We've bought their already pulled rotisserie for years to use in stuff like the pot pies or casseroles. My only complaint is that it's white meat only and I'd prefer a mix but its definitely convenient and tasty.Looks like the Costco rotisserie chicken is a trending thing right now. We are planning to have Costco rotisserie chicken and noodles later this afternoon.
I wonder what they do with the dark meat?We've bought their already pulled rotisserie for years to use in stuff like the pot pies or casseroles. My only complaint is that it's white meat only and I'd prefer a mix but its definitely convenient and tasty.
You don't make a rue to thicken?Man, now I really need some tater soup. And a trick I use to help thicken it is adding an extra couple taters more than I want in the soup. Then after cooking I remove those extras and use a stick blender to puree them, then add them back in. It gives the soup a little more body than just the flour provides.
And part of me wants to fire up my electric smoker just to see how badly it struggles. It already has trouble keeping temps up below 50. I cant imagine how badly it would struggle at -2. lol
I do. the blended taters just gives it more body and texture.You don't make a rue to thicken?
That's a solid trick for potato soup as well as bean, Broccoli, & others.You don't make a rue to thicken?
I don't committee an Intentional premeditated homicide in a mortuary to thicken my potato soup, nor do I use a roux.You don't make a rue to thicken?