Comerford - The All-American Rotisserie Chicken Dinner Quick & Easy Recipes to Dress Up Your Store-Bought Bird

Copyright 2020 by Hope Comerford Photos by Bonnie Matthews All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Daniel Brount Print ISBN: 978-1-68099-629-6 Ebook ISBN: 978-1-68099-695-1 Printed in China CONTENTS ABOUT THE ALL-AMERICAN ROTISSERIE CHICKEN DINNER Welcome to The All-American Rotisserie Chicken Dinner: Quick & Easy Recipes to Dress Up Your Store-Bought Bird. More and more home cooks are turning to store-bought, ready-to-eat rotisserie chickens for a quick and easy dinner. With the popularity rising, we thought this cookbook would make a great addition to your kitchen when you need something else to go with that delicious bird, or you dont want to eat it as is.

This book contains seventy-five recipes to help you repurpose your leftover rotisserie chicken or give you some delectable side dishes to go with it. Weve got recipes for everything from Mexican Egg Rolls, Chicken Salad Roll-Ups, and White Chicken Chili Casserole to Stuffed Sweet Pepper Soup, Chicken Tortellini Soup, and Ginger Chicken Noodle Soup. Well help you get an amazing dinner on the table in no time! So, pick yourself up a rotisserie chicken on the way home and lets make some kitchen magic happen! ROTISSERIE CHICKEN TIPS & TRICKS SAFE HANDLING Within two hours of bringing the rotisserie chicken home, be sure to refrigerate it. If its a really hot day, refrigerate it within the hour. If you want to refrigerate the rotisserie chicken immediately, cut the meat off the bones first. If youre in a real time crunch, at bare minimum, break the bird in half and spread it open, then place it in the fridge.

When purchasing your rotisserie chicken, put it in your cart last. This will ensure you get it home safely and will be more fresh when you go to eat/serve it. Use up the meat within four days. If you choose to freeze the meat, use it up within four months. HOW TO CARVE First, lay the chicken on a cutting board, breast-side up. Next you will pull each of the legs gently away from the body of the bird. Next you will pull each of the legs gently away from the body of the bird.

You will cut each at the joint with a sharp knife to remove them. Separate each leg piece from the thigh its attached to by cutting through the joint with a sharp knife. Gently pull the wing tip away from the body of the bird. You should now be able to slip the knife down between the wing and the breast and cut through the joint. Now you can begin slicing the meat off each side of the breast, starting with the outside of the breast and working your way toward the center. TIPS It is easier to separate the meat from the bone when its warm! If you want to quickly shred the rotisserie chicken meat, simply place it in a deep bowl and use an electric beater to shred it! Save and use the bones from the rotisserie chicken to make your own broth/stock. TIPS It is easier to separate the meat from the bone when its warm! If you want to quickly shred the rotisserie chicken meat, simply place it in a deep bowl and use an electric beater to shred it! Save and use the bones from the rotisserie chicken to make your own broth/stock.

Simply add veggies (onions, carrots, celery) and just enough water to cover it all, then bring to a boil and let it simmer for 30 minutes. Add in some of your favorite fresh herbs to make an even tastier broth. STARTERS & SNACKS BUFFALO CHICKEN DIP Deb MartinGap, PA Makes 8 cups Prep. Time: 15 minutes Cooking Time: 2060 minutes 1 cups shredded rotisserie chicken meat cup Franks RedHot Original Cayenne Pepper Sauce 2 (8-oz.) pkgs. cream cheese, softened 1 cup ranch dressing 13 cups shredded cheddar jack cheese, divided tortilla chips Heat chicken and hot sauce in a large frying pan over medium heat until heated through. Stir in cream cheese and ranch dressing.

Cook, stirring, until well blended and warm. Mix in half of shredded cheese. Transfer the mixture to a small slow cooker. Sprinkle the remaining cheese over the top. Cover and cook on Low setting until hot and bubbly. Serve with tortilla chips.

VARIATION: Replace hot sauce with 1 cup buffalo wing sauce. Spread cream cheese in bottom of small shallow baking dish. Layer with shredded chicken, buffalo wing sauce, ranch dressing, and shredded cheese. Bake at 350F for 20 minutes or until cheese is melted. Donna Treloar, Muncie, IN MEXICAN EGG ROLLS Brittany MillerMillersburg, OH Makes 18 egg rolls Prep. salt 1 tsp. ground cumin 1 tsp. grated lime peel tsp. cayenne powder 1 (1-lb.) package egg roll wrappers oil for deep-fat frying In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and cayenne. cayenne powder 1 (1-lb.) package egg roll wrappers oil for deep-fat frying In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and cayenne.