So it exists because the publishers allow it to exist?
I give up. Howâd you do that? Invisible inK?
So what did you make and how did it go?
IP,
with a great recipe for this but obviously too late
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A couple of weeks ago we needed a quick and easy meal after a long day. We stopped at the grocery on the way home and picked up a rotisserie chicken. We had salad fixings and some good bread at home. We had the legs, thighs and wings. Later I took the bones from dinner, along with all the other bones and skin and made a stock with it. Tonight we used the stock and one of the breasts in a soup. Later we will use the other breast in another dinner. I think the grocery store rotisserie chicken is one of the best food on the cheap meals around.
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Costco rotisserie chickens are the best, plump and juicy. Unfortunately Mrs. Goofy only allows us to have human/organic chicken and Costoâs isnât. In fact they have been criticized for over-plumping their birds to the point where they are too fat to walk, so thereâs that.
That said, theyâre a loss leader, and really delicious and really cheap. $5.99, I think.
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We generally pick up a Costco rotator bird any time we do a Costco run, I snag the legs, thighs for an instant lunch, then DW breaks the rest down, and itâs used in whatever comes along, bean soups, etc⌠Easy n tasty, DW losed the skin, so just the meat gets tossed in the freezer⌠Yummy lunch!
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On butter.
We like to mix it 50-50 with our favorite oil, put it in a crock and refrigerate. It stays soft that way.
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I always have a bar out in a covered butter dish. In the winter it is pretty hard, but one minute in the microwave at 10% makes it somewhat spreadable. Somewhat means it wonât spread thinly, but Iâm not the type to spread butter thinly. A bar straight from the refrigerator is kind of usable after 2 minutes at 10%, with the softest spots about an inch in from either end*.
In the refrigerator there is always the open pound (1-4 bars) and the next pound. Generally there are two to six pounds in the freezer. (Costco butter comes in four pound packages and I donât let that supply get low.)
I have two old, scratched, chipped glass butter dishes I rely on. I also have a small collection of new glass butter dishes that are just about useless. Too small, not flat⌠really poor designs. Why glass? The ceramic ones I had would heat up in the microwave oven. The very functional old Tupperware plastic ones were poor choices for the microwave too, as they had no lip to keep a bit of melted butter from running over.
*(All these are east-coast long and skinny bars. I have no experience with west coast bars, which would probably react differently).