with Tyler Florence on roasting chicken

Doc: Having long hours and busy after-school schedules with two children (ages 3 & 7) I'm always looking for parts of the meal that can be made in a large batch on the weekend and will either hold in the refrigerator or the freezer for most of the week. It needs to be versatile enough to have variety during the week, yet appeal to both adults and children alike. Thanks for any suggestions.

Tyler Florence: You know what I like to make that works well? Let's say that on Sunday, you roast chicken in the oven--simple and easy. At that point, if one chicken will feed your family, roast two. Then you can take the bones from the first chicken and the second chicken and make chicken soup out of them. And that way you have the white meat and the dark from the second chicken, and you can have chicken and rice soup or chicken and dumplings. Chicken soup is a great way to stretch things out and become inventive on a limited budget.

- From a Food Network online chat event