The two breast halves make chicken salad with the addition of celery, onion, apple or pear or dried cranberries (something sweetish), mayo (not much) and pickle (less). It's up to you. I've made it with cream cheese, mayo and marshmallow. It all depends what you or other people want.
The third meal is soup with refrigerator and freezer scraps, usually with leftover rice or pasta and toasted cheese breads. I don't feel extravagant about buying deli because I can stretch it. Those with more eaters might get a pack of drums or quarters and bake them the first night while you get (future) eaters to cut up the stuff for chicken salad.
By tennesue from Bristol, TN
Wash breast off in cool water. Pour some EVOO (extra virgin olive oil) in a bowl. Swish each breast around in evoo, drain back into bowl. Place breast in large basket, leaving room around each breast. Place basket lid on tightly to keep breast from moving around.
Sprinkle lemon pepper and black pepper over breast. Turn basket over. Sprinkle peppers again. Place in cooker. Set timer to 45 minutes.
After cooking, set to no heat and rotate for 3 minutes. After cooking, open lid. Let sit in cooker for an additional 3 minutes to allow cooling.
By John from Columbus, GA
I have an oven stuffer chicken in my fridge. I want to rotisserie it on my barbeque. It's so big I'm afraid it won't cook through. Any ideas? Should I pre cook?
Does anyone have the recipe for Kenny Roger's rotisserie chicken. They are no longer around here.
Rae from NY
Here's one I found,
-Kenny Rogers Roasted Chicken--
1 whole chicken
1/2 cup rock salt
2 tablespoons calamansi juice
1/4 cup soy sauce
1/4 cup corn oil
2 tablespoons chili catsup
2 teaspoons well-pounded garlic
1/2 teaspoon pepper mill grind black pepper
1/4 teaspoon mustard
Rub the chicken with rock salt. Rinse and pat dry. Place the chicken in a bowl.
Add the rest of the ingredients and let stand in the refrigerator for at least 8 - 24 hours.
Cook slowly, basting with the remaining marinade from time to time.
--Kenny Rogers Roasters BBQ Sauce--
1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil.
Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.
Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.
This BBQ Sauce freezes well.