Once stripped of the usable meat, the remaining chicken bones, skin, and whatever drippings lurk in the bottom of the plastic shell are dispatched to a stock pot. A minimalist, I do not add anything but water to cover the remains of the chicken, bring the pot to a boil, and then reduce it to a simmer for a couple of hours. The result is liquid gold, aka Rotisserie Chicken Stock. But a caution is in order: if you want a good basic stock, it is best to avoid rotisserie chickens flavored with lemon pepper, barbecue sauce, etc. Strained and frozen, the stock can be kept for another day, another recipe.
Chunks of leftover rotisserie chicken
Finely diced celery
Finely diced cucumber … I’m partial to the seedless English variety
Toasted almonds or pine nutsChopped herbs … parsley, chives, and/or rosemary work well
Chopped olives … kalamata or green olives in brine
Finely diced shallots or thinly sliced scallions
Mayonnaise
Dash of Montreal Steak seasoning
Yes, yes … I know there are no amounts, but I don’t know how much chicken you have leftover. This is where you have to channel your inner chef … cut some stuff up, throw it together, taste it and adjust. It's also what I call the cook’s privilege: getting a taste beforehand, not to mention the applause afterward.
Serve on bread if you must, but I prefer good multi-grain crackers such as Fresh Market Lavasch or Kashi TLC Stoneground 7-Grain.
