty much nothing but applying heat to it, you might as well invest a bit in the higher-quality bird.

Then when you’ve devoured the meat, take the carcass, throw it in a pot with some chunks of carrot, the leafy bits of the celery, the ends of the onions, and a bay leaf, and boil it for a while. Chicken stock. Freeze it.