Deli store-bought rotisserie chickens are just so versatile beyond what you think. And, using every single part of the bird down to the carcass is one way to get your money’s worth. Growing up in Appalachia, my Mom always could stretch food ~~ I’d watch her re-fashion, re-invent, and re-purpose just about any and everything into something else, and it was always fabulous!
I’m so very grateful for these cooking lessons from my Mom~~today I’m just like her, and even though my resources and life are much more comfy, I still hang tight to those roots and growing up in West Virginia.
Serves: 6+
Preheat oven to 425
What you need:
About ½ leftover rotisserie chicken from grocery deli
32 oz chicken broth
1 small bouquet (about 8-10 sprigs) of fresh thyme tied in a bundle
4-5 bay leaves
2 tsp herbs de Provence
1 tsp granulated garlic
½ dried cup green lentils (or any kind of lentils)
2 cups bite-size carrots
2 cups sliced celery with leaves
1 cup bite-size onion
2 cups bite-size turnips
Cooking spray (canola or olive oil)
1 tsp sea salt
¼ cup olive oil
What you do:
Put the chicken/carcass in a large pot with the chicken broth. Turn heat to high and it come to a boil for about 15 minutes. Reduce heat to low and let it simmer about an hour. The meat will start falling from the bone.
Remove the carcass and clean the carcass putting the meat into the pot. Discard the bones and skin. Add the fresh thyme, bay leaves, herbs de Provence, garlic, lentils and let the chicken cook while the veggies are roasting.
Put the vegetables on a parchment-paper lined cookie sheet. Coat well with cooking spray. Sprinkle salt on the veggies. Roast in a preheated 425 oven for about 30 minutes. Remove and drizzle the olive oil on them and toss/blend.
Use tongs to pull out the thyme stem sprigs (most of the leaves will have fallen off) and bay leavs. Put the veggies into the soup. Reduce heat to simmer and cook another about 15-20 minutes. Ready to serve with some crusty rustic peasant bread!
©alice d’antoni phillips www.allyskitchen.com
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