From the roast on Sunday to the last of the stock on Thursday.
The twelve recipes are not a list to pick from. They are a sequence, and each one leaves you holding the ingredient the next one needs. Cook it once in this order and the rest of the book explains itself.
Sunday. One hour forty in a hot oven, and you have dinner for four with meat left on the frame.
Monday and Tuesday. Cold roast chicken is a better ingredient than most raw ones.
The carcass, the wing tips and whatever vegetables are past their best. Four hours, almost unattended.
Two litres of it. Soup, risotto, the base of the next braise. The bird is finally finished.
Weights are in grams and temperatures in Celsius. Salt figures assume fine salt; flaky salt is about half as dense by volume.
Times are for a conventional oven — subtract twenty degrees for a fan — and every recipe assumes the bird has been out of the fridge for forty minutes.