I love the rotisserie chickens that seem to be in every store. I think I probably don't want to know alot about the chicken's credentials , but they are so useful and delicious. Sticky tender and well seasoned, I usually get at least two dinners out of them. First, I might make a chicken pot pie or chicken with dumplings, then next round will be chicken enchiladas and then, with the bones, my favorite: soup.
I take the bones with any drippings from the container ,add onion, carrots,celery,bay leaf and lots of garlic, cover with water and maybe a glass of white wine for depth and bring it to a boil. I let it simmer till rich and strain out all the solids. Last night I craved the Greek soup Avgolemono
, enriched with beaten eggs and lemon. So next, I added some thawed chicken breast from the freezer. Double strength soup. Mmmm. Once that was cooked, I removed it and chopped it roughly, adding it back to the soup with 2 cups of white rice from the night before and a handful of chopped parsley. It was a large pot of soup, so I put three eggs into a bowl and beat them with an electric mixer till they were thick and frothy. Then, ( I like it lemony ) I added the juice of 4 medium lemons and beat that into my egg mixture. Scooping about a cup of hot soup into a measuring cup, I slowly streamed it into my egg mixture as I beat away. Once that's incorporated, I poured it all into the soup pot and stirred it on low heat, just for a minute. Salt, pepper, a squeeze more of lemon ( because nothing is ever lemony enough for me ) and a loaf of La Brea Bakery bread, and Django and I had silky soup and warm bread dipped in seasoned olive oil curled up on the couch watching nonsense on T.V.