Stretch a Rotisserie Chicken

 

Old School Chicken & Mash

1 1/4 lb. Yukon Gold potatoes (about 3 medium), peeled and cut into chunks

3 T. butter

1/3 to 1/2 C. half & half

1/2 tsp. kosher salt (plus more for water)

1/2 tsp. coarse ground black pepper

1 T. butter

1 T. all-purpose flour

3/4 C. chicken broth

1/4 tsp. kosher salt

1/4 tsp. coarse ground black pepper

1/2 tsp. soy

1 1/2 C. frozen peas

1 T. butter

1 small shallot, finely chopped

Pinch kosher salt

Little lemon zest

1–2 tsp. fresh lemon juice

Fresh black pepper

 

Put the potatoes in a pot, cover with cold water, and salt it so it tastes like the ocean. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well, then let them sit in the pot for a minute so excess moisture cooks off. Add the butter and start mashing. Once mostly smooth, add the milk a little at a time until you get the texture you like. Season with salt and pepper Melt the butter in a small pan over medium heat. Add the flour and cook, stirring, for about 1–2 minutes until it smells a little nutty but not browned. Slowly pour in the chicken broth while whisking so you don’t get lumps. Let it simmer gently for a few minutes until it thickens to a smooth, pourable gravy. Season with salt and pepper. Add soy Melt the butter in a small pan over medium heat. Add the shallot and a pinch of salt, and cook 2–3 minutes until soft and slightly sweet, not browned. Add the frozen peas (no need to thaw) and cook, tossing, until heated through, about 3–4 minutes. Turn off the heat and add the lemon juice and a little zest. Toss to coat. Finish with black pepper and taste