You don’t need me telling you that times are hard. If you’ve been to the gas station or shopped for groceries in the past month, you are already painfully aware.
These times require folks to make sacrifices, but one place that’s not an option is the dinner table. Regardless of what happens elsewhere, you still need to put food on the table for a hungry family.
The good news: Just because you’re tightening your belt doesn’t mean you have to skimp on food. And the best way I know to economize around dinner prep is by taking advantage of one of the greatest inventions of the 21st century – the grocery store rotisserie chicken.
A store-bought rotisserie chicken can be the foundation to one and maybe two meals, and at about six bucks a pop that’s a bargain in anybody’s budget.
I call this sort of meal planning Eating Cheap because it is, well, eating cheap. And rest assured there is no shame in eating cheap because eating that way can also be eating good.
So we’ll kick off this idea with a few hints from an old hand at store-bought birds.
First off, check the time the bird was cooked. Most (if not all) sellers write the time the chicken came out of the roaster right on the label. Fresher is always better.
If, for some reason, it is not time-stamped, don’t hesitate to ask the deli clerk when they came out.
Second, buy more than one at a time.
Since you’re at the store anyway, go ahead and pick up a second bird for use later on. You can cook more and save you a trip to the store tomorrow.
Third, choose wisely.
Look for size and weight because they charge the same price for a scrawny little bird as they do for a large one. Bigger is always better.
In that same vein, look for a golden brown bird, one that looks to be cooked well and with a lot of seasoning.
Finally, timing does matter.
Most stores (even the big box stores) put out their chickens on a fairly formulaic time schecule. I find that early in the morning, not long after they open and later on just before rush hour are the two best times to go. But each outlet is different so take notes or ask the folks behind the counter what time they put the fresh birds out.
Now, here are a few ideas how to best put that bird to good use feeding the family. The recipes generally call for an entire chicken, but you could stretch them.
This first idea is one that I have had a long time, and I’m not sure of its origin. But it is good and easy, and the whole family loves it.
Rotisserie Chicken Soup
8 servings
1 tablespoon olive oil 1 pound carrots, sliced 1 cup celery, chopped ½ medium yellow onion, chopped 1 teaspoon dried oregano 1 teaspoon Italian seasoning ½ teaspoon seasoned salt Salt and ground black pepper to taste 2 cloves garlic, minced 4 cups chicken broth, or to taste 1 (8 ounce) package extra-wide egg noodles 1 cooked rotisserie chicken, meat shredded
Heat oil in a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.
This tasty casserole is from the folks at Southern Living. It says it serves six, but I think it can be stretched even more. And who doesn’t like a chicken casserole?
Cowboy Chicken Spaghetti
6 servings
¼ cup unsalted butter 1 small yellow onion, chopped (about 1 cup) 1 tablespoon garlic, minced (from about 3 garlic cloves) 2 cups chicken stock 8 ounces processed cheese, cubed 3 cups shredded cooked chicken 8 ounces spaghetti, cooked according to package directions 1 (10-ounce) can diced tomatoes and green chiles (such as Ro-Tel), drained 1 (4-ounce) can chopped green chiles ¼ teaspoon black pepper 1 cup shredded sharp Cheddar cheese (about 4 ounces) Thinly sliced chives
Preheat oven to 350 degrees. Gather all ingredients.
Melt butter in a 12-inch cast-iron skillet or ovenproof skillet over medium-high. Add onion; cook, stirring often, until tender, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.
Stir in chicken stock; bring to a boil over medium-high.
Add processed cheese; cook, stirring constantly, until cheese is melted and smooth, 2-3 minutes.
Add chicken, spaghetti, diced tomatoes, green chiles, and black pepper, folding until well combined and pasta is coated.
Remove from heat, and top with Cheddar cheese.
Bake until sauce is bubbly, 15-20 minutes. Remove from oven and let rest 5 minutes. Garnish with chives.
Finally, a rotisserie chicken can be the basis for a lighter lunch in the form of a chicken salad. This one also stretches a long way.
Rotisserie Chicken Salad
6 servings
1 store-bought rotisserie chicken, white and dark meat hand shredded, then chopped 1 cup mayonnaise ⅓ cup Dijon mustard 1 teaspoon paprika 1 teaspoon garlic powder 2 hard-boiled eggs, chopped 1 celery stick, diced 1 bell pepper, diced Kosher salt and freshly ground black pepper 6 croissants, split
Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper.
Cover and refrigerate until chilled, about 30 minutes.
Serve on split croissants.
