Tempting aromas of hot roasted chickens greet me every time I enter my local supermarket. If you’re hungry there’s a chance you’ll grab one for dinner. They’re relatively budget-friendly — between $11 and $14 and a little extra when free-range. And they’re versatile.
First introduced in the 1990s, hot rotisserie birds have become a popular item with work-weary home cooks. The roasting is carefully regulated: the chickens must be above 85 degrees Celsius after cooking; the date and cooking hour is printed on the packaging; the birds are kept at a temperature of 65 degrees Celsius in the hot display cabinet; and they are removed after five hours. Warm — not hot — chicken can be refrigerated, tightly covered and stored for three days. It should be reheated only once.
If you’re worried about added salt and flavourings, most of these are just on the skin which can be removed before serving.
To my way of thinking these supermarket chicks can be a lifesaver, especially when you’re unexpectedly prepping for four rather than two. They’re can be dressed up in myriad ways: broken up and served hot topped with a tropical sauce; sliced and cold in salads — think five-spice crispy noodle; and leftovers can be shredded for tacos, burritos, stir-fries, sandwiches, soups and pasta.
CHICKEN POT PIES
Great for stretching cooked chicken leftovers. For extra gloss, the pastry can be brushed with milk or beaten egg before cooking.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 large green capsicum, seeded and diced
1 large carrot, diced
1 teaspoon Italian dried herbs
2 tablespoons plain flour
1 cup chicken stock
1/2 cup cream
1 cup peas
2 cups shredded cooked chicken
one sheet ready-rolled puff pastry
Preheat the oven to 200°C.
Heat the olive oil in a frying pan. Sauté the onion, until softened. Add the garlic, capsicum and carrot and sauté for about 4 minutes. Stir in the herbs and flour. Gradually add the chicken stock and cream, stirring until thick. Add the chicken and peas.
Divide the mixture evenly between four 1-cup ramekins.
Cut the pastry into 1.5cm strips. Criss-cross them over the top of each ramekin. Bake for about 20 minutes until hot and the pastry is golden. Serves 4.
CUBAN PINEAPPLE CHICKEN
2 oranges
1/2 fresh pineapple, peeled, cut into 3cm chunks
4 tablespoons extra virgin olive oil
salt and pepper to taste
2 limes
4 cloves garlic
1 green chilli, seeded if preferred
1 small bunch coriander with stems, chopped
1 teaspoon dried oregano
1 medium cooked chicken
Finely grate the rind of 1 orange and place aside. Cut the orange into 8 wedges. Brush the orange and pineapple with 2 tablespoons of the olive oil. Season. Grill or cook on a ridged frying pan, until charred.
Finely grate the lime peel then squeeze out the juice. Squeeze the remaining orange.
Coarsely chop the garlic and chilli and place in a small blender. Mix until well combined. Add the coriander, the finely grated citrus rinds, dried oregano and a dash of salt. Mix to a paste.
Transfer to a bowl. Whisk in the lime juice, orange juice and remaining olive oil.
Cut the warm chicken into serving portions and place on a platter. Add the charred pineapple and orange, then spoon the sauce over. Serves 4-6.
POLLO TONNATO
Chicken topped with tasty tuna. A twist on the popular Italian dish, vitello tonnato.
1 medium-sized cooked chicken
Sauce: 1/2 cup olive oil
1 egg yolk
185g gram can tuna in oil
4 anchovy fillets, drained and patted dry
2 tablespoons lemon juice
1/4 cup cream
1 1/2 tablespoons capers rinsed and drained.
Garnish: parsley
2 lemons slices
2 tablespoons capers
6-8 pitted black olives
Remove the skin and bones from the chicken and slice or pull apart the flesh.
To make the sauce, place all the ingredients — except the capers— in a food processor. Mix until smooth.
Spoon a small amount onto a serving platter. Arrange the chicken on top. Soon the remaining sauce on top. Garnish. Serves 6.
2 oranges
1/2 fresh pineapple, peeled, cut into 3cm chunks
4 tablespoons extra virgin olive oil
salt and pepper to taste
2 limes
4 cloves garlic
1 green chilli, seeded if preferred
1 small bunch coriander with stems, chopped
1 teaspoon dried oregano
1 medium cooked chicken
Finely grate the rind of 1 orange and place aside. Cut the orange into 8 wedges. Brush the orange and pineapple with 2 tablespoons of the olive oil. Season. Grill or cook on a ridged frying pan, until charred.
Finely grate the lime peel then squeeze out the juice. Squeeze the remaining orange.
Coarsely chop the garlic and chilli and place in a small blender. Mix until well combined. Add the coriander, the finely grated citrus rinds, dried oregano and a dash of salt. Mix to a paste.
Transfer to a bowl. Whisk in the lime juice, orange juice and remaining olive oil.
Cut the warm chicken into serving portions and place on a platter. Add the charred pineapple and orange, then spoon the sauce over. Serves 4-6.