It’s easy, it’s cheap, and it’s better than anything I ever cook when I really don’t want to cook
A few weeks ago, when the Dominican counter service restaurant a few blocks from my Brooklyn apartment closed with no notice and no explanation, I had what I can only describe as an existential crisis. The thing is, for the better part of this year, I subsisted off of the rotisserie chicken at El Rincon de Macon. I’d cooked furiously during the first leg of the pandemic while I was living with my parents in California, and when I came back to New York, I honestly didn’t have a lot of steam left.
My order was pretty much always the same: a whole chicken, a helping of plantains, cooked to hell under the heat lamp, and on days when I was too lazy to even turn on the rice cooker, a big deli container of lovely, oil-coated rice. The chicken was always perfect, slathered in an herby coating of oregano and garlic and more salt than most home cooks are brave enough to use.
When the lights went out at El Rincon I realized just how much I’d come to rely on a $12 chicken, so much so that on my very sad walk home that night, I had quite literally no idea what I was going to eat for dinner. I still love to cook, and when I have someone else to cook for, it brings me just as much joy and satisfaction as it always has. But when I’m just feeding myself, a rotisserie chicken brings the warmth of a home-cooked meal — and technically, it makes three home-cooked meals.
Norge Siste Nytt, Norge Overskrifter
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