Grocery prices have been fluctuating, but one deal I can still count on is the big and juicy $5 rotisserie chicken at Costco.
Although I’m a chef, I still love a shortcut here and there — and I can put together dozens of easy meals with cooked chicken.
Here’s how I turned my latest Costco five-buck-cluck into easy meals to feed two throughout the week.
The chicken is perfect for dressing up a creamy, cheesy pasta dish.
I’m still on the baked-feta-pasta trend from a few years ago.
I prefer using a block of Lifeway Farmer soft cheese instead of feta because it’s got a milder flavor and softer texture. It also gets even meltier and creamier in the oven.
I cook the cheese in a 400-degree Fahrenheit oven in a small baking dish with fresh cherry tomatoes or whole canned tomatoes.
The tomatoes burst and become sweet and saucy. When the cheese is just turning golden on top, I toss in cooked pasta and my diced or shredded rotisserie chicken.
I toss the chicken in salsa for burrito bowls.
There’s nothing like a build-you-own-bowl dinner for a low-lift meal that makes everyone happy.
First, I’ll make a batch of rice or another grain. If I’m short on time, I’ll heat a packet of Somos Mexican street-corn rice in the microwave.
Then, I toss diced rotisserie chicken in salsa to dress it up and lay out assorted toppings. Everyone can add their own beans, guacamole, cheese, veggies, and cilantro for a Chipotle-style burrito-bowl experience right at home.
I make chilled chicken-salad sandwiches for lunch.
The white meat from the Costco rotisserie chicken breast is easy to chop into cubes for a classic creamy chicken salad.
I toss the meat with mayo or plain Greek yogurt and add any salty or crunchy bits I have in the fridge, such as diced pickles or pepperoncini, celery, or bell peppers. I also like to add something sweet, like sliced grapes or chopped dried fruit.
For lunch, I serve the salad on toasted sandwich bread, crackers, or sturdy romaine-lettuce cups.
Chicken quesadillas are another great meal.
A quesadilla is one of my favorite three-ingredient lunches: tortilla, cheese, and hot sauce. Sometimes, I use bread instead of tortillas and make a grilled cheese.
When I have a rotisserie chicken on hand, I’ll dice it up and add it as a filling for extra protein.
I stuff baked potatoes with chicken, too.
A loaded baked potato is super easy to make and it’s cheap.
I stick a potato (or sweet potato) in a 400 F oven for 40 minutes to an hour until it’s easy to pierce with a fork.
Then I slice it down the center, fluff up the insides, and season it with softened butter, salt, and pepper.
From there, I add my favorite toppings. Usually, I’ll add diced rotisserie chicken, sour cream, hot sauce, and any herbs I have in the fridge.
If you’re in a pinch, you can skip the oven and put the potato in the microwave for a few minutes — just be sure to pierce it all over with a fork beforehand.
I also used the chicken’s bones and skin.
At the end of the week, don’t toss the chicken bones and skin — make broth.
Place the chicken carcass in a large pot with a halved onion, a few carrots, and celery stalks.
Cover everything with water and simmer for about four hours. Strain the bits out, and you have delicious broth to sip or turn into soup.
The post How a chef turns Costco’s $5 rotisserie chicken into a week of easy meals at home appeared first on Business Insider.
