Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 24, 2016 19:55:14 GMT
I know, I know, go Google is likely to be the reply. While I have come across 90823049834 recipes using up rotisserie chicken, I was wondering if any here have any they have tried and come to like? Something in a rotation perhaps? We recently found out the value from using up these $5 chickens is great. As such we are trying to see if we can lessen our food budget by implementing more meals with rotisserie chicken that we would like. During my quest, I will definitely come post back any recipes we have found to our liking as well  |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 24, 2016 23:11:54 GMT
During my quest, I will definitely come post back any recipes we have found to our liking as well Having been the beneficiary of recipes you 'found to your liking', I can't wait to see your future posts. The Indian meals you sent me are on my regular menu list now.  |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 24, 2016 23:41:48 GMT
My favorite recipe for rotisserie chicken as follows:
1 Zested lemon
5 minced Garlic cloves
1 TBL ground Thyme
2 TSP ground Rosemary
2 TSP ground Sage
Lemon juice from the zested lemon
1/2 TSP Salt
2 TSP Ground pepper corns
(The above listed amounts of ingredients will do up to about a four pound chicken)
Mix the salt and pepper together and line the interior chest cavity with the two.
I use a mortar and pestle to finely grind the thyme, rosemary and sage. Once ground add them to the lemon zest and minced garlic and slowly add enough lemon juice to make a slightly moist paste of it all. Wash and thoroughly dry the chicken. Loosen the chicken's skin from the body by using your fingers to separate the two. Apply the mixture between the skin and the meat of the chicken ensuring that you get the paste all around the chicken to include the legs and thighs and that you rub the mixture into the meat a bit. Take what is left of the paste and apply it to the outside of the chicken. If you find that you do not have enough paste, make a little more using the same proportions.
Tie up the chicken, skewer it with spit rod and cook until an interior temperature of 170*F is reached. About 15 to 18 minutes per pound.
It is the only way that I make rotisserie chicken anymore these days.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 1:14:08 GMT
@kiwifarmgal, do you really still eat those Indian food recipes? How awesome! @trellis, I thank you for the time you took to type that out (maybe I will refer to it in the future should I need it), but alas! I am seeking recipes using up the already cooked rotisseries |
|
|
|
Post by feather on Jun 25, 2016 1:54:17 GMT
Chicken quarters went on sale here for $4.99 for 10 lbs, I baked it took it off the bone and froze it in lb containers.
So far, I added it to my new trend, of making vegetable curry. After the curry was done, I just tossed in a bit of chicken. I've been living on this curry and it's variations for the past few months. (zucchini, grape tomatoes, celery, onion, broccoli stems chopped, asparagus chopped, mushrooms)
I made some pickle/cheese/pasta cold salad, dill, onion, pickle juice, mayo, sour cream, and the chicken goes well with that too. DH eats pasta.
Cooked chicken is really good with chopped ham and swiss cheese, a little onion and mustard to dress it up, melt it together, serve alone or in a sandwich (chicken pairs well with ham--as chicken cordon bleu will tell you).
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 1:57:32 GMT
That sounds like it could be a delicious way to cook a rotisserie chicken when it's raw! I would love recipes on how to use up the already cooked rotisserie chicken though For instance, we are experimenting with a chicken salad recipe (the wet mayo kind) atm, using the leftover rotisserie chicken. We've perfected our tuna salad, and hubby loves eating that, so trying to do something similar with the rotisserie. The only thing is the rotisserie left overs aren't as soft or tender as the tuna flesh is, would love tips on keeping/getting the leftover rotisserie to be soft too, if anyone knows of any. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 1:58:24 GMT
feather, do you have a recipe for your vegetable curry?!
|
|
|
|
Post by themotherhen on Jun 25, 2016 1:59:37 GMT
I love chicken pot pie with rotisserie chicken! Have you ever made that, @rachelmcmurtrie,?
|
|
|
|
Post by themotherhen on Jun 25, 2016 2:01:03 GMT
@rachelmcmurtrie, if you rub a bit of butter or chicken broth on the leftovers it softens it right up.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 2:02:29 GMT
I made Nigella Lawson's chicken pot pie 3-4 years ago and it turned out pretty good. What a terrific idea! My son loves chicken pot pie now, so I'll have to try that again! Thanks themotherhen,! |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 2:03:46 GMT
@rachelmcmurtrie , if you rub a bit of butter or chicken broth on the leftovers it softens it right up. rrrreally? So rub it on right after we're done eating the rotisserie while it's warm, or put some broth/butter in it while it sits in the fridge, or rub broth/butter when we reheat? |
|
|
|
Post by feather on Jun 25, 2016 2:20:08 GMT
@rachelmcmurtrie, Okay I'll share this just between you and I,  since my son and I just taught ourselves how to finally make curry that we like. I'm telling you, I never liked it, not the store bought frozen stuff, not food with curry powder (yuck), but we finally got it together and I have learned many ways to make it--and I'd appreciate a few pointers if you want to share with me. First fry the coriander in a plain dry 12 inch extra thick bottomed skillet (stainless steel) take it out once it is smelly, put it in the spice grinder, return it to the pan. Add butter or olive oil (2 T) and 1/2 cup small diced, onion and celery (and whatever other hard vegetables that you want to be soft)and tiny chopped 2 cloves of garlic. Add 1 T dried oregano, 1 and 1/2 t cumin (ground), 1 T curry powder, 2 t ground up fresh ginger, 1 heaping T curry paste (refrigerated red or yellow) and cook it all for 5 minutes, then take one package of fresh grape tomatoes put in blender and liquefy and add to pan. Then add 1 cup of refrigerated coconut milk (unsweetened or slightly sweetened). Cook this all down until the sauce is more like a thick sauce but not quite a paste. If you add mushrooms (sliced), let them cook down with the sauce. Then 15 minutes before serving add 2 cups of zucchini (chopped in small bite size pieces). If the sauce gets too dry, add more coconut milk, too wet, cook it longer. I like the zucchini half cooked. At the end, taste, add about 1 t. sugar, and add a T of lemon juice and salt to taste. I just started to experiment with my own garam masala that has black pepper, coriander, cinnamon, star anise, and cumin in it. This I would add at the end if I add it, and it does not need to cook long. The pepper makes it a little spicy-hotter, while the other spices make it more aromatic. I've also used the vanilla flavored coconut milk and it seems to make it more aromatic too. It took me quite a while to figure out what spices I liked in it and get them on hand. I'm going through a lot of volume of spice--it's not like American cooking. Sometimes I add turmeric instead of the curry powder. Sometimes I let the sauce be yellow/brown, and instead of adding the liquefied tomatoes in the beginning so the sauce is red, I add the grape tomatoes halved after it's done, just so they are warm. I've added sour cream to soothe it when it is too spicy hot. I add a few tablespoons of butter at the end, for richness sometimes. DH won't try a curry he is afraid of the spices and any heat. I can't get enough of this stuff. |
|
|
|
Post by themotherhen on Jun 25, 2016 2:28:58 GMT
@rachelmcmurtrie , if you rub a bit of butter or chicken broth on the leftovers it softens it right up. rrrreally? So rub it on right after we're done eating the rotisserie while it's warm, or put some broth/butter in it while it sits in the fridge, or rub broth/butter when we reheat? You can rub the butter on while warm or pour broth on it before refrigerating-the idea is to get some fat/liquid onto the meat before chilling it. Chicken pot pie is a great way to get veggies into kids ;-) |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 2:47:08 GMT
@trellis , I thank you for the time you took to type that out (maybe I will refer to it in the future should I need it), but alas! I am seeking recipes using up the already cooked rotisseries
Doh!!!! 
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 25, 2016 5:08:30 GMT
themotherhen, thanks for clarifying, I'll definitely try that!
|
|
|
|
Post by frogmammy on Jul 4, 2016 2:35:45 GMT
Taco salad, made with CHICKEN! Also like chicken nachos...but they aren't a meal. Usually.
Mon
|
|
|
|
Post by farmchix on Jul 4, 2016 10:29:47 GMT
I'm not a big chicken salad person, but I do like it with rotisserie chicken. I also like to stir fry it in with asparagus, mushrooms, garlic...and whatever other veggies are laying around.
|
|
|
|
Post by AD in WNC on Jul 4, 2016 12:01:11 GMT
@rachelmcmurtrie First, if you have "Indian Food Recipes", I would love to have a link or copy of them. Second, I make chicken curry with leftover rotisserie chicken. I cut up the leftover chicken and use the same amount of chopped celery, onions & apples (granny smith). Put any leftover chicken drippings in the bottom of a large skillet and add enough water to be about 1/2 inch deep. Add onions and celery. Simmer (covered) until they are soft/transparent. Stir in +/- 2 teaspoons curry powder. Add chicken and mix well. If mix is too dry, add +/- 1 cup of chicken stock. Simmer (covered) for 5-10 minutes, stir in apples. Simmer (covered) until apples are soft. Serve over rice. You could also use the leftover chicken in a white chili. I don'thave a recipe for it since I don't like it. I bet a recipe for jerk chicken would work too. |
|
|
|
Post by themotherhen on Jul 6, 2016 0:14:19 GMT
@rachelmcmurtrie, you could also use the chicken in chicken and noodles, homemade noodles are super easy to make and really cheap!!!!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 7, 2016 19:35:12 GMT
*edited to remove personal details*
|
|
|
|
Post by feather on Jul 7, 2016 20:59:23 GMT
feather , thank you so much for posting that! I am so sorry I don't know how/why I missed it till now, but I see you posted the vegetable curry after all! You know as much as my hubby and I have been cooking Indian meals, I've made so many elaborate (biryanis) ones, but never even tried a veg curry. A few months ago I was at an Indian buffet and didn't like any of the meat options (very rare for me) and sampled what they called a navratan korma (veg curry pretty much) and I loved it so much. So I will have to try your recipe and let you know. My hubby is the same as yours, he doesn't care for spices and finds it to be excruciating on his palate even in the mildest of forms. Through experimentation we have come to find out that he loves spices that bring flavor (cardamom, clove, anise, cinnamon etc) but not any of the spices that bring the heat- pepper, cayenne, Kashmir chili powder (ironically my favorite spice!) etc. You know I have found that it's almost a learned/acquired taste when it comes to heat. My son would chow down really spicy Indian food when he was a toddler and I would mash up the food I ate. Then he became super picky and found even pork chops we made with just pepper to be too spicy (that my hubby didn't find spicy). Now that lots of Indian food is being craved in this home, my son is slowly eating higher and higher levels of heat along with hubby and they both just chug milk/water after but swear they don't want it any different lol. Not suggesting people do this, just saying that's what I've amusingly observed as of late. As for pointers I would suggest if you want to try- try just whole milk (unflavored) yogurt either as a side or added into the sauce if you want to soothe the spice level down. Raita a very common "side" is served with a lot of our meals. There are lots of variations but it's basically yogurt that's beaten, with salt+pepper added, usually tiny pieces of tomatoes/cucumber (tiny as in grated tiny), sometimes also grated carrots and that's it. You can get fancier by squirting in some lemon juice and/or tying the yogurt up in cheesecloth and letting the water from it drain so it's more concentrated yogurt. As for the sauce if there are eatables you like to chew on for texture keep those, for the flavorings like onion/garlic/ginger you could always toss the sauce in the food process after that initial step of cooking those that way you have a smooth, silky sauce with just mushrooms/zucchini etc things that you want to bite into. No one here wants to bite into onions/garlic/ginger so I always do that. As for making your own garam masala that's an amazing thing you're trying, it will definitely help with the flavor. I have noticed with pepper alone, when cooking anything there is such a difference between buying "pepper" and buying "black peppercorns" that we grind and toss when cooking. Fresh/self-made wins with spices in every area when it can be done I believe. Speaking of spices my last suggestion would be to try whole spices in place of the powders. I personally don't use "curry powder" myself. The other spices I will toast them on low heat as whole spices. So for instance, in our chicken biryani cooked 2 nights ago, we toasted whole cardamom, whole cloves, a cinnamon stick, star aniseed, bay leaves in ghee (try subbing this for butter/oil and see if you like it better). Then ground up so we get maximum flavor but no torture when you bite into those spices. Cinnamon, bay leaves and star anise don't have to be ground as they're so huge no one would mistakenly bite into them. We do grind fennel seeds and cumin seeds as well when we want it smooth which we always do. Okay I'm done now, I'm sure you're regretting ever typing "and I'd appreciate a few pointers if you want to share with me." lol! thanks for that! Seriously, I have no curry friends! I have fennel and anise seed, and bay leaves and ......I'm amazed how many spices I've started using. I have yogurt on hand at times, (and kefir), and have drained it with a cheese cloth. I'm growing and almost ready to harvest coriander--and lots of it. I've never ground up the base of the sauce of onions/garlic/ginger/celery to make it smooth, neat idea. I wanted to tell you , though, about my husband--he's allergic to capsacin (there is a pepper hot skin rub) which I had rubbed on his shoulder and his skin swelled up to 1/2 inch thick, bright red!! He had previously eaten pepper hot foods and ended up often throwing up, so I don't serve him anything capsacin hot, like hot peppers, but he's not allergic to black pepper, or white pepper. I imagine someone with an allergy to the hot in peppers, eating them, the mucus membranes of the digestive system must swell up, it must hurt like heck. He does complain. Peppers like bell peppers have no capsacin, black and white pepper don't either, I'm pretty sure. Anyways, my son enjoys it with me when he visits and I enjoy curry. I couldn't attach a name like korma or masala or binya or any of the other names with the curry I make, I just haven't a clue. I may start making up names to go with my recipes. ha ha Thanks for the ideas, it does help. Thanks for being my curry friend. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 7, 2016 21:10:08 GMT
*edited to remove personal details*
|
|
|
|
Post by feather on Jul 7, 2016 21:16:25 GMT
feather , I would love to be your curry friend! I don't have any Indian friends myself either. Just don't ask me if all Indians smell like sand or if we race cheetahs and elephants on the streets India in our spare time (genuine Q's people ask me) and we're good lol! Oh wow yeah if your husband is allergic is capsaicin (why did that word get the red squiggly when it's a real word? no I'm not changing it to "captain", what dictionary do these forums use anyways) that makes sense! I was just reading up about it and apparently it is an irritant to all of us mammals naturally, very interesting. As for how you would classify it, any saucy Indian-rooted dish can be called a curry, masala or korma. So you're fine either way, although I do like the idea of you just making up your own name- do share when you hit upon it You are very welcome and thank you for sharing your recipe and ideas as well! My curry friend! I just laughed, thank you for that. I think I did spell capsacin wrong, oops! I did know this wonderful indian couple, one of my ex's bosses and his boss's wife! She was so very kind and her breathe smelled like spices or perfume. Honestly, she smelled so good. I think she was a vegetarian and sometimes people that are vegetarian smell quite nice. I will try to be creative in naming my curry dishes in the future and I appreciate having a curry friend. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 7, 2016 22:04:44 GMT
My curry friend! I just laughed, thank you for that. That's what curry friends are for! |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 11, 2016 0:20:23 GMT
So far made chicken and dumplings in the slow cooker from here allrecipes.com/recipe/8941/slow-cooker-chicken-and-dumplings/ super simple and the chicken is soooo tender. We don't do the dumplings and add in whatever veggies are on hand. Last night and tonight made tacos with the chicken from that recipe. Some onions and poblano peppers julienned and stir fried with some minced garlic. We threw in just salt the first time, some random spices like paprika+cayenne+garam masala the second time today and it was delicious both times. Tossed in shredded chicken with the peppers/onions/garlic to heat it up. Just pan heated a tortilla bread, put a line of sour cream down the middle, the meat mixture, with some pepper jack cheese shredded on top. Was really good! |
|
|
|
Post by okiemomof3 on Jul 11, 2016 15:52:06 GMT
what i use rotisserie chicken (and even leftover home roasted chickens) for:
enchiladas
tacos
quesadillas (with sauted onions and peppers and mushrooms)
pot pie
chicken and dumplin's
chicken tetrazzini (chicken, broccoli, mushrooms with a chicken cream sauce topped with mozz cheese)
chicken salad
chicken gravy with biscuits.
|
|
|
|
Post by gracielagata on Jul 13, 2016 23:59:22 GMT
Curry is yummy!  But it being shredded chicken from a rotisserie chicken would look weird to me. I usually chop/slice the semi-frozen chicken into small stir-fry type pieces for all the curries I make. I like chicken pot pie, chicken and dumplings/soup, chicken tacos. We are only a family of 3... so we use a Costco chicken for one dinner, eaten out of the container as a sort of non-seasoned taco- just pick a chunk of meat to put on plate, with black beans, maybe some lettuce and tomatoes, condiments, tortillas and maybe rice. Eat it how you want. The next day I usually pressure cook it to totally strip everything from the bones. Depending on the chicken size, and how much was eaten the 1st night, I might be able to get 2 more meals from it: usually starting with pot pie, then the soup. And if not a real 'made/recipe'd' meal, then it will be the 1st night's dinner, then leftovers of it, then pressure cooked to make soup or pot pie. |
|
since my son and I just taught ourselves how to finally make curry that we like. I'm telling you, I never liked it, not the store bought frozen stuff, not food with curry powder (yuck), but we finally got it together and I have learned many ways to make it--and I'd appreciate a few pointers if you want to share with me.
But it being shredded chicken from a rotisserie chicken would look weird to me.