In the Kitchen with Jackie — How to Eat Rotisserie Chicken

I’m not here to give you a recipe for rotisserie chicken because, well honestly, you can’t replicate rotisserie chicken at home! Unless you have a rotisserie in your kitchen. Do you have one? Me neither. 
Luckily, Di Bruno’s cooks these up daily at their Franklin and Rittenhouse locations. 


There’s just so many reasons to love rotisserie chicken; let me count the ways…

  1. 1. It’s SUPER moist and tender
  2. 2. It falls right off the bone
  3. 3. That crispy skin
  4. 4. IT’S READY TO EAT !

  5. But the thing I love the most about a rotisserie bird is its versatility. When I bring a chicken home for dinner I usually cut off the drumsticks and thighs and serve it right away with some roasted veggies. After dinner when the rest off it has cooled off I strip all the remaining meat off – careful not to grab any tiny bones! I’ll use the rest for the next day or so in salads, soups, sandwiches, tacos or anything else because delicious chicken goes with everything. 

Pesto Chicken Panini

I don’t have a panini press, instead I use my cast iron griddle and another heavy pan to press the sandwich together. Using the shredded rotisserie chicken allows the pesto and cheese to get in all the nooks and crannies creating quite the melty sandwich.


What you’ll need:
A ciabatta roll, cut evenly crosswise
Shredded chicken
Pesto
Thinly sliced tomatoes, 3 slices
Fresh mozzarella, 3 slices


Heat up your grill pan of choice.
Generously spread pesto on both sides of the roll. Layer the chicken, cheese and tomato on one side.


Grill the sandwich and use another heavy pan to press the sandwich. 
Flip and cook until the bread is lightly toasted and the cheese is visibly melted and oozing.


Italian Style Chicken Noodle Soup

  • 1 onion, diced
    2 medium carrots, cube
    3 celery stalks, diced
    2 cloves of garlic, thinly slice
  • A tsp of fresh thyme leaves
  • 2 cups shredded chicken
  • 2 cups ditalini, or other small pasta, cooked according to package instructions
  • 16 oz can of diced tomatoes, drained
  • 12 cups chicken stock
  • Parsley chopped, for serving
  • Parmigiano Reggiano, for serving 

  • Add olive oil, carrots, onions, garlic,  celery and thyme leaves to a heavy bottomed pot. 
    Saute for a few minutes until the garlic is fragrant.
    Add the stock and the tomatoes. Add salt to taste. 

  • Add shredded chicken pieces and cooked pasta.
    Serve with parsley and Parm!

      

 

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