MacKenzie Posted July 24, 2015 Author Report Posted July 24, 2015 Thanks, chicken pie is one of my favourite dishes too:)
MacKenzie Posted July 26, 2015 Author Report Posted July 26, 2015 There are many ways to serve that rotisserie chicken and one of my favourites is in a hot chicken sandwich. Naturally it must be served with fries and peas I had just picked these peas and if you have ever done that and tasted them raw you will know how sweet and delicious they are. I just couldn't bare to cook them. Not only are they very sweet but there is a little crunch too. BTW, I used the bones of that chicken to make stock soooooo why not make a butter/flour roux and make gravy with some of the stock. 1
Poochie Posted July 27, 2015 Report Posted July 27, 2015 Thank God you had fries to offset those healthy peas. When I first looked at the picture, I thought it was peanut butter with peas stuck in it! Live and learn.
MacKenzie Posted July 27, 2015 Author Report Posted July 27, 2015 Poochie, now that you mention it the gravy does look like peanut butter. I'm glad it didn't like that though.
ckreef Posted July 27, 2015 Report Posted July 27, 2015 That sandwich looks good, just need to put some of that gravy on the fries. I love fries covered in gravy.
MacKenzie Posted July 27, 2015 Author Report Posted July 27, 2015 That sandwich looks good, just need to put some of that gravy on the fries. I love fries covered in gravy. If I put gravy on fries and add some cheese curd I'd have poutine:) I'll do that one of these days.
tony b Posted July 27, 2015 Report Posted July 27, 2015 Poutine rocks! Another awesome cook, MacKenzie!
ckreef Posted July 28, 2015 Report Posted July 28, 2015 Never added cheese curd but I love fries and gravy - my favorite way of eating fries. Who wants ketchup when you can have gravy.
CeramicChef Posted July 29, 2015 Report Posted July 29, 2015 Poutine, huh? Never tried that. But it does sound interesting! Gravy goes really good with everything! Count me in.
wilburpan Posted July 29, 2015 Report Posted July 29, 2015 I’ve had poutine in Canada. It is amazing. Some people think that poutine is too heavy and rich. Those people are wrong. CC, if you’re ever at a Houlihan’s, try their Disco Fries. It’s not exactly poutine, but it’s a reasonable approximation. 1
CeramicChef Posted July 29, 2015 Report Posted July 29, 2015 Down here in this part of the world, I think I'll be strung up if I use anything but white country gravy with lots of pepper!
tony b Posted July 30, 2015 Report Posted July 30, 2015 New chef at the local brew pub just added Poutine to the menu - Look for my obit in tomorrow's paper, because I have surely died and gone to Heaven!!!!
MacKenzie Posted July 30, 2015 Author Report Posted July 30, 2015 Biscuits with chicken and veggie casserole for dinner this evening, that rotisserie chicken just keeps on giving and giving The casserole was put on the grill about 20 mins. before the biscuits were added. Biscuits on the KK. Casserole is done. Plated.
tony b Posted July 30, 2015 Report Posted July 30, 2015 Nice MacKenzie, but next time go old school Southern and make that Chicken and Dumplings! One of my childhood favs! Mom's was killer!
MacKenzie Posted July 30, 2015 Author Report Posted July 30, 2015 Yes, I have a recipe for dumplings that I got from my mother but I really wanted to bake biscuits on the KK. I have not made biscuits for soooo long that I can't remember making them at all. Usually I put a pie crust on top of the casserole.
Poochie Posted July 30, 2015 Report Posted July 30, 2015 That sure looks good. I don't think the fire has gone out completely on your KK since you got it!
bryan Posted July 30, 2015 Report Posted July 30, 2015 That sure looks good. I don't think the fire has gone out completely on your KK since you got it! Yea - Burn girl burn
CeramicChef Posted July 30, 2015 Report Posted July 30, 2015 MacKenzie - wow, what a sumptuous treat that must have been! A treat for the eyes as well as the tummy. Kudos! One quick question ... I've always put my biscuits on top of my casserole after its good and hot and let the biscuits bake there. As good a chef as you are, how come you didn't do the same? I know you have a reason and I'd like to learn. Thanks in advance!
