Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Thursday, September 15, 2011

Rotisserie to the Rescue

Summer vacation has drawn to a close and we're all back into the swing of things, resuming our routines and picking up where we left off before the lazy days of summer took us out of the kitchen and into the great outdoors. The busy schedule of back to school, back to work, back to reality, doesn't mean you can't enjoy a really great dinner tonight, in less than one hour.

I love the versatility of a rotisserie chicken. When in the mood for home cooking, and in need of a quick dinner option, the rotisserie chicken is my go-to meal solution. Delicious when paired with smashed red skins, and a vegetable, but it's also satisfying when pulled off the bone and used for tacos, quesadillas, bbq sandwiches, or a cobb salad.

One rotisserie bird will be enought to serve a family of 4 or great for those looking to serve just a couple, because the leftovers can be creatively used next day. The other thing I love about the rotisserie chicken is that the carcass can be used to fortify stock or chicken broth to make sauces, soups and gravies.

I hope this post will inspire you to pass on carry-out and stir up some creativity in your kitchen tonight - even on the busiest of evenings.



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