Granite Kitchen: Rotisserie duck offers accumulation for those with small …

I was articulate to a crony recently when we got on a theme of creation dinner.

“I hatred it so much,” she said. “Coming adult with cooking each night can be a genuine struggle.”

I deliberate her dilemma. She’s a singular mom with dual kids in propagandize and a pursuit that keeps her busy. Without a plan of any kind, it can be a genuine plea entrance adult with something discerning and healthful for dinner.

Finding easy cooking ideas can get overwhelming, generally with a holidays only around a corner.

I common with her a few things we like to keep on palm to make it easier to whip adult a discerning plate on brief notice. In a pantry, a integrate containers of duck batch are essential.

A few bags of solidified stir-fry vegetables are always good to have too, as good as a bag or dual of solidified churned vegetables that can work good in a soup. Add a rotisserie duck to your selling list and we will be means to get cooking on a list in no time.

The solidified stir-fry vegetables can be used with a duck to make a discerning stir fry; a few simple cupboard mixture like soy sauce, sugarine and cornstarch can be churned together to supplement flavor.

I done this plate final week and served it over a furious rice brew (my favorite) and used a leftover rice a subsequent day in a duck soup. The soup was done from a leftover rotisserie duck and a bag of solidified churned vegetables along with a few other ingredients.

Of course, we can also use a leftover duck to make duck salad for sandwiches.

Just whip adult a salsa with a small mayo, garlic powder, red booze vinegar and some salt and pepper, and we can have cooking (or lunch) prepared in minutes.

Rotisserie Chicken Stir Fry

3 cups rotisserie chicken, shredded

14-ounce package solidified stir-fry vegetables, defrosted and drained

2 cloves garlic, minced

1 Tbs. olive oil

2 Tbs. soy sauce

1 Tbs. sesame oil

2 Tbs. oyster sauce

1 Tbs. fish sauce

2 tsp. rice vinegar

1 1/2 tsp. sugar

1 Tbs. cornstarch

salt and peppers to taste

cooked rice for serving, if desired

sesame seeds for garnish, if desired

Whisk together a soy sauce, sesame oil, oyster sauce, fish sauce, rice vinegar and sugar. Add a cornstarch and drive until smooth.

Add a olive oil to a vast skillet or sauté vessel and set over medium-high heat. When a oil is warmed, supplement a garlic and prepare for one or dual minutes, or until a garlic is easily browned.

Stir in a vegetables and duck and prepare for about dual mins to feverishness a duck and vegetables throughout. Once heated, flow a salsa over a duck and vegetables and prepare for another notation or two, stirring frequently to cloak a duck and vegetables.

Remove from feverishness and offer over rice, if desired, and ornament with sesame seeds.

Quick Rotisserie Chicken Soup

1 onion, chopped

2 Tbs. butter

1 1/2 Tbs. flour

2 cups solidified peas and carrots

2 potatoes, diced

8 cups duck broth

1 tsp. salt

1/2 tsp. pepper

2 brook leaves

3 cups rotisserie chicken, shredded

1 crater rice, cooked

Add a butter to a batch pot and set over medium-high heat. When a butter is melted, supplement a onion.

Saute for 3 to 4 minutes, until a onion is softened, afterwards supplement a flour and stir.

Cook for an additional minute, afterwards stir in a duck stock.

Add a potatoes, salt, pepper, brook leaves and chicken, and move to a boil. Reduce a feverishness to middle and cook for 10 to 15 mins or until a potatoes have softened. Add a rice only before serving.

Rotisserie Chicken Salad

2 cups rotisserie chicken, shredded

1 celery stalk, chopped

1/4 crater purple onion, chopped

3/4 crater peas

3/4 crater mayonnaise

1 1/2 Tbs. red booze vinegar

1 tsp. celery salt

1/2 tsp. pepper

1/2 tsp. garlic powder

sub rolls for serving

lettuce or spinach for serving, if desired

Add a chicken, celery, onion and peas to a bowl.

In a smaller bowl, drive together a mayonnaise, vinegar, garlic powder, celery salt and pepper.

Add a mayonnaise brew to a duck brew and stir to combine. Serve in rolls with lettuce or spinach leaves, if desired.

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