Rotisserie or roasted chicken is
usually available in most grocery stores and is a very versatile item that can
easily be turned into a variety of meals. When you are done with the chicken
meat, you can use the carcass to make a simple stock. Place all bones in a
medium stock pot, cover with water and add ½
an onion, a few stalks of celery, a carrot chopped up and some fresh
herbs if you have them. Bring to a boil, turn down heat and simmer an hour or
so. Cool and strain liquid from bones. Discard bones and vegetables. Use stock
as a base for soups or sauces. Vegetables (especially broccoli) tastes
delicious when simmered in stock.
Rotisserie chickens are also very economical, both on the wallet and on your energy use. I always like to have one or two on hand when traveling or camping.
From one rotisserie chicken I've created several different recipes that feed six very hungry people.
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| Boston Market |
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