Rotisserie chicken makes tasty dinner recipes easy to make
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, January 23, 2013
1/23/13 at 7:45 AM
Pick up a rotisserie chicken at the grocery store and dinner is halfway done.
And the options for entrees are endless, from chicken pot pie to enchiladas, gumbo and chicken salad sandwiches.
Whole Foods Market, 1401 E. 41st St., sells hundreds of the chickens in a week, said Lorah Gerald, marketing specialist.
The peak time for the sales of the chickens is between 5 and 7 p.m., Gerald said, proving that the rotisserie chickens are a convenience that home cooks use to make dinner a little bit easier.
The chickens cook for an hour at 450 degrees and sell for $8.99, she said. Whole Foods sells several different flavors - lemon herb, barbecue, classic and tequila lime are the most popular.
"Tequila lime would be good for chicken tacos," Gerald said. "Tacos are always a good option if you don't want to just eat it with vegetable sides. It makes it completely different."
Gerald said chicken salad is another option for using a store-bought rotisserie chicken.
"There are many things that you can do with them," Gerald said.
Most grocery stores sell rotisserie chickens in their deli sections.
And the chickens are economical. If you plan ahead, you can make a couple dishes and a great chicken stock using the bones.
To make a stock, put the chicken bones in a large pot, along with black peppercorns, chopped garlic and whole vegetables such as onion, carrot and celery. Cover with water and bring it to a simmer.
In about 30 minutes, you'll have a pot of stock that tastes like its been simmering for hours. Any fat in the broth will congeal at the top and can be skimmed off.
We've compiled five ways to use store-bought rotisserie chickens.
ROSEMARY CHICKEN SALAD SANDWICHES
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread
1. Combine first 9 ingredients, stirring well.
2. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
- adapted from Cooking Light, April 2005, submitted by Brandy Long
FASTEST EVER CHICKEN ENCHILADAS
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated cheddar cheese
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
1. To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
2. Preheat your oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
3. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream and onion; season with salt and pepper. Mix well to combine.
4. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
- adapted from Food Network, by Ingrid Hoffman
HALF-HOUR CHICKEN AND SAUSAGE GUMBO
3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Cook's note: Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.
- adapted from Martha Stewart
CHINESE CHICKEN SALAD
For fried wontons (optional):
20 square wonton wrappers, thawed if frozen
About 2 1/2 cups vegetable oil
1/2 pound snow peas, trimmed
1 pound Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
1 (1-pound) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
5-6 cups coarsely shredded cooked chicken (from a 2 1/2-pound rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
1. Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
2. Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350 degrees. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
3. Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
4. Whisk together soy sauce, lemon juice, sugar, vinegar, salt and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons.
- from Gourmet Magazine, via Epicurious
CHICKEN POT PIE
2 tablespoons unsalted butter
1 medium onion, chopped
4 medium carrots, sliced into 1/4-inch-thick coins
2 stalks celery
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
3 tablespoons heavy cream
2 cups chicken broth
4 cups shredded cooked chicken
1 cup frozen peas
1 1/2 tablespoons chopped fresh dill
1 (9-inch) store-bought or homemade pie crust
1 egg, beaten
1. Preheat oven to 400 degrees. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
2. Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas and dill and bring to a boil. Remove from heat.
3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes.
- adapted from Country Living
Original Print Headline: Don't be chicken
Nicole Marshall Middleton 918-581-8459
Rotisserie chickens from the supermarket deli can be a quick shortcut to a delicious home-cooked dinner. CHRISTOPHER SMITH / Tulsa World
Pre-cooked rotisserie chicken makes it easy to put together a tasty pot pie. CHRISTOPHER SMITH / Tulsa World