4 Easy Ways to Fall Even More in Love with Rotisserie Chicken

A rotisserie chicken from the store is a total time-saver. I can't even count how many busy evenings it's come to the rescue. In fact, I buy them so often, I've developed a foolproof routine for what to do as soon as I get it home. Here’s my system:

1. Don’t Waste the Juices.

Keep the flavorful liquid at the bottom of the chicken container. It’s packed with delicious essence from the meat and skin and can elevate any sauce you make. Alternatively, you can save it for future chicken stock (see tip #4).

2. Break It Down.

While it’s still hot, I start breaking the chicken into pieces (it’s much easier while warm). You can do this however you like, but here’s my method:

• Take the breast off the bone. Try to keep as much skin intact as you can. It just looks better.
• Remove the thighs.
• Take off drumsticks and wings.

3. Take off the meat.

After removing the carcass, pull off any leftover meat. You’ll be surprised by how much there is. Set it aside for whatever you need—personally, I make soup or chicken salad for the next day. I also go ahead and pick the meat off the thighs, drumsticks, and wings. I keep the bones and carcass for later use.

4. Make Homemade Stock.

While I’m not the type to always make my own stock, I do whip some up whenever I grab a rotisserie chicken. It’s so easy, there’s no reason not to. Generally, the bones from one chicken provide just enough for a pot of homemade chicken soup. That’s a pretty good deal in my book. The best part? The bones and cartilage give you a rich, "restaurant-style" stock. You’ll notice the difference when you taste it.

Here’s how I make the stock:

• Put the bones in a stockpot.
• Add 1 chopped carrot, about half an onion, roughly chopped, and 1 chopped celery stalk.
• Find seasonings you want: whole peppercorns (or a few turns of a pepper grinder), 1 bay leaf, a smashed garlic clove, whatever sounds good.
• Add water. I try to make sure I've got about 2 quarts of water to start. Just make sure everything in the pot is covered in water.
• Bring it to a low boil, then simmer for about 2 hours, partially covered.

Do all this, and you’ll have dinner for the first night, lunch the next day, and soup ready whenever you want. Not bad for one rotisserie chicken!