Rotisserie chickens. Succulent, golden, juicy, meaty, and you can taste the “this has been cooking for almost two hours” deliciousness. You can taste it, and you cannot rush it. These have become a staple in most grocery stores and are so easy to enjoy and repurpose.

I like to get a rotisserie chicken, break it down into one pound portions, and freeze it until I am ready to use it. It stays just as succulent and will absorb any flavor you add to it. I will make tacos or add some barbecue sauce or any other number of things.

After I break down the carcass, I like to make a stock. In this case I added an onion, two bulbs of garlic, about three thumbs of ginger, and about five carrots.