The accidental carnivore: How a soup party broke my vegetarian streak

After five solid months of proudly dodging meat like it was a bad Tinder date, my vegetarian journey came to a crashing halt. Spoiler alert: it wasn’t planned. Nope, I didn’t wake up craving a steak. It happened by pure accident.

It all started at a “bring-and-sip” party – a clever twist on the classic South African “bring-and-braai”. Instead of grilling meat, everyone brought homemade soups to sip. Perfect for winter, right? After all, soup season is in full swing in South Africa (SA), and I was ready to sip my way to veggie heaven.

There were 15 guests, a dozen soups, and a room full of strangers who quickly became friends – or at least soup buddies. I dove in, blind tasting like a soup sommelier with zero questions asked. No ingredient lists, no labels, just pure, unadulterated sipping.

Then I found it: the holy grail of soups. A hearty vegetable soup that had me going back for seconds... and thirds. I was practically swimming in it. After the feast, the tradition was to sit in a circle and share the secrets behind our soups.

First up: “Cream soup!” boomed a guest, proudly listing veggies and cream. Phew – safe. “Tomato soup,” said another. Still safe. Mushroom, gazpacho, minestrone, lentil soups – all clear. I was feeling like the queen of vegetarianism.

Then came the moment of truth: the hearty vegetable soup. The stranger started confidently listing ingredients – onions, garlic, carrots, celery, thyme, parsley... and then, drumroll – homemade chicken broth made from leftover rotisserie chicken bones.

Wait, what? Chicken broth? My taste buds had been betrayed! No wonder it tasted so meaty and tasty even though I saw zero chunks of chicken floating around. I even remember chewing on something suspiciously – well, chewy – but shrugged it off like a true soup optimist.

Five months meat-free

So there I was, five months meat-free, unknowingly sipping my way back into carnivore territory. Moral of the story? Always ask about the broth. And maybe bring a steak to the next party – just in case.

Since that fateful soup party, my meat cravings have gone from hibernation to full-on wake-up call. After five months of giving meat the cold shoulder, all I can think about now is juicy, crispy, succulent meat. Apparently, my taste buds have been binge-watching carnivore documentaries behind my back.

So buckle up, friends – the next few weeks are going to be a meat-lover’s marathon in my kitchen. And guess what I cooked recently? Rotisserie chicken. Yes, the very same rotisserie chicken whose bones and scraps masterminded the great betrayal that ended my vegetarian saga. Talk about poetic justice (or delicious irony).

I was craving BBQ-flavoured rotisserie chicken. Fuelled by equal parts hunger and misplaced confidence, I decided to make it from scratch. Apparently, the vegetarian Gods were not pleased with my betrayal – my rotisserie chicken came out so dry. Still, it was technically edible, so I called that a win.

I skipped making gravy (rookie mistake), which meant every bite was a desert for my throat. I had a glass of water on standby. Lesson learned: after five months off meat, my cooking skills need some serious rehydration too. 

If you’re in the mood for some dry BBQ-flavoured rotisserie chicken, try out the recipe below. Or adapt the cooking time for a perfectly succulent chicken. And make some gravy…

Ray’s rotisserie chicken

Ingredients

1 whole chicken

½ cup melted butter or oil

1 Tbsp salt

1 Tbsp paprika

1 Tbsp garlic powder

1 tsp onion powder

1 tsp black pepper

2 Tbsp thick sweet soy sauce or brown sugar (for subtle sweetness)

Method

Preheat the oven: Preheat your oven to 200°C.

Prepare the chicken: Pat the chicken dry with paper towels. Truss the chicken by tying the legs and wings close to the body with kitchen twine to ensure even cooking and prevent flapping.

Make the BBQ spice rub: In a small bowl, mix salt, paprika, garlic powder, onion powder, black pepper, thick sweet soy sauce or brown sugar (if using).

Season the chicken: Brush the chicken all over with melted butter or oil to help the seasoning stick and promote browning. Rub the BBQ spice mix evenly over the entire chicken, including inside the cavity.

Prepare the baking tray: Place a wire rack on a baking tray (if you have one) to allow air circulation and crispier skin. If you don’t have a rack, place the chicken directly on the tray but turn it halfway through cooking for even browning.

Roast the chicken: Place the chicken breast-side up on the rack or tray. Roast in the preheated oven for about 60–75 minutes. (Maybe make it 60…)

Optional basting: About halfway through cooking, baste the chicken with melted butter or its own juices to keep it moist.

Rest the chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving to allow the juices to redistribute. DM