Special Edition: Cooking With Giada Today: How to Make Three Meals From One Chicken
NBC ID: ARR17T8MP1 | Media Type: Aired ShowTranscript
Event Location(s): New York City, New York, United States | Description: GFX: Header “Butter For Chicken” GFX: Supers “Unsalted Butter”, “Garlic”, “Rosemary”, “Thyme”, “Lemon”, “Salt & Black Pepper” GFX: Header “Veggies For Chicken” GFX: Supers “Extra-Virgin Olive Oil”, “Baby Red Potatoes”, “Carrots”, “Parsnips”, “Shallots”, “Garlic”, “Rosemary”, “Thyme”, “Chicken Broth”, “Salt & Black Pepper” GFX: Header “Risotto with Bacon & Kale” GFX: Supers “Bacon”, “Onion”, “Arborio Rice”, “Chicken Broth”, “Lemon Juice”, “Kale”, “Leftover Chicken”, “Leftover Carrot”, “Leftover Parsnip”, “Leftover Shallot”, “Parmesan Cheese”, “Salt & Black Pepper” Today Contributor Chef Giada De Laurentiis joins Matt Lauer live in Studio 1A. De Laurentiis says people request more chicken recipes from her than anything else, make sure the wash off the chicken before cooking and dry it very well otherwise it steams in the oven. She prepares Garlic Roasted Chicken and Root Vegetables, noting ingredients and preparation tips, and demonstrating and discussing how to make it into three recipes (the roast chicken, Risotto with Bacon & Kale, and Salad with Roasted Root Veggies Vinagrete).