Rotisserie Chicken HALP ME

[gromit]

Ok... so I had invited some meat-eaters to Thanksgiving but didn't realize they were coming until today.

I have no idea how to do meat at all. Do you think I can get a rotisserie chicken from the store and re-heat it the next day, maybe wrapped in foil in the oven? Will that be good? Or maybe baste it in some cooking sherry + butter or something while it's heating to stay moist?

Anybody ever had success with that sort of thing?


I'm making tons of other types of food, so just this one part won't be homemade.

 

[prplchknz]

feed me the skin then i dunno. i just really like the skin and juice

 

[Seymour]

Reheating store bought rotisserie chicken.

 

[gromit]

Thanks [MENTION=8074]Seymour[/MENTION]! I had actually come across that exact same link and was thinking of trying something like that, but wanted to see if anyone had actually done it/had any firsthand advice

 

[five sounds]

Those things are so moist and delicious when you buy them I'm sure it'll taste great.

Enjoy your holiday!

 

[miss fortune]

it's really easy to roast a chicken that turns out quite delicious...

 

[gromit]

it's really easy to roast a chicken that turns out quite delicious...

Ha... wanna come to my place and do it?

As a vegetarian, I'm not super into any recipes that involve things like "...taking care to remove giblets first. Cut off all the strange hanging fat"

 

[LonestarCowgirl]

How about a honey baked ham? They also sell delicious turkeys. Preorder.

HoneyBaked Ham | Official Site | Handcrafted since 1957

 

[miss fortune]

Ha... wanna come to my place and do it?

As a vegetarian, I'm not super into any recipes that involve things like "...taking care to remove giblets first. Cut off all the strange hanging fat"

I have no qualms... I've been bitten and flapped at and scratched by enough chickens to see it as vengeance

 

[SD45T-2]

"Poultry is like meat except when you cook it rare. Then it's like bird-flavored Jell-O." - P. J. O'Rourke

 

[gromit]

How about a honey baked ham? They also sell delicious turkeys. Preorder.

HoneyBaked Ham | Official Site | Handcrafted since 1957

Heheh very fancy. Too fancy. Approximately 10x too fancy. Maybe when I'm not on a student's budget I can afford some nice meat for carnivore friends.

 

[Ivy]

I think the rotisserie chicken will be perf. They are lucky you're that nice, as a vegetarian to offer meat at your Thanksgiving meal! A store-bought rotisserie chicken is a great compromise so they can have the main dish they're used to and you don't have to actually put your hands on gross raw meat. I'd just heat the thing up and focus on your non-meat dishes.

 

[Ivy]

As for reheating- I've always just stuck them in the oven and they are fine. I don't mind meat being a little dry, though. Adding butter and cooking sherry sounds interesting- I might try that myself one of these days!

 

[kyuuei]

My favorite recipe is really simple, and SO flavorful and no one will ever guess the key ingredient. It makes a great gravy, sauce, and the garlic pieces cooked in it are so tender you squish them right out of the skins and spread them onto bread. If you're wanting an easy, but personal touch to things that's cheap, chicken leg quarters are typically like $1/lb at cheaper food markets. Most of the ingredients are stuff in pantries or cheap.

This is adapted from http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/
1 pint whole milk
salt, pepper, olive oil
1/2 stick cinnamon
1 good handful fresh sage
1 star anise (optional)
zest of 2 lemons
10 cloves of garlic, skin on
And of course, whatever chicken you're cooking. If it's breasts, beat them down with a hammer or something to flatten them up a bit and make it more uniform, if it's legs or thighs or wings or quarters you're good as is.

375 degree oven. Dutch oven pan with lid, or baking glass dish preferably a deeper one that will be used in the oven. In a skillet, olive oil generously and heat it up over medium heat. Generous salt and pepper on the chickens (not TOO salty, but a good sprinkling), fry the chicken in the olive oil just to get it brown skin via frying. You're not trying to cook the meat inside, just getting a crispy outside, so when it's nice and crispy brown from frying, flip it and do the same. Then dump it into the dutch oven or baking dish. (You can do this in the dutch oven too if you want to save a dish.) Anyways, now you dump the rest of the ingredients all into the pan with the chicken. You put the lid on, or cover with aluminum foil if using the baking dish, and shove that shit into the oven.

Total bake time: 1 1/2 hours, but there's a catch. Halfway into cooking, flip the chicken, and remove the lid. The lemon zest is what makes this dish work, so be generous with the lemon zest here, if your lemons are small you might need three lemons for their zesty qualities.

Anyways, chicken will be more than done in 1 1/2 hours, tender as ever, AND you'll have provided them meat, gravy, and garlic spreads for their breads in one dish.

But I'm assuming you're not really into actually cooking meat.. Sooo in that case, the only thing I'd say is to put a small pan of water in the oven as well. Chicken meat tends to dry out if you heat it up too much or too long.. for beginner cooks for meat, a small bread loaf pan with water in it can help provide some moisture in there to keep you from messing up. Alternatively, if you're worried, brush it with olive oil before wrapping it up in aluminum foil to offer moisture to sink into the chicken if you suspect it being a little dry and scraggly. I know some people enjoy dry meat... but I don't know many (they're blessings, they eat all the icky breasty parts), most people want moisture in their meat.

 

[LonestarCowgirl]

Heheh very fancy. Too fancy. Approximately 10x too fancy. Maybe when I'm not on a student's budget I can afford some nice meat for carnivore friends.

No problem. In that case, I defer to [MENTION=2]Ivy[/MENTION] and [MENTION=4939]kyuuei[/MENTION] 's knowledge, as I'm a novice cook. I had a brief, yet positive experience with rotisserie chicken once. I purchased it at Kroger, brought it home, cut it up into a few servings, ziplocked, froze, and reheated. I thought it was pretty juicy and flavorful. I was impressed.

 

[ceecee]

Yes you can reheat, just add a little chicken stock/broth once you slice it.

 

[Ivy]

How'd it turn out?

 

[gromit]

[MENTION=2]Ivy[/MENTION], I think it was fine. There was a miscommunication actually and one person made an entire turkey. I guess she had said "I can make a turkey" but I didn't realize she meant "I will make a turkey"


I don't think she is the kind of person that resented making the turkey, so it all turned out fine.