What I Make With One Rotisserie Chicken All Week

Rotisserie Weber Kit: https://amzn.to/3QDpGp9 SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today, we're making 3 Easy Recipes with Homemade Rotisserie Chicken. I hope you enjoy it! PRODUCTS USED (affiliate links) Weber Original Kettle Premium Charcoal Grill, 22-Inch: https://amzn.to/4de9K5r Rotisserie Weber Kit: https://amzn.to/3QDpGp9 ThermoMaven Wireless Meat Thermometer: https://amzn.to/4mRDZ5y ThermoPro Instant Read Thermometer: https://amzn.to/4bSXu7X Heat Resistant BBQ Grill Gloves: https://amzn.to/4ejIJP7 Hedley & Bennet Apron: https://amzn.to/4hgBeqR Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast Timestamps 00:00:00 - Making Homemade Rotisserie Chicken 00:20:15 - Breaking Down the Chicken 00:23:51 - BBQ Chicken Pasta Salad 00:28:28 - Chicken Florentine Pasta 00:38:53 - Blackened Chicken BBQ Sandwich 00:45:12 - Taste Test ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/homemade-rotisserie-chicken/ BBQ Sauce For the bbq sauce 1 1/2 cups (360g) ketchup 1 3/4 cups (420ml) distilled white vinegar 3/4 packed cup (165g) brown sugar 1/4 cup (85g) honey 1 1/2 tablespoons (22ml) Worcestershire sauce 1 1/2 teaspoons fine sea salt plus more to taste 1 teaspoon black pepper plus more to taste 1/8 teaspoon cayenne pepper or to taste Instructions 1. Add all ingredients to a pot and bring to a simmer, mixing well. Season with salt and pepper as required. Remove the sauce from the heat. BBQ Chicken Pasta Salad For the brine 3 tablespoons (45ml) distilled white vinegar 2 tablespoons (30ml) water 1/4 cup (50g) sugar 2 tablespoons (30ml) neutral oil 1/2 teaspoon fine sea salt 1/4 teaspoon white pepper Remaining ingredients 1/2 pound (227g) fusilli pasta - or any short pasta you like 1 1/4 pounds (570g) pulled rotisserie chicken 1/2 cup (45g) diced red onion 1 large red bell pepper - finely diced 1 cup (160g) corn kernels 1/2 cup (120g) barbecue sauce 3/4 cup (180g) mayonnaise - plus more to achieve a smooth consistency 5 green onions - sliced Instructions For the brine 1. In a large bowl, whisk together all of the brine ingredients and set aside. For the bbq chicken pasta salad 1. Bring a large pot of salted water to boil and cook pasta to al dente. Drain the pasta and run under cold water to cool it off and stop the cooking process. 2. Whisk the brine again then add the pasta, chicken, onion, bell pepper, and corn. Mix well to coat. At this time it is best to refrigerate overnight so that the flavors absorb. 3. The next day, add the bbq sauce, mayo, and green onion and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy! Chicken Floretine Pasta 1/2 pound (226g) bowtie pasta - or and tubular pasta 1 pound (454g) rotisserie chicken - broken into bite-side pieces 6 tablespoons (80g) butter 3 cloves garlic - sliced 1 large shallot finely - diced 1 cup low (240ml) sodium chicken stock 3/4 cup (180ml) dry white wine 1 cup (240ml) heavy cream 3/4 cup (70g) grated Parmigiano Reggiano 3 packed cups (170g) baby spinach salt and pepper - to taste 2 cups (480ml) reserved pasta water - will most likely not need all of it. 3 tablespoons Italian flat leaf parsley minced Instructions 1. Bring a large pot of salted water to boil. 2. Heat a large skillet to medium-low heat with the butter. Add the shallots and garlic and cook until golden (about 3-4 minutes) 3. Add the wine and chicken stock and turn heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits. Once the liquid reduces by half (about 3 minutes) turn the heat down to medium. 4. At this time cook the pasta to 1 minute less than al dente. 5. Add the cream and spinach and simmer for a few minutes or until the sauce starts to thicken. 6. Taste test the sauce and season with salt and pepper to taste. Add the chicken and continue to simmer over low heat. 7. Add the pasta and stir to combine. Continue cooking until the pasta reaches al dente then remove the pan from the heat. 8. Mix in the grated cheese. Add some of the pasta water, a bit at a time, to loosen up the sauce. Season with salt and pepper to taste and serve. Enjoy! Blackened Chicken Sandwich With Blistered Shishito Peppers 1/2 pound (227g) pulled rotisserie chicken 2 brioche buns 1/2 pound (227g) shashito peppers 1 tablespoon blackened seasoning 4 slices American Muenster cheese 1/4 cup (60g) bbq sauce VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.