Stopped at Food4Less on the way to the country and got seduced once again by the rotisserie chickens. Not great but eminently edible, as a friend used to say, with mashed potatoes and faux gravy made with knorr chicken gel. No awards, but definitely comfort food.
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I forgot about turkey or chicken Tetrazzini. Once in a while I buy a rotisserie turkey breast, since I only like the white meat; but it costs about $9.99 - $10.99.
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All you need is Marie Callender’s pie with Vanilla ice cream to go with it. Yum.
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The salt level is easily dealt with. Add a raw leg quarter or other inexpensive parts to the “Costcorcass” in the stockpot, and more water. You’ll have more stock, more gelatin, and more meat for the soup.
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It’s rare that I buy those birds at Costco these days but when I did the carcass was added to my chicken bone bag in the freezer destined for the pressure cooker
I’ve been using leftover rotisserie or roast chicken to make Country Captain.
Also could make curried chicken salad (chicken, curry powder, mayo , lemon juice) or Coronation chicken salad- sometimes I add grapes, pineapple or mango to a West Indian curry
powder-based curried chicken salad.
I also sometimes freeze 3 oz portions of cooked chicken, to use to make a quick chicken and pasta dish, adding some Parm, evoo and/or lemon or herbs. I sometimes drain out most of the water near the end of the pasta cooking time, add the frozen chicken, and bring to a simmer, then season and serve.
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Country Captain is such a good dish, but so seldom seen or made these days, I’d forgotten all about it. Thanks for the reminder!
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I’ve avoided Costco’s rotisserie chicken in the past but tried one recently…because they’re cheaper than buying a raw bird and roasting, and probably weigh twice as much. They must have changed the recipe a bit, seems less salty. Also didn’t experience the weird after taste that was mentioned a few years ago. The dark meat was good but nothing special, could tell it was brined but again, not as salty as I recall.
In any case, those suckers are huge….each breast, shredded for batch cooking weighted almost a pound. Looking at meal prepping (frozen) enchiladas, maybe pot pies or some chicken and rice recipes or others ideas posted here.
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I find the chickens from my store (Brooklyn NY)to be perfectly cooked and tender, even the breasts and maybe we are salt freaks, well seasoned too. The ladies in my church, when I serve sliced up for coffee hour, agree.
In terms of leftover use, they are great cold or warmed, hacked up and served with chinese condiments in a sandwich with say wasabi mayo or in a chicken salad. I definitely make broth with the carcasses, its very good. We usually get several meals (for 2) out of a chicken. I also enjoy the chance to buy a box of Costco’s leftover leg quarters for similar uses. One makes a good lunch!
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The last one I bought at our local Costco was smaller than usual and way over-brined to the point of being too salty to consume. I took it apart, separated th meats from the skin and bones anr froze it all. The skin anr bones might lend themselves to another chicken stock which won’t need any salting, that’s for sure!
Last time I bought the package of the “pulled” breast meat, I didn’t appreciate the texture. I loath dry chicken breast but this wasn’t much better. Hard to describe; not spongy.
that pulled meat does not seem all that appetizing though I am sure they use it in their prepared products like chicken pot pie. But we are dark meat folks anyway, so I look for the boxes of leg quarters when they are available, much more appealing.
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I used to enjoy it in white chicken chili. I don’t know if it changed or I did. Maybe it’s because I tried it in chicken salad this time.
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Lots of people talk about the packages of legs left over from the rotisserie but I’ve actually never seen them. Will have to keep an eye out.
I wish they sold the carcasses too!! I like homemade stock. Just back from Spain where they sell the carcasses in the grocery store. Wish we did that. But the local butcher also made fresh stock, so wonder if I’d keep making my own in that situation.
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I have found that most Asian and Latinx Shops sell Carcasses/Bones as well as other Parts great for Stock making
It’s hard to beat the Costco rotisserie chicken based on QPR.
But personally I think El Pollo Loco makes a much better chicken, even if it is a dollar or two more.
Sometimes life is with a dollar, even two.
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