Good morning. It would take you a long time to find someone dumber at business than me. But rotisserie chickens seem like a pretty good play, I think, at least if you could find good birds to spin and the right wood-burning stove on which to spin them. Salt, pepper, a secret basting sauce, maybe you have some coleslaw to offer on the side? With the right branding, those chickens would sell like iced coffee in a heat wave. Like iPhones! I’m basically Ralph Kramden here.
Probably not. But rotisserie chickens can be awesome, particularly on hot summer weeknights when you don’t really want to cook a whole dinner from scratch but really want to have a home-cooked dinner and a delicious one at that. If that’s you and I’m thinking it could be, we’ve assembled this collection of a dozen recipes involving rotisserie birds, including mine for chicken salad with greens and herbs (above).
Melissa Clark’s recipe for a Vietnamese-ish steak with cucumber salad is always awesome, though, if you’re game for grilling this evening. And so is this streamlined recipe for beef and broccoli that I learned from the chef Jonathan Wu.
You could make skillet chicken with white beans and caramelized lemons tonight. Or a big stack of Turkish zucchini pancakes, to dip in yogurt sauce. I like this recipe for tomato and peach salad with whipped goat cheese. And this one for cherry tomato and sweet corn farro risotto. Those ancient grains make me feel great.
