Day three’s recipe is the most elaborate of the ones that I have given you so far, but it’s still pretty darn simple. You will spend most of your time waiting for the chicken stock to cook down, and how hard is that really? Throw everything in a pot, cover with water, and walk away for two hours. If you want you can come back every once and awhile to stir the pot, make sure the kitchen hasn’t totally caught on fire, or to reassure yourself that the cat is not on the stove drinking straight out of the stockpot.
This recipe is perfect for using the dried out white meat that is left from your rotisserie chicken, it will have some life breathed back into it from the chicken stock. A little bit of dark meat won’t hurt either, it’ll just bump up the flavor. You’re most likely going to have some stock leftover as well. No big deal, you’ll find a use for it later on. For now, you can either store it in the fridge for up to a week, or throw it in the freezer until you have a use for it later on.
Bonus Recipe Idea – Rice with Chicken Stock – Yeah, it’s as simple as that. Follow the directions on the back of your rice package. Instead of adding water, add the same amount of chicken stock. That was just way too hard, right? Want to get even crazier? Spoon some Curried Lentil and Rotisserie Chicken Stew over the rice. Mind blowing, right?
Three days, three ways to use rotisserie chicken, and more than three meals. How simple was that? For more rotisserie chicken recipes, check out Cooking Light’s “55 Rotisserie Chicken Recipes“ or Food Network’s “Weeknight Rotisserie Chicken Recipes.”
- 4 Cups Chicken Stock
- 1 Cup Red Lentils
- 1 Cup Rotisserie Chicken, Very Finely Diced
- 1 Carrot, Finely Diced
- 1 Fuji Apple, Finely Diced
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Bay Leaves
- 1 1/2 Teaspoons Curry Powder
- 1 Teaspoon Dried Minced Onions
- 1/2 Teaspoon Garlic Powder
- Sour Cream (Optional)
- Throw all of the ingredients, except for the sour cream, into a large saucepan, over high heat.
- Bring the stew to a boil, decrease the heat to low, cover and cook for 30 minutes, stirring every five to ten minutes.
- Remove and discard the bay leaves.
- Serve the soup with a dollop of sour cream and a sprinkle of salt and freshly ground black pepper on top.
- How to make simple chicken stock from a rotisserie chicken: Remove all of the meat from the rotisserie chicken. Place the leftover carcass, including all of the bones and skin, into a large pot and fill with water. Bring the mixture to a boil, and then lower the heat to medium-low. Cook for 2 hours. Using a colander, drain the liquid into a large bowl or container and allow to cool before refrigerating. The next day you will be able to skim any excess fat off of the top of the stock before using it.
- I use McCormick Gourmet Curry Powder. It’s nothing fancy, but it has a very mild flavor, which is perfect for people who don’t like too much spice, or those that are new to curry.
- If you are avoiding dairy, or don’t happen to have sour cream on hand, try topping the stew with a drizzle of extra virgin olive oil.
- Add fresh herbs for added color.
Rotisserie Chicken Day 1 – Blood Orange Poppy Seed Vinaigrette
Rotisserie Chicken Day 2 – Paprika and Tarragon Vinegar Rotisserie Chicken Salad
Rotisserie Chicken Day 3 – Curried Lentil and Rotisserie Chicken Stew
Come Join Us in the Kitchen!
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