Shake a tail feather, it’s rotisserie chickens at Oliver’s! Rotisserie chickens are delicious, easy and convenient, and it’s easy to see why they are so popular. They speed up dinner prep, whether you enjoy them as an entrée, or add them to your favorite recipe. At Oliver’s Market, we take great pride in the quality and sourcing of our rotisserie chickens – we use Rocky Free-Range Chickens exclusively, and our Rocky Rotisserie Chickens are roasted fresh daily and available in our Delis after 11 AM in all 4 of our stores. We offer five varieties to suit every taste: Citrus, Salt & Pepper, Mesquite, Lemon Garlic & Herb, or No Salt. These chickens are perfect for a quick meal as is, or make excellent starters for your own recipes. Since they are fully cooked and ready to enjoy, they are recipe-ready and superb for soups, excellent for enchiladas, classic in casseroles and perfect for pastas.
Keep reading to learn more about our fantastic Rocky Rotisserie Chickens, the Rocky chicken programs, and discover news way to make the most of your chicken tonight!
From Petaluma, With Love
Half of making a rotisserie chicken delicious is raising it right, which is why our Oliver’s Rotisserie Chickens come exclusively from Petaluma Poultry’s Rocky Free-Range program. Pioneers of free-range and organic chicken farming, Rocky Chickens are raised locally here in Sonoma County. The birds spend their time enjoying their spacious houses or the great outdoors, with every aspect of the farm geared towards giving each bird a life of comfort and enrichment. As a result, their birds are tender and flavorful naturally, having never experienced the stress of a traditional poultry farm. And just to throw a cherry on top, every Rocky chicken is raised without antibiotics on a 100% vegetarian diet free of GMO’s!
Make the Most of Your Bird
With such a delicious specimen, it’s important to use every bit to the fullest! Get the most of your Rocky Rotisserie Chicken by utilizing proper carving technique. This time-tested method may be the bane of Thanksgiving chefs the world over, but we promise – it is SO much easier than you think. All you’ll need is your favorite Rocky Rotisserie chicken, a sharp knife, and a sturdy cutting board!
- By the time you get your Rotisserie Chicken home, it should already be well-rested. Carefully use a pair of kitchen sheers to remove any remaining twine, then set the chicken on a prepared cutting board.
- Start with the legs: Using your knife, separate the leg from the breast by slicing downward at the thigh joint. When your knife meets resistance, use your hands to gently pull the thigh away from the main body, disconnecting the joint. Cut along the bottom of the bird to free the leg completely. If desired, you can then separate this in a thigh and drumstick by slicing at the joint.
- Remove the breast: Find the breastbone with your finger, then cut along one side to separate it from the meat of the breast. Once separated, work your knife slowly and carefully from the back of the breast to the front, following the shape of the breastbone. At the wishbone, carefully work your knife through the cartilage to separate the breast completely. Repeat on the other side.
- Finally, to remove the wing, carve around the joint to separate the entire wing from the breast. You can also further carve the breasts into thin slices, if desired.
This is the easiest way to get the maximum amount of meat from your Rocky Rotisserie chicken, which means more to enjoy at dinnertime and more bang for your buck! If you’re feeling creative, use this method to break down your bird, then use the meat anywhere that calls for shredded chicken. Everything from chicken salad to enchiladas to pot pie become a cinch with a rotisserie chicken on-hand! Why, even the bones can be useful – check out this no-fuss recipe for delicious bone-broth!
To make this, you’ll need the following:
- 1-2 Rotisserie Chicken Carcasses
- 3 Large Carrots, trimmed
- 2 Large Celery Stalks
- 1 Large Yellow Onion, quartered
- 1 Head of Garlic, cut in half widthwise
- 1 Large Turnip, quartered
- 8 Whole Peppercorns
- 2 Whole Bay Leaves
- 8 sprigs Fresh Thyme
- 6 sprigs Fresh Rosemary
- 2 tbsp. Kosher Salt
- 1 Gallon Stock Pot
- Sheet Pan w/ Sides
Preheat the oven to 450 degrees, and arrange chicken carcass or carcasses on a sheet pan with sides. Roast in preheated oven for 15 to 20 minutes or until bones are deeply browned. When bones are golden, remove from oven and transfer to a large stock pot. Add remaining ingredients EXCEPT salt, and add enough cold water to submerge everything completely. Cover tightly, and bring to a boil on high heat.
When pot comes to a boil, reduce heat to low and simmer for two hours covered. After two hours, uncover and continue to cook on low for an additional two to three hours. When stock is reduced and flavorful, add salt to taste.
To finish, allow stock to cool, then remove any large pieces of vegetables and bones with a slotted spoon. Strain stock further by pouring through cheesecloth, if desired. To store, fill resealable jars or other containers with stock and place in the fridge or freezer (if freezing, leave about 3 inches of head-space). Use as the base for soups, sauces, and braises, or simply heat and sip with a healthy protein-boost!
With all this and more from just one bird, a Rocky Rotisserie Chicken from Oliver’s Deli is the easy way to make dinner delicious tonight! This week, stop by any one of our stores, and take home one a chicken for just $8.99 each – now that’s something to give a cluck about!