One of my lasting memories of Nonni is of her standing at the kitchen counter after a roast chicken dinner and pulling every last shred of meat off the bones. The chicken would then find its way into soup or whatever else she pleased.
Her depression-era tactics have served me well. On these warmer days, I like to use the scavenged meat in a quick curried chicken salad. If I'm diligent, I can get enough meat for 2 to 4 sandwiches before I freeze the stripped carcass for soup stock. That's three separate and substantial meals from a single chicken, if anyone is keeping count. Nonni would approve.
Curried Chicken Salad
If you don't like raisins, you can substitute chopped grapes, but I'm partial to the raisin version.
2 cups cooked chicken, chopped
1/2 onion, finely chopped
Handful or two of raisins
1/2 cup mayo
1 Tbsp. dijon mustard
1 Tbsp. curry powder (or more)
Salt and pepper
In a medium bowl, combine chicken, onion, and raisins. Make a well in the ingredients and stir together mayo, mustard, curry powder, and plenty of salt and pepper. Mix everything together well. Heap into your favorite sandwich configuration.