Do you love the crispy skin? If you have leftovers, rather than pick the meat off the carcass and store in the fridge, simply refrigerate the entire remaining portion still on the carcass.

To reheat, place the bird upside-down in the roasting pan for 20-30 minutes at 425 degrees and all that pale skin on the bottom that you would likely have thrown away (or given to the dog!) produces more crispy, juicy and flavorful skin.

Another favorite leftover recipe is homemade chicken salad. Infused with the flavors of the lemon and rosemary (or whatever spice you used), this adds a delicious twist to the usual chicken salad.

Pull the white meat off and leave it in shreds. Mix with mayonnaise, chopped green onion, a dash of Dijon, some chopped apple or dried cranberries, chopped walnuts, salt and pepper for a delicious treat.