Winter 2018 Favorites

What to do with a Deli Rotisserie Bird

They are so thrifty, and can be delicious when you deal with the problem of being tough and dry, and not too flavorful. ​
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​Place in large pot, and don’t leave behind any of the congealed juices in the bottom of the box.  Add about 4 cups water,  a small quartered onion, roughly cut carrot, and bring to a boil.  Reduce to simmer, cover, and cook for 30 minutes.  The idea is to steam the meat, which makes it moist.

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​Remove bird to a colander over a bowl.  I use two tongs to take it out of the hot broth.   Allow to cool to the touch.  You can taste some of the meat, and will find it more tender and juicy than when you removed it from the container.

​Strip the meat from the bones and skin and gristle. I can’t pretend that this is much fun.  Put on some music or get someone to talk to you.


Get a container to hold the meat, and drop the bones, skin and gristle back in the pot of broth.  Doing this by hand is the best way, and learn to feel for the tiny bones so they won’t come back and haunt you later in the soup or a casserole.

​When the carcass is back in the liquid, bring to a boil and then reduce to simmer for about an hour.  Then strain everything  and you now have a quality stock  that cannot be equaled for soup, gravy and sauces.  The easiest way to remove the chicken fat from the broth is to set into refrigerator.  When chilled, the fat solidifies and can be easily removed.  (You can use this fat mixed with cracker crumbs to make a dumpling).  Not only do I make stock this way, but I also save the bones from a fried chicken dinner to make broth.

​Now you have meat ready for a casserole, chicken salad or soup!