Those of you who belong to discount clubs can relate to the feeling of getting some good deals. It helps to rationalize the money one spends while there. I have digressed...We went for the chickens and they were not ready. We were sad to see the shelf bare, but encouraged that the chickens would be ready in about ten minutes. I staked out a spot in the queue while hubby went about the store seeking bargains on staples. It was during this wait time that I gained the wisdom I am about to impart. Seems those waiting with me, for the never ending ten minutes, wanted to chat. I love talking to people and after all we had the common interest of "chicken love" in common.
One man told me that he gets rotisserie chickens to serve company. He splits them into quarters, places them on his grill, slathers them with BBQ sauce and serves them up to his friends as a home cooked grilled delicacy.
A woman in a motorized shopping cart was waiting for her chicken because her granddaughter was coming to have dinner with her. Said granddaughter was also waiting in the carpool line to be picked up by grandmother who was waiting for her chicken. (BTW: She got the first one off the spit!) The rest of us made sure of that. I hope she made the carpool line in time!
An 81 year old woman (she confided her age to me) was purchasing three chickens to take to a wake. Her Godson had been murdered this weekend and she was helping with the food for the family of the deceased. She also told me that she buys these chickens each week for her own kitchen. She is a widow and advised me that I could cut a chicken into two halves, eat one and freeze the other half. I admired her upbeat spirit as I knew she must be grieving the loss of a loved one.
Another one in the chicken line, told me the best thing to do with rotisserie chickens is to remove all the edible parts, chop and make chicken salad. This practical person confided that she never eats the skin as it is too fattening.
A young mother said her husband loves roasted chicken and she was going to surprise him with that for supper. She said she will try to pass it off as her own cooking, but he always knows.
Another person in the line was wearing a souvenir t-shirt from Boston. I asked him if he had visited there recently as I had. He replied: "If I had money to visit Boston, I wouldn't be waiting in line for $4.88 rotisserie chicken!" I had to laugh as I had just returned from Beantown a week prior to today.
|Hubby and chicken fed spoiled dog|
The possibilities and variations on this item are seemingly endless. I am thinking that as I write this, there are other uses for rotisserie chicken of which I am unaware. I do hope that my readers will share with me. Make a comment or send an email. I appreciate all responses.
I have now run out of Wisdom on Rotisserie Chickens, but must confess that my period of waiting for this delectible discount club treat reminded me that folks have bonds and abilities to make the best of almost any situation. I loved talking to those who taught me so much about human nature and chickens today. I was surprised that they would impart information to a stranger, but pleased, nevertheless.
Our Sam's Club venture was supposed to be clandestine because we were also on a trek to stock up on white wine. Our cover was blown and we were "busted" as we ran into a long time friend who commented on all the junk food and alcohol in our cart! In fact, the cashier said she would meet us in the parking lot with a cork screw. We lied and said we were purchasing the wine for gifts. So $349.00 later we drove home with our rotisserie chickens. Oh well, we tried.
Easy Chicken Spaghetti with Lots of Cheese and Butter
4 to 5 cups chopped cooked chicken (from a rotisserie chicken)
10 ounces spaghetti (broken into small pieces, boiled and drained)
2 cans cream of mushroom or cream of chicken soup (10oz. condensed size)
8 ounces sour cream
1/2 cup chicken broth (canned or made from bullion cube)
1/2 cup melted butter
1/2 cup olive oil
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
1 teaspoon dried Italian seasoning (substitute oregano and thyme)
1/4 cup dried parsley
Salt, pepper to taste
about 1/2 cup bread crumbs
1. Preheat oven to 350 degrees F and grease (or spray with Pam) a 9" by 13" baking pan.
2. Combine all ingredients, except bread crumbs, in large mixing bowl.
3. Pour mixture into prepared baking pan and top with breadcrumbs.
4. Bake, covered with foil, for about 30 minutes. Remove foil and bake for another 30 minutes. Let set for about 5 minutes before serving.
Add a tossed salad and bread for a satisfying meal. Makes 6 generous servings and freezes well.
TIP: To prevent the foil from sticking to the casserole, spray the side next to the food with Pam. Place the foil "shiny side out" to ensure the best heating process as the shiny side reflects heat.
For those of you who follow the Weekday Rambler: I thought you would like to see how my sous chef has grown. She is three years old, now and helping her Daddy make brownies at her house.