Monday, October 20, 2008

Rotisserie Rubber Chicken Menu

See here for an explanation of "rubber chicken."

Day 1

Rotisserie Chicken in the Crockpot with mashed potatoes (potatoes cooked in crock); green side veggie (steamed broccoli, salad, whatever)

Day 2
Barbeque chicken sandwiches (toss the shredded chicken with your favorite BBQ sauce and serve with bun of your choice); slaw; corn on the cob

Day 3
(You can also do this step on day 1; I usually do since I'm already a mess from pulling all the meat off the bird.) Make stock with a carrot or two, a celery stalk or two, and a peeled onion: break/cut the veggies in half and throw them in the pot with the carcass. Add some garlic powder, a bay leaf or two, some salt and pepper (go easy on the salt since your carcass may be heavily salted), and boil away until you like the looks of it. Strain out the broth and refrigerate overnight. In the morning, you can skim all the fat off of the top and freeze for use in soup later in the week.
Good soup choices: any chicken noodle or chicken rice variation would work well with these flavors; also a good bean soup (especially if you made your own rub for the chicken and included smoked paprika) or vegetable soup

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