Chicken Stock

• 1 chicken carcas
• 1 cup carrot peels, from 1 pound (455 grams)
• ¼ large white onion, plus any peels
• ½ head garlic
• 1 teaspoon whole black peppercorn
• 2 dried bay leaves
• 12 cups cold water(2.8 L)

Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE

Roasted Carrots

• 1 lb rainbow carrot(455 g), peeled
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt

Carrot Top And Parsley Chimichurri

• 2 cloves garlic, crushed into a paste
• ½ teaspoon red pepper flakes
• 1 tablespoon lemon zest
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• ¼ cup red wine vinegar(60 mL)
• 1 teaspoon kosher salt
• ¾ cup olive oil(180 mL)
• ½ bunch fresh parsley, woody stems removed

For Serving

• 2 cups short grain rice(400 g)
• 2 dark meat chicken quarters

Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ¼ large white onion, finely diced
• ½ teaspoon salt, plus more to taste
• 1 large clove garlic, minced
• 2 cups short grain rice(400 g), cooked
• 1 ¼ cups chicken stock(300 mL), warm
• ¾ cup parmesan cheese(80 g), grated
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ½ cup shredded chicken breast(60 g)
• 4 oz fresh mozzarella cheese(115 g), torn
• 2 tablespoons chimichurri, oil drained
• 6 cups canola oil(1.4 mL)
• 1 cup all purpose flour(125 g)
• 3 large eggs, beaten
• 1 cup italian bread crumbs(115 g)

Sautéed Kale

• 2 teaspoons olive oil
• 1 clove garlic, thinly sliced
• ½ teaspoon red pepper flakes
• 1 large bunch lacinato kale, stemmed and cut into 1 in (2 1/2 cm) pieces
• ½ teaspoon kosher salt

For Serving

• warm marinara sauce

Meal 3: HOMEMADE CHICKEN RICE SOUP

• 2 tablespoons olive oil
• ½ white onion, diced
• 2 medium carrots, chopped
• 2 kosher salts, divided
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes, optional
• 2 teaspoons italian seasoning, dried
• 8 cups chicken stock(1.9 L)
• 2 cups shredded chicken(250 g)

Parmesan rind

• 2 cups short grain rice(400 g)
• 2 cups kale(200 g), thinly sliced
• 1 lemon, juiced
• ½ bunch fresh parsley, minced
• grated parmesan cheese, for serving