Chicken dinner

We don't eat chicken as often as we used to.  Not even to make stock because we can buy frames at Moore Wilson.  Recently we needed to replenish the stock and I recalled a wonderful chicken recipe with orzo and leeks, which I discovered last year.  This is such a simple way to serve a roast chicken meal with minimum effort and put at least one more meal on the table during the week, as well as replenish your stock stores. 
Sit a chicken in a roasting pan, breast side up.  Pour over the juice of a lemon, rubbing some into the skin, then stuff the lemon skins into the cavity along with some sprigs of thyme and rosemary, and tarragon if you have it.  Ours has died back for the winter. 
Drizzle the chicken with olive oil and dot with a little butter.  Chop some more of the herbs and sprinkle over, then season with sea salt and black pepper.  Add about 2cm of water to the pan and lots of unpeeled garlic cloves.  A dozen would be good.  Roast at 200 for 70 minutes or until done. 
Transfer the chicken and garlic to a plate, cover with foil and keep warm while you prepare the accompaniments. Add about 1/4 cup white wine to the pan juices, bring to the boil on the stove top and reduce to a pouring cream consistency. 
Meanwhile, and I would start this just before taking out the chicken, boil a saucepan of water for the orzo and sauté in a little olive oil a finely sliced leek in a heavy bottomed frying pan.  Cook the leeks until they are soft and sweet then add 2-3 bunches of finely sliced spinach.  Cook the orzo (or risoni or any rice shaped pasta) according to the instructions on the packet and mix with the leek mixture.  Pile the orzo mixture onto a serving plate and top with the chicken and garlic then drizzle over the reduced winey pan juices.  This will become your go to chicken recipe. 
Next day make stock.  The left over orzo makes a good weekend lunch  - just heat and add any other left over greens you have in the fridge.  You could add some cooked puy lentils if there is not so much orzo and more of you.
During the week you could use up the left over chicken in a pasta dish.  Make a tomato sauce by gently frying chopped garlic in a little olive oil then add a crumbled dried chilli, 2 tsp dried oregano and 3 tins of tomatoes.  Simmer for an hour then add a tbsp. red wine vinegar and stir well to make sure all the tomatoes are broken down.  You can use what you need now and freeze the rest in batches for later.  Once you've set aside some to freeze add the shredded left over chicken and maybe some blanched broccoli or whatever green vegetable you have to hand.  Serve with penne or fusilli pasta topped with grated parmesan. Or your home made tagliatelle.  But that is another story.