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Rotisserie Chicken to the Rescue.

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Has anyone read this book? I saw it on my grocery store. Now I buy rotiserrie chicken from my store because I am too rushed/lazy to cook. Why would I then buy a cookbook to work with chicken that's already been prepared and ready to be served? What's next? "Creative Ways to Present Chinese Takeout."?

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  1. I just saw the author on Sara's Secrets about an hour ago. Her organizing principle is to use a rotisserie chicken to create an entire dinner (mostly one-dish meals). On the show, she cooked versions of butter chicken and enchiladas suiza. Far from authentic, but if you're in a hurry to put something tasty and interesting on the table after a long day at work, this beats KFC drive-through, and I think that's her point.

    4 Replies
    1. re: pikawicca

      Just barely... Costco and Supermarkets brine their chickens to heck! They are sodium bombs...

      --Dommy!

      1. re: Dommy

        I wholeheartedly agree about the general quality of supermarket rotisserie chicken. I like to make a couple of beer-can chickens on the weekend, then I have cooked chicken available for weeknight meals. AND I control the flavor, sodium content, etc.

        1. re: Dommy

          Yep, they brine the ribs and pork chops as well. Aldi does the same. The brine gives a slimy texture to the meat.

        2. re: pikawicca

          I tried the butter chicken recipe from this book - because it sounded like a great shortcut to a bbq-flavored meat since I didn't have time to start by grilling a chicken.

          The recipe is listed on the food network site along with three other recipes:

          http://www.foodnetwork.com/food/recip...

          The "butter chicken" tasted just okay - not authentic. Maybe I did something wrong, but it ended up having a pulled pork consistency and there was almost no sauce... the chicken absorbed it. So it was not particulary pretty either!

        3. I've bought rotisserie chicken on the fly because I've wanted to make something like tequila chicken (shredded chicken cooked with tequila). It still takes an hour or so, but an hour is a lot less time than three. I'd also do it for enchiladas or similar dishes, if it's a weekday night and I'm really craving it.

          And then I generally use the bones for a brown chicken stock.