I love those rotisserie chickens they have at the grocery. I like to bring one home and take it apart. I eat the wings and the Parson’s Nose (the tail) right away, put the bones in the freezer to make stock, and the breast meat in freezer bags for later. Sara and I generally have the dark meat for supper, because we are all about that.
Here’s something I made for myself with some of that white meat. Since I find white meat of chicken dry (dear ghod, if you’re vegetarian, I sure hope you aren’t reading this: It’s making me queasy, and I love meat)…. I lost my place.
Oh, yeah, so anyway, here’s what you do:
- butter or margarine
- chicken meat, cooked or not, cut into small pieces
- sweet onion, halved and sliced
- mushrooms, sliced
- celery, sliced
- spices, salt, pepper, whatever to taste
- cream of chicken soup, canned or make your own, I don’t care
Heat the butter or margarine in a skillet. Cook everything but the soup until the onions are soft and translucent. Add the soup, cover the skillet, and turn the heat down to low. Let it simmer until the celery is as done as you like it. It’s probably done in 15 minutes or so after it’s covered, but if it’s turned really low and you check it to make sure it doesn’t scorch (it probably never would — well, maybe after a month) you can let it wait for you while you do your nails.
I had mashed potatoes on the side. I don’t peel my potatoes, because I don’t, that’s why.
A WRITING PROMPT FROM ME TO YOU: Dark or light?