In my first post, I wrote about making Basic Chicken Stock using a store-bought rotisserie chicken. For me, the goal is really the stock, but what to do with all that chicken once the bones go into the stockpot? Our strategy is generally to eat the best parts immediately for an easy–I mean a really, really easy–Sunday dinner and to save the rest for a second “with chicken” recipe, like chicken risotto, pasta, or a yummy, crusty Spicy Mushroom Chicken Potpie.
Rotisserie Chicken with Stinky Cheese, Crusty Bread & Green Beans for the Game of Thrones Season Three Premiere
When watching or reading medieval-style material, we like to get in the spirit with a simple roasted chicken, a stinky cheese, crusty bread, and a cheap red wine. In this case, for the Game of Thrones season premiere. The green beans make it “healthy.”
To prepare the chicken for this meal, pull off whichever parts you like best leaving the delicious, herb-encrusted skin intact. While you have your hands dirty, take all the meat off of the bones: anything you won’t eat tonight can go into a freezer bag for a future “with chicken” recipe. The bones go in the stockpot. If you put your Basic Chicken Stock on now, it will be halfway done by the end of the show!
The best part about this meal is there’s not much to clean up, which is especially nice if you accidentally finish the bottle of wine.
Set everything out in front of the television and enjoy.
- 1 rotisserie chicken, bones removed
- 1/2 pound green beans, blanched in salted, boiling water just until they turn bright green (i.e. about 2 minutes), then sautéed in butter, and sprinkled with salt and pepper
- 1/2 French baguette
- 1 small artisan cheese (this is where you should shell out the big bucks, we picked up an amazing Hevre Mons cheese at the local Whole Foods)
- 1 bottle of Pinot Noir, with 2 wine glasses