10 Easy (and Delicious) Ways to Use a Rotisserie Chicken
By Sarah Dickerman, Bon Appétit
The beauty of a whole-chicken dinner, whether you've roasted the bird yourself or picked up one at the grocery store on your way home from work, is that there are almost always leftovers. And those tidbits can be turned into any number of brilliant second-day meals. Here are ten ideas for easy (and delicious) dishes.
A couple of notes: If you're using leftover chicken in a hot dish, you won't want to cook it again; add it to the dish close to the last minute of cooking, just so it has time to warm through. And don't throw out the bones. You can always use them to make stock.
Sara Dickerman is an award-winning food writer based in Seattle. Her work can be found in publications like Slate, Saveur, and The New York Times.
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