Rotisserie Revamp
Who loves rotisserie chicken as much as I do? Today’s Meal Time Monday Rotisserie Revamp features dinner, lunch (for several days), and 1.5 qts of gorgeous broth, all out of a $5 chicken!! (1 Costco or Sam’s chicken; use 2 if you’re buying grocery chickens)
Chicken Quarters with GGOO and Sesame Carrots
Ingredients
- 1/2 cup vegetable oil
- 1 bunch green onions, thinly sliced (about 2 cups)
- 1 2- inch knob ginger, peeled and finely minced
- kosher salt
- 2 tsp sesame oil, plus more to taste
- 1 10- oz bag shredded carrots, or about 4 carrots, shredded
- 1 rotisserie chicken, thighs and drumsticks
- white rice, cooked, for serving
Instructions
- To make the Ginger Green Onion Oil (GGOO), heat the oil in a small saucepan or sauté pan. Place the onions and ginger in a heatproof glass or metal bowl. Test the oil temperature by tossing in one green onion slice. If it sizzles, you’re ready. Carefully pour the oil over the green onions and ginger. It should sizzle, then fizzle out. Season heavily with salt.
- To make the carrots, heat the sesame oil in a saute pan over high heat. Toss in the carrots and cook very lightly, for 2-3 minutes to barely soften. Season to taste with salt and additional sesame oil if desired.
- To serve, heat your chicken and place over hot white rice. Top with the GGOO and a generous heap of Sesame Carrots on the side.
Country Club Chicken Salad
Ingredients
- breast meat and pickings from 1 rotisserie chicken, about 3-4 cups
- 2 ribs celery, finely diced
- 3 green onions, thinly sliced
- 1/2 cup dates, diced
- 3/4 cup mayonnaise
- salt and pepper
- croissants, rolls, bread, crackers, or mixed greens, for serving
Instructions
- To make the chicken salad, combine the chicken, celery, green onions, dates, and mayonnaise in a large mixing bowl. If you’re willing, get your hands in there and squeeze everything together. This will break down the dates, and help get the mayonnaise incorporated into the chicken. Season well with salt and pepper. Serve as you please—over a bed of fresh greens, with a side of crackers, or tucked into a buttery croissant or soft roll, or between two slices of freshly toasted bread.
Chicken Stock
Ingredients
- 1 rotisserie chicken carcass
- 1 onion, halved
- 2 ribs celery, cut into large chunks
- 2 carrots, cut into large chunks
- additional aromatics
Instructions
- Place the chicken carcass and any reserved bones (wings are wonderful for broth) in a medium pot. Add the onion, celery, carrot, and any additional desired aromatics. Cover with about 8 cups of cold water. Bring to a simmer and cook for 45 minutes to an hour. Allow to cool. With a slotted spoon or spider, remove the large chunks of vegetables and bones from the pot. Strain the broth through a sieve into a container and store in the refrigerator for immediate use or the freezer for future use.
