8 Recipes Using Every Part of a Rotisserie Chicken | Basics with Babish

[@erroneousbosch]

Add 1-2 tbsp of cider vinegar to your stock/broth at the start. It helps break down the collagen/gelatin better, but cooks off so no vinegar flavor will make it through.

[@stevefranklin9176]

Hadn’t heard this before. I’ll give it a go. thanks.

[@petertellow8212]

Tried it, you can just BARELY taste the vinegar flavor but honestly it's a really nice touch. I also might of messed up and not added it soon enough. Thank you though!

[@matthewprather189]

Then why not use distilled vinegar if you don't want the flavor?

[@generalgrevious758]

I’ve heard this from some ware before… I think Max Miller said it once

[@PortRhouse]

This is the most useful episode of basics yet. I will definitely be doing a bunch of cheap, easy meal prep with a rotisserie chicken from the store in the very near future.

[@_korbo_]

I go for basically the same chicken soup recipe that babish did, but I add some potatoes, the added starch thickens the soup and takes it halfway between a soup and a stew which I like because it makes it more hearty IMO. Also optionally, blend some of the soup with some of the potatoes and chicken for Extra thick creamy soup.

[@thunderborn3231]

maybe so but that chicken salad sandwhich was an affront to everything that chicken salad tends to typically be. the stout onion choice, the strange choice of cranberries over anything pickled, its entire flavor is polar opposite the point of chicken salad

[@Orthus100]

@@thunderborn3231It's just a different style of chicken salad. I'm a more traditional pickle relish person myself, but the lighter, fruit added ones are nice too.

[@Eric-fl1kh]

I never considered having leftover rotisserie chicken before. Very interesting concept.

[@HeisenbergFam]

"standing over the sink, not blinking" Babish is truly the most relatable sane KZbinr ever

[@ryanjv]

For the congee also add lemon slice on top and a gooey soft boiled egg

[@craggleshenanigans]

Some toasted garlic and fried onions too

[@tildessmoo]

Or century egg, if you have it.

[@fortekko]

Fish sauce is also a great addition to it, it adds salt/umami (without any fishy taste if used in moderation)

[@ryanjv]

@@fortekko I always add fish sauce. I didn't mention it because he said he put it in in the video

[@sdm47]

I go the mulan route. Eggs and bacon forming a smiley face

[@AnimatorsatWork]

Always make chicken stock when I get a rotisserie chicken. So synergistic.

[@stevefranklin9176]

Hi Andrew, May I suggest you add the sesame oil last either off heat or just moments before. Keeps it fresh, toasty and not risking a bitterness if it catches on high heat. Love your work.

[@Linaxtic]

I love this. I also wanna say, your chicken noodle soup recipe is my go-to when I'm sick. I make a big batch and freeze it so I just have to heat it up with the noodles when I'm sick. It was a lifesaver when I came down with Covid.

[@hudsonja]

Hearing about the cookbook, I'm so glad he's also inclusive of the parts of recipes that if not followed could potentially ruin a dish. That's exactly what I think most cookbooks miss: only showing or talking about what happens when a dish goes according to plan, but not about what happens when it goes awry and how to fix it.

[@thesilentlady9807]

This entire episode just made me feel warm and nostalgic. Just like momma using up every bit of that chicken. ❤

[@booon-booon]

would love a giblets/offal episode genuinely i know they can be hard to find at some grocery stores but i go to the asian market a lot and would like to know just a little more about each kind of offal before buying and cooking some

[@dandylionwine]

Seconded!

[@McNasty43]

Creole dirty rice. We take the giblets, poach them, then puree so that when mixed with the dirty rice meat/roux/broth mixture, it gives a DELIGHTFULLY velvety texture to the end product

[@mordi9286]

I didn’t expect that congee inclusion. Real interested to try that.

[@samonte]

Babish we love you! Take whatever time you need to get better. The show will always be here ❤

[@thedarkcranberry]

I don't follow his socials. Did he say he was stepping away from the channel for some reason?

[@snipercurgan1]

@@thedarkcranberry On his subreddit he made a post about his struggles with mental health and other personal issues he has been dealing with. It was pretty heavy stuff and I recommend giving it a read but to answer you question: no, he does not plan to step away but is moderating his own participation in the channel and hopes people understand and enjoy the many other personalities he has added to the channel.

[@nobleani9177]

Last time I had rotisserie chicken leftovers I used it to make a white wine chicken and bacon risotto, it was delicious, I didn't make the stock from scratch though - I might try that next time!! I highly recommend if anyone wants a recipe for the leftovers that's not in this video :D

[@scottmyers6441]

Thanks for making these, they are excellent ideas for stretching a budget.

[@vishneva2000]

Thank you. I always have grand plans for what to do with my leftover rotisserie chicken and some of them have never panned out. I didn't like using the meat in a stir fry because it still had that "rotisserie" flavoring that didn't mesh well with the stir fry flavors. The best thing I came up with was chicken vegetable quesadilla because the taco/fajita seasoning became the dominate taste.

[@QueenCloveroftheice]

This episode had perfect timing since I was planning on making a pasta dish using rotisserie chicken soon!

[@chaosfire321]

I JUST bought and shredded a rotisserie chicken yesterday, so this is going right in my bookmarks. Sadly, I already tossed the bones without making a stock, and the dark and white meats mixed together, but I can figure out how to use all of what I got. Thanks Andrew!

[@MatthewCoe]

Thanks so much for releasing this just before Canadian Thanksgiving! These are going to great with leftover turkey.

[@groermaik]

I never made congee with chicken broth. You are the MAN! Thanks.

[@therearenousesrnamesleft6843]

"This is how to use every part of a rotisserie chicken. we start by not using a rotisserie chicken"

[@alyshavictoriaann6612]

THANK YOU.

[@bobspruce1196]

Valid criticism

[@margamunson7328]

This looks DOPE. Also it solves the major issue with serving something like this at Thanksgiving...way more servings than a standard round pie. Brilliant as usual Bri!

[@AmandaRPatterson]

This is very helpful, thank you! This would go great with turkey as well. Last year I got a free frozen turkey just from regular grocery purchases, roasted it per your chicken stock video, and used turkey stock in place of chicken stock for a while, which worked just as well. The stock came out great but I had issues using up all of the meat in time. I will be referencing this later!

[@funkymonk4688]

I've absolutely used every part of a rotisserie chicken every time. My favorite part is making stock

[@jalyntan3044]

I always make an egg drop soup or savory oats with my homemade chicken stock! egg + chicken + corn + carb is my childhood comfort. whenever I was sick my mom would make a congee version of fried rice, same usual toppings and seasoning you'd expect in fried rice just added to the porridge vs in a wok

[@jackiejanetm]

Great video. You've clearly still got what made you great!

[@kinngrimm]

My biggest problem with rotisserie chicken leftovers is usually that there are no leftovers. Well i guess i could do some stock from the bones.

[@Virginiafox21]

Classically the only difference between stock and broth is the inclusion of meat, broth has meat and stock only has bones.

[@kalaennis4758]

Rotisserie chickens are a gem! I have done all of these with the leftovers, but I love your take on all of them. Well Done Babish ❤Been watching for years, wonderful to see your progress. Much more to come, I hope 😊

[@eldoradocanyonro]

Technically we're making stock, because there are bones included.... Regardless of how many vegetable broth components you add.

[@davidstern6397]

THIS is the kinda thing I've wanted to see from basics. Great stuff, Andrew + team.

[@vodiak]

3:14 My understanding is that both stock and broth can have supporting vegetables, but that stock is made from bones while broth is made from meat. So this is still a stock.

[@thelittlehooer]

1:57 That's the making of Peter Gabriel's Sledgehammer video, right there.

[@pantone369c]

Thank you for not abandoning this FAR SUPERIOR format.

[@KairuHakubi]

3:55 look at rockefeller here, eating his soup from a _carton_

[@makeshift27015]

I watch your videos, get really excited to try and make something, then can't find a text-based recipe that I can refer to when I'm cooking. Since your book isn't out yet, can you update the recipes on your site about the same time as you release the videos?

[@stevehilbert7619]

Love the "two steps below aquatic enthusiasm below a boil" as a description of simmering!

[@Bryce_the_Woomy_Boi]

Who would want to see Alvin do The ramen from Ponyo?

[@geno6037]

YESSSS

[@zojirushi1]

From what?

[@Drifterz]

My nuts

[@sketchyskies8531]

@@zojirushi1Ponyo is a Studio Ghibli film

[@deadmancrawling8250]

Brilliant idea. That ramen always got me hungry 😭😭

[@Octoberville]

This dropping on a cool, wet, rainy and windy October day, it warmed me up just watching

[@TomyBinho]

0:43 large pigeon at best

[@collindudrey7598]

Just discovered your channel like a couple weeks ago and have watched almost every video now lol. Would absolutely LOVE if you could do all the cinnamon recipes from the Dual Spires episode of Psych, specifically the cinnamon pie. Have always wanted to try that pie haha

[@Noob2Ever]

Shout out to Flying Jacob, the ultimate dish to use a rotisserie chicken, both dark and white meat.

[@BabyMakR]

I have purchased 3 rotisery chickens from the supermarket before. Stripped the meat to use for kids school lunches and then used the bones for stock, along with 2 whole, large, raw chickens. Best. Stock. Ever!

[@calvin7330]

You can also just pull the meat off a cooked chicken using your hands. You can then go further and shred it with your hands and divvy it up into single portions for later

[@tatersalad76]

Definitely my favorite thing to cover the spatchcocked chicken/turkey before it goes in is a bunch of herbs mixed with mayo. Sounds crazy, but you gotta try it. It doesn't taste like mayo at the end product, super juicy, skin tastes great

[@thegooseking818]

personally, I like making chicken wing dip with it. basically, tear apart and shred an entire rotisserie chicken. put the meat without the skin or bones in a bowl with a stick of cream cheese, a bunch of cheddar cheese, then hot sauce and ranch to taste, microwave it for a little bit and adjust ranch and hot sauce as needed.

[@sum1rllyspecial]

I always get a rotisserie chicken when I’m feeling lazy, I usually make chicken carbonara with the leftovers, but those quesadillas look great, never thought of doing that. I’m gluten free, so that will absolutely be my next try with leftover chicken.

[@Ranhallen]

my gf made some butternut squash curry tonight with a rotisserie chicken. pretty cheap meal and tasty in the cold weather. roast the butternut, scoop out, blend with broth, add curry spices/zatar/masala, diced onion, potatoes, jeweled carrots, chicken, serve over rice.

[@minasamir3949]

Rotisserie chicken is the American dream for me

[@pattongilbert]

This is exactly the kind of content I love to see from Babish. Loved this!❤️

[@coreydx8602]

Man I need that book. I love cooking in my spare time.

[@DonovanPresents]

That Baking Soda trick is so neat! I might have to try that next time when I roast my chicken!

[@nathanieldriscoll470]

Would love to see you on the Adam Friedland show again Andrew! That was a great crossover

[@TheGlamorousLifeofNae]

Thank you for this, Babish! Also love the diagonal cut on the sandwich! 🥪👏🏾👏🏾

[@needamuffin]

I always make drop dumpling soup with it.

[@DilvishW]

I always peel off all the skin. Throw it in the toaster oven and let it get all crispy, and then sprinkle it with salt. Pretty tasty chicken chips. My favorite part of buying a rotisserie chicken.

[@BrandonMillerRaps]

I literally just ate but this made me hungry again! I will be making every single one of these

[@kingleech16]

Another fun use of the thigh meat and stock/broth from a store rotisserie chicken is a nice risotto.

[@calebkitts3586]

Could you make the boiled fish and seaweed from Birdemic Shock and Awe ?

[@tillitsdone]

I'm saying he isn't one; but it takes a devoted cinephile to appreciate that masterpiece.

[@tony_25or6to4]

Tip: Try to get the skin off the rotisserie chicken in large pieces and spread out on aluminum foil. Put into the oven/toaster oven until crisp. Very tasty.

[@chamillieonn]

Can't say I've ever had left over chicken! We just devour it all without blinking over the sink 😂

[@surcortez]

Hey Babish, I ran into your dad on a hike in North Tahoe a few days back. Great guy, very particular about the way I took his photo haha. We are both proud of you and the growth of this channel. Peace

[@wilheminaboone1107]

Simply Beautiful! I love your voice and energy! Clapping from Norfolk, Va.❤🎉😊😊

[@lachauntiswashington231]

That looks so delicious and great ideas 😋 👍👌❤️

[@mobimoddz]

"Do you eat it with your hands staning over the sink, not blinking?" Wasn't ready to be called out like that.

[@awaken6760]

After you salt the bird over night, do you then rinse off the salt before cooking or leave it on then rub in oil?

[@eurasiatheiv8955]

Def the second one

[@RayGalactic]

Thank you for the ideas!

[@reddirtroots5992]

Nicely done! I'll be picking up the book.

[@spontaneouslycrying]

Awe right after my birthday will have to treat myself

[@AnimationFilms101]

Literally how I became creative with cooking in college. Great video! Brought back okay memories of Penny pinching for food 😂

[@emac059]

The fried rice looked bonkers delicious and I loved your wordplay about the simmering water 😂

[@juliankirby9880]

So, one of my 70 year old dads easy meals is to buy a rotisserie chicken and turn it into meals like this. Because the chicken is already cooked, the skin and bones get turned to stock faster than from raw. And it won’t be overly greasy so more people will like it. I’m suprised it took you so long to make this video.

[@nervousbabbs2769]

I have the book eat what you watch and I love it it's so goofy I knew when I first started watching you that you were going to be a famous chef LOL

[@mearasmall8503]

I just ordered your book and I can’t wait to get it!!!!

[@craigcrayhgsun]

I highly recommend his new cookbook to everyone! Great recipes and very instructional, I've been really enjoying it! Babish was also super friendly at the signing :)

[@SunnylandProds]

I immediately sent this to my mom, it shall be very useful

[@lyn_cei]

How to use leftover rotisserie as a convenience item: make homemade mayonnaise my man just can't help himself it's kinda funny to watch

[@MikeHodd]

As the time of year is approaching, this year is the year for Reese’s thanksgiving dinner from Malcolm in the Middle

[@andrewkiefte376]

Watching this while eating crackers and hummus for dinner

[@Ryder-a-Blaze]

Since the Five Nights at Freddy’s movie is coming out soon Babish should definitely make some Freddy Fazbear’s Pizzeria style pizza and Baby’s ice cream

[@zeveroarerules]

Congee rules. I made a lot of that during the lockdowns.

[@gennydf95]

congrats on the beautiful Basics with Babish cookbook!

[@gottalottabones]

Nifty idea for a frugal/budget-centric episode

[@georgesalisbury5996]

I'm looking forward to having Binging with Babish back once the SAG-AFTRA situation is resolved!

[@TsunamiWombat]

they've more or less hammered out a deal and the strike is over AFAIK, so i'm sure they'll be making new stuff soon

[@CuriousDeamons]

@@TsunamiWombat The strike is still ongoing for actors, the writers got a deal, they are waiting for them to agree to stuff for actors.

[@jamesdionne5179]

Excellent video!! Getting myself a chicken soon!

[@abracadaverous]

Homemade chicken broth from a rotisserie chicken makes awesome chicken demi-glace.

[@captainplzanet1815]

An auspiciously timed video as I have exhausted my checking account and entirely eaten through my savings. I spent the last I had to my name on two rotisserie chickens to see me through until my next paycheck. Hard times out here.

[@jessicaconner1242]

Hey get a neighbor to give you 2 cups of rice

[@captainplzanet1815]

@@jessicaconner1242 I have one of the 50lbs bags I'll be alright!

[@supartv6798]

Wah masakannya menggugah selera banget 😋🤤

[@MagicCardboardBox]

If I'm getting a rotisserie chicken, it's 'cause I'm not cooking, lol

[@johncox9868]

What, no celery in the chicken salad?! Hella useful episode of Basics. Thanks Andrew!

[@emfarce]

Surprised the homemade version didn't start with going to a local farm to pick out chicks that will become full-grown chickens after being properly and humanely raised.

[@knightrisk]

I've been waiting for something like this

[@lisathaviu1154]

I was so glad to see the parsnips. I always add them to chicken soup but it seems to be a foreign object for most people. I often add some white wine right before I serve it. We just do our chicken soup with French bread, unless I decide to make matzo balls, or if I really want this to be a meal, I’ll add a couple of cloves of garlic, more white wine than normal, some raw baby spinach leaves and pour it over cooked tortellini. You can add parm at the table.

[@joyl7842]

We used to throw it into the Webber with some woodchips and eat all the skin, white and dark meat. The dog and cats would get the bones and eat them in their entirety. I know it's unsafe, because chicken bones can splinter, but the pets enjoyed it as much as we enjoyed the meat.

[@deepthisingoor1671]

Simply awesome ❤

[@IBWhisk]

Man this was just an incredibly well done episode!

[@Shimmerin]

Well. This is all just lovely.

[@tonysmith7632]

Terrific video. Thanks!

[@brownranger1797]

Staple meals in rotation here.

[@TheSilverPhoenix100]

Love to see Babish do Reptar bars from Rugrats