Rotisserie Chicken, 3 Ways

Ingredientes

1 rotisserie chicken

Day 1: Chicken stock with bones from rotisserie chicken (for recipes 2 & 3)

Lemon chicken and rice:

-2 cups rice

-Chicken bouillon

-1 lemon, peel reserved, juiced

-Rotisserie chicken skin, wings, juice from bag, and 1 breast

-Handful of dill

-3 scallions

-Handful of parsley

-Olive oil.

-3 cloves garlic

Day 2: Avgolemono:

-2 parts onion

-1 part celery

-1 part carrots

-Salt & pepper

-Oil

-Garlic

-Chicken stock

-1 lemon

-1-2 eggs

-Leftover rice from day 1 recipe

-Fresh dill

-Shredded rotisserie chicken

-Handful spinach

Day 3: Skillet Chicken Pot Pie

-1/2 yellow onion

-Salt & pepper

-Diced carrots

-Diced celery

-2 tbsp butter

-2 tbsp flour

-CHicken stock

-Diced rotiss chicekn

-Chopped parsley

-Chicken bouillon

-Heavy cream

-Defrosted puff pastry sheet

-Egg wash

Instrucciones

Day 1: Lemon chicken and rice

-Put 2 cups of rice into rice cooker with appropriate amount of water. Add salt, chicken bouillon, peel of 1/2 lemon, chicken skin and wings, and juice from the bag. Cook.

-Make the salsa: Finely chop the rest of the lemon peel, dill, scallions, parsley. Mix with juice of 1 lemon, pinch s &p, olive oil, and garlic.

-Heat up rotisserie chicekn breast.

-Remove extras from rice, save for another recipe.

-Plate rice, breast, top with salsa.

Day 2: Avgolemono

-Sautee onion, celery, and carrots with salt in oil. Add garlic, cook for 30 seconds, then add chicken stock.

-Whisk together juice from 1 lemon with 1-2 eggs. Temper, then add to soup.

-Take leftover rice additions from recipe 1, dump into soup. Season with s&p, simmer until desired consistency is reached.

-Add fresh dill, shredded rotisserie chicken, and spinach.

Day 3: Skillet Chicken Pot Pie

-Sautee yellow onion with salt in a heavy-bottom, oven-friendly skillet. Then, add diced carrots and celery. Cook until carrots are tender, then add 2 tbsp butter and 2 tbsp flour. Mix until veggies are coated.

-Add a few cups of chicken stock. Cook until thick, then add a couple generous handfuls of diced rotisserie chicken, chopped parsley, chicken bouillon, heavy cream, and s&p.

-Take 1/2 defrosted puff pastry sheet, roll out until then. Brush with egg wash. Place on top of skillet. Poke holes, bake in 400 degree oven until pastry is golden brown.