Chicken salad. I add it to rice, broccoli, and cheese.
I harvest all the meat, chop it up, mix it with taco sauce, shredded cheese, and pinto beans, then wrap it up in several dozen burrito-sized tortillas, then wrap in parchment paper and freeze them. It makes a cheap and delicious ready-to-microwave lunch whenever I don’t feel like making something more complicated for lunch.
Then I throw the remaining bones and skin and bits into my instant pot, add a few quarts of water, some salt, some bits of carrot, onion, celery, and make a bunch of chicken stock…which I freeze into ice cubes and use for cooking other things.
I try to get a rotisserie chicken every time I’m there…it’s one of the most economical sources of protein you can get.
Dude, this is the response I’ve been looking for! I’m doing this for lunches next week.
You’ll love them! I also like to throw diced onion and (if I have some) a little bit of pickled jalapeno into the mix.
The broth is definitely a great idea. I don’t really get the rotisseries but I cook my own whole chickens, and you get way more out of it when you also make broth. I use a regular crockpot and then use the broth for tons of different things like casseroles and soups.
Usually burn my fingers ripping it apart while eating it over the kitchen counter like an animal…
I’ve done that while drunk
I’ve done that while sober.
Eat it over the kitchen sink in a frenzy, share a little with my cats so they’ll stop screaming at me, and then I make chicken salad for sandwiches with the rest. I make the best chicken salad sandwiches.
I try to get the biggest one in the case every weekend. I let it cool enough to not burn my fingers, cut off the thighs, and each breast/wing half, and put them into three or four reusable storage containers and freeze them. Then I take one to work for lunch. They keep my daily protein numbers up. It’s the cheapest sources of non-vegetable protein I’ve found that I can tolerate eating almost every workday.
I chop it up, freeze it, and then use it for quick meals like chicken quesadillas, pesto & cheddar chicken sandwich, BBQ chicken on a baked potato, chicken tacos, chicken salad and so on.
First day: eat chicken legs and wings
Second day: split into slices, add water and noodles
Eat it like a savage hunched over the kitchen sink as soon as I get home like everyone else.
Is there another way?
Always remember to grab the “oysters” on the bottom. Couple of dark meat lozenges not to be forgotten…
Yup there on the back side just above the hip joint where the legs attach to the rest of the body.
My genius friend (ChatGPT) says: The term “oysters” is actually a colloquial name given to a specific part of a chicken, known as the “oyster meat” or “chicken oysters.” These are not actually related to the seafood oysters but are rather small, oval-shaped pieces of dark meat found on the back of a chicken, near the thigh. Chicken oysters are considered to be a delicacy by many because they have a tender texture and a rich, juicy flavor. They are highly sought after by chefs and food enthusiasts. The reason they are called “oysters” is that they are said to have a similar taste and texture to actual oysters, although the two foods are completely different. The chicken oysters are located in an area of the bird that doesn’t get much exercise, resulting in a more tender and succulent meat. This, combined with their relatively small size and rich flavor, makes them a popular choice for those who appreciate their unique taste. It’s worth noting that not all chickens have visible oyster meat, as it can vary depending on the specific breed and individual bird. Furthermore, the term “oysters” may not be widely used in all culinary traditions or regions.
