Rotisserie chicken breast with buttered peas, gravy and mashed potatoes

Remove the string from the rotisserie chicken; pull off the wings, cut between leg and thigh.

Take each breast off whole: cut just to one side of the breastbone and down along the bone, working underneath.

Pick all remaining meat off the carcass, discarding cartilage and little bones, into one pile of breast meat and one of dark meat; save the oysters; keep bones and skin for soup.

Melt a tablespoon of butter in each of two pots.

For the gravy, stir flour into one pot of butter, then add chicken broth a little at a time and then the rest; bring to a simmer.

For the peas, soften diced shallot in the other pot of butter two and a half to three minutes, then add the frozen peas and cook about five minutes, then about two minutes more.

Season the gravy with salt, pepper and a little shot of soy and let it simmer.

Finish the peas with a little lemon zest, a squeeze of lemon and lots of pepper; taste for salt.

Warm the mashed potatoes with a little heavy cream and butter.

Slice the whole breast skin-on; plate mashed potatoes, chicken and peas, pour gravy over the chicken and potatoes, and finish with pepper.