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
