Rotisserie chicken: Living — and eating — the legacy
We are engulfed in a haze of cultural analysis.
When something big happens — horrible tragedy, momentous policy change, wild displays of political charisma or political suicide — it seems as if in the very next moment, we must figure out what it all means. We don't want to wait for the history books. We want to be the first to understand and foretell the consequences right now.
Well, I'm pretty sure that in 100 years, when the world looks back, it will not be the Internet or climate change or the health care crisis that will define the turn of the century in America. No. It will be the rotisserie chicken.
The widespread availability and the inherent frugality of the perfectly roasted chicken has revolutionized our ability to prepare healthy meals at home.
You heard it here first.
I don't like them injected with flavors. I like them plain, roasted, with not to much salt. I prefer to buy one, bring it home warm, and bone it immediately — all the while trying not to eat half the bird while I'm at it. I find this makes the removal of the skin and bones so much easier, and frankly less gross. However, you usually will get a better price if you buy one cold, the day after it was roasted. Just look in your grocer's prepared foods refrigerator case, usually near the deli and the rotisserie.
Having that freshly cooked chicken meat in the refrigerator takes half the work out of so many recipes, from chicken salad to chicken divan to chicken broth made from the roasted bones and skin. And sometimes, you can combine that chicken with other good quality, store-bought ingredients and end up with dinner (and lunch the next day) in a snap.
I give you Chicken, Mushroom, and Goat Cheese Burritos as an example. This is one of those recipes where the ratio of effort to result tips in favor of the busy cook. There is some preparation involved, but frozen corn, jarred salsa verde (green salsa), ready-to-use baby spinach and a log of goat cheese help elevate that brief effort into a delicious meal.
The recipe calls for using 10-inch tortillas, but those babies are giant, bringing about 240 calories each. I prefer either a wrap or a small tortilla. The filling is a bit messy, but if you don't overstuff them, you can easily configure a small tortilla to hold in all that goodness. The salsa brings a tangy bite, delicious with the creamy, melted goat cheese. And the spinach adds just the right amount of freshness to brighten things up.
Mark my words. It's going to be all about the rotisserie chicken.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.
Chicken, Mushroom and Goat Cheese Burritos
Serves 6
2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno, minced (for less heat, remove ribs and seeds)
Salt and pepper
10 ounces mushrooms, sliced
1 rotisserie chicken (about 2½ pounds), skin removed, meat cut into chunks (about 4 cups)
10 ounces frozen corn
1 cup green salsa
6 burrito-size (10-inch) flour tortillas (I use wraps or small tortillas)
About 3 cups baby spinach (remove any thick stems)
5 ounces goat cheese, crumbled
Wrap tortillas in foil and warm them in a 200 degree oven.
In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
Add chicken, corn and salsa. Cook uncovered until mixture is heated through and saucy, 4 to 5 minutes.
In center of each tortilla, layer spinach, chicken mixture, and top with goat cheese.
Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right sidestoward center, roll up and dig in.
Original recipe from Martha Stewart's "Everyday Food" magazine, March 2007.
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