Two Chickens, Three Dinners!
When I buy only one rotisserie chicken, it seems family members compete for the two drumstick and thigh portions, we squander the breast meat, and I end up tossing the bones.
If I buy two rotisserie chickens, everyone gets a whole leg for dinner the first night, leaving enough breast meat to shred and flavor for another complete meal and the bones and excess meat to make one or two pots of soup. Three-plus meals is a way better deal!
Break ’Em Down
This is how two rotisserie chickens become multiple meals for the week:
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The Legs: While the rotisserie chickens are still warm, start by carving off the 4 drumsticks and thighs, leaving their skin intact. Chicken drumsticks and thighs taste best on the day they’re roasted. For this reason, I try to serve them for dinner the same day. See Double-Roasted Chicken Legs (this page), but if it’s not possible to use the legs and thighs on the first day, it’s OK, because the second roasting freshens them up nicely.
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The Breasts: Remove the skin from the breasts and toss it into a pot. Use a knife to remove the 4 breast halves from the bones and follow the shredding instructions under “The Chicken Breasts” on this page.
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The Bones: Remove the excess meat from the chicken carcasses, add the remaining skin and bones to the pot, and follow the instructions in “The Broth” (this page) to make a rich broth.
DIY Roast Chicken
Rather than buy two rotisserie chickens, you can roast your own two chickens, about 4 pounds each. Butterflying or splitting the birds down their backs and flattening them shaves nearly 30 minutes off the cooking process. Not only does butterflying save roasting time, but it also helps the chickens cook more evenly, ensuring the breast meat does not overcook and dry out.
If you’re thinking ahead, it’s nice to butterfly the chickens and salt them a day before roasting them, giving them time to absorb the salt so they taste seasoned throughout, not just on the surface.
If you want to roast them immediately, start by adjusting the oven rack to the upper-middle position and heating the oven to 450°F. After that, remove the giblet packets, rinse the chickens, and, working one at a time, split them down their backs with kitchen shears. Turn the chickens breast side up and use your palm or fist to flatten them. Pat the flattened chickens dry. To ensure they brown well, place the butterflied chickens on a heavy-duty 18 × 12-inch rimmed baking sheet. Sprinkle both sides of the chickens all over with kosher salt (and pepper if you’re roasting right away).
If roasting the chickens right away, rub them with a little olive oil and place them skin side up on the baking sheet. Roast until golden brown and the juices run clear, about 45 minutes. If you’re waiting a day to roast them, set the pan in the refrigerator, uncovered. The next day, pepper and oil the chickens just before roasting.
One final benefit of butterflied chickens: They’re easy to carve. The skin is all that’s holding the legs to the breasts, so just give the legs a quick snip and serve the drumsticks/thighs for that night’s dinner. When the chickens are cool enough to handle, remove and shred the breast meat, and place the remaining skin and bones in a large pot to make broth (see this page).
The Legs
It’s rare that I serve rotisserie chicken legs plain, especially when 5 minutes of effort and 12 minutes of additional roasting will make them taste so much more interesting. The second roasting actually refreshes the chicken legs, making them taste almost freshly roasted.
GLAZES
I’ve developed a few glazes to get you started (see this page), but don’t stop with these. If you’ve got peach preserves, apple butter, or cranberry sauce in the fridge, add a pinch of cloves and transform ho-hum rotisserie chicken legs into something special.
If you’re wondering about the little cornstarch mixture, it helps the glaze cling to the chicken during roasting. Without it, the glaze melts off the chicken and onto the roasting pan.
You don’t even always need a glaze to make these chicken legs. Simply brush them with ¼ cup Dijon mustard or barbecue sauce. Here are two ideas for how to use these simpler coatings.
Mustard-Thyme Coating
Glaze: ¼ cup Dijon mustard
Crunch: ¼ cup panko, mixed with 2 teaspoons olive oil, and ½ teaspoon dried thyme
Barbecue Coating
If your barbecue sauce is on the thin side, follow the glaze formula (this page), replacing the preserves with the barbecue sauce.
Glaze: ¼ cup barbecue sauce
Crunch: sunflower seeds or sesame seeds
CRUNCH
This is optional, but nice! If you’re in a hurry, you can omit them, but they add flavor and textural and visual interest.
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Chopped nuts: ¼ cup
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Panko breadcrumbs: ¼ cup
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Sesame seeds: 4 teaspoons
DOUBLE-ROASTED CHICKEN LEGS
Serves 4
For easier cleanup, line the baking sheet with foil and coat it with vegetable cooking spray. Otherwise, the glaze that drips from the chicken during roasting will bake up as hard as lava, making the cleanup not fun!
4 rotisserie chicken legs (drumsticks and thighs)
1 recipe Glaze (see this page)
Crunch (optional, see this page)
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Adjust the oven rack to the upper-middle position and heat the oven to 450°F. Line a small rimmed baking sheet with foil and coat with cooking spray.
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Place the chicken legs on the baking sheet.
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Brush the chicken legs with the Glaze. If desired, top with the Crunch. Roast the chicken legs until heated through and the glaze has set, 12 to 15 minutes. Remove from the oven, let rest a few minutes, and serve.
GLAZE FORMULA
Makes enough to glaze 4 whole chicken legs
2 teaspoons cornstarch
1 tablespoon Vinegar
¼ cup Preserves (see Note)
Mix the cornstarch, Vinegar, and 2 tablespoons water in a small cup. Add the cornstarch mixture to a small saucepan over medium-low heat, stirring constantly with a small rubber spatula until it thickens to a paste, a minute or so. Stir in the Preserves and remove from the heat. Proceed to step 3 on this page.
Note: “Preserves” encompasses fruit preserves, jams, chutney, and other thick, sweet sauces, such as hoisin sauce, cranberry sauce, and marmalade.
Suggestions
For each variation, I’ve also suggested a crunch topping, which is both optional and interchangeable.
To heighten flavor in the glaze, add ½ teaspoon minced fresh rosemary with the jam.
Vinegar: balsamic vinegar
Preserves: cherry preserves
Crunch: ¼ cup chopped pecans or almonds
Vinegar: balsamic vinegar
Preserves: fig jam
Crunch: chopped walnuts
Vinegar: rice wine vinegar
Preserves: Major Grey chutney
Crunch: ¼ cup chopped pistachios
Orange Glaze
Vinegar: sherry vinegar
Preserves: orange marmalade
Crunch: ¼ cup pepitas or chopped almonds
Hoisin Glaze
Vinegar: rice wine vinegar
Preserves: hoisin sauce
Crunch: 4 teaspoons black or white (or a combination) sesame seeds
The Broth
Since my best from-scratch chicken broth starts with a rotisserie chicken, I buy rotisserie chickens as much for the bones as for the meat. Once you’ve removed the legs and thighs, the breasts, and other bits of meat on the wings and the carcass, toss the remaining skin and bones, breaking the back into manageable pieces, into a large pot. Add 1 quart of chicken broth and 1½ quarts water and bring to a simmer over medium-high heat. Reduce the heat to medium-low and continue to simmer, partially covered, until the chicken pieces have given up their flavor to the broth, for about 30 minutes, and if there’s time, maybe simmer a little longer. (If the broth is still simmering when the legs and thighs are done, you can toss those bones in the pot, too.) Strain, toss the bones and skin, and refrigerate or freeze the stock until ready to use.
The yield is a generous 2 quarts, or enough to make two pots of soup for 4, so consider the purchase of two rotisserie chickens a very good investment!
Unless it’s a super small chicken, there should be 3 to 4 cups of extra shredded breast and other little bits of meat from the wings and back for a pot of soup, even after squirreling away the 4 cups of shredded breast meat to use in another meal.
If you choose to make another pot of soup with the second quart of broth, make it with ham or sausage. In addition to the Hearty Main Course Soup Formula on this page, I’ve also included a couple of easy soup recipes (this page) that highlight the homemade broth.
Serves 4
Serve with tortilla chips and lime wedges.
1 tablespoon olive oil
1 medium-large onion, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 quart chicken broth
1 jar (16 ounces) salsa verde
3 to 4 cups shredded cooked chicken
2 cans (15 to 16 ounces each) hominy, drained
¼ cup chopped fresh cilantro
Heat the oil in a large pot over medium-high heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the cumin and oregano and cook until fragrant, a minute or so longer. Add the broth, salsa, chicken, and hominy and simmer 10 minutes to blend the flavors. Stir in the cilantro. Taste and adjust the seasonings. Serve.
Serves 4
Serve each portion over a cup of cooked basmati rice. If you’ve got fresh basil around, toss it in along with the cilantro.
2 tablespoons olive oil
1 large onion, chopped
1 large bell pepper, any color, stemmed, seeded and cut into medium dice
1 tablespoon minced garlic (or refrigerated paste)
1 tablespoon finely grated fresh ginger (or refrigerated paste)
2 tablespoons red curry paste
2 cups chicken broth, plus more if needed
1 can (13.5 ounces) full-fat coconut milk
3 to 4 cups shredded cooked chicken
3 tablespoons lime juice, plus lime wedges, for serving
¼ cup chopped fresh cilantro
Heat the oil in a large pot over medium-high heat. Add the onion and pepper and sauté until tender, 4 to 5 minutes. Add the garlic and ginger and cook until fragrant, a minute or so longer. Stir in the curry paste, and then add the broth, coconut milk, and chicken. Simmer 10 minutes to blend the flavors. Stir in the lime juice and cilantro. Taste and adjust the seasonings. Serve with lime wedges.
LEMON CHICKEN SOUP WITH SPINACH AND DILL
Serves 4
If you’ve got it, garnish the soup with crumbled feta.
2 tablespoons olive oil
1 onion, chopped
1½ quarts chicken broth
5 tablespoons lemon juice
3 to 4 cups shredded cooked chicken
½ cup small dried pasta, such as ditalini
2 eggs
2 egg yolks
8 ounces baby spinach
¼ cup chopped fresh dill
Salt and ground black pepper
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Heat the oil in a soup kettle over medium-high heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the broth, 3 tablespoons of the lemon juice, and the chicken. Bring to a simmer, reduce the heat to medium-low, and add the pasta. Continue to simmer, partially covered, until tender, 10 to 12 minutes.
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Meanwhile, whisk the remaining 2 tablespoons lemon juice into the whole eggs and egg yolks.
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Transfer a ladleful of the hot broth to a small bowl. Add the spinach and dill to the soup pot. Whisk the ladleful of hot broth into the eggs, then return the egg mixture to the pot and gently heat until creamy, about 1 minute longer. Remove from the heat and adjust the seasoning, including salt and pepper to taste. Serve immediately.
Serves 4
For fresh corn, figure 3 to 4 ears for 2 cups kernels. If you’ve got a little parsley hanging around, chop it and add it to the pot along with the cream.
2 thick slices bacon, finely diced
1 large onion, chopped
3 tablespoons all-purpose flour
1 quart chicken broth
½ teaspoon dried thyme leaves
3 to 4 cups shredded cooked chicken
2 cups fresh or frozen corn kernels
½ cup heavy cream
Salt and ground black pepper
Fry the bacon in a large pot over medium-high heat until crisp, 4 to 5 minutes. Add the onion and sauté until tender, 4 to 5 minutes longer. Whisk in the flour, then the broth and thyme, and bring to a simmer. Add the chicken and corn and simmer 10 minutes to blend the flavors. Stir in the cream, heat through, and serve.
The Chicken Breasts
With roasted chicken legs for dinner, a pot of stock brewing on the stove, there are two big lobes of chicken left for yet another meal and a pot of soup. You can cut the meat into large chunks, shred them by hand, and refrigerate. Or to quickly shred the chicken, refrigerate the chicken breasts until they are cold. Working in two batches, toss the cold chicken chunks into the bowl of a stand mixer fitted with the paddle attachment and mix until the chicken is more or less shredded, breaking up the last of the chicken chunks by hand. Do not over process.
Use the shredded breast meat to make chicken chili or one of the recipes that follow, including Quick Chicken Salad (this page).
PULLED CHICKEN FOR TACOS AND QUESADILLAS
Makes a generous 4 cups
Serve with crisp or soft flour or corn tortillas and all of the trimmings you love. Some suggestions: salsa, guacamole, sour cream or Greek yogurt, grated sharp Cheddar, shredded cabbage (dressed with a little olive oil, salt, and lime juice), Pickled Pink Onions (this page) or sliced scallions, ripe black olives, chopped cilantro, diced tomato, your favorite hot sauce.
2 tablespoons olive oil
1 medium-large onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 cups prepared salsa
4 cups shredded cooked chicken breast
½ ounce bittersweet or semisweet chocolate
Salt and ground black pepper
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, a minute longer. Stir in the chili powder. Stir in the salsa and chicken and simmer over medium-low heat until the excess liquid evaporates and flavors blend, 5 to 7 minutes. Stir in the chocolate and heat to melt. Adjust seasonings, including salt, if necessary, and pepper to taste. Serve.
Serves 4
Sprinkle with chopped roasted peanuts or cashews and cilantro and serve over basmati rice or as a stew with naan bread.
2 tablespoons olive oil
1 medium-large onion, chopped
2 tablespoons curry powder
1 tablespoon grated fresh ginger (or refrigerated ginger paste)
1 cup prepared salsa
1 can (about 13.5 ounces) coconut milk, light or full-fat
4 cups shredded cooked chicken breast
Heat the oil in a large pot over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the curry powder and ginger and sauté until fragrant, about a minute longer. Add the salsa, coconut milk, and chicken and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes to blend the flavors. Serve.
Makes about 4 cups (enough for 4 to 6 sandwiches)
Serve on toasted buns with coleslaw and/or dill pickles or make Barbecue Chicken Pizza.
2 tablespoons olive oil
1 medium-large onion, finely diced
4 cups shredded cooked chicken breast
1 cup store-bought barbecue sauce
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the chicken, barbecue sauce, and ¼ cup water. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend and intensify the flavors. Serve.
Note: In addition to barbecue chicken sandwiches and Barbecue Chicken Pizza, consider using Pulled Barbecue Chicken in the following simple ways:
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Serve it over a baked potato or sweet potato.
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Serve over massaged kale (this page) that has been lightly tossed with olive oil, salt, pepper, and balsamic vinegar. Pickled Pink Onions (this page) also make a nice addition.
BARBECUE CHICKEN PIZZA
Serves 4
2 large store-bought pizza crusts
4 cups Pulled Barbecue Chicken
2 cups grated pepper Jack cheese
1 cup or more thinly sliced red onion or Pickled Pink Onions (this page)
Chopped fresh cilantro (optional)
Preheat the oven to 425°F. Top the crusts with the chicken, cheese, and onions. Bake until crisp and golden brown, 12 to 15 minutes. Remove from the oven and sprinkle, if you like, with chopped fresh cilantro.
QUICK CHICKEN SALAD FORMULA
Serves 6
For the herbs, extra ingredients, and dressing, see the suggestions that follow.
4 cups shredded cooked chicken breast
2 medium celery stalks, finely diced
2 medium scallions, thinly sliced
Fresh Herbs
Extra Ingredients (optional)
Dressing
Salt and ground black pepper
In a bowl, toss together the chicken, celery, scallions, Fresh Herbs, Extra Ingredients (if using), and Dressing. Taste and adjust the seasonings, including salt and pepper to taste. Serve.
Suggestions
Fresh Herbs: ¼ cup chopped parsley or basil or 2 tablespoons chopped tarragon or dill
Extra Ingredients: None
Dressing: Whisk ¾ cup mayonnaise and 2 tablespoons lemon juice.
Fresh Herbs: ¼ cup chopped cilantro or parsley
Extra Ingredients: 6 tablespoons dried currants or coarsely chopped raisins
Dressing: Whisk ¾ cup mayonnaise, 2 tablespoons lemon juice, 2 tablespoons Major Grey chutney, and 2 teaspoons curry powder.
Chicken Salad with Hoisin Dressing
Serve this Asian-style salad on a bed of baby spinach with sliced cucumbers and radishes. You can also roll the salad in flour tortillas with shredded watercress or arugula.
Fresh Herbs: ¼ cup chopped cilantro
Extra Ingredients: heaping ⅓ cup roasted, chopped cashews
Dressing: Whisk 6 tablespoons regular coconut milk, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon finely grated fresh ginger, 1 tablespoon sesame oil, and ½ teaspoon red pepper flakes.
Using the ginger paste you find in the refrigerated section of the produce department tastes like fresh and saves time.
Fresh Herbs: a generous 2 tablespoons each chopped cilantro and mint leaves
Extra Ingredients: heaping ⅓ cup chopped dry-roasted peanuts
Dressing: Whisk 6 tablespoons regular coconut milk, 2 tablespoons lime juice, 2 tablespoons fish sauce, 2 tablespoons finely grated ginger, 1 tablespoon sugar, and ½ teaspoon red pepper flakes until the sugar dissolves.
Fresh Herbs: ¼ cup chopped parsley (optional)
Extra Ingredients: 1 large crisp apple, finely diced, heaping ⅓ cup toasted chopped walnuts
Dressing: Whisk ¾ cup mayonnaise and 2 tablespoons lemon juice.
