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Wednesday, June 1, 2011

Tuesday: The Quick and the Fed

Last night's dinner revolved around a store bought rotisserie chicken, heat and eat mashed potatoes and fresh corn on the cob. When you're home all day with two sick, lethargic kids making a big production out of dinner just won't cut it. In fact immediately after finishing her dinner (with 2 helpings of everything) the baby fell asleep on the floor of the living room and had to be transported fully clothed to her bed. The older child only lasted through a quick shower and into PJ's before she was also out like a light.

I love a rotisserie chicken! There are so many things you can do with the leftovers. Here's a list of my favorites.

*Chicken Salad (mix leftover meat with mayo, chopped celery, salt, white pepper, finely minced onion and a dash of dill.)
*Chicken Tacos (mix leftovers with seasoned black beans for a yummy taco filling.)
*Chicken and Rice Casserole (chicken meat, mixed with cooked rice, chopped spinach, cheese and mushroom soup, then bake.)
*Chicken Quesadillas (toasted tortillas filled with cheese and chicken)
*Chicken Soup (pull all the meat from the bones and use the carcass to make your soup base. Save the meat for the finished soup.)
*Chicken and Rice (make your favorite rice and load it with vegetables, carrots, tomato, onion what have you, in the last few minutes of rice cooking add your chicken meat, stir and serve as a hearty one dish meal.)
*Chicken Alfredo (add chicken to Alfredo sauce and pour over hot pasta, serve with a side of steamed veggies)
*Chicken Stir-Fry (Stir-fry all veggies, add chicken and mix, serve over cooked brown rice.)
*Chicken Fajitas (cook and season all veggies, onions, peppers, mushrooms, carrots strips, add chicken and serve in flour tortillas.)

If you are making a roast or rotisserie chicken at home here are some great flavoring ideas.

*Insert in the cavity of the chicken a quartered lemon and some rosemary sprigs.
*Rub chicken all over, especially under the skin and over the breast, with compound butter.
*Brush chicken liberally with mojo marinade before baking.
*Place chicken in roasting pan, resting on top of thick slices of onion, it will also flavor your pan drippings for an excellent gravy or reduction sauce.
*Brine chicken overnight before roasting in a large bowl or bucket filled with water, salt, sugar and bay leaves. Your chicken will be amazingly moist and flavorful.
*Cook and baste chicken in orange juice, the sugar in the juice will caramelize and make a gorgeous sort of glaze.


  1. My friend L sent me this comment, "This is a great list. When I buy rotisserie, I often need two since they are often very small. That means I have plenty left over. My kids also love when I roast a chicken in a clay baker with a lemon in the cavity and apricot preserves spread over the top."

    I agree, if you have a larger family or older kids who eat more, two chickens will insure you have sufficient leftovers for the next day. By the by is anyone else having trouble posting? Send me an e-mail or a FB message if you are.

  2. I like your ideas for leftover chicken.

    Your friend is right. One chicken used to be fine for us, but now with two teenagers, one isn't even enough, and forget about any leftovers.

  3. Suzanne - - Throw some grapes or craisins and chopped pecans into the chicken salad and it goes from great to PERFECT!

  4. Ah, I make my plain because the hubby likes it that way, but I agree craisins (and my favorite) slivered almonds make it very special!