An organic rotisserie chicken, preferably pasture fed, can go a long way. It tastes great and it’s so easy to prepare, especially if you buy it already cooked.
I’ve been able to get at least 3 to 4 meals from one chicken for a family of four.
The first meal is the rotisserie chicken with a few sides. I recommend serving the chicken with some kind of root veggie or squash. Butternut squash or pumpkin can be a great addition to the chicken.
Since my family’s not too crazy about the taste of the breast meat of the chicken, I use the leftover breast meat to make chicken enchiladas and/or chicken salad. I’ve found, when you’re able to add some flavor and a little fat to the chicken breast it can make a meal so much more flavorful and satiating.
Next, I use the bones and carcass of the chicken to make homemade chicken broth, which I can use later to make soup. Some of my favorites are butternut squash and pumpkin bisque soup in the fall and winter months.
I’ve included a few recipes below, enjoy!
Left over meat from the rotisserie chicken
1 package of organic corn tortillas
Fontana cheese, shredded (use as much as you want)
Enchilada sauce, store bought or homemade
1 to 1/2 an organic Red pepper and onion sliced (optional)
Organic unrefined coconut oil
Preheat oven to 375 degrees. Start by heating the coconut oil in a frying pan on medium to high heat. Coat and lightly fry each tortilla in the coconut oil in the pan. In a separate pan heat coconut oil and add red peppers and onions, lightly sautee with some salt and seasonings. Add in the chicken, cheese, peppers and onions to the tortilla. Then roll up the tortilla and place in a 9×13 Pyrex glass pan. Once you have filled the Pyrex pan to capacity with Enchiladas, pour the Enchilada sauce over the enchiladas. Then Sprinkle as much cheese as you want on top. Put in the oven for about 15-20 min.
Crockpot Chicken Stock
1 fairly large Crockpot
1 chicken carcus and any lose bones (the meat has been taken off)
1 stalk of celery
2 TBSP of sea salt
1 TBSP of vinegar
Water to fill the container
Place the chicken carcus and bones in the Crockpot. Fill the pot with water. Add 1 TBSP of Vinegar and 2 TBSP of sea salt. Add 1 carrot and one stalk of celery broken in half. Bring to a boil. Once the mixture has been brought to a boil you’ll notice a scum will start to surface on top. Take a spoon and spoon it off. Then bring it to a medium temperature and cook for 7 to 24 hours. Once the broth is done, take the bones and veggies out of the pot (these need to be thrown away, I do not recommend you eat these). Pour the broth into a glass jar and store in the fridge.
Serves 8 to 10
Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.
5 pounds pumpkin, peeled and cut into 3/4-inch pieces
2 yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra-virgin olive oil or coconut oil
Salt and pepper to taste
6 cups gluten-free chicken or vegetable broth
1/2 cup dry white wine
1 teaspoon ground cardamom
2/3 cup heavy cream or crème fraîche (optional)
Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes. Carefully working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls and serve.