“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges.
A market-made bird is always a versatile player in our weeknight repertoire and there are tons of ways to spin it into a quick, delicious dinner. ”I like to shred the meat into a soup or into a chicken salad with mayo, pickles, celery, and green onions,” Johnson says. “And rice! I love it in a quick fried rice. I save the leftover bones to make stock. But first, buy a good bird. If it looks like it’s been sitting out all day, it probably has. Pick the hottest chicken—it’ll be the freshest.”