It’s been 2 years since I wrote my $3.99 Rotisserie Chicken post. Sadly, Harris Teeter has succumbed to inflation and that same chicken now costs $4.99. But you can still do plenty with it.
This time, I’m writing about a $7 chicken I cooked at home. I would have gotten the organic chicken instead but it was $16 and I couldn’t justify my principles over my wallet. Even my tree-hugger boyfriend agreed that organic or not, $16 was too much for a 5lb chicken.
So I took my chicken home and chopped up some fresh tarragon, thyme, rosemary and garlic. I added the juice of half a lemon and some salt and pepper. I shoved the juiced lemon rind into the center and baked this sucker for about 45 minutes on 400F, then another 45 at 350F. It came out a bit dry but I was paranoid about hitting 180F in the center.
Boyfriend made some excellent pan gravy for us, which is key to the leftover strategy. We had peas and mashed potatoes for our 4th of July dinner.
Be sure to pick your chicken clean and boil the carcass for stock.
Chicken Roll – This is a bit like a Lobster Roll in Cape Cod. It’s nothing fancy. It’s just meat and gravy.
2-4ozs of chopped chicken (bite-size pieces, not minced)
2-4 Tblsp of cold gravy
2 Martin’s Potato Hot Dog RollsNuke your chicken and gravy together till hot. Spoon into hot dog rolls. Pinch the end of the roll so the hot gravy doesn’t spill on you. Enjoy!
Chicken Salad – Unlike the recipe from two years ago, this is just chicken and has a forbidden fruit in it. (Forbidden to me with my allergies.) It’s a take-off on a chicken salad I used to serve up at a deli in high school. IIRC, there was also chopped tarragon too, but I left that out of this recipe.
2 cups chopped cooked chicken
a handful of grapes cut into halves
1/2 rib of celery cut into small pieces
a squirt or two of lemon juice
1 clove of garlic (or more if you like that)
1-2 teaspoons of dijon/country mustard (to taste)
1/2 c mayonnaise
salt and pepper to tasteToss your chicken, grapes and celery together. Then mix the mayo, mustard, garlic and lemon juice in a small bowl and stir till completely mixed. Pour into the chicken and fold together. Serve over lettuce with bread, or spread directly onto bread for a sandwich.
I hope you enjoy these recipes this summer.
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why not pep that chicken salad up with green and red grapes, canned pineapple chunks and chinese water chestnuts? Now that’s a good chicken salad!