Take onerotisserie chicken ...When you’re late home from the office. When you’ve unexpected guests. Heck, whenyou just can’t be bothered fussing ... a rotisserie chicken is a life saver. Dinner’s served!Compiled by: Kym Argo and megan brettChicken pieA chicken pie without any fuss. The family will ask for this on repeat again andagain. Serve with a green salad, or petits pois and corn kernels. Easily serves four,or six if there are young children at the dinner table.You’ll need: One rotisserie chicken, (skin and bones set aside), meat shreddedinto bite size pieces. One packet each of portabellini mushrooms and buttonmushrooms, sliced. Two large white onions, or one onion and equal parts leeks,chopped. 4 tablespoons butter. 250ml chicken stock - home made is best, buta cube is fine. 250ml fresh cream. Four heaped tablespoons each of butter andflour. Two teaspoons each fresh thyme leaves and rosemary (stalks removed,roughly chopped), or three-quarters of a teaspoon each of dried. Salt and pepperto taste. One packet store bought phyllo pastry, and an egg yolk mixed witha tablespoon milk to make a wash.To make: Pre-heat your oven to 180 deg.Melt the butter in a large pan, and gently fry the onions and leeks until soft. Frythe mushrooms in the same pan until lovely and browned. Once veggies arecooked, add the chicken stock and cream, and bring to a simmer.Make a roux with the butter and flour, add to the pan and stir until thickened.Add your shredded chicken, and spoon everything into an oven proof dish.Cover with phyllo pastry, brush with the egg yolk and milk mixture, and make afew slits in the top of the pie. You can, if you feel like going fancy, decorate thetop with extra pastry.Bake for 20 minutes, or until pastry is golden brown.Don’t waste those bones!Home-made chicken stock tastes incredible ... and it’s so easy. Every time youhave a whole chicken, roasted or rotisserie, keep the bones and make stock,which you can then pop into the freezer for when you need.When you’ve removed the meat from the bones of your rotisserie chicken, putthe bones and skin into a heavy based saucepan along with one peeled andquartered onion, three carrots, unpeeled and chopped into big chunks, twostems celery, with the leaves, a couple of parsley springs and half a tablespoonof black peppercorns. You can add one or two bay leaves, if you have on hand.Cover completely with water - three litres should do it. Bring to the boil, thenturn down heat and gently simmer for an hour before checking ... it should havereduced by half. Strain through a fine sieve. Leave to cool, and then scrape off thefat on the surface, before storing in the fridge if you’re using within a day, or inthe freezer in a well-sealed container.Chicken stroganoffRich, delicious, and on the table inless than half an hour. Serves four.You’ll need: One rotisserie chicken,(skin and bones set aside), meatshredded into bite size pieces.One large onion, chopped. Onepacket mushrooms - button orportabellini, sliced. 59ml freshchicken stock. 125ml freshcream. 125ml sour cream. Onetablespoon Dijon mustard. Paprika,salt and white pepper to taste.Chopped parsley for garnish. Pasta,egg noodles or mashed potatoes,and one lemon, quartered, toserve.To make: In a large pan overmedium high heat, melt butterand cook onions for a minute orso. Add the mushrooms and cookuntil deeply golden.Add the chicken stock and freshcream, stir well, then add the Dijonmustard, a generous shaking ofwhite pepper and paprika, and saltto taste.Bring to a simmer and let reducefor five minutes or so, stirring everynow and then.Add the shredded chicken, heatfor a minute, then add the sourcream and adjust the seasoningto taste.Remove from heat, sprinkle withparsley and serve with pasta,egg noodles or mash and alemon quarter for each person tosqueeze over before they tuck in.24 Get It Magazine July 2025
July 2025 Get It Magazine 25
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