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Shoutout to the $1.99 rotisserie chicken at my local Kroger
I was sick of buying chicken breasts that cost over $8 a pack and barely lasted two meals. I started grabbing one of their hot chickens on the way home, shredding the whole thing, and using it for three separate dinners. We got chicken tacos, a big pot of soup, and chicken salad sandwiches all from one bird. What's your favorite way to stretch a cheap rotisserie chicken?
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the_emery16d ago
Honestly, shredding the whole thing right away is the key move. I used to just pick at it for one meal. Now I take it all apart while it's still warm, save the bones for broth, and get at least four meals for two people. That carcass makes the best soup base for the next night, and the shredded dark meat is perfect for a quick pasta or fried rice. It feels like beating the system every single time.
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parker_price15d ago
Saw a food writer argue that pulling the meat while it's still hot is the only way to keep it from drying out. Makes sense because it lets the juices soak back in. Cold chicken just turns into sawdust.
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harpery4716d ago
The carcass broth trick @the_emery mentioned is a game changer. I freeze the bones until I have three or four, then roast them with an onion before simmering. It makes a much richer, almost gelatinous stock that way.
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