On January's first Friday, with a fridge full of pretty decent leftover sides from previous meals, I figured we all oughta partake of a fresh-cooked rotisserie-style whole chicken from the Instant Pot, along with the tasty and tempting Alabama great white sauce, and then pick and choose from the Tupperware and Gladware containers to fill out our plates. Turns out that foraging was a fine idea.
"How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena from GlutenFreePressureCooker.com.
"Rotisserie Chicken Seasoning," by Judith Hanneman, The Midnight Baker.
"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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