The Roast Chicken Odyssey

I roast a chicken most Friday nights (usually with this recipe//brokeassgourmet.com/articles/rosemary-garlic-roast-chicken-aka-third-date-chicken). Here's what typically happens to the leftovers.
  1. 1.
    Saturday lunch: chicken-avocado sandwiches.
    Usually use leftover breast meat here and serve with garlic aioli on leftover challah (recipe//brokeassgourmet.com/articles/olive-oil-challah).
  2. 2.
    Saturday dinner: Vietnamese noodle salad (bun)
    I toss leftover dark meat with rice noodles, shredded carrots, cucumber, shredded lettuce or cabbage, nuoc cham (fish sauce, sugar, chili sauce, garlic, rice vinegar, water), mint, cilantro, and toasted, sliced jalapeños, and chopped peanuts. We eat it out of big soup bowls. Sometimes I use different noodles (udon is good, and shiraraki is a good healthy option) and occasionally add mango and tomatoes. Cashews and almonds pinch hit for peanuts sometimes.
  3. 3.
    Sunday morning: Start broth.
    Everybody is super worked up about bone broth lately, but it's nothing new--it's just broth or stock made with lots of bones. It's delicious and amazingly versatile. To make it, I simmer the leftover chicken carcass in a big pot of water (14-16 cups) with lots of garlic and onions (you can leave the vegetables' skins on because you're going to strain the broth anyway and they are full of flavor). I also add in any other veg scraps laying around. Simmer on low for 4-8 hours, then salt to taste.
  4. 4.
    Sunday dinner: pho.
    @evan and I have a wonderful ritual on Sunday nights: homemade pho. I let the aforementioned broth cook while we go about our business, and then i cook about 6 cups of it with Chinese 5-spice, more garlic, lemongrass (if I have it on hand), a little fish sauce, and some soy sauce. I cook noodles (usually rice, mung bean, or shirataki) in a separate pot and divide them into 2 bowls. Each bowl gets broth, some cubed tofu or leftover chicken if there is any, jalapeño slices, cilantro and basil.
  5. 5.
    Throughout the week: more soup and risotto
    The broth recipe usually leaves another 6 cups or so of broth, which I use to make more soups and usually risotto one night.