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What do you do with a store bought Rotisserie Chicken?

r
Rick May 26, 2008 05:45 AM

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?

  1. mcel215 May 26, 2008 06:19 AM

    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

    1 Reply
    1. re: mcel215
      dockhl May 28, 2008 01:59 PM

      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.

    2. 5
      50sGuy May 26, 2008 06:21 AM

      Just to start things off...we often use the chicken in quesadillas and in tortilla soup.

      1. mrsjenpeters May 26, 2008 06:41 AM

        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.

        1. j
          JackieChiles May 26, 2008 06:49 AM

          My favorite thing for those is putting the chicken in a pita with red onions, cucumber, lettuce, and a dill yogurt cream. Makes a nice sandwich.

          1. paulj May 26, 2008 09:18 AM

            Here's a recipe from Spanish chef F Adria for 'rotisserie chicken with dried fruit'

            http://www.foodandwine.com/recipes/ro...

            1. mrbozo May 26, 2008 12:53 PM

              Chicken skin sandwiches with piri piri sauce. Meat with rice and veggies; chicken fried rice; chicken salad; chicken on salad; chicken soup made from the carcass; meat in the chicken soup; hot chicken sandwich ...

              1. chef chicklet May 26, 2008 01:15 PM

                In a pinch:
                Chicken salad
                Enchiladas and Quesadillas
                Chicken Ceasar salad
                Italian chicken panini with basil, fontina, procuitto and tomato on rolls

                1. maplesugar May 26, 2008 01:26 PM

                  Other than those already mentioned:
                  Mango coconut chicken in wonton cups (also good without the wontons as a sandwich filling) & BBQ chicken pizza

                  1. Tom P May 26, 2008 01:30 PM

                    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

                    Preparation

                    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

                    4 Replies
                    1. re: Tom P
                      m
                      Mellicita May 27, 2008 08:26 PM

                      Could you share your recipe for chicken pot pie!?

                      You're other two recipes sound delicious!!

                      1. re: Mellicita
                        OCAnn May 29, 2008 12:09 PM

                        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.

                        1. re: Mellicita
                          Tom P May 29, 2008 03:40 PM

                          Happy to do so! It is by Rebecca Rather and is really incredible. I make it in individual cast iron deep dishes and it works great:

                          http://www.recipelink.com/cookbooks/2...

                          1. re: Tom P
                            m
                            Mellicita May 29, 2008 07:27 PM

                            Thank you both, Tom P and OCAnn!!
                            I've previously tried making chicken pot pie (without a real recipe, just me improvising) but wasn't completely satisfied with my results.

                      2. Veggo May 26, 2008 01:41 PM

                        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.

                        1. Passadumkeg May 28, 2008 01:07 AM

                          Get a bottle of wine & some potato salad & chocolate and go on a beach week night picnic w/ my wife.

                          1 Reply
                          1. re: Passadumkeg
                            Scargod May 28, 2008 06:00 AM

                            After the picnic massacre I make tortilla soup. I must confess that I never buy the store-cooked.

                          2. mkmccp May 28, 2008 06:20 AM

                            Midnight snack- bits o' chicken, mayo and hot sauce on 1 slice of white bread, then folded in half.
                            Chicken quesadillas

                            This is starting to sound like the scene in Forrest Gump when Bubba starts listing all the things that can be done with shrimp. Keep 'em coming...

                            1. JungMann May 28, 2008 06:56 AM

                              There's a Filipino dish called paksiw, made by braising roast chicken in a sweet and tangy sauce that I love even more than the rotisserie.

                              If you get tandoori rotisserie, shredded it's the perfect ingredient for Indian butter chicken.

                              1. JenBoes May 28, 2008 07:32 AM

                                I make Creamy Enchiladas with Chicken, Tomatoes and Green Chile, a Rick Bayless recipe. You can find it here: http://www.foodandwine.com/recipes/cr.... When we're expecting company, I like to make it ahead and pop it in the oven right before dinner. Everyone loves this dish.

                                1. l
                                  lexpatti May 28, 2008 07:53 AM

                                  I love to make an asian chicken coleslaw - lots of version of this on line, I change mine often, even changing the dressing from a sweet no mayo type - to a mayo, dijon type.

                                  1. a
                                    A Petit May 28, 2008 12:36 PM

                                    I shred it off the bone in large chunks (in place of roast turkey), toast a couple of thick brioche slices and make a Kentucky Hot Brown. Here's a recipe link http://southernfood.about.com/od/kent....

                                    1 Reply
                                    1. re: A Petit
                                      mrbozo May 28, 2008 01:30 PM

                                      Brioche in Quebec where I come from is a sweetish bread roll generally taken with butter or jam and a coffee. Now I'm not saying that your suggestion is necessarily unsavoury but I wonder whether brioche has a different meaning in the US.

                                      http://en.wikipedia.org/wiki/Brioche

                                    2. AreBe May 28, 2008 01:25 PM

                                      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.

                                      1. eastcoastgirl_westcoastlife May 28, 2008 01:53 PM

                                        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 ;)

                                        2 Replies
                                        1. re: eastcoastgirl_westcoastlife
                                          s
                                          starbucksbrew May 29, 2008 11:41 AM

                                          That pizza sounds awesome! I will have to try it.

                                          1. re: starbucksbrew
                                            eastcoastgirl_westcoastlife May 30, 2008 09:56 AM

                                            Thanks! It SO is :)

                                        2. s
                                          starbucksbrew May 29, 2008 11:40 AM

                                          I use a rotisserie chicken (and shred it, pull it off the bone) almost every time I cook with chicken:

                                          anything mexican
                                          cobb salads
                                          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)

                                          1. Will Owen May 29, 2008 01:17 PM

                                            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.

                                            1 Reply
                                            1. re: Will Owen
                                              jkb13 May 29, 2008 04:16 PM

                                              Wrapping the meat in lettuce with hoisin sauce and a green onion for a quick lunch. Wrapping the meat with cheese, bbq sauce and rice in lettuce for a quick snack.....

                                            2. g
                                              Gail May 29, 2008 07:15 PM

                                              Quarter the chick. Let sit at room temp. Arrange on leafy lettuce leaves, surround with marinated artichoke hearts and toss toasted pine nuts liberally over all.

                                              1 Reply
                                              1. re: Gail
                                                LaLa May 30, 2008 07:36 PM

                                                we do chicken and dumplins

                                              2. v
                                                VJA Jun 6, 2008 12:47 AM

                                                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.

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