I confess to never finishing a rotisserie chicken. After the initial carving it’s difficult to get all the small pieces of meat out and I usually abandon the cause.
I read an article recently about Americans and food waste. You’ve guessed it? One of the highlights was not finishing large portions of family meals prepared, thus destroying any savings from buying in bulk. I was convicted by this, particularly as I was getting ready to toss our rotisserie chicken from the evening before. I halted and started digging into the bones to get as much of the meat out as I could. You wouldn’t believe the inconspicuous places in which chunks of chicken were hiding!!! I was genuinely surprised by how much meat was there. All said and done, I pulled enough meat to make dinner for the evening.
Now what do you make with shreds of chicken you ask? I turned to an old recipe my stepmother used to cook when I was a child: Spinach Fricassee. A Fricassee is between a stew and sautéed dish. This was the way growing up to get us to eat spinach.
It was as much of a success with our little ones here as it was when I grew up.
- 2-3 Tbsp of olive oil
- 1 package of cut spinach (12 oz)
- 8 oz baby carrots
- 2 Tbsp of water
- 1/2 cup of tomatoes or tomato sauce of your choosing. I used Garlic and Basil.
- Salt to taste
- Add the water, olive oil, spinach and carrots to a pot and cover on medium setting
- Allow to simmer for a few minutes until the spinach is cooked (4-5 minutes on medium setting)
- Add the tomatoes or tomato sauce, garlic, and dry spices.
- Add pulled chicken; season to taste with salt. Cover and allow to simmer for 3-5 minutes.
Serve with a starch or enjoy on its own.