Kitchen

[Constance2]

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@sunshine45 wrote:

even when we manage to eat the whole chicken in one meal i use the bones to make a stock or broth for soups or other recipes. if we dont then the rest of the chicken makes great tacos, soups, chicken salad, and sandwiches.

i own this book and highly recommend it. it is called ROTISSERIE CHICKENS TO THE RESCUE by carla fitzgerald williams. it has some great ideas on how to use your rotisserie chicken. it is also available for kindles.

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Thanks for the information on that book.  It sounds good and I will check it out.

[Iwantcoffee]

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@Constance2 wrote:

DiAnne, thanks for the reminder...I forgot to mention that I also mixed some of the chicken with my dog's food (she's spoiled and won't eat her dog food unless it has some real meat in it. LOL), and I gave scraps to outdoor critters that come at night to feed.  I guess I've stretched that chicken even farther than I thought.  

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I am not getting but one meal from the chicken, but my savings comes in that is a more affordable option than carry-out. For my family, carry-out would be 4 times the cost of the chicken. A tip in a restaurant would be more than the chicken.

[Toppers]

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@Constance2 wrote:

The other day at Sam's Club, I picked up one of their already cooked roasting chickens and, as always, it was a great investment at $4.98.

The first night we ate the chicken, as is, and it was quite delicious.  All I had to make was the potatoes and salad.

For lunch the next day, I made a salad and put cold chicken on top.

That evening, I made a chicken and rice casserole.

Last night I made chicken enchiladas,

and tonight we're having chicken soup made from the carcass and what is left on the bones.  5 meals from one chicken!  

How many meals have you been able to get out of one tasty, inexpensive, already cooked roasting chicken?

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Great job, stretching out that chicken, Constance! Way to go! 

I can usually get about three meals out of it. We love it just reheated, although I have saved it to make soup out of it, too, as another way of using it. It makes great soup. 

[DoneTryin]

Those rotisserie chickens are great for those of us cooking for one.  I get bored having the same kind of thing more than a couple of days in a row, so I cut some up & put in the freezer for later in the week.  It's certainly a time saver for tacos & soups.

[Kachina624]

You must make very small servings.

Here is my favorite recipe for use of the cooked chickens.  I make it w/o the chicken as a side dish with turkey at Christmas.  It makes a lot.

Ingredients
1 whole chicken, cooked, boned, and chopped 
1 (6-ounce) package corn bread stuffing mix 
1 large onion, chopped 
1 cup chopped celery 
3 eggs, beaten 
1 (10-ounce) can reduced-fat cream of mushroom soup 
2 cups reduced-sodium chicken broth 
1 to 1½ teaspoons poultry seasoning 
1/2 teaspoon salt 
¼ teaspoon pepper 
2 tablespoons butter, cut in small pieces 
Instructions
1. Grease a 3 ½- to 4-quart slow cooker. 
2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter. 
3. Cook, covered, on high 3 hours. Do not remove lid during cooking time. Serves 10. 
Tips from the Test Kitchen
Tip From Our Test Kitchen: You may substitute a rotisserie chicken or a 20-ounce bag of frozen, precooked, diced chicken for the whole chicken. Omit the salt if using an alternative.

[Toppers]

Kachina,

Thanks for sharing your roasted chicken recipe. It looks really delicious, and I love slow cooker recipes like this, too. 

[Cats3000]

It's just the two of us.  We roast our own, thank you.  We buy a relatively large one.  We roast it whole.  We then cut the breasts off, use one immediately and freeze the other one.  From each breast, we get several dinners, maybe a lunch-size portion, and enough chicken salad made from what' left over after carving to feed an army.  We usually freeze some of the chicken salad.

[sandraskates]

We have a "set it and forget it" rotisserie and we use it at least once a week to make a chicken.

The first meal is a leg and thigh for hubby, and the wings for me.

The next meal is usually chicken tacos. We use some of the breast meat shredded or diced and mix with taco seasoning. Sometimes I put onion or garbanzo beans in the mix.

If there is any meat left after that I'll make it into chicken soup.

On occasion I might pour spagetti sauce over the breast meat, then put some mozzerella cheese on top and bake for a faux chicken parmesean-type dish.

So much you can do with one chicken. . .

[Kachina624]

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@Toppers wrote:

Kachina,

Thanks for sharing your roasted chicken recipe. It looks really delicious, and I love slow cooker recipes like this, too. 

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The dressing is really good.  So moist, you don't need gravy.  I make a vegetable, get out some cranberry sauce and its dinner.  I've never had such good dressing that wasn't in the bird.

[Constance2]

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@Kachina624 wrote:

You must make very small servings.

Here is my favorite recipe for use of the cooked chickens.  I make it w/o the chicken as a side dish with turkey at Christmas.  It makes a lot.

Ingredients
1 whole chicken, cooked, boned, and chopped 
1 (6-ounce) package corn bread stuffing mix 
1 large onion, chopped 
1 cup chopped celery 
3 eggs, beaten 
1 (10-ounce) can reduced-fat cream of mushroom soup 
2 cups reduced-sodium chicken broth 
1 to 1½ teaspoons poultry seasoning 
1/2 teaspoon salt 
¼ teaspoon pepper 
2 tablespoons butter, cut in small pieces 
Instructions
1. Grease a 3 ½- to 4-quart slow cooker. 
2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter. 
3. Cook, covered, on high 3 hours. Do not remove lid during cooking time. Serves 10. 
Tips from the Test Kitchen
Tip From Our Test Kitchen: You may substitute a rotisserie chicken or a 20-ounce bag of frozen, precooked, diced chicken for the whole chicken. Omit the salt if using an alternative.

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Yummm!  I'm sure that is good and will have to try it.  And in the slow cooker, too!  Thank you for the recipe!