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Thu 23 Desiree Neilson makes butternut squash lasagna
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Three Recipes Using Store Bought Rotisserie Chicken

A store-bought rotisserie chicken is an easy way to a quick, and affordable dinner, but the same old meal can get pretty boring pretty quick. We've got three ways that you can re-imagine that chicken by using it in completely new dishes. 

Chicken and Vegetable Fritatta 
Serves 4
  • 8 large eggs
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup cream (35%)
  • 2 tbsp olive oil
  • ½ Spanish onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 cup zucchini, diced
  • ½ cup cherry tomatoes halved
  • 1 cup cooked, shredded chicken
  • 2 tbsp parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • ½ cup cheddar cheese, shredded
  1. In a large bowl, crack 8 eggs and season with salt and pepper. Add in the cream. Whisk until all the ingredients are well mixed together.
  2. Heat the olive oil in an ovenproof (8-10 inch) frying pan. Sauté the onions on medium-low heat until they have softened (about 7 minutes). Add in the garlic, zucchini and cherry tomatoes and cook for an additional 5 minutes. Add the chicken, parsley and chives and mix together. Then pour over the eggs. Cook over a medium low heat for 10-12 minutes until it is set. During this time, using a spatula move the edges of the frittata towards the center to create curds. Once the bottom of the frittata is set sprinkle with cheddar cheese.
  3. Place under a broiler for 2-3 minutes until the cheese has melted and the top of the frittata has a beautiful golden colour.
  4. Then serve up directly from the pan, and simply cut into wedges.
  5. **Feel free to extend the cooking process is you prefer your egg to be more on the well done side.
Chicken Tacos 
Serves 4
  • 1 package small flour tortilla breads (6 inch)
  • 2 cups cooked shredded chicken
  • 1 jar of salsa (medium spice)
  • 1 container of guacamole (250ml is sufficient)
  • 1 container sour cream or greek yogurt (454 ml)
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 1/2 cup fresh cilantro
  • 1 cup shredded iceberg lettuce
  • 1 container of sliced pickled jalapenos
  • ¼ cup homemade pickled onions (recipe below)
  • 2-limes, quartered
Pickled Red Onions
  • 1 large red onion, thinly sliced lengthwise
  • 1 tbsp sea salt
  • 1 tsp. cumin seeds
  • 3 cloves garlic, peeled and halved lengthwise
  • 12 cups red wine vinegar (or a little extra if need be but essentially enough to submerge the onions completely)
  1. In a bowl, mix together the onions and the salt and allow them sit for about 10-15 minutes (this will soften down the onions and release their juices).
  2. Transfer the onions to a mason jar and then add in the cumin seeds, garlic and top up with red wine vinegar.
  3. Refrigerate, and let them sit for about 4 hours before using them.
V’s Chicken Broth
  • 1 chicken carcass (From a rotisserie chicken)
  • 3 celery stalks, largely chopped
  • 2 large carrots, largely chopped
  • 2 large onions unpeeled, halved
  • 2 whole garlic heads halved (skin on)
  • 1 lemon halved
  • 10 sprigs parsley
  • 10 sprigs dill
  • 1 tsp peppercorns
  • 1 bay leaf
  1. In a large stock pot place the chicken carcass, celery, carrots, onions, garlic, lemon, parsley, dill, peppercorns and the bay leaf. Cover all the ingredients with water and bring to a boil. Then reduce the heat to medium and simmer for about 2 hours. 
  2. Strain the ingredients and only keep the liquid. This chicken stock can either be refrigerated for up to 1 week or frozen for up to 3 months.

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Monday, March 20, 2017

Coming Up

Thu 23 Desiree Neilson makes butternut squash lasagna
Fri 24 Fab Finds Flash Sale with Alexis Honce