The Great Rotisserie Chicken Cookbook: More than 100 Delicious Ways to Enjoy Storebought and Homecooked Chicken

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9780449016404: The Great Rotisserie Chicken Cookbook: More than 100 Delicious Ways to Enjoy Storebought and Homecooked Chicken
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For those who love rotisserie chicken--fresh off the spit at home or hot from the supermarket--this value-priced book is a one-stop guide to delicious everyday meals. The Great Rotisserie Chicken Cookbook features not only tips on how to buy chicken and set up a rotisserie but also recipes for flavorful rubs and more than 100 quick and easy recipes to make and serve with roasted chicken. 
   Rotisserie chicken has become a staple in supermarkets across the country, pre-cooked and ready to take home for a quick and healthy meal. The Great Rotisserie Chicken Cookbook provides recipes for salads, side dishes, and breads to serve on a night that you need to get dinner on the table right away. For nights when you have leftovers, there are mouth-watering soups, salads, sandwiches, rice dishes, pastas, and entrees that use chicken as an ingredient. And for days when you have more time, there are tips and tricks for roasting your own chicken on a rotisserie at home. These are meals made with readily available ingredients that come together from stove to table in 1 hour or less.

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From the Author:

Pardon the pun, but the idea for The Great Rotisserie Chicken Cookbook has been spinning in my head for many years.
When I was a chef's apprentice, just starting my cooking career in the 1980s, the first hotel I worked in had a rotisserie oven right in the dining room. When a customer would order a chicken, a chef would slide it off the spit and bring it into the kitchen for carving. While that was happening, it was very hard for me to not run over and rip off a wing before it was served to the customer. There's something about the juicy flesh, incredible skin and wonderful aroma that make's rotisserie chicken irresistible.
From that moment on I've been enjoying rotisserie chicken everywhere I can get it, from your standard supermarket kind to those from more interesting locations, such as the Portuguese neighborhood shops selling it in Toronto, to farm markets in France and San Francisco, places where vendors were selling it from a specially fitted trucks.
Over the years I also become fond of cooking my own rotisserie too, and in this book I offer 10 internationally inspired ways to do that. I've learned that, and as you will see in the book, with the right equipment and a bit of time, it's not that difficult, but taste wise, it is very rewarding.
I've always seen rotisserie chicken as the starting point to a fine meal. Add a few tasty side dishes and you'll have a great dinner. That's why in this book you'll find a section filled with awesome side dish recipes to serve with rotisserie chicken, including great salads, hot vegetable and grain dishes and breads, such as moist and marvelous cheddar and green onion wedge biscuits.
After eating so many rotisserie chickens over the years I've also discovered that it is actually a great ingredient to carve, or slice, shred and dice, and use in another recipe. That's why in this book I've dedicated six chapters of recipes that do just, from quick midweek meals ideas, such as pulled chicken sliders and mac and cheese with chicken and peas, to special occasion dishes, such as shrimp and chicken paella with chorizo and olives.
In brief, this book is designed for people who routinely eat rotisserie chicken and are looking for ways to create complete and flavorful meals with or around it.

Eric Akis

About the Author:

ERIC AKIS has been a food writer for the Victoria Times Colonist since 1997, and his columns have been published in newspapers across Canada, including Edmonton Journal, Ottawa Citizen, Vancouver Sun and Winnipeg Free Press. Akis is a trained chef and pastry chef, and before becoming a journalist he worked for 15 years in fine hotels, bustling restaurants, and other food operations. Akis also works as a food consultant/recipe developer and his principal client for more than a decade has been Thrifty Foods, a regarded West Coast Canadian supermarket chain owned by Sobeys, which also owns IGA. In 2003, his experiences as a chef and food writer inspired him to create the bestselling Everyone Can Cook cookbook series. The Great Rotisserie Chicken Cookbook is his eighth book. To read and see newspaper, online and television features on this book, go to Akis's website, everyonecancook.com

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