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.