Cooking Trick: Use Rotisserie Chicken

I started cooking on my own in my Junior year of college. A rookie to the core, I tried tackling complicated recipes in an effort to prove myself. One of my major mistakes occurred when I defrosted a chicken breast for too long. I left the poor raw chicken breast out all day (for more than eight hours) to thaw. When my Mom told me the chicken wasn’t safe to eat, I cried. Tears fell down my cheeks. Oh goodness.

Cooking chicken is an interesting endeavor, one that requires immense experimentation. Boneless, skinless chicken breast can dry out so easily in the oven. Chicken breast on the bone comes out more tender and juicy, but it takes much longer to cook. For anyone on the go, you have to remember to defrost your chicken promptly, putting it in the fridge the night before so that by the next day’s dinner time it’s ready to go.

And that’s when I say…why all the hassle? Sure, it’s nice to bake chicken in the oven, but when you are strapped for time, there’s another way. Buy a rotisserie chicken.

Rotisserie chickens at the grocery store are usually $6-8 and give you plenty of meat when pulled apart.

My suggestion: Pull apart a rotisserie chicken, separating the meat into individual portions in plastic bags. Freeze these bags and take out one when you need to make a dish. This is incredibly useful when making chicken enchiladas, jumbleaya, fried rice, etc. You can put the frozen meat straight into a pan and it will thaw out perfectly.

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