READY-TO-EAT ROTISSERIE
"I thought, 'Why should I go through all the mess of cooking them when I have this right there?'"
That was three or four years ago. Since then, Valentine has come up with dozens of combinations.
"I don't think you can go wrong with using it. It is just plain baked chicken."
A rotisserie is a unit that cooks food while it slowly rotates. A chicken is impaled with a spit and circulates as it cooks, allowing heat to evenly move around the bird as it bastes in its own juices.
Entire cookbooks have been dedicated to cooking with these store-bought birds, including, "Rotisserie Chickens to the Rescue" by Carla Fitzgerald Williams (Hyperion, $14.95). The book claims to offer 125 "simple and delicious" meals with already-roasted chickens.
Williams said in her book that rotisserie chickens make life easier. "Here was a fresh, already-roasted chicken with tender meat just waiting to be used as the base for an even more exciting, more enticing dish," she wrote.
Anyone can cook this way, she said.
"These plump, ready-to-eat treasures can be chopped, sliced or shredded to become a springboard for creating everything from delicious appetizers and sandwiches to tantalizing soups and casseroles, all with very little time and effort - and no special skill required," she wrote.
In addition to recipes, Williams included a list of ingredients to have on hand, ways to lighten calories and tips for leftovers.
A rotisserie chicken can be used left on the bone, chunked, chopped, sliced or shredded. Because a cooked chicken can be slippery, Williams recommends placing a damp paper towel under the cutting board to keep it from moving around.
A timesaving tip is to always buy two chickens, Williams stated, cooking with one and saving the other for another day. But remember to eat the chicken within three or four days of purchase.
Industry analysts claim rotisserie chicken is the fastest-growing item in grocery store deli sections.
Just this year Progressive Grocer's Deli Update ranked rotisserie chicken third in prepared items, just behind sandwiches and fried chicken.
The Grocery Manufacturers of America, an industry research group, said billions of dollars are spent in supermarkets each year on rotisserie chickens. And that number is likely to continue to grow.
Walk into any grocery store and it's easy to believe. Kroger, Schnucks, Wal-Mart, Jewel, even Sam's Club each has its own version of the rotisserie chicken. And they sometimes come in various flavors - including hickory, barbecue and lemon-pepper.
"It has been in front of our noses for years, and I don't know why we didn't use it," Valentine said. "Now I think more people are, because a lot of time I go into the store and they are gone."
A Valentine family favorite is to take chicken and cook frozen egg noodles in the boiling broth (Valentine likes to use Mona's brand noodles). When the noodles are done, she tosses them with pieces of rotisserie chicken and a little corn starch. Then she serves the combination over mashed potatoes.
"It is just fantastic," Valentine said.
A sort-of-homemade pot pie is another of Valentine's favorite recipes using the rotisserie.
"You just get puff pastry and mixed vegetables and chicken broth and you can have them done in under a half an hour," she said.
Other favorite dishes using rotisserie chicken include quesadillas, fried chicken and even chicken salad. Shredding some chicken and throwing it on top of greens with veggies also makes for a beautiful salad, Valentine said.
"There is just so much that can be done. The ideas are endless," she said.
Here are some recipes from "Rotisserie Chickens to the Rescue."
DOUBLE CORN AND CHICKEN CHOWDER
For spice blend:
3 tablespoons all-purpose flour
2 to 3 teaspoons Old Bay seasoning
For chowder:
6 slices bacon
1 large bell pepper, cored, seeded, chopped (about 1 cup)
1 large onion, chopped
2 large unpeeled red potatoes, cut into 1/4-inch cubes, covered with cold water
2 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth (about 3 1/2 cups)
2 cups large chunks rotisserie chicken, skin removed, meat shredded by hand 2 (14 3/4-ounce) cans cream-style corn
1 1/2 cups corn kernels (fresh or frozen)
2/3 cup milk
Yields 4 servings.
Prepare spice blend by combining flour and seasoning; set aside.
For chowder, cook bacon in Dutch oven over medium heat until crispy, turning frequently. Place bacon on paper towel-lined plate, leaving drippings in pan. Add bell pepper and onion to pan and cook, stirring frequently, until vegetables soften, about 5 minutes.
Drain potatoes and add to pan. Sprinkle spice blend over all and cook, stirring constantly, until spices are fragrant, about 2 minutes. Add chicken broth and raise heat to medium-high. Bring to a boil, stirring frequently. Lower heat to medium and cook, covered, until potatoes begin to soften and mixture thickens slightly, about 7 minutes, stirring frequently.
Meanwhile, crumble bacon and set aside. Stir in chicken, corn and milk. Return to boil, stirring frequently to prevent sticking. Turn heat to low and simmer, uncovered, until potatoes are tender and chowder has thick, creamy consistency, about 15 minutes, stirring frequently. Ladle soup into bowls. Sprinkle each serving with crumbled bacon.
Nutritional analysis per serving: 748 calories; 56.1 g protein; 25.6 g fat (30.7 percent of total calories); 73.4 g carbohydrate; 6.4 g fiber; 123 mg cholesterol; and 1,612 mg sodium.INDIAN CHICKEN IN TOMATO CREAM SAUCE
For spice blend:
1 tablespoon garam masala seasoning (available in the Indian section)
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
For sauce:
3 tablespoons butter
1 large onion, chopped
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 rotisserie chicken, skin removed, cut into serving pieces
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Warmed pita bread, for serving
Yields 4 servings.
Prepare spice blend by stirring ingredients together in small bowl; set aside.
To prepare sauce: Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring frequently, until pieces begin to turn golden,about 5 minutes. Add garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add tomato sauce and diced tomatoes, and stir well. Add chicken pieces, spoon sauce over top and bring to a simmer.
Turn heat to low and cook, uncovered, until chicken is warmed through and sauce is flavorful, about 10 minutes. Stir frequently. Remove chicken to serving dish and cover to keep warm.
Shake excess water from peas. Add peas and cream to sauce in pan, stir well and heat through. Do not boil. Spoon sauce over chicken. Serve with rice and warmed pita bread.
Variation: If you prefer shreds of chicken to whole pieces, remove skin from chicken and pull meat into large chunks by hand. Add to pan along with garlic, tomato paste and spice blend. Cook for 3 minutes, then add tomato sauce and continue with recipe. Serve over rice with pita.
Nutritional analysis per serving: 673 calories; 73.6 g protein; 28.5 g fat (38 percent of total calories); 30.7 g carbohydrate; 7.9 g fiber; 240 mg cholesterol; and 1,061 mg sodium.
CREAMY CORN AND SPINACH ENCHILADAS
12 super-size corn tortillas (each about 6 1/2 inches across)
For filling:
2 tablespoons vegetable oil
1 large onion, chopped
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chilies
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup (4 ounces) already shredded Monterey jack cheese
1/2 teaspoon salt
For sauce:
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves
Yields 12 enchiladas.
Position rack in bottom 1/3 of oven and preheat to 350 F. Lightly coat with nonstick cooking spray 13x9-inch pan and piece of foil large enough to cover pan.
To make filling: Heat oil in 12-inch nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until clear, about 4 minutes. Add chicken, chilies and chili powder, and cook for 2 minutes, stirring constantly. Remove from heat and stir in corn, spinach, sour cream, cheese and salt.
Place stack of 6 tortillas between damp paper towels and microwave on high power until tortillas are hot and soft enough to roll, about 1 minute. Cover with cloth towel to keep warm. Remove 1 tortilla at a time, keeping other tortillas covered, and place rounded 1/3 cup of filling down center. Roll into cylinder and place in prepared pan, seam side down and close enough to touch. Repeat with remaining tortillas. Cover pan tightly with foil and bake until enchiladas are hot, about 30 minutes.
To make sauce: Stir taco sauce and sour cream together in small bowl. Uncover pan and spread sauce over hot enchiladas. Sprinkle cheese and cilantro over top. Return to oven, uncovered, and bake until cheese melts and sauce is bubbly, about 10 minutes.
Nutritional analysis per serving: 261 calories; 14.5 g protein; 13.6 g fat (46.4 percent of total calories); 20.4 g carbohydrate; 2.5 g fiber; 47 mg cholesterol; and 366 mg sodium.
RUB-YOUR-TUMMY POTATOES O'BRIEN
For spice blend:
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
For potatoes:
1/4 cup vegetable oil
1 (28-ounce) package frozen potatoes O'Brien
2 cups bite-size chunks rotisserie chicken
1 cup bite-size chunks deli ham
1 small bunch green onions, thinly sliced
1/3 cup fat-free low-sodium chicken or broth
1 tablespoons jarred minced garlic
2/3 cup shredded mild cheddar cheese
Tomato slices
Yields 4 servings.
Prepare spice blend by stirring ingredients together in small bowl; set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat. Add potatoes and cook for 5 minutes, stirring and turning potatoes frequently. Add spice blend and cook until potatoes begin to soften, about 4 minutes more. Add chicken, ham, onions, broth and garlic, and stir well. Cook until potatoes are soft, moisture has evaporated, and mixture is heated through, about 3 minutes. Remove from heat and stir in cheese. Serve immediately with tomato slices.
Nutritional analysis per serving: 571 calories; 37.9 g protein; 28.5 g fat (45.2 percent of total calories); 40.4 g carbohydrate; 5 g fiber; 101 mg cholesterol; and 1,471 mg sodium.
ALPHABET SOUP
3 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth
2 1/2 cups bite-size chunks rotisserie chicken
2 cups frozen mixed vegetables
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
1/2 cup water
2 bay leaves
1 cup dried alphabet pasta
3 green onions, thinly sliced
Salt and pepper, to taste
Yields 4 servings.
Bring broth, chicken, vegetables, tomatoes, water and bay leaves to a boil in large saucepan or Dutch oven over medium-high heat. Turn heat to low, stir in pasta and simmer, covered, until pasta is tender, about 12 minutes. Remove from heat; discard bay leaves. Stir in green onions and season to taste with salt and pepper.
Nutritional analysis per serving: 466 calories; 45.9 g protein; 10.7 g fat (20.8 percent of total calories); 46.4 g carbohydrate; 10.2 g fiber; 82 mg cholesterol; and 2,429 mg sodium.
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