A whole chicken is perfect for a family meal or small dinner party. But when you're just cooking for one or two, that's a heck of a lot of bird.
In the most humble way, I can say that I've come to master the art of rotisserie chicken leftovers (it may or may not be on my resume). Stretching out one recipe into a week's worth of meals has also saved us money and time on weekday cooking and prep.
Here's a breakdown of how we typically use one rotisserie chicken, five ways in five days.
Day 1: Crock Pot Rotisserie Chicken and Bone Broth
If you haven't already, do check out our recipe for Crock Pot Rotisserie Chicken. Trust me, it's easier than you think and surprisingly more tender and delicious. I felt pretty pro.
The wings and legs are obviously the most delicious ever so we tend to eat those parts first with a hefty side of roasted vegetables, mashed sweet potatoes, quinoa and/or a salad.
Click here to add Crock Pot Rotisserie Chicken to your client’s meal plan.
Store leftovers: After dinner, I'll separate the meat from the carcass. You can leave this for the next day but the process is a bit easier when the meat is warm. Freeze any leftover chicken you don't plan to eat within the next 2 days.
Make Bone Broth in the crock-pot: Let the slow cooker run overnight with the remaining carcass and other goodies according to the recipe. I also like to add any veggie scraps I've collected in the freezer (carrot peels, celery ends,etc).
Day 2: Sweet Potato Nachos with Chicken and Guac
Remove the chicken breast from the fridge and shred it over crispy oven-baked sweet potato chips. Top it with generous dollops of mango guacamole and dig into the best nachos ever. If you don't have enough chicken, add a plant protein like chickpeas to stretch the servings.
Click here to add Sweet Potato Nachos to your client’s meal plan.
Store the bone broth: There's no way you'd forget about the bone broth because your house probably smells amazing by now. Let the stock cool and refrigerate half the batch. Freeze the remaining half to use later in the week.
Of course, you can drink some straight from a glass too!
Day 3: Bruschetta Flatbread
If you couldn't tell by now, we love tortilla pizzas. It's the perfect way to use up leftover ingredients--just add the toppings and bake! Shred your second chicken breast over your bruschetta mix for a quick, flavourful and nutritious lunch.
Click here to add Bruschetta Flatbread to your client’s meal plan.
Day 4: Cleaned Up Ramen
Using the hearty bone broth you refrigerated, bring it to a simmer with spices and seasoning like sesame oil and tamari. Pour it over brown rice pasta, leftover veggies and soft-boiled eggs for another quick, delicious and nourishing treat.
Prep tomorrow's broth: Transfer the remaining bone broth from the freezer to the fridge and let defrost overnight.
Click here to add Veggie Ramen to your client’s meal plan.
Day 5: Crock Pot Burrito Soup
Depending on how much broth you have left you can make curry or soup. Curry works well if you have just a bit of broth to use up since you can combine it with coconut milk. If you have a lot of broth leftover, you can add it to soup like our favorite, Crock Pot Burrito Soup. Curries and soups are also helpful at the end of the week when you want to use up leftover veggies.
Click here to add Crockpot Burrito Soup to your meal plan.
Other recipes to use up leftover chicken and bone broth:
- Any curry or soup
- Shredded chicken in tacos, tortilla wraps, salads or sandwiches
- A simple chicken soup using pasta, shredded chicken, frozen corn, frozen peas and bone broth
- Quinoa fried rice: add shredded chicken or even cook the quinoa in the bone broth instead of water for an extra savoury twist
Did you love this article? Then you will love our weekly newsletter. Every week we curate the best tools, tips, and resources for nutrition professionals and deliver them straight to your inbox. Get on the list here!
Other Articles You Might Like: