COVID-19 CRISIS, EMPTY SHELVES AND NOWHERE TO FIND FRESH OR FROZEN UNCOOKED CHICKEN IN ANY FORM ANYWHERE.

​PANIC? NO, HERE is HOW I IMPROVISED and MANAGE to HANDLE the CHICKEN SHORTAGE. PLUS, HOW I AM USING my INGREDIENTS EFFECTIVELY to AVOID NUMEROUS UNNECESSARY TRIPS to the GROCERY STORE
 
Today, I was motivated to begin a series of alternatives in the kitchen that we all must consider during this worldwide health pandemic. If what it takes to survive and stay healthy is to change to non-traditional ways to go on our daily living, then we must make adjustments to be successful in the effort.
 
Since I did not find fresh chicken anywhere, I decided to move to plan B. Rotisserie.
Most households purchase 1 weekly and consumed it in one day, but it could render more for a family of 2. If your family is larger, you can still manage to make few meals out of the chicken. Traditionally, I purchase 1 rotisserie chicken/week, however, with the crisis we are living now, I decided to purchase 2. After prepping them by removing all fat, skin and bones, I broke them down into the following:
 
The 2 rotisserie chickens cost me $10.00 and I divided each chicken into:

• 4 drums
• 4 thighs
• 4 chicken breasts
• Extra body meat
• Skin and bones to make chicken stock

 
Each day I will be posting a recipe to go with each of the above mentioned chicken parts.
​The recipes will be a combination of new posts and old posts of rotisserie recipes that I cooked. I hope that you will enjoy the ride.
 
Welcome to my Series and thanks for reading it!