Taste
Rotisserie chicken

By Joan Namkoong
Advertiser Food Editor

Rotisserie chicken, already seasoned, cooked and ready to eat, is available at many supermarkets, including Costco, Sam's Club, C&C Pasta or The Panini Grill. Buy two: Serve one hot that night with rice or potatoes and a salad or cooked vegetable. Then, the next day, get creative with the second chicken.

A hearty soup, light salad, succulent sandwich or comforting casserole can all be based on that second rotisserie chicken.

If you can keep it whole, that is, without pulling off a leg for a sample bite on the way home.

"Rotisserie chickens smell so good," said Lisa Bos, whose Panini Grill at Kahala Mall sends the aroma of almost-cooked chickens wafting down the mall. "We've had fist fights at the end of the evening over the last chicken."

Restaurateurs know that rotisserie chickens sell: Whole browning chickens coupled with the aroma make this a tantalizing sight when they're up front in a restaurant. Open markets in France always have a rotisseur who cooks potatoes to a crisp in the flavorful fat dripping in the pan beneath the turning chickens.

Moist and succulent from its gentle cooking on an electrically powered spit, a rotisserie chicken is unlike its cousin the huli huli chicken with its smoky nuance and soy-based marinade; huli huli is likely to dominate a dish with its assertive flavors.

But rotisserie chickens are generally quite mildly flavored and can be transformed with the addition of other flavoring agents.

"We marinate our chickens for 24 hours in a dry rub of paprika, lemon pepper, garlic, salt and Italian herbs," Bos said.

When you get your rotisserie chicken home, keep it tightly wrapped and refrigerated.

"It will stay moist with the skin on; it should hold for three to four days in the refrigerator," said Steve Ozark of Caterer to the Stars and a consultant to Bos' Gourmet Express and Panini Grill operations.

Bos and Ozark agree on their approach to using a rotisserie chicken: Pull the meat off the bones, then combine it with other fresh and healthy ingredients to create a tasty dish.

"Chicken fried rice with brown rice," recommends Ozark. "Fresh vegetables and chicken for a soup, chicken salad served in a half papaya and a tostada with black beans instead of refried beans."

Bos' Gourmet Express and Panini Grill establishments are known for their low fat, fresh and healthy preparations that include salads, wraps, chili bowls and grilled sandwiches on focaccia. "Healthy fast food Ü less oil, brown rice, fresh veggies Ü is my main thing," Bos said, "but a little more gourmet."

A whole rotisserie chicken makes a speedy, easy meal.

Quick fried rice uses ready-to-eat chicken.

Toss rotisserie chicken pieces with black beans, cheese and lettuce and top with salsa on a corn tortilla for a streamlined tostada.

Salad is made from chilled chicken, celery and mayonnaise. Jeff Widener • The Honolulu Advertiser

Chicken Fried Rice

• 1/2 rotisserie chicken
• 2 tablespoons vegetable oil
• 1/2 onion, finely diced
• 1 stalk celery, finely diced
• 1 carrot, finely diced
• 4 cups cooked rice, brown or white
• 1/2 teaspoon sesame oil
• 1 tablespoon oyster sauce
• Soy sauce to taste
• 1/8 teaspoon white pepper
• Chopped green onions for garnish

Skin and debone chicken and chop into 1/2-inch cubes; set aside.

In a large nonstick skillet, heat oil and stir-fry vegetables for 4 minutes or until vegetables are tender crisp. Add chicken and rice and continue to stir-fry for 3 minutes, turning often with a wooden spoon. Add remaining ingredients and stir well for 1 minute. Serve, garnished with chopped green onions. Serves 4.

Additional ingredients: a scrambled egg, 2 tablespoons fresh bacon bits, broccoli florets, finely sliced mushrooms, diced sweet peppers, cayenne pepper.

Tostada

• Vegetable oil
• 2 corn tortillas
• Pulled rotisserie chicken
• 3 tablespoons black beans
• 1/4 cup shredded iceberg lettuce
• 1/2 tomato, diced
• Cheddar cheese, shredded
• Taco sauce or salsa

In a nonstick skillet, heat oil over high heat. Add corn tortilla and fry until slightly crisp. Remove tortilla and place between two paper towels to absorb oil. Place tortilla on a plate and layer with black beans, chicken, shredded lettuce, diced tomato and shredded cheese. Top with taco sauce or salsa. Makes 2 servings.

Chicken Soup

• Half a rotisserie chicken
• 2 cans chicken broth
• 1 stalk celery, diced
• 1 carrot finely diced
• 1 cup cooked rice
• 1/4 cup sauteed onions
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste

Pour broth in medium-size saucepan. Add celery and carrot and bring to a boil. Simmer for 10 minutes.

In the meantime, remove skin from chicken, pull meat from bone and cut into bite-size pieces. Add chicken, rice, onions and cayenne pepper. Simmer for 5 minutes, and season with salt and pepper to taste.

Chicken Salad

• 1/2 rotisserie chicken
• 1 stalk celery, finely diced
• 1/2 teaspoon onion, finely minced
• Mayonnaise
• Salt and pepper to taste

Skin chicken and pull meat off bone; chop meat fine. Place in a mixing bowl and combine with remaining ingredients, adding enough mayonnaise to moisten. Season with salt and pepper to taste. Serves 3-4.

Serving suggestions: Use as a sandwich filling, stuff a tomato or papaya half.

Optional additions, any or all:

• 1 teaspoon fresh dill
• 1/2 finely grated carrot
• 1/2 apple, diced
• 2 tablespoons walnuts, chopped
• 1/4 teaspoon mustard