Turning One Rotisserie Chicken into Three Delicious Recipes
Hey, fellow foodies! Today, we’re going to work some kitchen magic and show you how to turn one simple roast chicken into three mouthwatering meals. That’s right—one chicken, three ways. It’s a game-changer for meal prep and a perfect way to stretch a grocery store find into multiple hearty dishes.
Let’s dive in, shall we?
First things first: Start with a beautiful roast chicken. You can absolutely grab one from the store (because let’s face it, who doesn’t love an easy, rotisserie chicken?). But if you’re feeling a little extra, pick up a whole chicken from your butcher. That way, you can choose the perfect size for your needs, and a larger chicken gives us extra meat to work with across all three meals.
How to Break Down a Rotisserie Chicken
Now, let’s talk about breaking it down. We’re all about getting our hands a little dirty when it comes to cleaning the chicken—there’s something oddly satisfying about pulling tender meat off the bones. It’s the best way to get every last piece, so don’t be shy about using your hands. They’re the most effective tool for the job!
Start by separating the legs and removing the skin you don’t need (don’t worry, it’s perfect for snacking later—crispy chicken skin is a crowd favorite). For the meat, we mix the dark and white meat together—dark meat is juicier and more flavorful, while white meat can be a little drier. Combining the two gives us the ideal balance for our recipes.
Now that we’ve cleaned the bird, it’s time to transform this beauty into three distinct meals. Ready to get cooking?
Recipe 1: Chicken Tortilla Soup
Ingredients
- All bones and carcass from the chicken- yield 2 quarts stock
- 3 cloves garlic
- 3 large tomatillo- roughly 10 ounces
- 1 whole jalapeno
- 1 cup yellow onion chopped small.
- 1 cup carrot chopped small.
- 1 cup celery chopped small.
- 1 cup red bell pepper chopped small.
- 1 Tablespoon dry oregano leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika.
- 1 bunch cilantro- picked and split in 1/2.
- 14-ounce fire roasted diced tomato- do not drain
- 1-quart white beans, drained and rinsed
- 1 lime, cut into ¼.
- 1 cup shred cheddar cheese
- 1 large avocado, sliced.
- 1 large red radish, sliced.
- Tortilla chips
Instructions
- Step 1: Make the Chicken Stock: Place the bones and carcass in a large pot and cover with 3 quarts of cold water and bring to a simmer. Let simmer for 45 minutes, then strain and discard the solids.
- Step 2: Roast the Tomatillo Mixture: Place the tomatillo, jalapeño, and garlic in a foil pouch, sealing it completely. Roast at 350°F for 20 minutes until tender. Blend the roasted ingredients with half of the cilantro and set aside.
- Step 3: Sauté the Vegetables: In a separate pot, heat 2 tablespoons of oil over medium heat. Add the onions, carrot, celery, and bell pepper. Season with salt and sauté for about 5 minutes until softened.
- Step 4: Build the Soup Base: Stir in the oregano, paprika, and cumin. Add the tomatoes, tomatillo mixture, and 2 quarts of the prepared chicken stock. Bring to a simmer and cook for 5 minutes.
- Step 5: Finish and Serve: Add the shredded rotisserie chicken and beans. Adjust seasoning to taste, and ladle into bowls and serve hot.
- Step 6: Garnish and Enjoy: Top with tortilla chips, cilantro leaves, avocado, radish, and a squeeze of fresh lime.
Recipe 2: Chopped Chicken Salad
Cuisine: Salad
Ingredients
- For the Salad:
- 7 ounces halva cheese
- 12 ounces picked chicken meat- on a 4 # chicken this is 1 leg and 1 breast.
- 1 cup cherry tomato, cut in ½.
- 15 ounces garbanzo beans, drained and rinsed.
- 1/3 cup kalamata olives, sliced.
- 12-ounce marinated artichoke hearts, chopped
- 1/3 cup pepperoncini, sliced.
- 1 cup Persian or English cucumber, diced.
- 1 cup red onion sliced thin.
- 1 cup cooked quinoa
- 4 ounces baby spinach
- For the Dressing:
- 1/3 cup red wine vinegar
- 1 Tablespoon whole grain mustard
- 2 Tablespoons kalamata olive juice
- 2 teaspoon dry oregano leaves
- 1 teaspoon honey
- ¾ cup Olive Oil
Instructions
- Step 1: Make the Dressing – In a medium-sized bowl, combine all ingredients except for the oil. Whisk together until smooth. Slowly drizzle in the oil while whisking to emulsify. Season with salt and black pepper.
- Step 2: Brown the Halva Cheese – In a small nonstick pan, heat 2 tablespoons of oil over medium heat. Add the halva cheese and brown on one side until golden. Flip and brown the other side. If the cheese splits, open it up and brown the inside as well.
- Step 3: Let the Cheese Rest and Dice – Remove the cheese from the pan and let it sit at room temperature for a few minutes. Once slightly cooled, dice it into chunks.
- Step 4: Toss the Salad – In a large bowl, combine the diced cheese with the remaining ingredients, except for the spinach. Toss with the prepared dressing and season with salt and black pepper.
- Step 5: Assemble and Serve – Divide the spinach evenly between three large bowls. Top with the salad mixture and serve immediately.
Recipe 3: Chicken Hand Pie
Ingredients
- 8-ounce frozen pastry sheet, defrosted
- 5 ounce shred chicken meat
- 1 whole egg, whipped with a fork.
- 3 ounces shred white cheddar cheese
- 3 ounces shred mozzarella cheese
- 5 ounces fig jam
- 4 Tablespoon white sesame
Instructions
- Step 1: Preheat the Oven – Preheat your oven to 350°F, using the convection setting if available.
- Step 2: Prepare the Pastry – Ensure your pastry sheet is fully defrosted before unfolding. If it is too cold, it may break when bent. If it becomes too soft, place it back in the fridge for a few minutes to firm up slightly.
- Step 3: Make the Filling – In a bowl, combine the chicken, jam, and both cheeses. Season with salt and black pepper, then set aside.
- Step 4: Cut and Prepare the Pastry – Cut the pastry sheet into four equal squares, approximately 5 inches by 5 inches. Generously brush one side of each square with egg wash.
- Step 5: Fill and Shape the Pouches – Divide the chicken mixture into four portions. Place one portion onto each pastry square, keeping the filling in a narrow strip from one diagonal corner to the other. Pinch the open edges together, slightly overlapping them, and press to seal, forming a pouch.
- Step 6: Egg Wash and Bake – Brush the tops of the pastry pouches with more egg wash and sprinkle with sesame seeds. Bake at 350°F for 20–25 minutes, until the pastry is golden brown and the filling is caramelized.
- Step 7: Serve – Remove from the oven and serve immediately while warm and crispy.
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