Black Bean Chicken Chili and Stock...and Leftovers for 1

Roast Chicken
4 pound free range/organic whole chicken
Salt, pepper

Chicken Stock Variations
Variation 1
Chicken bones and carcass from a roasted chicken
1 onion
2 carrots
2 celery stalks
1 parsnip
Sprigs of thyme and parsley
1 bay leaf
1 Tbs Black pepper corns
1 Tbs Dry juniper berries
6 whole cloves

Variation 2
Chicken bones and carcass from a roasted chicken
1 onion
1 red bell pepper
1 head of garlic
1 small bunch cilantro
1 small ham hock
1 Tbs Black pepper corns
1 bay leaf 

Black Bean Chili
2 14 ounce cans black beans
1 14 ounce can crushed tomatoes
1 shallot
1 clove garlic
1 zucchini
1 carrot
Chili powder to taste
Cumin to taste
Chicken stock
Shredded chicken

Variation 2 of the chicken stock is adapted from Daisy: Morning Noon and Night. Chili adapted from Martha Stewart. Roast chicken and variation 1 of the stock are my own.

For the chicken, preheat the oven to 415 degrees. Salt and pepper the chicken and tie the ankles together to promote even roasting temperature; cotton kitchen twine is ideal, but plain, unwaxed floss works too. If making stock at the time of roasting, stuff the cavity with vegetable scraps and herbs. Roast the chicken for 1 hour, 15 minutes. Set to cool and eat one of the legs standing over the stove.

Then, portion and shred the rest into bites size pieces, retaining all the bones and any vegetables from the cavity. Some of the meat can go with the chili, some for sandwiches, some for enchiladas, croquettes, posole, pasta, some for soup that can be made with the forthcoming stock that can then be frozen into portion sizes and some for tomorrow's chicken tacos.

For the stock, give the vegetables a rough chop and add all ingredients to a large pot and cover generously with water. Bring to a boil, then simmer for at least 2 hours, or as many hours as you feel like smelling it.

Strain through 2 layers of cheesecloth set over a colander set over a large bowl. Chill overnight. The next day, skim the fat off the top and portion some into 1 or 2 cup sizes for freezing and pour some into ice cube trays for perfect little flavoring cubes. Stock will freeze well for 6 months or sit in the fridge for 4 or 5 days.

For the chili, dice the shallot, carrot and zucchini and saute in vegetable oil until starting to color. Add the minced garlic and saute until fragrant. Add the strained and rinsed beans, tomatoes, chili powder and cumin. Add a few frozen cubes of chicken stock and simmer a few minutes to meld flavors. Plate with a mound of chili and top with some shredded chicken and cilantro leaves. Freeze the rest into portion sizes.