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.
