#rotisserie-chicken

#rotisserie-chicken

While some recent viral hacks suggest placing the chicken in a sealable plastic bag and to essentially smash it apart, this is neither efficient nor effective. Carefully separating the meat from the bones while your rotisserie chicken is still hot is the most logical choice, since everything is still fairly pliable; once the chicken cools and the fats congeal, it's considerably more difficult.

Saucy Chick Goat Mafia began as two separate pop-ups at Smorgasburg that teamed up to run their businesses in a shared restaurant space in Pasadena (a previous co-residency in the Fairfax district ended in August 2023). Goat Mafia specializes in birria de chivo; Saucy Chick offers Mexican-Indian riffs that never feel forced. The result? A menu that effortlessly blends Indian spices and sauces over Mexican American classics. Think Chicken tinga masala tacos and lamb tamales.

Politte gave us a great guide to positive signs to look for (and red flags to avoid) based on the appearance of your rotisserie chicken. On the plus side he says, "The skin should be an even golden-brown. This means the chicken was roasted well and will likely taste good." Politte also notes that coloring should be uniform around the whole chicken with no real pale or burnt areas. Beyond that, he tells us, "Look for skin that looks crisp and firm, not loose or rubbery." Politte also warns against buying rotisserie chickens that look too greasy, saying, "A little shine is fine, but the skin shouldn't be very oily."

This 300-seat, midcentury-modern-accented spot in Rivermark Plaza centers around wood-burning spitfires and ovens. The chicken is crisp-skinned and juicy and the chicken bacon club sandwich is everything you expect from the classic, but much more flavorful thanks to the attention paid to each ingredient. The pizza crusts are puffy and perfectly charred--go for either the diavolo, with spicy salame, roasted jalapeños, and Calabrian chili-infused honey,

Hosting is no easy task. Between cleaning, setting up the table, and hauling all your precious dinnerware out of storage, there can be little time left for the essential task of cooking. The good news is that you aren't strapped for options any longer. From artisanal bread rolls and gourmet dips to pre-made pies, the roster of store-bought foods is only increasing with time. You don't have to worry about timing recipes perfectly or preventing last-minute cooking disasters.

Self-basted and uniformly browned, nothing beats the flavors of delicious rotisserie chicken. Spinning the perfect meat, though? Apparently, that's not so easy. Tasting Table reviewed the most popular grocery store rotisserie chickens and ranked them worst to best, and one major chain's was a big disappointment: Publix. In fact, our taste tester cuttingly summarized that "The most interesting thing about Publix rotisserie chicken is the packaging." Ouch.

Chef Ron Sonderman's gift lies in elevating the comforting into the sublime. That's what he did with slow-smoked meats as the pitmaster at critically acclaimed Federalist Pig in Adams Morgan and with fried chicken at Honeymoon Chicken in Petworth. Now he's aiming to make his mark on Capitol Hill by tackling two other classics, fried wings and rotisserie chicken. On Dec. 6, Sonderman willtake to the patio of forthcoming Little Engine on Seventh Street SE, across from Eastern Market.

"It felt really good to be the chef at Daytrip," says chef and co-owner Finn Stern. In 2022, Bon Appétit named the vibrant Oakland wine bar and restaurant - known for its ambitious experiments with fermentation - one of the year's best newcomers. In 2024, the James Beard Foundation nominated Stern as a Best Chef semifinalist. "But we just couldn't turn a profit," he says. He, along with wife and co-owner Stella Dennig, announced Daytrip's closure last November.

All it takes is some shredded chicken, a quick cream sauce made from a good can of condensed soup (like Campbell's Cream of Chicken) plus a bit of sour cream, and of course, poppy seeds, and you've got a comforting classic that can bring everyone to the table, then send them off satisfied. But rather than making it from scratch, if you've got a rotisserie chicken leftover from the other night's dinner, the good news is you can have

Grocery store rotisserie chickens are a dinner cheat code - convenient, affordable, and enough to feed a family. Getting a rotisserie can save you time and lighten your workload, but the fastest way to turn rotisserie chicken into a full meal? Use it in a salad, which means no cooking, minimal cleanup. It doesn't even matter if your chicken cools on the drive home.

During the height of the COVID-19 pandemic, rotisserie chicken was one of the hottest commodities at grocery stores across the country. They were selling out everywhere and the demand continues. With a Prime discount, a plain rotisserie chicken at Whole Foods cost only $5.99. With whole, raw chickens at Whole Foods costing about $3 per pound this might sound like a good deal. But these bland, unseasoned birds are probably not what you want

"It's the meat of the people, it's great because you can get it for $5," Noah Rinsky, the organizer, stated, highlighting the popularity of rotisserie chickens.

In order to turn your party snack into a meal in itself, you can't go wrong by loading it up with extra protein - and that's where the chicken comes in.