Cooking with a Costco rotisserie chicken
I have found that a Costco rotisserie chicken is a great shortcut for cooking. I have made the following dishes with a Costco chicken:
Chicken Noodle Soup
Cream of Chicken with Wild Rice Soup
Chicken Pot Pie
Chicken & Rice Soup
Sandwich w/ French Bread, tomato, buffalo mozzarella, horseradish, pesto & argula
What have you done with a Costco chicken. Do you have any new ideas?
Cook up Hot Italian sausages (1/2 lb-1 lb) cut into chunks. Drain the fat and set aside the sausages. Saute lots of sweet onion and a lot of cubanelle peppers in the pan, adding olive oil if necessary. Hack up the chicken and add, with the sausage, to the pan. Add about a cup of chopped fresh tomato, some chili flakes, lots of garlic and saute until heated through. Serve with macaroni of some sort.
"Which Came First?" Salad
Let the chicken cool. We don't use the skin for this salad; you can use it for something else.
Chop up a few boiled eggs, add to the chopped chicken meat. Make a dressing out of a cup of mayonnaise, 4 Tbs. minced white pickled "cocktail" onions, 4 Tbs. minced stuffed green olives, a tsp. Colman's dry mustard, a tsp. of sugar, crushed black pepper, salt, and a tsp. of white vinegar. Mix thoroughly and add to the chicken/egg mixture. Serve stuffed inside tomatoes, atop lettuce beds, etc. It's also great with cold bowtie pasta.
I haven't read downthread yet, so forgive me if it's a repeat, but......
how about a chicken alfredo pasta with broccoli?? Works well with ziti or penne or even linguine...
I have also done open faced sammies with chicken breast, basil leaf, sliced tomato and smoked mozz under the broiler for a bit, delish.....
I have to agree with the chicken noodle soup. I happen to be making some now.
Anyway - some other ideas I had:
Chicken A La King
Chicken/Cheese Quesadillas (which I am also making tonight to go with the soup)
Chicken stir fry
I have used Costco chicken for all of the above.
Our favorites are:
soft chicken tacos - mix shredded chicken with sauteed bell pepper, onions and Old El Paso green enchilada sauce and serve on a warm flour tortilla,
chicken and rice casserole, and
chicken, garbanzos and potatoes with cilantro and garlic
I love those Costco chickens. They are so versatile (obviously from your posts)...all great ideas. I've been making stock with the carcass adding onion, celery, garlic, peppercorns, herbs and a clove. I don't add salt because I find rotisserie chickens a little on the salty side. I have a simmer burner on my gas cooktop so I let it go all night. It makes a really rich, dark stock.
I do the same thing but, not trusting my stove to simmer unwatched, I throw everything into my Crock pot. About 8-9 hours on low does the trick.
We recently moved from a home where our Costco was three miles away to one that's 30 miles from the nearest Costco. Having that chicken aroma wafting through the car for 30 miles is murder. Some day when we're really hungry we'll probably be found parked on the shoulder of I-10, tearing into our bird with our bare hands.
The Costco chix are tasty but VERY salty indeed. I stopped buying them not only because my ankles ballooned after eating just a drumstick and some skin, but because one time when the fridge was overstocked, the chicken remained at the rear of a lower shelf, unopened, for over a week. I finally got it out, thinking it would stink and that if I boiled it for a while, the dogs could have it. Well, no smell at all, and it tasted fine. The dogs were out of luck, because all that salt had preserved the bird.
It was another few days before I finished it, and it still hadn't gone "off".
I use rotisserie chickens for so many things - they are a great shortcut. My favorite is a recipe I got from Food and Wine. I don't have the official name but it's chicken with dried fruit and port wine. It's amazing.
I also use it for chicken salad, chicken enchiladas, quick soups, my Thanksgiving Day stuffing, a sticky honey and lemon chicken dish... and on and on!
It's a variation of another recipe from Food and Wine, I just shortened it up and made it way easy...
Rotisserie Chicken, cut up into legs, thighs and breast - skin on
Honey (depends on how much is needed)
1 lemon - cut into 8 wedges, or into thin slices
Onion - sliced thin (to taste, so as much as you want)
3 cloves garlic - chopped
Chicken stock - amount varies (just enough to make the sauce a bit thinner)
Salt and pepper to taste
I put the chicken in a large non-stick pan and saute till the skin is crisp and brown. Then add honey, the lemon wedges, onion, garlic and a bit of the chicken stock.
You want a nice sauce, basically, that sticks all over to the chicken. As soon as everything is warm and smelling great, you're ready to eat!
The whole thing is - just till it looks right.
I'm a terrible recipe giver, everything is 'till it looks right'. My daughter-in-laws will hate me - but I swear I'll be there to help!
Hi kittyfood -
I usually pick the chicken up on my way home, it's still hot. Once I've cut it into legs, thighs and breasts, I'm then quickly sautéing over high heat, just till the skin crisps up.
I've not thought the chicken was dry, but it also has a bit of sauce. Its a very quick dish.
You may be able to find this on Food and Wine's site - Rotisserie Chicken with Dried Fruit and Pine Nuts - but I'll paraphrase it for you... and tell you I leave the pine nuts out 'cause I don't care for them. ;-)
1 TBSP evoo
1/2 cup pitted prunes - I chop them coarsely
1/2 cup dried apricots - ditto the above
1/4 cup dried tart cherries - ditto again
1/2 cut tawny port
1 medium cinnamon stick
1/2 cup chicken stock
1 Rotisserie chicken, cut into 8 pieces, drippings reserved
Heat the evoo in a medium skillet, add the prunes, apricots and cherries and cook over moderate heat till the fruit is browned in spots. Add the port, cinnamon stick and cook over moderate heat until syrupy, then add the stock and the chicken drippings and bring to a boil. *I usually add more port and a bit less stock - this smells fantastic.
Meanwhile, in a large non-stick skillet, brown the chicken over high heat till the skin is crisp and golden. Scrape the dried fruit sauce into the skillet with the chicken and bring to a boil, turning the chicken until they are nicely coated with the sauce.
Transfer to a plate and serve.
Every time I make this, I wish I had more sauce - so I do play with the amounts of liquid - but what I've given you is on the recipe.
I found it!
No wonder I like it - it's a Ferran Adria recipe!
I didn't pick up a costco chicken, but I made a roasted chicken the other day. I was so happy to have the leftovers in my frig this week for:
chicken pot pie
chicken caesar salads
extra roasted chicken for a self-imposed, 10-year old picky eater