I don’t know about you, but my grocery budget has skyrocketed in the past year. Food is just so darn expensive. Thankfully in my neck of the woods, Costco rotisserie chicken is still $4.99 each! For someone who is trying to stick with her budget, these already cooked chickens are my saving grace!
I took two of these Costco chickens and turned them into FIVE (5) dinners for my family of 6. I documented the whole thing and boy oh boy did it resonate with you all online! 1 million views later, ya’ll want the details. So, this blog post lays out all those details you want to know how you can do this too.
Here are the Stats
- I bought two rotisserie chickens from Costco, totaling $10.
- With those two chickens, I was able to make FIVE dinners for my family of SIX. Really trying to stretch my dollar these days and it sounds like I’m not alone.
- This email will review what I did two those two chickens to get as much meat off of them as possible.
- Contrary to popular belief, no, we DIDN’T DIE after consuming Costco chickens.
- Can you do this with different rotisserie chickens? YES.
- Can you just buy the raw, whole chickens, roast them and use this same method? Also YES.
What to Do
- When you get your rotisserie chickens home, you can carve them right away or store them whole in your fridge until you have the time. I’ve done both!
- Remove the chicken breasts and any other white meat left off of both chickens. You can also remove the wings and thighs as well, but I find it easier to make the chicken stock with the dark meat attached to the bird, then it just falls off the bone way easier. It’s truly just personal preference. The white meat off of both birds should yield you about 3 pounds of meat. Store this in an airtight container in the fridge.
- With the carcasses, you’re going to make homemade chicken stock. Of course you don’t HAVE to make stock, especially if you’re not planning on making recipes for the week which call for chicken stock (like soup or stew). But I like to get the most out of my birds and homemade stock is the bomb. So, this is what I do.
- You can find a billion recipes online for homemade stock or just make it up as you go. I add onion, celery, carrots, fresh thyme springs, bay leaves, peppercorns and lots of salt. You should get at least 16 cups of stock. Strain the stock and store in large jars in the fridge or freeze in large ice cube trays.
- Pick the remaining chicken off the two carcasses and store that meat in the fridge in an airtight container. You should get 1.5-2 pounds pounds of dark meat off both chickens.
- When all is said and done, you should have 16 cups of homemade chicken stock and 4.5-5 pounds of chicken…for $10.
- Now you can make whatever meals you’d like for the week!
Here’s What I Made
Some of these recipes aren’t exact recipes and some are taken from my old food blog that I no longer own. They are technically my recipes that I developed but I no longer legally own, if that makes sense. But they live on and I’m happy to share.
BBQ Chicken Grilled Cheese
Make a sandwich with Sourdough bread, some of your shredded chicken mixed with bbq sauce, provolone cheese, pickled red onions and banana peppers. Brush the outside of the sandwich with olive oil or spread with butter. Toast in a pan or on a griddle until golden brown and cheese is melted. So so dreamy!!
White Chicken Chili
Here is the basic recipe, but I like to double the amount of spices that are listed in the recipe card. And I love serving this over white rice to stretch how many this will feed, plus serve with lots of fresh toppings. It’s one of my husband’s favorites.
Creamy Chicken & Wild Rice Soup
This is a killer recipe. Just make sure to get the Uncle Ben’s Wild Rice orange box because that seasoning packet that comes with is what makes this soup as good as it is.
Over the years, my enchiladas have gotten simpler and simpler because they are good regardless of how you make them. I use low carb flour tortillas and about 1 pound of the chicken. I will add a little tomatillo salsa into the chicken if its looking dry plus a little cumin, but it isn’t required. I’ve made them both ways. Onto each tortilla, spread about 3 tablespoons of fat free refried beans, a little shredded chicken and some shredded cheese (like cheddar or a mexican blend). Roll them all up and place them onto your pan. I spray my 9×13 with cooking spray, add a little green enchilada sauce on the bottom, add all my enchiladas, top with the remaining sauce, add a little extra cheese, then bake at 350 until hot. Don’t forget my random enchilada trick.
Chicken Pot Pie Stew
This is the recipe I used from my friend Jessica at Novice Chef. Except I only had frozen peas which was totally fine, but would have been better with more veggies. And I baked the biscuits seperately.
Because chicken is so versatile, there are SO many recipes you can make week to week and not get bored which is why this idea probably resonated with so many of you. We will be doing a follow up post in the near future with how to do this exact method with raw chicken! We hope you’ll stay tuned.