I regularly buy the Costco “twisty chicken”, and lately the soup/stock has taken primacy over immediately eating the bird.
Do you have any hacks for your soup? My latest one is to stop short of picking the carcass completely clean, then chopping and roasting it before adding it to the moistened mirrepoix.
Over the holidays, there was a meal where we did not know how many guests we’d be serving, so I picked up two Costco rotisserie birds. We didn’t touch #2, so that bird was chopped and roasted along with the bones of #1. The stock ended up being especially rich. When you consider that a (bad, salty) quart of commercial chicken stock costs about as much as did #2, doubling the poultry isn’t even that big of a splurge.
That pizza came with some serious parm. Great ideas and execution, though. Both look great.
When I was wee, my folks used to go out to eat and bowling Friday nights. The best leftovers needed no help. I got so used to cold ribs, ribeye, etc. that I’ve grown to love these things unheated after being cooked once. I’m making a big rack o ribs tonight, just so my new year starts with cold ribs breakfast.
Leftover mashed potato cakes with canned salmon and scallions. Served for breakfast with horseradish sauce and a fried egg.
Makes 6 cakes using a 1/4-c. scoop:
1 6-oz. can sockeye salmon, drained
1 egg
2 scallions, minced
2 cloves garlic, minced
Cayenne pepper
Red pepper flakes
Kosher salt
Freshly ground black pepper
½ T. AP flour
1 c. leftover mashed potatoes
I bet. Great way to cook a potential piece of wood. When a kid gives me a wild turkey, I breast it out, sear, then roast., just like I would a pork loin. Love that, too.
