
Or chicken salad or even egg salad sandwiches. Whenever I get a rotisserie chicken, I immediately cut it up for other meals: eat the legs now, and pull out a big pot; cut off the breast and bag it, cut off the thigh meat (no bones) and every other bit of meat and bag that, break the carcass along the spine and stick it in the pot. Add water and boil/simmer for 4-6 hours (use a timer so you don’t forget to turn it off). Once the pot is done and then cool enough to stick yuor hands in, fish out every piece of cartlidge and bone you can find – especially the teeny ones. There will be a lot of meat, too. I generally pile the meat in a bowl and chuck the bones in a bag destined for the trash. I then strain the small amount of remaining liquid, but it back in the pot with the bowl of meat and add carrots, onions, celery, spices, and whatever else I feel like – from lemons to salsa, depending on leftovers. This becomes about two generous servings of still-boney soup (sometimes more).
Oh, I forgot: the point was that you can chop up the leftover bagged chicken to make chicken salad: mayo, relish, celery, spices, maybe onion, maybe mustard, maybe parsley. Same basic idea for egg salad… and you can boil the eggs for 7 minutes in the eventual soup.
Well, I just made guacamole, so I’ll feed you that with nachos and fire up some old movies with old music – big bands, jitterbugging and stuff like that. In particular, I wanna show you the 1933 short “That’s the Spirit” with young band leader Nobel Sissel.