How to Stretch Your Rotisserie Chicken into More Meals

Here's the secret to having cooked chicken ready for any recipe at a fraction of the cost of canned chicken.

Buy a Rotisserie chicken or two or three. I like Sam's size of chicken and price so much that now I buy three or four. Here's why: You don't have to eat them right away. You can put them in the crockpot straight from the freezer and they're ready in a few hours cooked on high or when you get home at the end of the day cooked on low. No stopping at the grocery!

Here's what to do:

Put the Rotisserie chicken in a large crockpot. Put in a little bit of water to cover the bottom of the crockpot. The water trick helps with clean up. Cook the chicken on high until it falls off the bones at a touch. It takes a few hours if you get one of your chickens out of the freezer. It takes under an hour if you just got it from the grocery. It's always much more tender if you "crockpot" it.

Serve chicken for dinner and do the following with the rest of it:

Bone it! That's what my mother always said when she was taking the meat off the bones of a chicken or turkey. With the crockpot method the meat just falls away from the bone. Put boned chicken on a plate for dividing into portions when done. Put bones back in original container for convenience. Use microwavable clear plastic wrap (Glad has one) and tear into sheets about 12" wide. Wrap chicken in portions according to taste such as all white meat, all dark meat, mixed chicken etc. For the two of us I can serve dinner, save some on a plate to put in salad the next day and still have four packets of chicken to freeze. I put the packets in a gallon size baggie.

TIP

Wear latex gloves to keep chicken from getting under your nails and to be easy on your hands when washing the crockpot. I even reuse my gloves because they get soapy clean when I'm cleaning the crockpot!

If you have space freeze the bones and skin until garbage day. That way it won't stink up the trash.