Instructions: In other words, its the king bird for leftovers. Some cooks even plan on them by roasting two chickens at once, serving one and freezing the meat from the other. And roast chickens are available at almost every supermarket these days.

Need some ideas for using it?

Wrap em up: Serve soft tortillas (sun-dried tomato ones are pretty enough for company) stuffed with chunks of roast chicken, a couple of tablespoons of goat cheese, torn soft lettuce and several slices of fresh pears. Add a low-fat mayo if desired.

Dressed chicken salad: Cut only the white meat into large chunks, add a dressing made with half yogurt, half mayo, fine celery, some dried cherries (or cranberries), walnut pieces and a tiny touch of honey mustard for flavor.

Chicken chili: Add chunks of cooked chicken to your next chili. Skip the tomatoes and other liquids, and substitute chicken broth, white beans (cannellini or northern), fresh chopped garlic and cilantro along with the chili seasoning packet. Garnish with Jack cheese.

Chicken "shepherds" pie is another easy casserole. Toss together some fresh or frozen vegetables, onions, mushrooms, a cup or two of chunked cooked chicken, and a white sauce. Add herbs of your choice for flavoring. Put it into a baking casserole dish and top with either mashed potatoes dotted with butter, or cheese and bread crumbs. Bake for 25 minutes at 350 degrees or until casserole is thick and bubbly.

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