What to Do With a Rotisserie Rooster, In accordance with America’s Greatest Cooks

That is an excerpt from Eater’s debut cookbook.

A rotisserie hen in your fridge means you’ve obtained meals for a complete week. Shred the meat to bulk up salads and grain bowls, add it to noodles and sandwiches, make tacos with it, dip it in sauce for a snack. Yangban chef-owner Katianna Hong will season her shredded hen earlier than storing it within the fridge. “While you season your hen with sesame oil and soy or fish sauce earlier than you set it away, it helps it not style refrigerator-y. It’s only a good base seasoning — after which you are able to do no matter you need with it.”

While you’ve picked the body of the hen clear, don’t throw the bones away. “I believe the true worth in a grocery retailer rotisserie comes from saving all of the bones and jus and making a scrumptious broth out of it,” says Golden Diner chef-owner Sam Yoo. The essential approach is easy: Throw your entire carcass and any juices right into a Dutch oven, add some aromatics (assume garlic, onions, carrots), some peppercorns, and herbs (bay leaf and parsley are typical). Cowl with water, convey it to a boil, after which scale back the warmth and canopy it. Simmer for about two hours, or do the entire thing in an On the spot Pot, skim it, and retailer it within the fridge or freezer.

Between the shredded meat and the broth, you now have two base elements for numerous meals. Listed below are only a few methods cooks use rotisserie (or leftover roasted or boiled) chickens.

Serve up curried hen lettuce wraps by combining curry powder and mayonnaise and stirring it into your chopped hen. Use iceberg lettuce to make the wraps, and for those who’re in a position to, pair it with some kind of slaw like a inexperienced papaya salad. (We’ve obtained a recipe for an awesome one from Portland chef Earl Ninsom within the cookbook!).
Advisable by: Toro chef-owner Jamie Bissonnette

Make hen empanadas with premade pizza dough: Season shredded hen with garlic and any spices you’d like and add some peppers, onions, and spicy relish. Form the dough into small, flat circles, fold it over the hen combination to create half-moons, and shut with a fork. Bake or fry and serve with extra relish and avocado.
Advisable by: Fritai chef-owner Charly Pierre

Strive a cheater hen shawarma by warming the hen in your pan with a shawarma spice mix (don’t overlook premade spice blends, or try the recipe we’ve obtained for one from Zahav within the cookbook) and eat it with good pita, lavash, or any flatbread, tahini, and a chopped salad of cucumber, tomato, lemon, and olive oil.
Advisable by: Zoe Meals Get together chef Zoë Komarin

When you’ve obtained a primary hen broth, add veggies, herbs, noodles, and shredded hen for hen noodle soup.
Advisable by: My Abuelas Meals chef Luis Martinez

Make a homey jab chai soup: In a big pot, stir-fry some garlic, after which add carrots, napa and inexperienced cabbage, daikon, shiitake, bok choy, Chinese language celery, Chinese language broccoli, and another greens you’d like. Season it with soy sauce, a pinch of brown sugar, and a few black pepper. Add rotisserie hen meat and the bones, cowl with water, and simmer for not less than an hour. (Take away the bones to serve!)
Advisable by: Luv2Eat Thai chef-owners Noree Pla and Fern Kaewtathip

Make congee utilizing hen broth and rice (you possibly can even toast the rice in hen fats first if you would like), then shred the hen and add it in when it’s virtually accomplished.
Advisable by: 886 chef-owner Eric Sze

Take your hen congee, pour it right into a baking dish, and prime it with Pillsbury biscuits. Pop it into the oven and bake for a Yangban-style congee pot pie.
Advisable by: Yangban chef-owner Katianna Hong

Tailored from EATER: 100 Important Restaurant Recipes by Hillary Dixler Canavan. Textual content and illustrations copyright © Vox Media, LLC. Textual content by Hillary Dixler Canavan and illustrations by Alice Oehr. Images copyright © 2023 by Laura Murray. Printed by Abrams.

‘Eater: 100 Important Restaurant Recipes’

Costs taken at time of publishing.

Introducing Eater’s debut cookbook: Sourced from one of the best road carts to pillars of positive eating and in all places in between, this numerous, powerhouse assortment options recipes which were rigorously tailored for house cooks. Full of knowledgeable recommendation from cooks, bartenders, and sommeliers on simple methods to stage up your meals at house, Eater: 100 Important Restaurant Recipes is a must have for anybody who likes to dine out and needs to convey that magic house.