This is an excerpt from Eater’s debut cookbook.
If you have a rotisserie chicken in your fridge, you’ll have enough meals for the week. You can shred the meat to bulk up salads and grain bowls, add it to noodles and sandwiches, make tacos, or dip it in sauce for a snack. Katiana Hong, chef and owner of Yangban, seasones the shredded chicken before storing it in the refrigerator. She says, “If you season the chicken with sesame oil and soy sauce or fish sauce before you put it away, it won’t taste like a refrigerator. It’s just a good base seasoning and you can do anything with it.” ”
Once you have cleaned and deboned the chicken, do not throw away the bones. “I think the real value of a grocery store rotisserie is that it preserves all the bones and gravy and makes a delicious soup out of it,” says Golden His Diner chef and owner Sam He Yu. say. The basic technique is simple. Add the entire carcass and all juices to the Dutch oven, then add the seasonings (garlic, onions, carrots, etc.), peppercorns, and herbs (bay leaves and parsley are typical). Add water, bring to a boil, reduce heat and cover. Simmer for about 2 hours or boil everything in the Instant Pot, skim and store in the refrigerator or freezer.
Between shredded meat and soup, there are two components that form the basis of countless meals. Here are some ways chefs can use rotisserie chicken (or leftover roasted or boiled chicken).
serve Curry chicken lettuce wrap Mix the curry powder and mayonnaise and stir into the chopped chicken. Use iceberg lettuce to make a wrap, preferably paired with a coleslaw such as green papaya salad. (Portland chef Earl Ninsom has a great recipe in his cookbook!).
Recommends: Jamie Bissonnette, chef and owner of Toro
make chicken empanadas Serve with ready-made pizza dough: Season shredded chicken with garlic and your favorite spices, then add bell peppers, onions, and spicy relish. Shape the dough into a small flat circle, fold over the chicken to create a half-moon, and seal with a fork. Bake or fry and serve with relish or avocado.
Recommended by: Charlie Pierre, chef and owner of Furitai
try a cheater chicken shawarma Warm chicken with shawarma spice blend in a skillet (don’t miss out on ready-made spice blends or check out Zahav’s recipes in the cookbook) and serve with delicious pita, lavash, or other flatbreads Masu. , chopped salad with tahini, cucumber, tomato, lemon and olive oil.
Nominated by: Chef Zoe Komarin of Zoe Food Party
Once you have a basic chicken soup, add vegetables, herbs, noodles, and shredded chicken. chicken noodle soup.
Nominated by: My Abuelas Food Chef Luis Martinez
make it homey jab chai soup: Add garlic to a large pot and stir-fry, then add your favorite vegetables such as carrots, Chinese cabbage, Chinese cabbage, daikon radish, shiitake mushrooms, bok choy, celery, broccoli, etc. Season with soy sauce, a little brown sugar, and black pepper. Add rotisserie chicken meat and bones, pour water and simmer for at least an hour. (Remove the bones and enjoy!)
Recommended by: Noree Pla and Fern Kaewtathip, Thai chefs and owners of Luv2Eat
make Porridge Use chicken broth and rice (you can toast the rice in chicken fat first if you want), then shred the chicken and add it when it’s almost done.
Recommended by: 886 Chef and Owner Eric See
Pour the chicken porridge into a baking dish and top with Pillsbury biscuits.If you put it in the oven and bake it, it will become yangban style. congee pot pie.
Nominated by: Katiana Hong, chef and owner of Yangban
Adapted from EATER: 100 must-have recipes for restaurants Written by Hilary Dixler Canavan. Text and illustrations copyright © Vox Media, LLC. Text by Hilary Dixler Canavan, illustrations by Alice Orr. Photo copyright © 2023 by Laura Murray. Published by Abrams.
