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Being frugal doesn't need to equate to being boring. Nooooooo. At least not in terms of using leftover roast chicken Here, our best arguments to support that assertion.

These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d'oeuvre, after-school snack, or nibble.

Rotisserie chicken—expertly made at home, thank you very much—is what's on the menu in this video with grillmeister Jamie Purviance who teaches David to harness his inner griller.

David explains his unconventional and amazing approach to brining a chicken before roasting--a technique we've never seen anyone else do anywhere. So easy. So unspeakably effective.

Carve your roast chicken like a pro with these six easy steps.

With this recipe, you can assure anyone who asks "Parlez-vous poulet?" that yes, in fact, you do. Quite fluently.

These crumb-coated thighs come together with no fuss and can easily be adapted to whatever ingredients you happen to have on hand.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.

Bathed in buttermilk and spiced ever so slightly, this Cajun fried hen is memorably moist, superlatively crisp, and gosh darn perfect through and through.

Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

This simple, one-pot stovetop braise melds the intoxicating aromas of soy, citrus, ginger, and star anise. But don't take our word for it...

This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. All with very little fuss.

A relatively quick and unconventional brine that ensures a surprising amount of juiciness and a surprise sauce that brings ample flavor.

"I may never use store-bought sauce again." That's what folks are saying about this super simple Tex-Mex standby with a simple salsa verde that's made from scratch. And so worth it.

When it's half past when you'd wanted to eat and you're too exhausted to think, turn to this kid-friendly, adult-approved fix.

Here’s a soothing dinner fix with a ridiculously high taste-to-effort ratio. And you'd never guess it's healthy. Consider it the soup equivalent of Taco Tuesday. 

A crisp-skinned bird that's inflected with orange and coriander for a very unique flair. And it comes together in a single pot, making it a cinch to prep as well as clean up afterward.