I love eating leftovers.
If you ask me, Momma’s spaghetti, pot roast, or lasagna always tasted better on the second day. I suppose there must be something about allowing the flavors extra time to meld together that always makes repeat meals more enjoyable.
However, my love for leftovers is most likely the exception rather than the rule. As it is, for most people the word “leftovers” carries a negative connotation. I get it. With so many food options at our fingertips, it can be boring to repeat meals.
In preparing today’s article, Brett offered up some incredible inspiration when he asked, what do I do with the rest of that rotisserie chicken? You know the ones I’m talking about – those birds that spin around the carousel slow cooking to juicy goodness down at your local grocery store. Every man I know has picked up one of these tasty birds at one time or another. Supplement a rotisserie chicken with a quick salad or side dish, and creating a great meal at home suddenly doesn’t feel so hard! Though we’ve spent time teaching you how to roast a chicken at home, the fact of the matter remains – store-bought rotisserie chickens are a convenient, affordable, delicious, and healthy meal option.
Yet, we all know that many of us let much of that bird go to waste, especially when eating for only one or two. Simply put, when dinner time rolls around tomorrow, most of you will have probably already thrown that bird in the trash.
Hold on a second.
It should go without saying, but times are tough these days. Not only should you feel obligated to not waste food, but it also makes financial sense to eat your leftovers. Most of us are guilty of eating the chicken breasts, wings, or legs – only to discard the rest. I know some of you may not be a fan of the dark meat, so I’ve included recipes that help utilize the best part of the bird (in my opinion) in unique and flavorful ways. Of course, I’ve also got my suggestions for what to do with the tender and lean white meat as well.
Be sure to strip away the skin and remove the fat and bones before preparing these meals. Of course, you can save the bones and use the rest of the carcass to fortify stocks, sauces, or soups. The meat should keep covered and refrigerated for 3-5 days.
The next time you pick up one of these delicious birds for dinner, keep in mind you’re picking up a few extra meals for the rest of the week!
Enjoy! MM
Breakfast
BBQ Chicken and Cheddar Omelet
I realize BBQ for breakfast might sound a bit strange; however, the flavors in this omelet will surely get your day off to the right start. I prefer vinegar-based sauces, but feel free to choose your favorite brand of sauce to use in this recipe. (Prep 10 minutes, Cook 10 minutes, Serves 1)
1 Tablespoon Unsalted Butter 1 Teaspoon Store-bought BBQ Sauce ¼ Cup Dark Meat Rotisserie Chicken, shredded 3 Eggs Kosher Salt Fresh Cracked Pepper ¼ Cup Sharp Cheddar Cheese, grated 1 Tablespoon Green Onions, sliced
Melt the butter into a non-stick skillet over medium high heat. Meanwhile, add BBQ sauce to the chicken and mix well. Whisk eggs with salt and pepper until combined and frothy; add to pan. Allow the eggs to cook for 1 minute, setting in the pan. Using a wooden spatula, carefully lift the cooked portions of the egg from the pan, allowing the runny portions to reach the heat – do not scramble. Continue in this manner until no runny portion remains. Generously arrange chicken, cheese, and green onions onto one side of the egg mixture. Using a spatula, fold over the other side. Continue to cook until cheese is melted. Remove from pan and serve.
Lunch
Chicken Salad
For presentation, I use only the white (breast) meat in this recipe. Rotisserie cooked chickens make great chicken salads because their meat is moist and tender. Serve on toasted bread for a sandwich, or alongside some sliced tomatoes, a hardboiled egg, and a few dill pickles for a complete lunch. Keeps up to 3 days covered and refrigerated. (Prep 10 minutes, Assembly 5 minutes, Serves 4)
2 Cups Rotisserie Chicken Breasts, diced 2 Tablespoons Mayonnaise ½ Cup Onions, finely diced ½ Cup Celery, finely diced Kosher Salt Fresh Cracked Pepper
Combine the first four ingredients into a mixing bowl. Lightly season the mixture with kosher salt and fresh cracked pepper, mix thoroughly. Taste the mixture, adding more salt and pepper to adjust flavoring or mayonnaise for added moisture based on your preference. Cover and keep refrigerated until ready to serve.
