Rotisserie takeout chickens to the rescue

Takeout rotisserie chickens are more than fast and convenient. They can be downright scrumptious.

Takeout rotisserie chickens are more than fast and convenient. They can be downright scrumptious. Turning on a spit keeps juices distributed throughout the meat. Plus, flavorful drippings fall from one revolving bird to the next, keeping them well-basted. No wonder they’re so popular.

During the pandemic. I’ve sought out new sources. One of my favorites is the Noble Bird Rotisserie in Long Beach, Calif., at Second and Pacific Coast Highway. (Note: Many grocery stores in Berks County, including Redner’s, Giant and Weis, sell the chickens.)

Executive Chef Andrew Bice brought a well-thought-out menu to the location, which opened last year. Along with an array of tasty side dishes, Bice developed two styles of rotisserie chicken: a traditional herb and lemon bird as well as a tangy “G” Chicken with Korean gochugaru chili flakes and orange, as well as lemon, garlic, ginger, soy sauce and honey. The pasture-raised chickens are brined for 24 hours and slow-cooked on a spit. They are available in whole or half portions.

All dishes are dairy-free, including a chef’s special pot pie with shredded rotisserie chicken and an enticing combination of vegetables. Vegan butter replaces butter, and oat milk replaces milk. I’ve included an adapted recipe here with dairy substitutions.

While the rotisserie chicken can be happily eaten as is, its versatility as an ingredient in quick-to-prepare dishes is endless. Noodle soup made with pieces of rotisserie chicken is delicious. The stock that is the backbone of the dish can be made overnight in a low-heat oven. It puts the leftover bones from the chicken to work, teaming them with vegetables for their eighthour oven slog.