Cooking

Roast with the Most

Chef Shaun Doty's tips for reimagining rotisserie chicken at home
Photo: Tasting Table

Just hearing the words "rotisserie chicken" takes me back to my childhood, when Boston Market was a weeknight staple. While the juicy, flavorful pre-cooked meat goes well with sides (mac 'n' cheese! creamed spinach! cinnamon apples!), there are plenty of ways to transform rotisserie chicken into a one-dish hit at home.

The roasting method dates back to medieval times, but we asked Atlanta-based chef Shaun Doty, founder of Bantam & Biddy—a casual sit-down known for its local, free-range rotisserie chicken—for some modern tips on repurposing pre-cooked poultry at home.

Go Greek: "This might be simplistic, but now is the time to get the ingredients for this beautiful salad," Doty says. "Greek salad in January ain't Greek salad in August." In addition to pulled rotisserie chicken, his go-to ingredients are cucumbers, tomatoes , feta and kalamata olives, with dried oregano for added seasoning. As for the dressing: Drizzle a mix of fresh juice from one lemon and one tablespoon of extra virgin olive oil over the salad and toss. "That's enough to dress four servings," Doty says. After plating your portion, add a two-ounce scoop of creamy whole fat Greek yogurt right on top, and sprinkle it with fennel pollen for a lively kick.

Simmer Down: For something a little heartier, Doty likes to swap the traditional beef for chicken in ropa vieja, a traditional Cuban dish that's Spanish for "old clothes." In a pot, brown onions, sweet peppers and garlic in olive oil before adding rotisserie chicken that you've pulled off the bones and a dash each of paprika, chili flakes, onion powder, garlic power and oregano. Sauté for a few minutes, then toss in a chopped tomato and two bay leaves. Simmer for two hours, stirring quickly so the chicken shreds even more. Serve with black beans and rice on the side.

To the Bone: Rather than tossing those leftover bones, use them to make stracciatella, an Italian cousin to egg drop soup. Simmer the bones in a big pot of water with a bay leaf and garlic clove for three to four hours. Skim the fat from the stock, add two raw eggs to the broth and mix vigorously, then pat yourself on the back for using every last bit of the bird.

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