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The deli lady in Baltimore handed me a $6 rotisserie chicken and it fed me for four days
I was picking up cold cuts at a corner market near Fells Point last Tuesday when the woman behind the counter pointed at the rotisserie birds instead and said the whole cooked chicken costs less per pound than the sliced turkey I was holding. She was right, it rang up at $6 even. I picked it clean that night, then simmered the bones with an onion and a carrot for a pot of soup that lasted two more dinners plus a lunch. Now I stop at that same market every Monday and plan three meals around whatever bird is sitting under the heat lamp. What's your best move for stretching one cooked bird, and does anybody have a sauce trick for the leftovers?
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