I took the breasts off a whole chicken and put them in some marinade for tomorrow’s dinner. The rest of the parts—the rack, the leg quarters, a neck and a heart, and the wings—I roasted all together. I froze the roasted rack, neck, heart, and wing tips for later use in stock making. Tonight we had the leg quarters for dinner. One of the sides started out as salt roasted potatoes, which I then turned into a hash over the weekend, with onion and bacon, that we ate with brunch. The other side is the mix of greens from yesterday.