A Week Of Meals From One Rotisserie Chicken

by Randy Murray on December 2, 2013

The simple supermarket rotisserie chicken is an almost magical food. It’s inexpensive, tasty, and if you have a bit of imagination, it can be the basis of many different meals.

I suppose it shouldn’t shock me, but I find that too many people make a quick meal of one and toss what’s left. What a waste! For me, this bird is a great way to stretch your food budget and to play The Spend Nothing Game.

This week I’ll share a few simple ideas of how to use this little roasted bird to make some really interesting meals.

First up: chicken dinner.

I’ve found that a half of a rotisserie chicken will feed two people, with leftovers. If you have more than two people, you’ll need more halves.

To serve this I typical make something like a baked sweet potato and a spring mix salad with oil and vinegar. I’ll cut the breast from one side of the bird, then debone the rest of the meat on that same half. I place the meat on a serving plate and drop the unused half AND the bones from the half I just used back in the bag. The bag goes in the fridge. If there’s any meat left from the meal I’ll store it separately to make chicken sandwiches or to use in a future soup.

And there’s your start. Meal #1. Stay tuned. It really gets interesting tomorrow.


A Week Of Meals From One Rotisserie Chicken by Randy Murray, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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