On Monday, July 15, 2019 at 10:02:51 AM UTC-4, Sheldon wrote:
> On Mon, 15 Jul 2019 07:39:10 -0500, Terry Coombs >
> wrote:
>
> >
> > Â*As some may recall , we recently bought a rotisserie unit at a yard
> >sale , and I tried it out . The chicken was good , though I didn't cook
> >it long enough at first . Any way , I simmered the meat off the carcass
> >and froze the resulting broth/meat for later use . Last night was later
> >, and it was awesome . I added a few sliced fresh carrots and tbsp or 2
> >of dried celery in addition to half a box of rotini , and my wife told
> >me it was one of my better soup efforts . She makes better soup than me
> >(I ? grammer police ?) , but then we ate a lot of soup in years past
> >when kids were little and money was tighter .
>
> I'm sure it tastes fine but what's the point of rotissering a chicken
> to make soup... now you have the rotisserie to clean without the
> benefit of enjoying a rotisseried chicken.

From what I understand the point is that the rotisserie'd meat is supposed to be eaten, then the carcass cooked to make a fine stock.