On Thursady afternoon, I made a run to Costco for some groceries. Among other things, I picked up one of their whole rotisserie chickens, for that night’s dinner. kaylasmom had a drumstick and thigh, while I had the corresponding wing, and a healthy portion of breast meat. With mashed potatoes, it made a pretty tasty meal. So tasty, in fact, that we repeated the operation for Friday night’s dinner.
Lying in bed on Saturday afternoon, I thought about maybe boiling up some egg noodles, cracking open a can of cream of mushroom soup and a can of peas, and stripping the rest of the meat to make a chicken casserole for dinner. But, when I checked the cupboard that serves as our pantry, I discovered that we were fresh out of egg noodles. And canned peas. So I made a box of Kraft Macaroni and Cheese and defrosted some beef franks to slice up into it, instead. The chicken noodle casserole idea was deferred until Sunday, when I could stop at a supermarket after work to pick up the missing items.
One thing I DID find in the cupboard/pantry was a bag of soup mix from the Honeybaked Ham store (link is for the benefit of those unfamiliar with the concern). It’s primarily white beans, with some dehydrated veggies and a seasoning packet. The accompanying label has instructions for both stove-top and slow cooker preparation, but both options call for including a ham bone (preferably a Honeybaked Ham Bone, but that’s of small importance to me). I DON’T HAVE A HAMBONE.
I DO have the remains of a rotisserie chicken carcass, though (although I did make the casserole as planned on Sunday, there’s still a significant amount of meat on there).
So my question is: is it a good idea to use the chicken carcass in place of the (recommended) ham bone to make a slow-cooker soup tomorrow?
(btw, I’m not interested in taking lot of guff about the beginning of the story having very little to do with the question of the thread. Have you seen some of the stuff that W. Somerset Maugham got away with?)