What do you do with a store bought Rotisserie Chicken?
Costco and Sam's club sell really good rotisserie chickens for under $6, they taste great and you can hardly buy a raw chicken for less money. We've eaten them as is and we've made chicken salad with them. I'm sure there are a million other things to do with them, what's your favorite?
Get a nice, fresh mini-baguette, slice it longways, put a thick slice of brie on one side, put the warm chicken (with skin) on top of that, and on the other side spread half a ripe avocado. Broil the whole thing open-faced for about a minute and a half, then enjoy the best sandwich you ever had.
These have always come out tastier with a "boughten" rotisserie bird than with any I've ever cooked - a humbling fact, perhaps, but SO much less work!
THE Chicken Enchiladas (Enchiladas Suizas)
3 cups shredded cooked chicken
12 oz. chicken broth
4 oz. can green chiles, chopped (observe: NOT 1 can chopped green chiles!)
4-6 scallions, chopped fine (incl. green)
1 Tbs butter
1 Tbs flour
8 oz. sour cream
chopped fresh cilantro to taste
1 1/2 cup grated sharp cheddar
12 corn tortillas
enchilada sauce (yours or someone else's), salt, pepper
Melt butter in saucepan, stir in flour. Whisk in broth, continue stirring over med. heat until smooth and fairly thick. Still stirring, add chiles, chicken, scallions, cilantro and sour cream. When all ingredients are heated through, stir in 1/2 cup of the grated cheese until it's melted and blended in. Salt and pepper to taste; set aside on warming tray.
Heat tortillas one by one on a dry griddle over high flame, about ten seconds per side. Stack between sheets of waxed paper; keep warm.
Preheat oven to 350º, and heat enchilada sauce to just short of boiling. Brush a tortilla on both sides with sauce, then scoop up about 2 Tbs of the filling mixture with a slotted spoon and place in center of tortilla. Roll up and put into 9x12" baking pan. Repeat with the other tortillas. When they're all assembled, pour over remaining cream sauce etc. and top with the rest of the cheese. Bake for 30 minutes. Let sit for ten minutes before serving.
I use a rotisserie chicken (and shred it, pull it off the bone) almost every time I cook with chicken:
chicken & dressing
chicken in thai peanut sauce served w/honeyed carrots and coconut rice
curried chicken and veggies over basmati rice
chicken pasta dishes (e.g. fettuccine w/shredded rotisserie chicken, pecans, mushrooms, green onion, and parmesan sauce)
What don't I do LOL!
First I eat the skin and then.....(ha ha)
I do an asian slaw, or rice noodle soup, salads, fajitas and wraps of course, but my fave thing to to is make a BBQ chicken pizza. I make my dough from scratch, use a mixture of tomato paste and BBQ sauce, and top the pizza with slices of both the dark and white meat, carmelized red onions and mushrooms and jarred roasted red peppers. I usually use gouda cheese on the bottom and top layers - my bf says this is his FAVE pizza and I can't help but agree ;)
Our local grocery has them for a good price every Sunday, and when we buy we buy two. The four of us can devour pretty much the first one, then we always use the tip that Veggo gave: pick the chicken with just your hands; no utensils. Get good and greasy. You'll get more chicken.
Now for the STOCK: The bones of two birds and what skin and meat we leave go into the crock pot/slow cooker. Sometimes I'll break the bones a bit. Add a few carrots and part of an onion, coarsely chopped, and whatever other veggies you like. Add water, leaving enough space for it to expand (not doing so makes a mell of a hess!). Let it go at least overnight. Thank you ChowBuds for teaching me this!
I do a first strain through a large colander and discard all the bones and veggies. Rinse the colander and line it with a paper napkin and strain again to get a rich stock that will certainly gel in the fridge. If you can't use it all in the next couple of days, let cool then put about 2 cups into a quart zipper bag and freeze.
We use this stock plus milk to cook the very best grits for shrimp and grits.
I'm lucky- I get a rotisserie chicken that looks like a bowling ball with wings at my mexican market for six bucks, and it includes a half kilo of freshly pressed, warm corn tortillas, and a few little cups of nicely piquant salsa. So I do chicken tacos with the fixin's day one, then chicken salad with the remainder day two. TIP: pick the chicken with just your hands; no utensils. Get good and greasy. You'll get more chicken. As for the chicken salad, I sometimes go the waspy route with walnuts and grape halves ( I am an old protestant), but I favor curry or chipolte, with a little pineapple or mango and lots of cilantro.
Three of my favorites:
CHICKEN POT PIE (I have an excellent recipe)
CHICKEN AND BREAD SALAD - this is a fast and loose version of the Zuni Cookbook's salad.
- Cube and toast your favorite bread for extra large 'croutons' (I love La Brea Bakery Rosemary and Olive Oil bread for this; just toss it with a little EVOO and salt and pepper and stick it under the broiler)
- Make your favorite vinaigrette and add some of the juices from the bottom of the chicken container to the dressing.
- Toss lettuce, chicken, bread and dressing with roasted red peppers, fresh corn sliced off the cob, some red onion chopped, an avocado diced and any other ingredients you might like. It makes a terrific and tasty salad.
PASTA WITH CREAMY SUN-DRIED TOMATO SAUCE
(these ingredients and amounts are guidelines. I often use more pancetta and/or onion, for instance, depending on what I have on hand; seriously, it’s hard to have too much pancetta or onion in a dish. The same goes for the cheese and cream, I usually just pour them in without measuring.)
A nice addition to this pasta is shredded chicken from a rotisserie chicken from the market, which makes it an even heartier dinner. If you want to use more exotic mushrooms than white button, feel free, it will enrich the dish. If you used dried mushrooms, such as porcini or shitake, soak them in hot water for about 15 minutes, drain them and chop them. Be sure to save the mushroom broth you create and use the mushroom broth in place of the chicken or vegetable broth along with the white wine. Yum.
- 1/4 lb pancetta, diced
- 1 medium onion, chopped
- 1 box sliced white mushrooms (mushrooms optional, and you can vary the type)
- 3 cloves garlic, minced or pressed
- 1 cup heavy cream
- 1 cup white wine or 1/2 cup white wine and 1/2 cup homemade chicken or vegetable broth
- 1 jar sun dried tomatoes (8-12 ounces) drained and chopped
- salt and pepper
- 1 lb pasta (I like Pappardelle with this dish; penne or fettuccini would be a good substitute, it does not work as well with regular spaghetti)
- 1/2 cup shredded or grated Parmesan cheese
Cook pancetta in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
If using mushrooms, add them a couple of minutes after adding the onions. Cook everything until the mushrooms release their liquid and the liquid reduces by at least half.
Add the wine, or the combination of broth and wine, and bring to a boil. Reduce until most of the liquid is gone. No need to be exact: you want what is in the pan nice and wet, you just don’t want a ton of liquid, mostly because it is best for the flavors to concentrate as the wine and broth boil away.
Add the cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. (I usually add a little broth or wine to the empty jar of sun dried tomatoes, swish it around, and add the liquid to the pan, in order to get all the seasonings from the jar into the pan.) Remove from heat.
In the meantime, cook the pasta according to package directions. Add the pasta and cheese to the sauce and toss over low heat to coat the pasta, adding any reserved pasta cooking water to thin sauce as desired.
Serve with Parmesan cheese to pass at the table if desired
re: Tom P
Maybe his is too good to share. ;)
Here's my quick recipe: In a pot, I'll saute onions & mushrooms and then add celery, carrots & chicken & cook in 2-4 cups water (depending on how many you're serving) until the carrots are, for lack of a better word, al dente. Mix in mascarpone cheese to thicken. I add no other spices or seasonings b/c the chicken gives off its own yummy flavour. Portion into oven-safe bowls, cover w/puff pastry & bake until the pastry is ready.
well, you can use them in pretty much anything that calls for chicken. ;) our favorite is chicken tostadas:
fry up corn tortillas.
slather w/ sour cream.
top with sliced avocado, shredded chicken, shredded lettuce, thinly sliced tomato.
finish off with crumbled cotija cheese and pickled red onions.
I make home chicken soup. Take off breast meat (save in plastic baggie, in fridge), then fill Staub 1/2 way up with water, immerse chicken, bring to a boil. Place 1 onion cut in half, 2 bay leaves, 2 stalks of celerly, and 2 whole carrots. Add a pinch of kosher salt, bring to a boil. Turn down to a simmer, and let cook for an hour or more. Strain liquid and place in a covered bowl in fridge. Dispose of carcass and cooked veggies (unless you want to pick through the carcass for meat). Slice up 1/2 onion, 4 carrots, 3 celery ribs. Add 2 tblsp. of olive oil, in a heated Staub, place in onion, stir. Add 1 tsp of kosher salt, and let get translucent (about 5 min) on medium heat, add carrot and celery, add 1 tbsp of kosher salt and some freshly ground black pepper. Skim stock, and add to cooking vegetables. Bring to a boil, turn down to simmer, add shredded chicken breast meat, some red pepper flakes and one bay leaf.
Chop up 1 bunch of broccoli rabe(remove woody stems) and place in the pot, place lid on pan. Cook for 10-15 min. Shut off, let sit for 15 minutes, or at this point transfer to a bowl and refrigerate. Cook 1 cup orzo seperatly when ready to serve. Add a ladle of orzo in bottom of soup bowl, and place soup on top. Sprinkle with good parmesean cheese.
It's cooking on my stove as we speak. Great for work lunches, and pretty healthy too.
I have also made:
Ina's Chinese Chicken Salad
Ina's Chicken Stew w/biscuits
I especially like this for a QUICK chicken soup that frequently has more flavor than a long cooked one with a fresh raw chicken. I use a good canned (or boxed ) chicken stock (or one that I've frozen) and dump the whole thing with all juices in a pot, cover w/ stock and simmer while I prepare my veggies. In go carrots, celery and usually some ginger, cook your noodles, warm up the bread and Bob's your uncle! Maybe 1/2 hour-45 minutes, depending how quick you are with veg prep.