Roatisserie Chicken is a popular alternative to fast food on a busy night. It can go a long way too. On Friday nights some supermarkets have a BOGO event and Sams and Costcos chickens are huge! (Has anyone else noticed that?)
When you get it home, immediately take it apart while it is still warm, it’s so much easier. Wearing disposable gloves, turn the chicken upside down and easily remove the legs, thighs, wings and breasts from the carcas.
Legs and thighs – with a baked potato, salad and coleslaw or left over vegetables and rice.
One breast sliced thinly with a Greek salad, Tzatziki sauce and warm pitta bread.
The remaining breast and any other meat not already used will make a chicken stoup (thicker than soup, thinner than a stew) Thank you Rachel Ray!
INGREDIENTS for Stoup
Half of the chicken breast and remaining chicken, sliced
2 carrots sliced
1/2 onion, chopped
2-3 garlic cloves, chopped fine
3-4 celery stalks plus the leafy center, sliced
2 red potatoes, halved or quartered (depending on the size)
EVOO salt, Pepper, Herbs de Provence
1 carton of low sodium chick stock
1 cup of half and half or a splash of milk
1 handful of frozen peas
1 tablespoon flour
1/2 teaspoon paprika or Chilli
Sauté onion in oil, over a medium heat, when they have softened add garlic, celery and carrots. Season with salt and pepper and add herbs and spices. Sprinkle on the flour and cook for 1 minute, stirring all the time. Add the chicken stock and clean the bottom of the pan, add the potatoes. Bring to a boil then reduce to a simmer, cover and cook for 10 minutes or so until potatoes are softer. Cut up chicken and add to the pot along with the peas, cover and cook for 5 minutes more. Remove lid, add half and half or milk, mix well and heat through.
Serve with garlic bread or a crusty roll and butter.
There is always an option to throw in a handful of baby spinach instead of the peas or use cannellini beans instead of potatoes (just add the beans in the last 5 minutes)