Get Cooking: Rotisserie chicken, five ways
Rotisserie chicken is mac ‘n’ cheese with wings, the American tofu, our default dinner
Rotisserie chicken is kissed by flames at Pollo a la Brasa.
Each month, I’d like to devote one week of “Get Cooking” to showing you how to take a common, everyday food and spin it five or so ways. Variety is not only the spice of life, it’s also in your pantry alongside those other flavorings sitting there and begging you to use them.
This week, rotisserie chicken; next month, five ways with mashed potatoes, in time for Thanksgiving Day dinner. And for December, turns on mussels, an inexpensive and readily available shellfish that’s amenable to myriad preparations.
Rotisserie chicken is mac ‘n’ cheese with wings, the American tofu, our default dinner.
Sure, you can just eat it as is, or with a set if typical sides, but you may also take the meat off the bone and use it for so many terrific, flavorful meals. Unleash your inner child and tease it back to the dinner table.