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Leftover rooster is without doubt one of the most versatile — and time-saving — components within the kitchen. This assortment brings collectively Meals & Wine’s most dependable, flavor-forward methods to rework leftover rooster, from crunchy Gỏi Gá salad, to an additional tacky batch of Sheet Pan Nachoes, to a bowl of creamy–lemony Avgolemono soup. Whether or not you’re beginning with final night time’s roast or what’s left of a grocery store rotisserie, these dishes take what’s scrumptious from the unique chicken whereas delivering one thing new.
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Gỏi Gá (Crunchy Vietnamese Hen Salad)
Kelsey Hansen / Meals Styling by Kelsey Moylan / Prop Styling by Addelyn Evans
Seattle chef-restaurateurs (and siblings) Eric and Sophie Banh use shredded rotisserie rooster for his or her Gỏi Gà, alongside crisp cabbage, carrots, recent herbs, and a shiny, nuoc-mam–based mostly dressing; fried shallots and chopped peanuts add texture. This delightfully high-contrast salad is prepared in 45 minutes. Serve chilled with additional herbs and lime.
Chile Crisp Sesame Noodles
Jennifer Causey / Meals Styling by Ali Ramee / Prop Styling by Christina Daley
These 25-minute noodles from F&W’s Paige Grandjean are constructed on zhi ma jiang (Chinese language toasted sesame paste), black vinegar, soy, ginger, and chile crisp. The dish is designed for add-ins — shredded rooster is without doubt one of the really useful choices — so it’s best for leftovers. Serve heat or chilly.
Shredded Hen
Matt Taylor-Gross
Typically you could have leftover rooster by chance and generally you make it on goal! Chandra Ram simmers rooster gently with aromatics, then shreds it for an all-purpose base, which is nice for tacos, soups, casseroles, and extra. (Together with many recipes on this checklist!) The strategy yields tender meat in about half-hour and a lightweight inventory that may be saved for later use. It’s additionally a sensible technique to refresh leftover roast or rotisserie rooster.
Arroz de Galinha
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
2013 F&W Greatest New Chef George Mendes layers soppressata, peppers, onions, olives, and shredded rooster beneath saffron-scented rice, then bakes till the highest turns crisp. The dish nods to Portuguese residence cooking and hits the desk in about an hour.
Peppery Greens Salad with Avocado, Hen, and Tortilla Croutons
Impressed partially by the Lebanese bread salad fattoush, F&W’s Justin Chapple swaps in pimentón-dusted tortilla “croutons” for crackly crunch instead of the basic flatbread. Arugula and frisée meet shredded cooked rooster, avocado, pepitas, and a Champagne-vinegar dressing for a salad that is hearty sufficient to be a full meal.
Sheet Pan Nachos
Jordan Provost / Meals Styling by Thu Buser
Nachoes are nice for a celebration or a enjoyable, snackable dinner. Simply unfold chips on a sheet pan; pile in your toppings (together with leftover rooster), and bake till molten. Save the jalapeños, avocado, and crema for when it is out of the oven. Better of all, it is on the desk in roughly half-hour.
Hen and Wild Rice Soup
Cara Cormack
Cookbook creator Amanda Johnson’s creamy soup is impressed by her North Dakota residence, which pairs leftover rooster with wild rice for comforting taste and nutty chew. It is nice for making forward; simply reheat gently earlier than serving.
Marry Me Hen Salad Sandwich
Meals & Wine / Photograph by Jen Causey / Meals Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
A riff on the viral “Marry Me” taste profile — savory sun-dried tomatoes and salty Parmesan — in sandwich kind, this recipe makes a creamy, tangy rooster salad with punchy add-ins that is finest tucked into delicate bread.
Hen Potpie with Leeks and Thyme
Potpie is streamlined by skipping the crust. As an alternative, crown a one-skillet chicken-leek filling with squares of puff pastry. Dijon sharpens the creamy base, whereas utilizing leftover rooster retains prep fast. It is golden brown and able to eat in solely an hour and 10 minutes.
Sugar Snap Pea Salad
Greg DuPree / Prop Styling by Christine Keely / Meals Styling by Chelsea Zimmer
This springy salad of sliced snap peas, shredded cooked rooster, whole-milk ricotta, mint, lemon, and toasted almonds is from Boston-based chef Ivan Conill. A Chardonnay French dressing ties all of the flavors collectively.
Avgolemono Hen Soup with Rice
Diana Chistruga
Grace Parisi’s tackle the Greek basic incorporates egg yolks and lemon into scorching rooster inventory to make a silky, tangy broth. Cooked rice and shredded rotisserie rooster streamline the dish; it’s on the desk in about half-hour. High with recent dill to complete.
Gnocchi with Roast Hen, Bacon, and Kale
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Julia Bayless
Chandra Ram tosses store-bought gnocchi with kale and pink onion sautéed in bacon fats, then folds in hearty chunks of cooked rooster. Lemon zest and Parmesan end this weeknight-friendly pasta, which is prepared in about 40 minutes. Crispy shards of bacon make for an extra-salty and satisfying ultimate topping.
Caramelized Pink Pepper Orzo and Hen Stuffed Peppers
Meals & Wine / Photograph by Brie Goldman / Meals Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali
Melissa Grey-Streett fills roasted pink peppers with a smoked-paprika orzo, sautéed pepper tops, and shredded cooked rooster. A ultimate panko-mozzarella topping turns golden within the oven. It’s an environment friendly and make-ahead-friendly bake with placing visible enchantment.
Pulled Hen Barbecue Sandwiches
Meals & Wine / Photograph by Jason Donnelly / Meals Styling by Holly Dreesman / Prop Styling by Gabe Greco
Simmer cooked shredded rooster in a North Carolina–type vinegar sauce, pile onto buns, and serve with slaw for this weeknight-friendly barbecue basic. It’s a shiny, tangy various to candy or long-smoked barbecue traditions and a very good use for leftovers.
Lao Laab Gai
Greg Dupree / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Thip Athakhanh — chef and proprietor of the Laotian Snackboxe Bistro in Duluth, Georgia — shares her recipe for this shiny and spicy chilly rooster salad. Cooked rooster is seasoned with lime juice, fish sauce, chiles, herbs, and toasted-rice powder and served with lettuce leaves (for scooping) and sticky rice (for tempering the spice).
Leftover Hen Soup
Chef Marcus Samuelsson builds a virtually–no waste soup round leftover rooster served in a aromatic selfmade broth, simmered with star anise, lemon grass, and fish sauce. One other particular contact: He makes a rolled, Japanese-style omelet to high the soup when it is time to serve.
Hen Tostadas
Victor Protasio / Meals Styling by Emily Nabors Corridor / Prop Styling by Christina Daley
Toss shredded rotisserie rooster with salsa macha to lend smoky warmth, then stack over refried black beans on crisp tostadas. Completed with cabbage, radishes, avocado, and queso fresco, this recipe delivers massive crunch and scrumptious taste in about 20 minutes.
Japanese Curry Hen Pot Pie
Meals & Wine / Photograph by Morgan Hunt Glaze / Meals Styling by Sally McKay / Prop Styling by Abby Armstrong
Tricia Manzanero Stuedeman unites Japanese curry combine with shredded rooster and greens underneath a puff-pastry lid. The result’s a silky, gently spiced filling with golden high that is prepared in about 1 hour 20 minutes.
Leftover Blue Cheese Hen Salad Sandwich
Con Poulos
Chef Jonathan Waxman punches up deli-style rooster salad with blue cheese — best for utilizing additional roast or rotisserie rooster. As soon as mixed, chill briefly and serve on hearty bread or toast with crisp lettuce.
Mexican Skillet Corn with Hen and Cilantro
John Kernick
Sauté candy corn and cooked rooster with aromatics for a fast skillet supper that is best in summer time. Serve with heat tortillas or rice.
Hen Hash with Eggs
Con Poulos
Chef Jonathan Waxman turns leftover rooster and potatoes right into a crisp-edged breakfast hash topped with runny eggs. The method is easy: Brown properly, don’t stir an excessive amount of. End with herbs and freshly floor black pepper.
Straightforward Hen Lasagna
Todd Porter & Diane Cu
This comforting bake from Todd Porter and Diane Cu swaps rooster and premade sauce (store-bought is okay!) in for the normal ragù. It’s the last word make-ahead dish, freezer-friendly and sure to be loved for so long as it lasts, which is probably not very lengthy.
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