Tag Archives: rotisserie chicken

Rotisserie Chicken Jook

There are many names for this dish. Rice porridge, congee, jook, Chinese Risotto. Okay I made that last one up, but whatever you want to call it, this stuff is comfort in a bowl. So delicious and perfect for a winter dinner. Or breakfast. Or lunch. It’s just so versatile!

Lets start with the rotisserie chicken stock we just made.

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Throw it back in  the pot, and bring to a boil. Meanwhile, rinse some rice with cold water.

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Add the rice to the pot, reduce heat to a simmer, cover, and boil. The rice will puff up and the liquid will thicken. Next add some more broth to thin it out.

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When it looks like picture 4, it’s perfecto. Garnish with some thinly sliced scallions, thinly julienned ginger, and if you have leftover rotisserie chicken meat, slice it up and throw it on there, playa!

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ROTISSERIE CHICKEN JOOK/CONGEE/RICE PORRIDGE/ETC

Ingredients:

6 cups home-made rotisserie chicken stock
2 more cups store-bought chicken broth
1 cup short-grain rice, rinsed
Salt

Garnish:

ginger, thin julienne
rotisserie chicken, sliced
green onions, thinly sliced
white pepper powder

Directions:

Bring the rotisserie chicken stock to a boil, add the rice, reduce to a simmer, cover and cook for 40-50 minutes until the rice is puffed and liquid is thickened. Add 2 more cups of store-bought chicken broth to thin out liquid, cook for another 10-15 minutes, stirring frequently. Add salt to taste.

Serve in bowls with garnishes

beer pairing recommendation: Hitachino Nest White Ale

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Rotisserie Chicken Stock

Waste not, want not. Let’s make some stock with that leftover rotisserie chicken from the tortilla soup!

Did you know there is a difference between stock and broth? I just learned this. Stock and broth are both made basically the same way: scraps of meat, bone, and a few vegetables boiled down in water like some slow-brewed meat tea. Stock usually ends there and is not especially tasty on its own, but when used as a base for a sauce, soup, or in place of water to cook grains, it can add something really special to your food. (Source: thekitchn)

Broth, on the other hand, can be further seasoned with salt, pepper, some wine, or other herbs and can be really delicious just on it’s own. I remember after the first race I ever ran (the 10-mile Broad Street Run in Philadelphia), they served cups of hot Swanson’s broth at the finish line and it was like I was eating at The French Laundry.  Just delicious and really hit the spot.

So I’m going to show you how to make a stock. It’s not really rocket surgery  but here it is.

Here’s your chicken, devoid of breast and leg/thigh meat. A shadow of it’s former glorious self. But wait, there’s potential in those bones.

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I like to shred off even more of the meat before throwing it in the stock pot, it’s up to you what you want to do. The more meat you leave on, the more flavorful the stock, but I think it’s plenty flavorful with just the bones and skin, and that meat is just too good to boil all of it down.

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I threw in half an onion. Most people would say throw in a carrot and celery as well (a mirepoix) but I didn’t have any. Also, I’m not making that much stock so adding more vegetables would add more sugars and would have made the stock kind of sweet.

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Add water, bring to boil, cover, simmer.

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2 hours later… like magic.

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Don’t get lazy now. If you try just using a slotted spoon to get out all the bones it’s gonna take you FOREVER. Put a wire colander in a bowl and drain that stock.

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It’s so beautiful

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There you have it. Easy as pie. Speaking of pie, this will make a fine base for a rotisserie chicken pot pie.

ROTISSERIE CHICKEN STOCK

Bones and skin of 1 Rotisserie chicken, most of the meat removed
1 Half an onion
8 cups of water

Place all ingredients in a pot, bring to boil, then reduce heat and simmer, covered, for 2-3 hours. Drain stock through a wire colander into a large bowl. Discard bones.

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