Rotisserie chickens have come to roost at our house. How about yours? I used to wince and groan when recipes called for poaching, frying, roasting or otherwise standing over the stove to manipulate cooking select chicken parts for recipes.
The deli rotisserie has been the answer to many a culinary prayer. The only work I see connected with those little roasted wonders is discarding the skin and bones and cutting up the meat.
If you are lucky enough to get one fresh from the oven on your shopping trip, when you get home and are in the process of breaking the chicks down, do you behave as I do? Nibble as much as you slice? Tell the truth!
Let’s toss together some romaine, the handy kind in the bag (I think it’s safe to eat now), with a few corn kernels, black beans, tomatoes and onions and plop a delectable mound of sauced chicken in the middle. Because there’s protein involved, call yourself having an easy salad entrée.
Add fresh soft or crusty rolls, a simple beverage and a wowee dessert (what rule said it had to be homemade?) and enjoy a meal you can crow about. Or is that the wrong gender?
And, hint, hint, this recipe is simple enough for non-cook family members to accomplish on Sunday for someone special.
Happy Mother’s Day!
To further entice you to the Taste-of-All Charleston, presented by The Health Plan, on May 25, there are two additional restaurant menus that just came in.
Four Points by Sheraton will have seafood risotto; pork belly slider with red-eye gravy and Appalachian slaw.
Brick Salt Bar & Kitchen (Marriott) is the latest participant to register, bringing Chesapeake crab cake slider with tomato chow chow and mini peanut butter pie with chocolate ganache.