Let me add a little info about chicken that may be more info than you want. The term "free range" when it comes to meat birds is a marketing ploy with no meaning whatsoever. All that the USDA requires to call birds "free range" is that a door is shown on the plans of the chicken house, whether or not that door is ever opened and whether or not the birds ever go out and regardless of the quality of the range. Meat birds are hybrids, bred to put on weight so fast that by the time they are halfway to slaughter weight, they can hardly walk. (Slaughter weight is 6-8 weeks; they would never survive to sexual maturity as their hearts and bone structure would give out.) They're not going far from the feed trough. The ONLY way to get a real "free range" meat bird is to find a small local grower who raises what's called "pastured poultry." These birds are raised in bottomless cages on pasture; the farmer pulls the cage daily to fresh, green grass and the birds inside waddle along with it. Almost always, they are slaughtered at the farm and pick up is usually at the farm. I know about this because I raised pastured poultry for 7 years, and though my partner and I no longer do it, we are lucky enough to be able to buy pastured poultry from a couple who started up after we quit. BTW, the term "free range" for eggs does have real meaning, and free range eggs are well worth searching out. Egg birds will range far and wide, searching for the insects and other goodies that make their eggs so delicious and healthy. But for meat birds, the farmer has to bring the birds to the goodies, hence "pastured poultry."

If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Mudlady, I've cooked Rock Cornish hens and a half chicken in my Cuisinart toaster oven and love that I don't have to heat up the large oven. You are right that it splatters and it isn't the easiest thing to clean. Nonetheless I really like using it when there are just the two of us. John, I use my toaster oven frequently for salmon, when I'm not making vinegar-soy salmon which is probably my favorite quick way to cook it. Have you done slow cooked salmon? It works well in a toaster oven although I have set mine at a slightly lower temperature, for part of the time, than you would use in a full sized oven. If you like salmon sushi, you would probably like this. The consistency is very tender and buttery. The recipe I have posted below is from the SF Chronicle and is the first way I did slow cooked salmon and remains my favorite. The picture below is one I saved from the Chronicle and I'm posting it here because they have taken it out of the archived recipe. I do not stuff the endive with the apple, but instead top the fish with the julienne cut apples and the nuts. Sometime I grill endive and sometimes I skip it, just the salmon with the apple, hazelnuts and vinaigrette is delicious. I do like more of the vinaigrette than is shown in the photo, but not so much that it overwhelms the salmon, Lee Serves 4. Slow-Cooked Salmon With Roasted Apple-Stuffed Endive & Hazelnut Vinaigrette From Cortez chef Quinn Hatfield The vinaigrette and the endive can be prepared ahead of time leaving little last-minute work. The vinaigrette is intense so use it sparingly. You will have some left over but it will keep well in the refrigerator for another use. Ingredients: 1/4 cup soy sauce 1/4 cup balsamic vinegar 1/2 tablespoon Dijon mustard 1/4 cup + 2 tablespoons canola oil 1 tablespoon hazelnut oil 1 tablespoon lemon juice 4 heads endive 1 apple 1 tablespoon olive oil 11/2 pounds salmon fillet cut into 4 equal pieces 1/4 cup butter melted 1/2 apple julienned 1 teaspoon olive oil 1/2 teaspoon lemon juice Coarse sea salt freshly cracked pepper 2 teaspoons fresh chives chopped 1/4 cup hazelnuts toasted roughly chopped Instructions: Combine the soy sauce and balsamic vinegar in a heavy medium-size sauce pan. Place over medium heat and reduce by half. Pour into a small mixing bowl and let cool. Once it is cool add the mustard and slowly whisk in the canola oil to form an emulsion. Whisk in the hazelnut oil and lemon juice. Set aside. Split the four heads of endive lengthwise. Peel the whole apple with a vegetable peeler. Continue to cut thin slices of apple flesh with the peeler. Slip the pieces of apple between the endive leaves being careful not to allow the apple to protrude out of the endive. Cook the stuffed endive in a steamer for 10 minutes or until barely tender. Set aside until you have begun to cook the salmon. At that point place the endive cut-side down in a nonstick pan with the tablespoon of olive oil. Cook over medium heat until the endive is golden brown on the cut side and tender throughout about 5 minutes. Preheat the oven to 250¡. Place the salmon on a buttered baking sheet and bake for 11 minutes. Drizzle each piece of salmon with a bit of the melted butter. Return to the oven and cook for an additional 3 minutes for medium- rare or longer to suit your taste. Toss the julienned endive and apple with the olive oil and lemon juice. To serve place two halves of the stuffed endive on each of four plates top with a piece of salmon. Sprinkle the salmon with the salt and pepper and the chopped chives. Drizzle the whole dish lightly with the vinaigrette and sprinkle with the chopped hazelnuts. Recipe and photo from the SF Chronicle Feb. 1, 2004

For 4 pork chops with pockets. 1 cup cooked rice....a mix of wild and white is good, but I like cooked brown rice best or even arborio rice. Sautee 2 green onions, cut up with the tops in 2 T butter until soft. Remove from the heat and add 2 tsps chopped parsley the cup of cooked rice, 1 rounded T of dried cranberrys ( I chop them so they mix with the rice better). Mix a slurry of 1/4 cup chicken broth ( water will do if you don't have any broth handy, or even a dry white wine) and 1 T flour, mix with the rice onion stuff in the pan and cook a few minutes to thicken the flour so the mix will hold together. Remove from the heat, add salt and pepper to taste and stuff into 1 1/2 inch pork chops and bake at 375 for about 25 minutes. Linda c