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:
Chicken Goop
- 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?
MA
Dan Antion
March 30, 2021 at 7:39amThat looks pretty good to me.
Marian Allen
March 30, 2021 at 1:30pmNot too elegant, but delicious. 🙂
Dan Antion
March 30, 2021 at 6:23pmI’d rather have good than fancy.
circadianreflections
March 30, 2021 at 5:06pmIt reminds of what I call saucy chicken. Made with cream of chicken soup. I haven’t made it in decades! Yours looks yummy.
Marian Allen
March 31, 2021 at 9:15amUm, yum to both of us!
circadianreflections
March 31, 2021 at 11:24am😁
acflory
March 30, 2021 at 7:36pmThe Offspring likes the chicken breast from rotisserie chicken, but I can’t stand it, much too dry. I think I might like your goop though. 🙂 If I’m feeling a bit chef-y I’ll make a bechamel [white sauce] with grated cheddar cheese and a few flakes of dried chilli, toss the cooked breast meat in the sauce and then roll up in savoury crepes. With a side salad it’s kind of moorish. 😀
Marian Allen
March 31, 2021 at 9:18amThat DOES sound moorish, Pooh! It cracked me up when I tried to rise above my lower socioeconomic class and hick background and make one of those fancy bechamel sauces, and found out it wadn’t nothing but milk gravy. LOL
acflory
March 31, 2021 at 5:49pm-grin- we call it a plain old white sauce. Language, gotta love it. 😀