Edit ModuleShow Tags

Savvy Mom: $6 Sunday Supper Shortcut!


Published:

As a supposed foodie, this is embarrassing to admit: I can't roast a chicken. It's supposed to be something anyone can do. But when I've tried, the outside burns and the inside's not done. So cooked rotisserie chicken from my co-op, The Eastside, always seemed like a good idea, even before I discovered the Sunday special: After 11 a.m., roast chickens are just $6, until they're gone (limit two per person).

Six dollar local, organic, you-roasted-it-for-me chicken? Yes, please.

For dinner, I can reheat it alongside a Rustica baguette schmeared with Hope Creamery butter and some Sno-Pak frozen vegetables. Or I can remove the skin* and use the shredded chicken in something else, like a simple one-dish dinner. Either way, we have an easy, local, delicious and warm family supper that includes a properly cooked chicken—i.e., one I didn't roast myself.

Here's one way I also like to use it:
 

Simple Chicken Pot Pie

Adapted from Cook's Country
Serves 6 to 8

1 package refrigerator biscuits
4 tablespoons unsalted butter
1 small onion, minced
1 rib celery, chopped fine
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
2 3/4 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
1 10-ounce package frozen peas, carrots, and corn
1 rotisserie chicken, skin removed*, meat shredded
4 teaspoons lemon juice

Bake biscuits according to package instructions. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne. Cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme. Simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice. Simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

*Note: I did not write "discard the skin." Cold chicken skin is gross, but if you re-crisp it in a skillet or warm oven, it's fabulous with lettuce, tomato and mayo on a sandwich, crumbled atop a salad, or in an egg scramble. (This recent New York Times article in praise of chicken skin has some additional recipes.) Just don't tell your doctor I said so.

Edit ModuleShow Tags

Related Articles

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish

Jimmie's Old Southern Smokehouse Is Already A Hit

Dave Anderson knows BBQ. Can he hit the perfect smoke ring in a restaurant that isn't yet "Famous"?
Edit ModuleShow Tags
Edit ModuleShow Tags