21.   Roast a chicken, make a rich and superreduced stock from the carcass, and remember this recipe.

22.   Rocco DiSpirito, the chef at Union Pacific, compared roasting a chicken to cooking an omelet.

23.   Sage leaves slipped under the skin of roasting chickens are a European favorite.

24.   Some cooks even plan on them by roasting two chickens at once, serving one and freezing the meat from the other.

25.   The chicken is roasted on the bone, which adds flavor.

26.   The chicken is then roasted on the bone.

27.   There are plenty of ways to roast a chicken.

28.   Then, throw together some spinach crepes, roast a chicken with fresh herbs, or make a pot of chili and create Frito pies.

29.   They ate a delicious lunch of goulash soup and roasted chicken with vegetables.

30.   They serve generous multi-course meals of Pennsylvania Dutch salads and applesauce and slabs of hams and roast chicken that leave you breathless from the sheer quantity.