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Roast chicken is always a crowd-pleaser, and Clodagh McKenna is stopping by the TODAY kitchen to show how versatile it can be, too. She's showing us how to make a roast chicken with rosemary and herbs, then how to use the leftovers to make an elegant winter salad and a creamy, satisfying risotto.
A simple rosemary and clementine compound butter gives roast chicken a wonderful flavor and keeps it juicy.
Sharp radicchio, sweet pomegranate seeds and savory blue cheese dress up leftover roast chicken for a main course salad that's anything but ordinary.
Use up your leftover cooked roasted chicken to make this luxurious chicken risotto: The carcass is perfect for making broth and the meat is shredded and added to the risotto.
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