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I know this is so simple it seems silly to write a recipe for it; however, I've been cooking for a family of 9 for over 25 years now, and I've thrown away many rotisserie chicken carcasses before it dawned on me that I could save $1.50 per quart by just taking a few minutes of my time. It makes the cost of our dinner of roasted chicken almost pay for itself
Can be prepared in crockpot.
I let the broth cool just a bit, then strain it and use a funnel to fill quart mason jars, tighten lids, then store for a week or so in my refrigerator.
For the first dinner, there is no prep. Just purchase a precooked rotisserie chicken at the deli and add side dishes/salads of your choice. Reserve remaining chicken including juices, skin, and carcass and refrigerate.
Place leftover chicken and 3 cups of water in a large stock pot and bring to a boil to cook chicken off the bone.
Remove chicken from the bones cut into pieces. Mix 2 cups of the chicken broth with the soup in a saucepan and bring to a boil.
Mix melted margarine, flour, milk, and salt in a separate bowl. Put chicken in bottom of a 9 x 12 inch casserole dish. Pour can of drained mixed vegetables over chicken. Pour broth mixture over the vegetables and chicken.
Spoon dough mixture over top. Bake at 425 degrees F for 25-30 minutes or until lightly browned.
Source: A combination of different recipes I've used for years. I still play with the recipe by adding fresh rosemary, using different kinds of creamed soups, or fresh or frozen vegetables.
By Sandy from Elon, NC
I often roast twice the vegetables and freeze them with chicken and minced rosemary for a really quick weeknight meal. A rotisserie chicken supplies enough meat for two soups and can be used to make homemade broth too.
Roast vegetables in 350 degree F oven, uncovered for 1 hour or until soft and browned. When vegetables are done, add to soup pot with chicken, rosemary and broth. Let simmer for at least 30 minutes, add salt and pepper to taste.
Jess from Portland, OR
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This is a guide about using rotisserie chicken for several meals. With planning you can stretch a small chicken into several meals.
In a pinch for time? Too warm to cook? Instead of grilling chicken after a long day's work, stop by the market deli for a roasted chicken. Whip up a package of mashed potatoes and a second veggie, and feed your family in less than twenty minutes.
I also enjoy adding the chicken to a garden salad with fresh herbs, Monterrey jack cheese, tomatoes, red/yellow pepper, dried cranberries, cucumbers, other favorite fixings, and dressing.
If you find them on sale and your budget allows, buy extras. Slice and peel the meat into a container or bag and freeze. Use the chicken for enchiladas, chicken, and noodles casserole, chicken Alfredo pizza, soup, sandwiches, or any other favorite creation. It's great for extra meals or packing lunches. This works great for our house! Enjoy.
By bzsister from Kalamazoo, MI
Because I keep kosher (organic), everything is much more expensive and I simply can't afford to waste anything. When I purchase a rotisserie chicken, I strip the meat from the bones and use the bones and non-meaty part of the chicken wings to make chicken broth for my next batch of chicken soup, some of which I freeze in ice cube trays for a quick cup-of-soup. I save the skin to add as "seasoning" in my fresh veggies and afterwords, a nice "treat" for my dogs.
By Solartea from Tallahassee, FL
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Have you ever bought one of those delicious seasoned roasted chickens from the supermarket? After the chicken meat was gone and picked clean; I mean really clean, what did you do with the rest of the bones, skin and stuff? I used to throw it away. What a WASTE! Ms. chicken gave her all for you (not that she had a choice) but I think we should do some justice for her sacrifice.
Put all of the chicken left-overs in a pot and add 2 quarts of water combined maybe with some canned chicken broth (your preference) and simmer for an hour or so until you get a perfectly seasoned broth. Add your own seasonings if you wish. Strain out all of the solids and freeze the resulting soup base and add to any chicken dish that calls for stock.
Bok, bok, good eating!
By sue123 from Oroville, CA
I always do this. I find that it is about the same price at Costco to buy a rotisserie chicken as it is to buy the uncooked whole chicken. So, whenever I want an easy roast chicken dinner, I grab a couple of these. We eat the meat (boys love the drumsticks!) and strip off the rest for soups and other recipes. I pick the meat off the bones but I don't worry about getting every bit, it will just add flavor to the broth.
I just throw anything left (bones, skin, even the drumsticks from the boy's dinner) into my stockpot. I cover the carcass with water and add an onion (including skin), garlic, celery, carrots and spices. Yum! (04/15/2010)
If you roast the bones in the oven until they are a nice brown color and then make your broth, it makes for a really yummy broth! (04/15/2010)
We've done this for years with home-baked or store-bought baked or rotisseried chickens. Even if you're not into making soup, the broth is wonderful for cooking rice or vegetables or making gravy.
Our GrandDoggie Sadie Belle wants me to tell you that it's also just the greatest for pouring over your doggie's food especially if you're feeding just dry dog food. If I were making it just for a pet, I'd leave out the onion as doggies are not supposed to have onion in any way. Don't know about kitties and onions, other than to say that I know for sure our Sir Catty-Kit wouldn't be caught dead eating an
Great tip.Sue. Thank you.