5 Delicious Ways to Use a Store-Bought Rotisserie Chicken

by Matt Moore on July 27, 2011 · 57 comments

in Cooking, Food & Drink, Travel & Leisure

I love eating leftovers.

If you ask me, Momma’s spaghetti, pot roast, or lasagna always tasted better on the second day.  I suppose there must be something about allowing the flavors extra time to meld together that always makes repeat meals more enjoyable.

However, my love for leftovers is most likely the exception rather than the rule.  As it is, for most people the word “leftovers” carries a negative connotation.  I get it.  With so many food options at our fingertips, it can be boring to repeat meals.

In preparing today’s article, Brett offered up some incredible inspiration when he asked, what do I do with the rest of that rotisserie chicken?  You know the ones I’m talking about–those birds that spin around the carousel slow cooking to juicy goodness down at your local grocery store.  Every man I know has picked up one of these tasty birds at one time or another.  Supplement a rotisserie chicken with a quick salad or side dish, and creating a great meal at home suddenly doesn’t feel so hard!  Though we’ve spent time teaching you how to roast a chicken at home, the fact of the matter remains–store-bought rotisserie chickens are a convenient, affordable, delicious, and healthy meal option.

Yet, we all know that many of us let much of that bird go to waste, especially when eating for only one or two.  Simply put, when dinner time rolls around tomorrow, most of you will have probably already thrown that bird in the trash.

Hold on a second.

It should go without saying, but times are tough these days.  Not only should you feel obligated to not waste food, but it also makes financial sense to eat your leftovers.  Most of us are guilty of eating the chicken breasts, wings, or legs–only to discard the rest.  I know some of you may not be a fan of the dark meat, so I’ve included recipes that help utilize the best part of the bird (in my opinion) in unique and flavorful ways.  Of course, I’ve also got my suggestions for what to do with the tender and lean white meat as well.

Be sure to strip away the skin and remove the fat and bones before preparing these meals.  Of course, you can save the bones and use the rest of the carcass to fortify stocks, sauces, or soups.  The meat should keep covered and refrigerated for 3-5 days.

The next time you pick up one of these delicious birds for dinner, keep in mind you’re picking up a few extra meals for the rest of the week!




BBQ Chicken and Cheddar Omelet

I realize BBQ for breakfast might sound a bit strange; however, the flavors in this omelet will surely get your day off to the right start.  I prefer vinegar-based sauces, but feel free to choose your favorite brand of sauce to use in this recipe.  (Prep 10 minutes, Cook 10 minutes, Serves 1)

1 Tablespoon Unsalted Butter
1 Teaspoon Store-bought BBQ Sauce
¼ Cup Dark Meat Rotisserie Chicken, shredded
3 Eggs
Kosher Salt
Fresh Cracked Pepper
¼ Cup Sharp Cheddar Cheese, grated
1 Tablespoon Green Onions, sliced

Melt the butter into a non-stick skillet over medium high heat.  Meanwhile, add BBQ sauce to the chicken and mix well.  Whisk eggs with salt and pepper until combined and frothy; add to pan.  Allow the eggs to cook for 1 minute, setting in the pan.  Using a wooden spatula, carefully lift the cooked portions of the egg from the pan, allowing the runny portions to reach the heat–do not scramble.  Continue in this manner until no runny portion remains.  Generously arrange chicken, cheese, and green onions onto one side of the egg mixture.  Using a spatula, fold over the other side.  Continue to cook until cheese is melted.  Remove from pan and serve.


Chicken Salad

For presentation, I use only the white (breast) meat in this recipe.  Rotisserie cooked chickens make great chicken salads because their meat is moist and tender.  Serve on toasted bread for a sandwich, or alongside some sliced tomatoes, a hardboiled egg, and a few dill pickles for a complete lunch.  Keeps up to 3 days covered and refrigerated.  (Prep 10 minutes, Assembly 5 minutes, Serves 4)

2 Cups Rotisserie Chicken Breasts, diced
2 Tablespoons Mayonnaise
½ Cup Onions, finely diced
½ Cup Celery, finely diced
Kosher Salt
Fresh Cracked Pepper

Combine the first four ingredients into a mixing bowl.  Lightly season the mixture with kosher salt and fresh cracked pepper, mix thoroughly.  Taste the mixture, adding more salt and pepper to adjust flavoring or mayonnaise for added moisture based on your preference.  Cover and keep refrigerated until ready to serve.


Rotisserie Chicken Quesadillas

I’ve yet to meet a man who didn’t like quesadillas; yet I’ve met many men who surprisingly don’t know how to make this simple dish at home.  I’ve kept it simple with this version, only adding in a few extra spices to ramp up flavor.  I find that using the dark meat chicken adds more moisture and flavor. (Prep 5 minutes, Cook 15 minutes, Serves 4)

1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
1 ½ Cups Dark Meat Rotisserie Chicken, shredded
4 Teaspoons Unsalted Butter, divided
4 Large Flour Tortillas
2 Cups Monterey Jack Cheese, grated
Sour Cream

Season the chicken with the chili and cumin powder, mix and set aside.  Next, add a teaspoon of butter to a non-stick skillet over medium heat.  When the butter has melted, lay the tortilla flat in the melted butter.  On one side of the tortilla, evenly disperse the chicken and cheese.   Using tongs, carefully fold the tortilla over in half.  Allow the quesadilla to cook, until the underside of the tortilla is evenly browned.  Carefully flip the quesadilla and brown on the remaining side, ensuring the cheese is melted.  Remove from heat and repeat the procedure for the remaining three quesadillas.  (You can keep quesadillas warm in an oven heated to 200 degrees F)  To serve, slice the quesadilla into thirds and serve alongside salsa and sour cream.


Chicken and Orzo Soup

Forget about heating up that stuff in the can.  This soup is perfect for a cool winter evening, or even a sick day at home.  Purchase a high-quality chicken stock for a more authentic home-made taste.  (Prep 20 minutes, Cook 30 minutes, Serves 4)

2 Tablespoons Unsalted Butter
1 Cup Onions, diced
½ Cup Carrots, diced
½ Cup Celery, diced
1 Tablespoon Garlic, minced
1 Bay Leaf
Kosher Salt
Fresh Cracked Pepper
8 Cups Chicken Stock
1 Cup Dried Orzo Pasta
2 Cups White/Dark Rotisserie Chicken, diced

In a large pot or Dutch oven, melt butter over medium heat.  Add onions, carrots, and celery and sauté until the vegetables are just tender, about 7 – 9 minutes.  Add garlic, bay leaf, and season lightly with kosher salt and fresh cracked pepper.  Increase heat to medium high, slowly add stock, cover, and bring to a slow boil.  Add orzo pasta and boil uncovered for 6 minutes.  Reduce heat to low, add chicken, and heat through.  Adjust seasoning with salt and pepper.  Serve.


Easy Chicken Divan

I admit, this is a step outside the box for me as I’m not typically a casserole kind of guy.  However, this dish reminds me of my childhood.  Served along with rice and a green salad, this is a great comforting meal that is sure to satisfy the entire family.  (Prep 15 minutes, Cook 45 Minutes, Serves 4)

1 10 oz Frozen Package Broccoli, chopped
3 Cups White/Dark Rotisserie Chicken, chopped
1 Can Cream of Mushroom Soup
1 Cup Mayonnaise
1 Tablespoon Lemon Juice
1 Teaspoon Curry Powder
½ Teaspoon Kosher Salt
½ Teaspoon Fresh Cracked Pepper
2 Cups Sharp Cheddar Cheese, grated
Hot Cooked Rice, to serve

Preheat oven to 350 degrees F.  Remove the broccoli from the package and thaw in the microwave for 2 – 3 minutes.  Drain broccoli and add to the bottom of a greased casserole dish along with the chopped chicken.  Combine the remaining ingredients except the cheese into a mixing bowl and stir until combined.  Pour the mixture over the top of the broccoli and chicken and top with grated cheese.  Place the casserole into the oven and bake 30 – 35 minutes until browned and bubbly.  Serve over hot cooked rice.

What are some more ways you can use a store-bought rotisserie chicken? Share your ideas in the comments.


{ 57 comments… read them below or add one }

1 Jon July 27, 2011 at 11:10 pm

You left out a fundamental for left over chicken… the chicken sandwich.

2 Shawn July 27, 2011 at 11:12 pm

As a Pakistani and a Texan, I like to have a bit of heat in my foods and I notice regular chicken salads have none of this (sometimes they have grapes/raisins!). Try dicing up 1-2 Serrano chiles (leave seeds or keep them out, your choice) and add some diced carrot for a bit more crunch. I do this with my tuna salads as well as chicken salad and it really completes the sandwich if you want a nice spice/flavor. I don’t recommend other peppers, just green Serranos, their flavor is also key.If you want some more flare, use some bacon salt instead of regular salt, that also gives it a nice double kick with the chiles.

3 Justin July 27, 2011 at 11:36 pm

Having only briefly mentioned a sandwich, rather than devoting at minimum an entire paragraph to it, I’m sad to deduct points from your man card, Mr Moore.

I think Jon will agree with me in saying that the leftover chicken sandwich is one of the few things that separates the men from the women. My wife, for example, would never have considered pairing the two together. After a long series of late-night kitchen raids, in which I bravely liberated The Chicken many times over from the potential darkness of the wife’s next day lunch box, my midnight operations were finally discovered and I was forced to share The Sandwich. That was the beginning of the end, by friends, as I then was asked on many occasions – even as recent as yesterday – if I would please make her a chicken sandwich. And my wife, being from India, thus not accustomed to the art of the sandwich, and as well as being quite a prideful woman, takes no pleasure in asking for anything, and I only tell you this to point out the supreme power of the leftover chicken sandwich.

We all know the drill. It’s almost instinctual. Every man knows how to make a leftover chicken sandwich. The ingredients vary (whatever you happen to have on hand). The technique is your own (and you are the true aficionado – nobody you know can beat your leftover chicken sandwich making skill!). The results: splendid.

4 Bill July 27, 2011 at 11:53 pm

I like to add chipotle seasoning to my chicken salad.

5 Matt R Moore July 27, 2011 at 11:56 pm

@justin @ jon – point well taken. the classic chicken sandwich is definitely also one of my favorites. not to mention the fact that making a sandwich out of rotisserie chicken is way better than relying on overly processed deli meats.

Yet, my goal in this article was to present a few ideas that fall outside of the box.

Perhaps you two can give us your favorite chicken sandwich recipes . . . condiments? lettuce? tomato? you get the drill.



6 Chuck July 28, 2011 at 12:01 am

Another way to use leftover rotisserie chicken is to cut it up into chunks or slices (skin included, because that’s where the flavor is) and stir-fry it with julienned green and jalapeño peppers.

My dad always did this with leftover Thanksgiving turkey too. You can freeze the meat and use it later on to make a quick and easy meal.

7 Rob July 28, 2011 at 12:13 am

I enjoy these chickens all the time. Easy meal with a box of stuffing and asparagus (simply stir fried in olive oil and garlic in a pan) or can of corn. Perfect leftover includes equal parts chicken, stuffing and whichever side you chose (maybe a tad more than equal portion of chicken) with sauteed onions and shredded carrots, all cooked up in the same frying pan. It’s quite excellent.

8 Nick July 28, 2011 at 12:39 am

The rotisserie chickens are a great buy for a college student on a budget (like me). If you don’t pig out, it can easily provide you with your dinner, then breakfast and lunch the next day. (BTW GREAT idea using the carcass to make stock, my soups just got cheaper to make)

I find making it into a burrito the easiest. It uses minimal untinsels/plates, and can be made in minutes. Then just add any ingredients to make it something even better (salad/ceasar dressing, cheese/onions/hot sauce, etc etc).

Good article. An essential part of being manly is being efficient and creative with what you have to work with.

9 Brian Splash July 28, 2011 at 1:01 am

OMG , l would never buy one . lt is so easy to do one on the weber , roll it in olive oil sprinkle with salt flakes , sprinkle on some cayenne pepper , put it in for an hour and a half , done .

10 Bijan July 28, 2011 at 1:45 am

You mean you don’t eat a whole chicken at a time?

11 jeff w July 28, 2011 at 2:18 am

Capers, Artichokes, Extra Virgin Olive Oil .Good Cheese ,Sundried Tomatoes are all great additions when you throw in the the bowl with a good pasta.

12 Jason July 28, 2011 at 4:39 am

Save the bones and scraps and make soup. Boil it all up with just plain old water and take the bones out to make French onion soup, or use this as a stock for other soups. Works with all roast birds.

13 Jason July 28, 2011 at 4:42 am

Oops forgot to say add loads of chopped onions. Pretty obvious ingredient for onion soup…

14 Tonda July 28, 2011 at 6:00 am

Easy way to make quesadilla- use your indoor grill ( George Foreman type ). You can pass on the butter and they cook evenly. Keep up the great work!

15 Dylan Brown July 28, 2011 at 8:12 am

dont forget the insanely easy and amazing crock pot chicken and dumplings. pull apart that rotisserie chicken and throw it in the pot with a can of balled up biscuit dough, a can of cream of chicken and a can of chicken broth. come back 5 hours later to the best/easiest comfort food known to man.

16 Timothy July 28, 2011 at 8:19 am

Shred two cups worth of the chicken and mix with 1/2 cup crushed saltines, 1/3 cup mayonnaise, and 2 tablespoons lemon juice. Form into patties and coat with toasted bread crumbs (purchased or make-your-own). Pan-fry in vegetable oil until golden brown, and serve on hamburger buns.

17 James Cummings July 28, 2011 at 8:28 am

Comfort food! Chicken pot pie, creamed chicken over biscuits or toast, or chicken stew with dumplings.

18 Westicles July 28, 2011 at 8:31 am

Awesome ideas! I am always left with leftover grilled chicken; this will make it seem less leftover.

Anyway, the end of the summer is coming quick and I am running out of grill ideas. How about an article on some new or interesting grill ideas like how to grill a whole fish or true barbeque?

19 Chris P. July 28, 2011 at 8:44 am

Our family recipe for rotisserie chicken comes via Sara Moulton’s PBS tv show, it is a green chicken posole. For those not familiar with posole, it is a spicy hearty soup usually made with pork, and comes generally in red and green varieties depending on the kind of chili used, but always uses hominy, or in Spanish posole. Her recipe involves several pre made ingredients which: the chicken, tomatillo salsa (good store-bought is acceptable here), and a quart of stock (always better if homemade), and the hominy and an onion. It comes together in under 30 minutes and is really great with some queso fresco grated on top, some diced avocado, and a nice Negro Modelo on the side. Googling will find the full recipe fairly quickly. Highly recommended. However, now i’ve got a hankering for a late night chicken sandwich after Justin’s prose above….

20 chris rg July 28, 2011 at 8:52 am

Thanks for this info,
I love this type of chicken and great to know new ways to serve it,
and its always great to know whats new and whats going on around the world of blogging, I’m keep a check now on your new posts and will be back soon, thanks again xxx

21 Matt G July 28, 2011 at 9:23 am

Fajitas…hands down.

22 Dtaylor July 28, 2011 at 9:24 am

The following has become a bit hit for parties at my place and is relatively quick and easy.

Begin by heating a pizza stone on the grill (or in the oven if you don’t want to use the propane or coals to do so. Break up leftover chicken into roughly 1” pieces and throw on the grill in a grill basket with bacon, peppers and onions and a little olive oil. Once the stone has been thoroughly heated, hot place one prepared pizza crust and slather with tomato sauce. Use mixture as toppings for pizza and add mozzarella. Reduce heat, close lid and let bake for about 10 min. What you get is 8 slices of smoky grilled awesomeness. For added epicness, add hickory or mesquite chips to the grill while cooking.

23 OlDave July 28, 2011 at 10:09 am

Waffles and Chicken Gravy
Put about 2 T of grease* in a skillet and an equal amount of flour. If you decide to use more or less, keep them equal. Stir over a low heat until it doesn’t taste “floury.” Add milk or milk and chicken broth. Bring it to a boil and cook until it thickens. Add seasoning – poultry seasoning, herbes de Provence, Montreal steak season, Caribbean jerk seasoning, Old bay seasoning, what-ever. You don’t have to use the same one twice. Salt and pepper depending on what other seasoning you use. Stir in chopped up chicken. Cook on low just to heat the chicken. Serve over biscuits, toast, or, best, waffles. If you make this for dinner, add peas. Or not -it’s yours.
*butter or bacon grease or a mixture

PS As mentioned above, beer can chicken on a Weber is great – and easy.

24 Michael July 28, 2011 at 10:12 am

If you don’t have time to make a proper stock, these are great to use in a gumbo or chicken stew because there’s a lot of flavor the skin and meat can release into the mix that a plain chicken would not have.

25 CoffeeZombie July 28, 2011 at 10:18 am

My wife and I, in our attempts to 1) save money and 2) manage to eat a good meal for dinner while also taking care of 2 kids under 2 years old, have recently discovered the wonder that is supermarket rotisserie chicken. Publix has a family combo that includes either a rotisserie chicken or an 8-piece fried chicken, and 2 sides (2 hot or 2 cold). Lately, they’ve been doing a free gallon of tea with the chicken (not quite as good as the sweet tea I make at home, IMO, but pretty good…and FREE).

These are some great ideas to use the leftovers. As far as making stock, that’s what my wife does with the chickens afterwards. It can be some work, but homemade stocks from leftover chickens are the best!

Anyway, all that to say, thanks for these recipe ideas! I’ll be taking this to the wife…

26 Ken W July 28, 2011 at 10:25 am

Ah, cream of X – clogging arteries and providing 1000% of your daily sodium intake since the 1950s. Homemade white gravies (which the “cream of” soups were largely created to replace) give you much more control over the nutritional content of things like the chicken divan (or, in my case homemade pot pie) and only take a couple of minutes to make:

The only necessary ingredients are flour, butter, and a liquid to thicken, in the correct ratio (more on that later). Equipment-wise you just need a pan and a whisk (I like the flat gravy whisks personally – couple of bucks at the grocery store cooking aisle usually).

Heat the butter in the pan over medium heat until completely melted and it starts to foam, then whisk the flour into the butter until it becomes a thick paste. Now add your liquid a little at a time, whisking it with the paste until smooth. Remember that flour-thickened sauces will only tighten up when the liquid hits a boil, so you may want to let it simmer for a minute or two when all your liquid is in.

Oh, how much of each? Basically, you need equal amount of butter and flour, usually a few tablespoons. 3 tbsp ea. of butter and flour together will thicken 1 cup of liquid into a light gravy consistency. If you want a heavier sauce, you can either up the butter and flour or lower the liquid.

Expert Mode: Cooking the flour and butter together (called a roux) for some time before adding liquid will enhance the color and flavor of your gravy. You can actually get it quite dark and very flavorful if you have the patience.

27 Bethany July 28, 2011 at 12:01 pm

I use a rotisserie to make wraps for my husband’s lunches sometimes. I shred the chicken and cost it with barbecue sauce (heat them together in a pot and stir, the chicken shreds itself). I combine that with a bag of frozen hashbrowns to make about ten barbecue chicken wraps. Freeze em, and he has a main course for two weeks.

28 Matt July 28, 2011 at 1:03 pm

I make the Buffalo Chicken Chilli recipe from Cooking For Engineers a lot – delicious, and freezes well. http://www.cookingforengineers.com/recipe/268/Buffalo-Chicken-Chili

After that I usually boil the carcass and skin overnight to make broth.

29 Scott July 28, 2011 at 1:16 pm

Chicken Ceasar Salad

Pull uppart the remains and put on top of torn roamine lettuce, Top with real (as opposed to the cardboard cannister type) shredded parmesan cheese and if desired croutons. Use a good ceasar dressing llike Giardino’s and you are done.

30 Layne July 28, 2011 at 1:34 pm

Your Chicken Salad is made the same way that I make mine. But, I also add a little bit of mustard for a slight kick and I use red onions. Sometimes I’ll put slivered almonds in my salad too. Yum-m-o-o!!

31 Tim D July 28, 2011 at 2:16 pm

I use store-bought rotisserie chickens for a variety of things, including soup. One thing that was overlooked was using the carcass to make awesome chicken stock that tastes so much better than anything you’ll find in a carton or can from the supermarket. And it’s easy, and adaptable for volume, too.

I start out by sweating some chopped onion, celery and carrot (the essential aromatics for simple soup/stock/broth bases) with some olive oil and a pinch of salt in a large pot. Then I toss in all the bones, skin and whatever else is left after stripping the meat off the bird. Add enough water to cover the bones completely and bring to a boil. Reduce the heat to a low simmer, cover and let it go for 2-3 hours, during which all you have to do is make sure you keep the liquid level from dropping too much – just add a little water as necessary. You can tell when its done because the bones will pretty much look very clean, and should snap easily in your fingers. When it’s done, I scoop out as much of the solids as I can, then strain the liquid through cheesecloth to get as much of the solids out as possible. If you don’t have a fat separator, you can let it stand for a few minutes (a tall, narrow vessel is best for this) and skim the fat off the top. Then I just divide it into some cheap plastic containers and freeze it. You can thaw it in the microwave, or just add it frozen to the cooking pot.

When I make soup, I get a couple chickens, strip the meat for the soup, make stock, and then freeze and use the stock in my next batch of soup. It’s a great way to squeeze every last penny out of it, and as the article points out, there’s no reason you shouldn’t be able to get several meals/portions out of one bird, which is a pretty good deal since they typically don’t cost much more than $7-9, depending on where you shop.

32 Tim D July 28, 2011 at 2:33 pm

My favorite soup using rotisserie chicken is a chicken and gnocchi soup. It’s a hearty, creamy bowl of goodness.

1 rotisserie chicken
4 cups chicken stock (or broth)
1 cup heavy cream
1 medium yellow or white onion, chopped
3-4 stalks celery, chopped
3-4 carrots, chopped
1 bunch Italian parsley, chopped
fresh thyme and rosemary
2Tbsp olive oil
salt and pepper to taste
16oz package of gnocchi
1Tbsp corn starch

1. Remove skin and strip the meat from the carcass. Chop or tear meat into small pieces. Reserve the skin and bones for stock, or discard as desired.
2. In a large pot, heat the olive oil over medium heat. Sweat the onions, carrots and celery, adding a pinch of salt, until slightly soft (about 5-10 minutes, depending on heat).
3. Add meat, stock and cream, stir well. Using butcher’s twine, tie several pieces of thyme and rosemary into a compact bundle and add to liquid. Bring to a boil, then cover and reduce to low, simmering for about 10 minutes, stirring occasionally.
4. Add gnocchi, and simmer another 10 minutes.
5. Add chopped Italian parsley and stir. Simmer 2-3 more minutes.
6. Add corn starch to an equal amount of water and stir until smooth. Stir into the soup to thicken, bringing soup back to a boil for one minute. Remove from heat and let stand 5 minutes.

The soup freezes and reheats well, so I like to make a big batch. The recipe scales up pretty well, just increase the ingredients accordingly.

33 madd-vyking chef July 28, 2011 at 5:32 pm

you cannot beat these birds!! 5 or 6 bucks for a cooked, seasoned chicken that is ready to eat, can feed up to 4, and doesn’t cost anymore than a raw whole bird? Plus, you get leftovers! SWEET! I serve ‘em once, toss it in the fridge for a day or two for sammies or what-ev. Whatever survives the 3 day point…skin, bones, fat and gellified juices in the bottom of the container go straight to the freezer, where we start a little collection. Fall and football sundays start the soup season in our household, and then I’ll grab two three of the packs from the deepfreeze, throw it all in a stock pot, and then simmer for just an hour or so. Strain through a small mesh colander, and you’ve got a pre-seasoned stock (reduce to taste) and a bowl full of meat and carcass parts…during the pregame show I’ll sit in the living room and pick the meat from the icky parts, and voila! Now I either throw the meat in whatever soup is going on this week, or save the pulled meat in freezer bags for white chili, buffalo chicken pizza, pulled BBQ chicken, quesadillas, enchilladas or burritos.-you name it. The MOST economical food you can buy!

love it!!

34 Robert July 28, 2011 at 6:44 pm

We get these for $5 from Costco. Chicken dinner one night. Chicken stir-fry the next, or maybe for lunch. Then we boil the bones and make chicken stock and a huge pot of soup. We get 4-5 meals from a $5 bird. #winning

35 Marty July 28, 2011 at 7:15 pm

Great article Matt – I am definitely going to have to try the chicken omelette. Does anyone have any tips on keeping the chicken moist and tender once it is off the carcass? I find that after only one night in the fridge the bits of chicken are as dry as a very dry thing.

36 Native son July 28, 2011 at 9:25 pm

A variation on the Chicken Ceasar Salad…
This is very handy for guys who are rushed for time and have children to feed.
Cut up (cubed roughly works best) your bird, toss in a bowl with a package of salad mix (my kids prefer the one with the julienned carrots and a bit of red cabbage), and Ranch dressing. Croutons and shredded parmesan to individual taste.
One of my few “dad recipes” that the kids routinely want of.

BTW. I am a sandwich man, but I really use the kitchen techniques of the late Robert B. Parker’s Spencer. “What’s here, and what can I make out of it?”

37 Barron July 29, 2011 at 6:37 am

The skin and grizzle is the best part of a rotisserie chicken, along with the moist and tasty meat. Good grief, how can that be discarded?! Chicken fat is good for you.

38 Moto July 29, 2011 at 10:29 am

Chicken Gumbo FTW.

39 Jeff July 29, 2011 at 10:58 am

If you’re a fabulous cook, try boiling the carcass for chicken stock! Hardcore baby!

I’m a big fan of chicken salad for left over rotisserie. I like to add pepper, clove of fresh crushed/chopped garlic, red pepper, salt and hot sauce (Tapitio, Cholula or Chipotle Tabasco).

Make me a manly hot chicken salad sandwich!!!!

Wife not a fan unfortunately.

40 P.M.Lawrence July 29, 2011 at 10:59 am

I’ve yet to meet a man who didn’t like quesadillas…

Well, I can tell you two further things about me, a man:-

- I had never even heard of quesadillas before I read that.

- I know, sight unseen, that I would find them repulsive, because they contain chili.

I am a person who finds all hot spiced food unpleasant, and I am almost as disgusted by people who try to cajole me into something on the grounds that it is “only” a mild curry (say); for me, it always produces an unpleasant sensation that I have no wish to acquire a taste for, so “only” mild “only” means it isn’t as bad as it might be but “only” somewhat unpleasant.

[Easy Chicken Divan] is a great comforting meal that is sure to satisfy the entire family.

And that’s wrong too, because I also don’t like mushrooms.

Everyone to his own taste, so I don’t begrudge other people going for any of that, but sometimes someone tells me to my face that I will like spiced food or something with mushrooms in it even after being told my tastes are different. Doing that is denying my taste, so I find it insulting – which is why I got angry on a training course when a caterer tried a second time to serve me chicken a la king (with mushrooms in it) because it was all they had left, when I had told her the first time that if it was that or nothing, I really would prefer to go without and just talk to people who were eating. That’s not the sort of thing that happened in this article, but when you don’t even know what my tastes are yet it’s certainly going out on a limb to tell me I definitely will like something.

41 Mike July 30, 2011 at 10:23 am

Why not leave out the chicken stock and use the whole chicken by boiling down the last remaining pieces of bone and pieces of chicken to make your own homemade soup stock? It’s the best way to utilize every ounce of the chicken. Plus the lady in your life will be impressed with soup from scratch, especially when she is sick!

Just drop all excess parts in a big pot, add some S&P, about half cover the contents in water and simmer for a couple hours. Add some carrots, onion, celery, etc and there is your perfect soup base. Just add some of that cut up chicken, maybe some noodles and you are good to go!

42 Native Son July 30, 2011 at 12:14 pm

@P.M.Lawrence –

Down boy.
Nobody is insisting you follow each and every recipe posted exactly as written, particularly if you don’t care for hot spices or mushrooms.
For that matter, the basic quesadilla is just essentially a grilled cheese sandwich made by folding a tortilla over cheese and grilling it to melt the cheese.

43 Rick S. August 1, 2011 at 1:45 pm

I find that the drippings make an excellent gravy.

44 Neil August 1, 2011 at 2:40 pm

Don’t forget to ask for yesterdays chicks. Late evening and first thing in the morning they sometime let them go for a buck or even free. Using them in soup and salad hides the dryness and the flavor is wonderful.

45 James August 18, 2011 at 10:26 pm

Here’s how to make a rotisserie chicken last 3 days.Peel label off can of No Salt Added cut green beans,or sliced beets(70 calories,less than a slice of bread). Recycle label. Pour in dish.Wash out can with some tea.Drink from can,pour can into dish,or into cup of tea(decaf,herbal).Recycle can.Take about 1/3 of chicken.Remove skin and fat from chicken.(To avoid colon or prostate cancer,gallstones,a prescription for Lipitor).Carefully wash off some fruit(Unless you would enjoy food poisoning or diarrhea;a few days in a noisy hospital;and nurses pumping(not dripping) fluid into your arm,til it swells up like a poisoned pup).Low salt,low fat,no pots to wash.

46 Rusty November 20, 2012 at 3:13 pm

I make Rotisserie Chicken and Noodle soup. It’s been called the best thing ever by my exchange student.

1 rotisserie chicken
1 can chicken stock
1 can beef stock
1 bag mixed vegetables
1 medium yellow or white onion, chopped
salt and pepper to taste
1/2 package of Country Pasta: Homemade Style Egg Pasta

1. Remove skin and strip the meat from the carcass. Chop or tear meat into small pieces. Reserve the skin, bones and non-used meat for stock.
2. In a large pot, heat the olive oil over medium heat. Sweat the onions adding a pinch of salt, until slightly soft (about 5-10 minutes, depending on heat).
3. Add the bones, skin and extra pieces to the pot, add the stock and bring to a boil.
4. Strain stock into another pot.
5. Add meat, vegetables and then cover and reduce to low, simmering for about 30 minutes, stirring occasionally. Add water and salt and pepper to taste.
6. Add pasta, and simmer another 10 minutes.

It is extremely easy to make and reheats well.

47 Chris March 13, 2013 at 11:19 pm

what I like to do is make up a batch of Buffalo wing sauce add chiken chunks and then mix it in to my home made mac and chees. my co workers love when I bring it in.

48 Jericho April 2, 2013 at 3:54 pm

Don’t forget to keep the bones and scraps to make stock.

49 D. Hide April 25, 2013 at 1:06 pm

I really like leftovers too. It’s not boring if it’s delicious!

One of my favorite recipes is mom’s cream corn and chicken pasta. It’s really something that you experiment with and modify to get the consistency and content amount you want.

- Unsweetened Condensed milk (couple cans)
- Cream cheese (about a a quarter pound of it)
+ Theoretically, you could replace both of the above with canned cream and some regular milk for consistency
- Canned corn (one or two cans; I like lots)
- Leftover rotisserie white meat (the dark is eaten or otherwise left to soup with the bones)
- and of course, cooked pasta of your choice (I prefer the girthier variants but it’s up to the chef)
- A few cloves of mashed, diced, or minced garlic in all savory recipes

Like with all of the dishes you’ve shown, there won’t be leftovers a second time, but if there are, it’ll be even tastier :D

50 Rhubarb April 30, 2013 at 11:26 am

You can keep the skin and fat and boil it for stock. Just put it in the fridge afterwards and let it cool, the fat will congeal on top, you can skim it off and throw it away. Best stock ever!

51 Brian May 26, 2013 at 5:26 pm

My thus far favorite chicken sandwich recipe; however much rotisserie chicken you want pulled apart into smallish strips. Toss it in a blend of buffalo sauce (the stuff you make wings with) and some taco bell sauce (I go to Taco Bell and get a bag full of the packets, don’t worry I’m nice and make sure to buy something while I’m there). Throw it on the stove until the sauce starts to really adhere to the chicken (it’s ok if it starts to turn black a little bit). Lettuce, tomato slices and cheese on a nice bun or toasted french bread.

52 Brian May 26, 2013 at 5:28 pm

Another great idea is make shake n’ bake chicken out of it. Any type of typical bread crumb mixture (or the store bought shake n’ bake) and I mix garlic powder, crushed red pepper in with it. Yea that’s some good eatin

53 Lizzie July 7, 2013 at 7:21 pm

I am guilty of using the whole chicken to make a quick chicken soup. Carcass does work great but the seasoning of the whole chicken for the soup is really good!

54 Joe Zasada October 31, 2013 at 8:40 pm

heh the dark meat is the best!
I’ll take thighs over breasts every time

55 LJ November 1, 2013 at 1:02 am

Mix rotisserie chicken with taco mix and you can make chicken tacos, burritos, enchiladas, quesadillas, etc.

56 JMD December 9, 2013 at 3:41 pm

While these are all great ideas, I’ve always enjoyed just picking at the chicken once all of the big pieces have been eaten. It seems like some of the best bites are in the little nooks and crannies that usually get overlooked. Chicken on the cob, I call it.

57 Joel January 3, 2014 at 5:16 pm

I go full scrooge on the chickens when buying them to break them up for a chicken and corn soup. Average price for a dirty bird here in Sydney, Aust seems to run at around $9aud.
If you go to some of the smaller shops/deli’s you can pick up a cold bird for $6-7. Win.

Thanks for the recipe ideas. We do waste a bit of chicken and I really dislike wasting food. I’ll buy one today with the shopping, strip it down and make omelet and chicken salad.


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