Rotisserie Chicken…a great cooking resource!

Written by admin on May 2, 2008 – 12:36 am -

So I know this may a simple concept to some, but why am I not using rotisserie chicken for every recipe that calls for cut up cooked chicken?? A few facts about rotisserie chicken:

It’s always moist (as opposed to my chicken that I have a talent of always overcooking, leaving it dry!)
it’s super flavorful
it’s fast (does it get much faster than putting it in your cart and paying for it?)
it’s not very expensive (about $5, and you can get enough chicken out of it for 2-3 dishes)

So again I find myself asking why I’m not utilizing this great (time saving) resource more! I’ve used it a few times for the chicken in different recipes, and I’ve been very pleased with the results (as I said, moist and flavorful). Usually what I do is have it for the meat in one dinner with like rice and a salad or something, and then cut up the rest of it that night after dinner and save the rest to use in recipes later (like last week we had rotisserie chicken for dinner on Saturday, then I used it in chicken pasta on Sunday, and I used the rest of it for chicken enchiladas on Tuesday). I’ve even frozen it a few times and thawed it quickly in the microwave when I needed cooked chicken quickly for a recipe.

So, like I said, I’m sure that’s a pretty simple concept for most of you, but I was pretty proud and excited when I discovered it! Try it out next time you need some cut up cooked chicken for a recipe (or, if you need cut up chicken for a recipe and don’t have any rotisserie chicken, try this quick method).

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