Chicken

20 Times Rotisserie Chicken Gets You Halfway to Dinner

June 13, 2017

The rotisserie chicken at the grocery store is always so tempting—glistening skin, rosemary-garlicky scent, the likes of dinner. So just buy it! It's a wiser splurge than ice cream (from a meal-planning perspective, anyway).

Here are 20 ways to repurpose roast chicken for lunch, dinner, and everything in between. (If the recipe calls for raw chicken, when the recipe instructs to cook it, just throw in the store-bought version and only warm through.)

How do you work away at the leftovers of a roast chicken? Share your ideas in the comments.

This article was originally published in June last year. It has been updated to include more recipes.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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13 Comments

EL October 7, 2016
Ah! Rotisserie Chicken. . .
 
Kathi P. October 7, 2016
The rotisserie chickens around here have a strange flavor, so I roast a chicken just about every week on my cast iron chicken roaster in the oven. I LOVE THAT THING! One of my favorite leftovers meals is to combine some leftover chicken with sliced roasted mixed peppers (tossed in olive oil with grated garlic, topped with some bits of anchovie and butter, roasted at about 400F until the peppers get some black spots). I make a cream sauce by slowly sauteeing some thinly sliced garlic and shallot in olive oil (add anchovie here if there are none elsewhere in recipe), add some homemade chicken stock and cream and maybe some marsala. Combine with cut up chicken and peppers, and some sliced fresh basil, makes a wonderful sauce for linguini. (Also good with Italian sausage meat instead of chicken.)
 
judy August 11, 2016
Just did asian chicken tacos for lunch! But I buy a chicken once a week and cook it quickly in my pressure cooker. I have a rack I can elevate the chicken on. Put some aromatics in about 1/2 cup broth. Cook for about 18 mins on high, natural release. Let it cool. There is lovely broth t the bottom without the chicken soaking in it. I pull off all the meat. Freeze in portions for two. The broth is used up during the week in all kinds of recipes and sauces. I freeze the bones and make bone broth out of several batches. Great for soups in winter. I came here to get a few new ideas. These are great. Thanks!
 
ashley's B. April 13, 2018
That sounds like just what I need to do. Thanks for including such good detail!
 
PHIL August 11, 2016
chicken quesadilla, or shredded onto a nice pile of nachos. quickie soup.
 
thechewinn-nova.com June 27, 2016
It's one less pot to clean for making Moo Goo Gai Pan then into a pot pie, see recipe here---http://www.thechewinn-nova.com/moo-goo-gai-pan-pot-pie-cantonese-chicken-pot-pie/
 
rachiti June 27, 2016
Alas, all of the local shops around my area douse their rotisserie chicken in so much salt as to make it a salt lick. I've switched to cooking a beer can chicken on our propane grill when we're craving rotisserie chicken without the long wait and hot kitchen.
 
cafemom June 26, 2016
Chicken pot pie filled with rotisserie chicken using the pan juices to create the broth. All that's needed is the pie crust top and bottom. With or without veg, it's pure comfort food.
 
healthierkitchen June 22, 2016
I make Amanda's Spanish style Chicken Salad with a rotisserie chicken all the time! Delicious!!<br />
 
AntoniaJames June 20, 2016
Here's a tip some may have overlooked: don't forget that there are pan juices in the rotisserie package. On occasion - the day after we get back from vacation, or when work keeps me late in the evening -- I'll buy a rotisserie chicken, which we particularly like to use for Merrill's Warm Chicken Salad, linked above (highly recommended). I always pour about 1/4 cup of boiling water into the bottom tray of the packaging and swish it around, picking to release any stuck bits, and add that to the dressing made on the stove. As you can imagine, it adds so much flavor.<br /> You could also do the same when you just want, well, pan juices! ;o)
 
Kenzi W. June 20, 2016
Great call. I love that salad too!
 
HalfPint June 20, 2016
In addition to using the chicken meat in other dishes, I take the carcass and make a chicken broth to be used in soups and/or sauces. Nothing is wasted. My mother use to do this all the time. The holiday turkey carcass made a great broth for pho or egg noodle soup.
 
Karen June 28, 2016
Yes! I throw the carcass in a freezer bag and freeze until I have 2-3 carcasses (rotisserie chickens are small) and then make a big pot of broth--so much better than canned.