While cooking everything from scratch is always our preference, we’ve been known to buy the occasional supermarket rotisserie chicken (they are delicious after all). But how do you reheat the bird on day two, without drying it out and ensuring it’s as juicy as when you brought it home?
We’re never going to pooh-pooh a good supermarket rotisserie chicken. After all, with one quick stop at the store, you can have a fully cooked, juicy chicken ready to rock in no time.
But what if you’re not ready to devour that entire chicken in one sitting? No problem. You can easily shred it up and add it to soups, stews, and sandwiches, or the classic chicken salad the day after. However, if you are looking to double down on your initial rotisserie experience – how do you ensure you don’t end up with dry, boring chicken that has no resemblance to the masterpiece you picked up at your local grocer?
Reheating rotisserie chicken in the oven is a cinch, and it helps keep the skin crispy and the inside moist. Simply preheat your oven to 350°F, place the chicken in an oven-safe dish with a cup of chicken broth, cover with tin foil, and let it roast for about 25 minutes. Then, remove the foil for an additional 5 minutes to crisp up the skin, and voila! Perfectly reheated rotisserie chicken.
Let’s go over it once more, and make it real simple to follow:
1. Preheat the oven to 350°F. Place the leftover chicken in an oven-safe dish.
2. To keep the chicken moist, pour a cup of chicken broth into the bottom of the dish. Cover with tin foil and place in the oven.
3. Let the chicken roast for approximately 25 minutes. Remove the foil and let roast for an additional 5 minutes to crisp up the skin.
4. PRO TIP: If you add one or two cloves of crushed garlic, a splash of white wine and some chopped fresh herbs to the chicken broth, you’ll end up with a couple of spoonfuls of really flavorful sauce to pour over your reheated culinary miracle when it’s all done!
Enjoy your “like brand new” rotisserie chicken – just as easy as going to the store for more.
The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. We strive to create an inspiring place for culinary exploration, salivating recipes, interesting personalities and stories.
I can’t wait to try this! I love that first meal of rotisserie chicken, but then I will cut it up for salads, soups, chili, etc. Two nights of that wonderful goodness would be fabulous!
Hope you try it, it’s a favorite kitchen hack, and it has extended the life (well, not… life) of many rotisserie birds for me!