Rotisserie Chickens to the Rescue! : How To Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125 Simple and Delicious Meals

Book Description
More than 125 easy and delicious recipes using America's favorite new "ingredient" -- the rotisserie chicken. Rotisserie chickens are one of the fastest-selling items in markets across the country -- the latest figure shows annual sales of over 750 million. They're everywhere! Plump, juicy, and reasonably priced rotisserie chickens are selling like crazy at supermarkets, warehouse clubs, takeout restaurants, and deli cases. And when you have a rotisserie chicken, you have possibilities. Rotisserie Chickens to the Rescue! unleashes the potential of these deceptively humble birds. The book shows how these ready-to-eat treasures can quickly become the springboard for creating anything from appetizers and sandwiches to soups and main courses. Novice and experienced cooks alike will savor the simplicity of these delicious recipes. Among the scrumptious dishes you will find are: -- Spice Island Turnovers with Pineapple Mango Dipping Sauce -- Creamy Wild Rice and Leek Soup -- Lickety-Split Chicken Lasagna -- Country Chicken Pot Pie -- Chipotle Chicken Club Sandwich, and much more!


About the Author
Carla Fitzgerald Williams is a graduate of Peter Kump's New York Cooking School. With more than 20 years in the food industry, she is a former marketing manager for major food companies. She has written articles for the Los Angeles Times food section, and has worked as a recipe tester for the reissue of The Joy of Cooking and assisted the late Peter Kump on a cookbook and video series. She has cooked in restaurant kitchens, and worked behind the scenes as an associate producer on a television cooking series. A member of the International Association of Culinary Professionals, she lives in Los Angeles with her husband and two young sons.


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Good-quality roasted chickens are available at most supermarkets and delis now, so using them as a timesaving "secret ingredient" in all sorts of dishes is a great idea. Food writer Williams presents recipes for soups, salads, casseroles and stews, sandwiches, and more, along with a selection of gravies and glazes and a handful of side dishes. But now that there are so many excellent convenience foods in the market, including many from ethnic cuisines, it's too bad that she relies on so many of the less-than-wonderful old standbys, such as canned potatoes and French-fried onion rings. Nevertheless, the title alone guarantees demand, and busy family cooks will certainly find some ideas here. For most collections. Copyright 2003 Reed Business Information.


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