Roast chicken adds a slow-cooked flavor to quick dishes

There’s something wonderful about walking into a grocery store and encountering the enticing aroma of fried chicken. Just follow your nose to the aisle where they will be waiting for you, wrapped up and ready to go home. We’ve tried a few different varieties but our favorite is the WondeRoast chicken at Lloyd’s Market in Lewes. There’s no need to search here, because the warming box filled with fragrant chicken is right behind the front door.

The term “rotisserie” can refer either to the rotating spits on which the meat is cooked or to a shop that sells food prepared in this way. Rotisserie cooking has been around since humans have been cooking over an open fire. The pieces of meat (or the whole animal) are threaded onto a skewer that is slowly turned in front of the flame. The slow process results in tender, juicy chicken with crispy, tanned skin.

Originally we only had to cook over an open fire or in the still hot embers. In wealthy households, a young boy was usually responsible for sitting at the hearth and turning the meat on the spit over the well-kept fire. As kitchen technology advanced and offered simpler and neater ways to cook in our homes, rotisserie cooking was relegated to camping trips or backyard grills.

In the United States, the idea of ​​selling ready-made fried chicken to replace home-cooked meals began with a store in Massachusetts originally called Boston Chicken. Now known as Boston Market, the product has clearly been popular as the company has grown into a multinational franchise offering fried chicken and all the sides for a complete meal. Supermarket chains soon followed.

There are a number of bloggers and food critics who have written about fried chicken, from the nutritional aspects to which big box stores stock the tastiest version. A potential problem with fried chicken is the spice rub, which can be very high in sodium and specific ingredients are not always listed on the packaging.

Based on the deep brown color the skin develops as the chicken cooks, a likely ingredient is paprika. Looking at commercial spice mixes from companies like McCormick and Lawry’s, the mixes contain paprika, salt, pepper, sugar, garlic and onion powder, as well as release agents and other “natural” spices.

If you’re looking for a good fried chicken, check out the “best” lists around the web. Or you can pay attention to the cost of the different suppliers’ offers, since the cheapest chicken is not necessarily the best offer from a qualitative point of view. Of course, you can also carry out your own taste test to determine your personal favourite.

Once you’ve found a fried chicken that meets your criteria, remember that you can’t leave it on the counter until dinner time. You must eat it as soon as you get it home, or wrap it tightly in foil and place in a slow oven for up to a couple of hours. Longer than that, put it in the fridge. You can reheat fried chicken in the microwave, stovetop, oven, air fryer, or Instant Pot.

Roast chicken is a versatile ingredient that can be served sliced ​​as shown in the photo with sides like roast potatoes and carrots. Remove leftover meat from the bones and use in casseroles, salads or soups. Boil the carcass for a rich, flavorful chicken broth that can be the backbone of a hearty chicken soup, like the one below with roasted orzo.

Chicken Salad Wraps

1 fried chicken

1/4 C soy sauce

3 tablespoons peanut butter

2 T honey

2 T rice wine vinegar

2 tbsp olive oil

1 tablespoon Sriracha sauce

1 clove of garlic

4 spring onions

10-12 lettuce leaves

1/2 C chopped red bell pepper

1/2 cup peanuts

Remove the meat from the chicken bone and cut into bite-sized pieces. Place the meat in a bowl; put aside. In a serving bowl, whisk together soy sauce, peanut butter, honey, vinegar, olive oil, and sriracha. Rub the garlic clove into the mixture. Thinly slice the spring onions and stir into the mixture. Add the shredded chicken and stir to combine. To serve, place the chicken mixture in a lettuce leaf; Sprinkle with red pepper and peanuts.

chicken soup

1 fried chicken

2 tbsp butter

1 chopped onion

3 sliced ​​carrots

2 sliced ​​celery stalks

2 cloves of garlic, chopped

1/4 T chopped parsley

1/2 tsp oregano

1/2 ton of salt

1/2 tsp white pepper

1 C barley pasta

6 C chicken broth

1 tbsp fresh lemon juice

sprigs of dill

Strip meat from chicken and place in bowl; put aside. Melt butter in a large saucepan on medium-high. Add onion and sauté for about 4 minutes until translucent. Add the carrots and celery and cook, stirring frequently, about 5 minutes. Add garlic and cook for a minute. Add spices and the orzo to the pot; cook, stirring, until the noodles turn slightly golden. Pour in the broth and add the chicken. Bring to a boil, then reduce heat to medium-low. Simmer until the orzo is cooked through, about 10 to 15 minutes. Stir in lemon juice and season. scoop soup into bowls; garnish with sprigs of dill.

Chicken Curry

1 T basmati rice

1 tbsp olive oil

1 sliced ​​onion

2 sliced ​​garlic cloves

1 C sliced ​​mushrooms

2t yellow curry powder

1/2 C Greek yogurt

3/4 C cream

1/2 C frozen peas

1/2 ton of salt

1/4 tsp pepper

2 C shredded chicken

1/4 T chopped coriander leaves

Cook rice according to package directions. While the rice is cooking, heat the oil in a pan over medium-high. Add onion and sauté for about 5 minutes until translucent. Add garlic and mushrooms to skillet; cook another 5 minutes. Stir in curry powder and cook for a minute. Stir in the yogurt, heavy cream, peas, salt, pepper and chicken. Simmer for about 5 minutes until bubbly. To serve, divide warm rice among bowls, garnish spoonfuls with curry powder and sprinkle with coriander.

Send comments, questions and recipe suggestions to capeflavors@comcast.net.

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