Oh Joy...

[badstar]

For dinner tonight(and probably two or three more meals after that), I'm making a dish whose recipe calls for a whole rotisserie chicken.

I found a couple of packs of chicken on sale for only a dollar or two more than a rotisserie chicken would have cost- but I got a lot more chicken out of the deal. (Not to mention that the rotisserie stuff is always so freakin' salty. Bleh.) So I'm going to use some of it for this and throw the rest in the freezer.

I'm not looking forward to chopping up a fuckton of chicken (and pulling some of it off the bone to boot) but I think it will be worth it in the end. Thankfully the stuff still on the bone is legs, and therefore easy to remove.

Comments

[misswitch1369.livejournal.com]

Yummy! I'm trying to cook more with chicken because we eat way too much beef. I have an amazing recipe for pineapple chicken bake that I would eat everyday if it didn't give me such horrible heartburn.

[fuego.livejournal.com]

Here's the recipe if you're interested:

Cauliflower, Spinach, & Chicken Gratin

SERVES 6 ACTIVE TIME: 25 min TOTAL TIME: 1 hour 20 min

1 Rotisserie Chicken (any flavor), meat diced (3-4 cups), juices reserved
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Food You Feel Good About Fresh Spinach, large stems removed, rinsed
Salt and pepper to taste
1 cup Italian Classics Seasoned Bread Crumbs, divided
1 container (13 oz) Italian Classics Alfredo Sauce (Dairy Dept)
1/2 cup Wegmans Low-Moisture Part-Skim Shredded Mozzarella Cheese
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Extra-Virgin Olive Oil
Add All Ingredients to List


You'll Need: 13 x 9-inch baking dish
Preheat oven to 350 degrees.

1. Add chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl; season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.

2. Make topping: Combine remaining 1/2 cup of bread crumbs and basting oil in small bowl. Set aside.

3. Grease baking dish with olive oil; add chicken-vegetable mixture.

4. Bake, uncovered, 40 min, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.


It's from the Wegman's website, so of course they're using their store brand stuff (don't know if there's one near you, but Wegman's store brand stuff is generally very good- sometimes better than the big brand names, and costs a lot less)

I used three small chicken breasts, and four or five largish drumsticks worth of meat instead of a whole chicken, substuted broccoli for about half of the cauliflower, sundried tomato alfredo instead of regular alfredo sauce, and just sprinkled breadcrumbs on top instead of doing the breadcrumb and basting oil mix. It was really good, and it does completely fill a 13x9 pan (serving it with some pasta stretches it out even more.)

I'd love to see the pineapple chicken recipe if you don't mind sharing.