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Old 03-09-2015, 08:11 PM   #11
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Steve....your rotisserie chicken looks fantastic, and your grilling friend is a pretty gal.

wyshie, your dinner looks good. I had to look up bream - I had never heard of it before. Freshwater fish, congrats on the catch.

Joey, your venison meals are always mouthwatering. I miss those days of having game meat in my freezer.
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Old 03-09-2015, 08:30 PM   #12
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Cheryl, in this instance I used Black Bream, hard fighting great tasting fish.


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Old 03-09-2015, 08:44 PM   #13
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Very nice!!
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Old 03-09-2015, 09:32 PM   #14
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Quote:
Originally Posted by Kayelle View Post
I still have some rotisserie chicken along with fresh asparagus and mushrooms that need using along with a red bell pepper.

I'll be doing a casserole with those items plus some penne pasta and cheese. I won't be using canned creamed soups this time, but making my own sauce just because I'm feeling inspired today.
It's awesome how many meals for two can be made with one large Costco rotisserie
chicken!
It is impressive, isn't it. We often make chicken salad and hot chicken sandwiches. No, not for the same meal, but from the same chicken.
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Old 03-09-2015, 09:33 PM   #15
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I had a bowl of Habitant French Canadian Pea Soup. This one had little cubes of smoked ham. I will be sure not to buy that kind again. Yuck on those little cubes. I picked them out after noticing what they tasted like.
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Old 03-09-2015, 11:09 PM   #16
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It is impressive, isn't it. We often make chicken salad and hot chicken sandwiches. No, not for the same meal, but from the same chicken.
That's for sure Taxi! The casserole tonight was stellar with that rotisserie chicken, and I bet I could get one more meal with the carcass for a tortilla chicken soup from the last of it. After four good meals with it however, it's done it's job. I want cow tomorrow.
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Old 03-10-2015, 12:35 AM   #17
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I'll toss the carcass from a rotisserie chicken into the freezer until I have 3-4. Then I put them all into my stock pot and simmer up a pot of stock. Maybe I use the stock that day, maybe I pack it in portions and freeze for later, but I have a pot of nearly-free stock.
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Old 03-10-2015, 11:11 AM   #18
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I'll toss the carcass from a rotisserie chicken into the freezer until I have 3-4. Then I put them all into my stock pot and simmer up a pot of stock. Maybe I use the stock that day, maybe I pack it in portions and freeze for later, but I have a pot of nearly-free stock.
I do that too. Well, if I'm out of chicken stock, I'll do it right away so I have some chicken stock for the gravy for the hot chicken sandwiches.
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