Here's something for fans of Rockridge Market Hall's rotisserie chickens or our roast-at-home Spatchcocked chicken. If you ever have leftovers, try these six new ideas to jazz up the meat with pantry and produce staples.
Cube chicken, crisp in a pan with leftover vegetables and a spoonful of harissa. Finish with a fried egg and/or a dollop of crème fraîche.
Strip off any meat from the chicken carcass and set aside; use the bones to make a stock. Then, add onion, garlic and vegetables, legumes and grains of your choice. Shred the chicken meat you've reserved and add it to the soup. Top with fresh herbs, a squeeze of lemon and a drizzle of extra virgin olive oil before serving.
Shred chicken meat, then follow our recipe for 5-Step Paella, substituting the browned chicken thighs with the shredded meat.
You can go in so many directions here, but here's an easy suggestion: Add leftover chicken to white beans, arugula, olives, Masseria Mirogallo Crushed Pepper Composta, and a simple vinaigrette.
Whether you opt for a hot chicken melt, chicken curry salad, chicken club is up to you! Just be sure to add fixings, like Mama Lil's Kick Butt Peppers, Hellenic Farms Greek Green Peppers or Mimi's Confitures Radicchio Jam, to make it extra special.
Cook Pasta Shop Cheese Tortellini as directed, reserving 1/4 cup of the pasta water. Sauté shredded chicken in extra virgin olive oil, then add cooked tortellini, the pasta cooking water and chopped greens, like kale or chard. Finish with chile flake and grated Parmigiano-Reggiano. Or, try it with the Pasta Shop's Arugula & Parsley Pesto.