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    101 Things to do with Rotisserie Chicken
    101 Things to do with Rotisserie Chicken
    101 Things to do with Rotisserie Chicken
    Ebook140 pages50 minutes

    101 Things to do with Rotisserie Chicken

    By Madge Baird

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    About this ebook

    Minimize your time in the kitchen by using moist, delectable rotisserie chicken as your main ingredient. Author Madge Baird provides a list of helpful hints on how to handle store-purchased rotisserie chicken and ideas for making several meals from one bird along with 101 delectable recipes for lunch and dinner. There are soups and stews, salads, casseroles, pasta dishes, and stir-frys. Grab a fork and tuck into a filling Potato Chicken Frittata, a tasty Chicken Pesto Pasta, or a Quicky-Chicky Stir-Fry. 
    LanguageEnglish
    PublisherGibbs Smith
    Release dateMar 15, 2009
    ISBN9781423607649
    101 Things to do with Rotisserie Chicken

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      Book preview

      101 Things to do with Rotisserie Chicken - Madge Baird

      101 Things to Do with Rotisserie Chicken

      Madge Baird

      101 Things to Do with Rotisserie Chicken

      Digital Edition v1.0

      Text © 2010 Madge Baird

      All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

      Gibbs Smith, Publisher

      PO Box 667

      Layton, UT 84041

      Orders: 1.800.835.4993

      www.gibbs-smith.com

      Library of Congress Catalog-in-Publishing Data

      ISBN-13: 978-1-4236-0518-8

      ISBN-10: 1-4236-0518-7

      1. Cookery (Chicken) I. Title. II. Title: One hundred and one things to do with rotisserie chicken.

      TX750.5.C45B34 2009

      641.6’65—dc22

      2008044080

      To all the chicks at the barn

      101 Things to Do with Rotisserie Chicken

      Table of Contents

      Helpful Hints Appetizers Sandwiches Salads Soups & Stews Casseroles Pasta Sauces Skillet & Stir-fry Dishes Metric Conversion Chart

      Helpful Hints

      1. The purpose of this book is to help you get more meals out of your chicken and to show a variety of ways to extend your grocery dollar. The underlying principle of these recipes is that poultry used in small, healthy portions can provide delicious, satisfying flavor in a wide array of easy dishes. By refrigerating or freezing all the salvageable meat from a bird, you can stretch a single chicken into at least two meals, and possibly three or four.

      2. Whether you use fresh or canned produce, these recipes can be -easily adapted to the ingredients you have available. There are some flavor differences between fresh and preserved, so your dish might not taste just like the test dish made in my kitchen, but it’s sure to be delicious either way, as long as you taste it and adjust seasonings before finishing the dish.

      3. Whenever you purchase a rotisserie chicken, if your budget can handle it, buy two, not just one. As long as you’ll be in the counter top mess of skinning, carving, and picking the meat from a chicken carcass, you might as well do two chickens at the same time and freeze the extra—sliced or cut up—for later use. And some supermarkets offer a second chicken at a reduced price.

      4. The best time to remove the meat from the chicken is right when you get it home, while it’s still warm but not too hot to handle. The skin and meat come off the bones of a warm chicken much easier than a refrigerated one. If you’re not going to deal with it or eat it right away, the bird needs to be refrigerated.

      5. When storing the portion of the bird that you’re not going to consume the first day, remember that it’s safe to keep cooked chicken in the refrigerator for only three to four days.

      6. To freeze chicken, divide into portions of 1 to 2 cups—amounts that are convenient for use in subsequent recipes. Use frozen chicken within four months.

      7. Chicken toughens and dries out if it is overcooked, so when adding to casseroles, soups, and skillets, the chicken goes in near the end of the cooking time.

      8. Chicken broth is the most called-for ingredient for making hot dishes with pre-cooked chicken. Keep a variety of low-fat options on hand:

      Canned or boxed liquid broth is handy for soups and sauces. (Swanson is suggested)

      Powdered bouillon provides maximum flexibility for measurements and last-minute seasoning adjustments. (Knorr is recommended; if you use other brands, you might need to adjust amounts, depending on saltiness)

      Bouillon cubes are good for making broth by the cupful or in larger batches.

      Fat-based bouillons are touted to give dishes a more home-cooked flavor.

      The key is to read ingredient labels and choose varieties whose flavors you like.

      9. Be cautious about adding salt to recipes if you have used bouillon to make the broth in your dish, because chicken bouillon broths, powders, and cubes already contain salt.

      10. Fruits are superb complements to chicken, in both sweet and savory blends. A number of recipes here call for fruit: strawberries, apricots, plums, peaches, pears, and more. These pleasantly surprising flavor combinations shift the emphasis from eating leftover chicken to sampling a cornucopia of fresh flavors.

      11. Amounts of salad dressings in these recipes might be less than you are accustomed to using. The reason is that these homemade dressings often have strong flavors and a little goes a long way. Think of salad dressings as ways to enhance the flavors of the fresh ingredients rather than smother them.

      12. Be adventurous in trying different kinds of grains, pastas, and rice as base ingredients for your dishes. Various recipes here call for brown rice, couscous, whole wheat pasta, quinoa (pronounced KEEN-wah), and grits—all of them normal foodstuffs somewhere, but maybe not currently in your kitchen.

      13. These chicken recipes support the trend toward low-fat cooking. A small

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