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Supermarket Roast Chicken

There are some afternoons at the grocery store, after a long day at work, when the birds coming right out of the oven are too good to walk away from. At home I usually serve a quarter bird with rice and some kind of steamed veg for an easy dinner. When I'm ambitious I might do a stir-fry of the veg.

What do you to to your store-bought roast chicken to make a chow-worthy meal?

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    1. re: JamesPapa

      That's gotta do wonders for the (already marginal) skin.

      1. re: JamesPapa

        Our Whole Foods sells Bell and Evans chickens without any seasoning. They are incredibly bland, but I can work with bland. The salty supermarket kind is more of a challenge, even if I wash it.

      2. I have only tried it one time, I used the left overs for wraps the next day. We originally bought it to make quick pot pies.

        1. I have used it to make Chicken Pot Pies; when I didn't have time to roast my own chicken, or I make Chicken Salad and serve with a cup of soup.

          1. I do most of my shopping at Publix and once in a while I used to get an entire roast chicken for dinner, eat the whole thing, but for some reason Publix often undercooks their chickens, or at least the one near my home does ... I have a bit of a phobia about undercooked chicken so that put an end to that.

            Sweetbay cooks their chickens to my taste and of course Costco has great chickens, though I can't eat an entire Costco chicken.

            I'm scared to eat the Walmart chicken cause it's from Walmart.

            I usually have the "entire roast chicken" meal when I feel like I need a lot of protein.

            3 Replies
            1. re: redfish62

              oh yes -- if it's a Mojo-roasted chicken from Publix, the preparation that I manage is getting out of the way while my kid rips the box open with his teeth. He stops just short of growling at other people.

              1. re: sunshine842

                The mojo-roasted ones are awesome ... I wish they always had them available. The lemon-pepper one tastes like an unseasoned chicken to me.

                1. re: redfish62

                  The Publix lemon-pepper is my favourite. I guess it's all a question of what you're used to... the most I do with a Publix roast chicken is to buy a loaf of cuban bread and to make it into a fresh chicken sub (that's if I didn't pick up their dinner deal with the salads.) I usually make the leftover chicken into soup.

            2. Salads: Chinese, Cobb, pasta
              Mexican: enchiladas, tacos, nachos
              Sandwiches: sliced with avocado or chopped with celery, onion, curry

              1. I like to use the leftover breast meat in an "Impossible Pie" - just steam some broccoli then chop it up, saute some onions if you like them, chop the breast meat up and mix in 1 1/2 cup or so of grated cheddar or Gruyere. Put it all in a buttered pie plate. Mix 1 cup milk, 1/2 cup of the dry mix for teabiscuits (or Bisquick mix - but I don't like the flavour of that so I make my own tea biscuit mix (flour, baking powder, salt, shortening - and keep a bag of that in the freezer), 3 or 4 eggs, and some thyme, salt & pepper - blend this well. Pour over the chicken, broccoli, cheese and bake for 35-40 min. at 400 degrees. Great with a nice green salad.
                -or a nice chicken sandwich with good bread and lots of lettuce, tomato, and mayo.

                1. I'll second the above mentioned enchilada suggestion. Quick and easy -
                  http://foodwishes.blogspot.com/2009/0...

                  1. And don't forget to use the carcass for chicken stock.

                    1 Reply
                    1. re: chicgail

                      used shop rite birds as a "self-catered" church dinner (stewardship, idea is to treat members in sprit of gratitude...) added a couple of sides, i don't remember what...had help picking up the chix,plenty of cooking sheets to keep said sheets in oven on low during worship service...very nice

                    2. I use them for Buffalo Chicken Dip or Curry Chicken Salad or Tortilla Soup, or anytime I need to get dinner on quick.

                      1. In my opinion, the best rotisserie chicken is from Costco. When it comes home, my wife will eat the wings and my grandaughter and I will eat the drumsticks and thighs. The breasts I shred and make stacked chicken enchilades with salsa verde, roasted poblanos, sour cream and shreded chihuaua cheese. Cerveza fria por favor!

                          1. Pot pies, pasta dishes and mostly for soups. I just bought a bird when I made tortilla soup. Nothing could be easier.

                            1. I usually take it, cut it into quarters, lay it out on a half sheet pan, and place it skin side up, under the broiler for a few minutes to crisp up the skin. Then we usually eat it like any other roast chicken dinner, with roasted vegetables, mashed potatoes, etc. With leftovers, I make enchiladas, quesadillas, chicken salad, or in a pot pie, fried rice or a wrap with sauteed vegs and melted cheese.

                              1. We used them in Tamales one Christmas when we had a chicken mishap. It worked better than the simmered chicken. We use it every year now!

                                1. These birds are so hyper-salted that I just can't stand them.

                                  2 Replies
                                  1. re: pikawicca

                                    Where are you buying "these birds"? I am a non salter and have never run into this...strange. Maybe it's because I use them in other things, I don't eat them as is.

                                    1. re: Gail

                                      The ones I tried came from Kroger and Marsh (local chain).

                                  2. We have grrreat roasted chickens from our local H.E.B. (Texas grocery). They are good enough to serve plain as they are very tender and flavorful, but here is some other stuff that I have done with them:

                                    Broke the chicken into parts, stirred a dash of salt into some Rao's marinara, poured it on top of the chicken in a baking dish, stuck some olives and thinly sliced lemon pieces in it, and heated it.

                                    Make fake carnitas-shred the chicken, pour some home-made carnitas type marinade on it, toss it in oil, then set it under the broiler, stirring occasionally until the shredds are slightly browned and any liquid is dry. Serve with corn tortillas and salsa.

                                    1 Reply
                                    1. re: luckyfatima

                                      I also occasionally buy the HEB roasted chicken when we have been too busy to cook or we are on the road. We usually eat the legs. I often use the breast meat for chicken enchiladas or occasionally for chicken salad.

                                    2. I pick the meat, sautee a couple large poblanos, a large sweet onion, garlic, blend 1/2 jar mole sauce with a couple cups of chicken stock, mix all and simmer a while. Sometimes I want it soupy with more stock to serve over rice or egg noodles, sometimes thicker with less stock for a sandwich or a side dish.

                                      3 Replies
                                      1. re: Veggo

                                        The prepared Murray's Rotisserie-cooked chickens at Fairway are a great meal if you are too tired to cook!

                                        1. re: menton1

                                          Murray? Is that a local supermarket?

                                          1. re: chicgail

                                            Murray's is a brand of humanely-raised, organic chicken from Pennsylvania.
                                            http://www.murrayschicken.com