I think it is the time of the year. It's March. It will be two more months until the Farmer's Market starts up again. The apples, which were harvested many months ago, are starting to taste like they came from a museum instead of the grocery store. At least they are locally produced. At this time of the year practically every other thing in the produce section comes from a great distance, and looks like it too. I think it would actually be possible to do a geography lesson amongst all the imported fruits and vegetables.
So last week when I was in Costco in this uninspired state of mind and discovered they no longer carry what I was planning to serve for dinner I fell back on my tried and true Costco double dinner trick. I bought the one thing that Costco is guaranteed to carry every day of the year. Other items might vaporize from one Costco visit to the next, but there is one thing you can always count on. The rotisserie chicken.
This is a double dinner deal because the first night we have the chicken along with a veggie side dish. In order to have the second night work out properly you must follow these instructions very carefully. Before anyone in your family can get up and help themselves to a second serving of chicken you must grab what's left of the bird and throw it in the fridge with a sign saying "Do Not Eat." This works in our house because there are only four of us living here now. Back in the days when there were seven of us, including multiple hungry teenagers, this plan would have been doomed to failure.
The next morning take the picked over rotisserie chicken, skin included, and throw it in the crockpot with a bit of sea salt and cover with water. Cook on high for a few hours, then pull the chicken out, let it cool, and remove the meat from the bones. While the meat is cooling search your refrigerator for any veggies that look soup worthy. I found carrots, a bit of celery, an onion and some kale. Chop them up and throw into the crockpot. Add some seasoning. I used sea salt, pepper and some Bragg mixed herbs. Put the boned chicken in and cook for another few hours.
Check the time, and about two hours before you want to eat dinner add some wild rice. If you don't have wild rice some nice alternatives are barley or quinoa (if you aren't allergic).
My friend Hilary was the one who introduced me to rotisserie chicken soup. I think she's a genius. The flavour is so much better than chicken soup made the old-fashioned way that I have totally abandoned that method. It really is as good as it looks in this picture.
And no, I don't want to know what it is they sprinkle on those Costco chickens to make them so tasty!