The Yum Yum Factor

If you tell me that you throw out the carcass after you eat a rotisserie chicken, I am going to have to find you and hurt you. Grocery store rotisserie chickens are not only a life saver on a busy weeknight but they make amazing chicken stock. The chickens are all highly seasoned, nice and salty and full of flavour - I think of them as the gift that keeps on giving. Roast chicken one night, quesadillas the next and soup on night three. One of my favourite things to do with a naked bubble chicken (we have always called them that because, well, they come in that plastic tray with the bubble lid) is make Sopa de Lima, a Mexican chicken soup full of lime and cilantro.Sure, you don't need a pressure cooker for this but without one, you have to simmer the bones for the soup stock for a good hour or two to extract all the flavour but with my Instant Pot, I get the same depth of flavour in about half an hour so I can have the soup on the table, start to finish in about an hour. ...

This is one of my favourite soups and it is so simple, it almost feels silly to write out a recipe for it. I make this soup fairly often and it's always the day three meal after we buy a rotisserie chicken. For some reason, the stock that results from using the carcass and scraps from one of those things makes THE best broth for sopa de lima. I am pretty sure that Mexican cooks are not running out to get themselves a nice, grocery store bubble chicken to make theirs, but it sure does the trick for mine. You will need: Chicken stock or turkey stock (follow my directions, make your own or used good quality boxed) plum tomatoes cilantro red onion lime stale tortillas vegetable oil for deep frying I roasted a chicken this week so I used all the scraps, bones and skin leftover from that, threw in the backbone (I had spatchcocked that chicken), an onion, some carrot, a stalk of celery, a bay leaf, a handful of cilantro stalks and covered all of that with water. Cook t...