I love buying a Rotisserie Chicken from the grocery store. They are slow roasted, tender and juicy. Not to mention, you can eat on it all week. But what should you eat with it when you buy it fresh? Here’s my suggestion.
- Rotisserie Chicken - $5.49
- 1 Can of Green Beans - $.79
- 2 Ears of Corn - $1.38
- 2 Russet Potatoes - $1.76
You will also need to head to your spice rack and fridge for this meal. Grab:
- Granulated Garlic
- Salt & Pepper (Always)
One of the biggest tricks of cooking is to time everything just right so you can eat everything at the same time. This has been one of the biggest challenges for me, and after three years I still have to plan everything in my head before I even begin cooking.
The best way is to get out all of your ingredients and then decide what takes the longest to cook. In this case it’s the potatoes. So I took them out of the cabinet (it’s best to keep potatoes in a cool, dark place so they don’t spud as quickly), washed them and peeled them. I think this is one of my least favorite things to do ever. I recently bought a hand peeler from the 99 Cent Store, and I guess you get what you pay for because the peeler only worked mildly better than a knife.
When your potatoes are clean, place them in a saucepan and fill the water until it covers the potatoes. Begin heating on medium-high heat and add in 1 tsp. of granulated garlic with salt and pepper to taste.
While that boils, begin work on the corn. This is my first time boiling corn on my own, so I texted my mother for any extra information she could provide. Being southern, she told me she liked to add 1 tablespoon of sugar to the boiling water - but now that she’s a bit of a health nut she told me to put in one packet of Splenda. It’s your choice, this just sweetens up the corn.
I then turned to undressing the corn. I hold mine far away from me in case any silk worms decide to jump out, but I was lucky and all was clear. Then, place the ears of corn in a dutch oven half filled with water and begin boiling on a medium-low flame with or without sugar - your choice.
Make sure you check your potatoes again. You can do this by sticking a fork in the middle of them. If I’m super hungry, I’ll cut the potatoes in half after they gotten soft enough in the center to do so. This just boils them faster. After you’ve checked your potatoes, pour your can of green beans into a shallow dish and heat over a very low flame. This is the time when everything starts to come together.
Check your corn. Grab a colander and drain the potatoes (when they’re soft enough) and put back them back in the sauce pan. Add 2 tablespoons butter and 1/4 cup milk. This is open to interpretation. I usually just eye it instead of measuring the ingredients out.
Now comes the fun part. I’ve tried using a hand masher, but it just doesn’t do the job the way an electric mixer does. I’m not a fan of lumpy, mushy potatoes. I like them whipped and smooth. After this is done you can begin plating.
3 large scoops of potatoes, 2 scoops of green beans with a spoon strainer, 1 ear of corn on the cob and as much chicken as you can stand. Feeds 2 people.
Leftovers? I like to eat the chicken cold with A1 sauce. I also make a yummy chicken salad with mayo, spices and chopped celery.