Add 1-2 tbsp of cider vinegar to your stock/broth at the start. It helps break down the collagen/gelatin better, but cooks off so no vinegar flavor will make it through.
Tried it, you can just BARELY taste the vinegar flavor but honestly it's a really nice touch. I also might of messed up and not added it soon enough. Thank you though!
This is the most useful episode of basics yet. I will definitely be doing a bunch of cheap, easy meal prep with a rotisserie chicken from the store in the very near future.
I go for basically the same chicken soup recipe that babish did, but I add some potatoes, the added starch thickens the soup and takes it halfway between a soup and a stew which I like because it makes it more hearty IMO. Also optionally, blend some of the soup with some of the potatoes and chicken for Extra thick creamy soup.
maybe so but that chicken salad sandwhich was an affront to everything that chicken salad tends to typically be. the stout onion choice, the strange choice of cranberries over anything pickled, its entire flavor is polar opposite the point of chicken salad
@@thunderborn3231It's just a different style of chicken salad. I'm a more traditional pickle relish person myself, but the lighter, fruit added ones are nice too.
Hi Andrew, May I suggest you add the sesame oil last either off heat or just moments before. Keeps it fresh, toasty and not risking a bitterness if it catches on high heat. Love your work.
Last time I had rotisserie chicken leftovers I used it to make a white wine chicken and bacon risotto, it was delicious, I didn't make the stock from scratch though - I might try that next time!! I highly recommend if anyone wants a recipe for the leftovers that's not in this video :D
I love this. I also wanna say, your chicken noodle soup recipe is my go-to when I'm sick. I make a big batch and freeze it so I just have to heat it up with the noodles when I'm sick. It was a lifesaver when I came down with Covid.
@@thedarkcranberry On his subreddit he made a post about his struggles with mental health and other personal issues he has been dealing with. It was pretty heavy stuff and I recommend giving it a read but to answer you question: no, he does not plan to step away but is moderating his own participation in the channel and hopes people understand and enjoy the many other personalities he has added to the channel.
Hearing about the cookbook, I'm so glad he's also inclusive of the parts of recipes that if not followed could potentially ruin a dish. That's exactly what I think most cookbooks miss: only showing or talking about what happens when a dish goes according to plan, but not about what happens when it goes awry and how to fix it.
Thank you. I always have grand plans for what to do with my leftover rotisserie chicken and some of them have never panned out. I didn't like using the meat in a stir fry because it still had that "rotisserie" flavoring that didn't mesh well with the stir fry flavors. The best thing I came up with was chicken vegetable quesadilla because the taco/fajita seasoning became the dominate taste.
This looks DOPE. Also it solves the major issue with serving something like this at Thanksgiving...way more servings than a standard round pie. Brilliant as usual Bri!
would love a giblets/offal episode genuinely i know they can be hard to find at some grocery stores but i go to the asian market a lot and would like to know just a little more about each kind of offal before buying and cooking some
Creole dirty rice. We take the giblets, poach them, then puree so that when mixed with the dirty rice meat/roux/broth mixture, it gives a DELIGHTFULLY velvety texture to the end product
I watch your videos, get really excited to try and make something, then can't find a text-based recipe that I can refer to when I'm cooking. Since your book isn't out yet, can you update the recipes on your site about the same time as you release the videos?
My favorite thing to do is to incorporate the skin in when I make chicken salad. It adds a nice flavor to the chicken salad that I haven't been able to achieve through other ways.
You can also just pull the meat off a cooked chicken using your hands. You can then go further and shred it with your hands and divvy it up into single portions for later
I JUST bought and shredded a rotisserie chicken yesterday, so this is going right in my bookmarks. Sadly, I already tossed the bones without making a stock, and the dark and white meats mixed together, but I can figure out how to use all of what I got. Thanks Andrew!
personally, I like making chicken wing dip with it. basically, tear apart and shred an entire rotisserie chicken. put the meat without the skin or bones in a bowl with a stick of cream cheese, a bunch of cheddar cheese, then hot sauce and ranch to taste, microwave it for a little bit and adjust ranch and hot sauce as needed.
I always make an egg drop soup or savory oats with my homemade chicken stock! egg + chicken + corn + carb is my childhood comfort. whenever I was sick my mom would make a congee version of fried rice, same usual toppings and seasoning you'd expect in fried rice just added to the porridge vs in a wok
Definitely my favorite thing to cover the spatchcocked chicken/turkey before it goes in is a bunch of herbs mixed with mayo. Sounds crazy, but you gotta try it. It doesn't taste like mayo at the end product, super juicy, skin tastes great
Since the Five Nights at Freddy’s movie is coming out soon Babish should definitely make some Freddy Fazbear’s Pizzeria style pizza and Baby’s ice cream
Surprised the homemade version didn't start with going to a local farm to pick out chicks that will become full-grown chickens after being properly and humanely raised.
This is very helpful, thank you! This would go great with turkey as well. Last year I got a free frozen turkey just from regular grocery purchases, roasted it per your chicken stock video, and used turkey stock in place of chicken stock for a while, which worked just as well. The stock came out great but I had issues using up all of the meat in time. I will be referencing this later!
Rotisserie chickens are a gem! I have done all of these with the leftovers, but I love your take on all of them. Well Done Babish ❤Been watching for years, wonderful to see your progress. Much more to come, I hope 😊
I always peel off all the skin. Throw it in the toaster oven and let it get all crispy, and then sprinkle it with salt. Pretty tasty chicken chips. My favorite part of buying a rotisserie chicken.
3:14 My understanding is that both stock and broth can have supporting vegetables, but that stock is made from bones while broth is made from meat. So this is still a stock.
Tip: Try to get the skin off the rotisserie chicken in large pieces and spread out on aluminum foil. Put into the oven/toaster oven until crisp. Very tasty.
Just discovered your channel like a couple weeks ago and have watched almost every video now lol. Would absolutely LOVE if you could do all the cinnamon recipes from the Dual Spires episode of Psych, specifically the cinnamon pie. Have always wanted to try that pie haha
I always get a rotisserie chicken when I’m feeling lazy, I usually make chicken carbonara with the leftovers, but those quesadillas look great, never thought of doing that. I’m gluten free, so that will absolutely be my next try with leftover chicken.
I have purchased 3 rotisery chickens from the supermarket before. Stripped the meat to use for kids school lunches and then used the bones for stock, along with 2 whole, large, raw chickens. Best. Stock. Ever!
my gf made some butternut squash curry tonight with a rotisserie chicken. pretty cheap meal and tasty in the cold weather. roast the butternut, scoop out, blend with broth, add curry spices/zatar/masala, diced onion, potatoes, jeweled carrots, chicken, serve over rice.
An auspiciously timed video as I have exhausted my checking account and entirely eaten through my savings. I spent the last I had to my name on two rotisserie chickens to see me through until my next paycheck. Hard times out here.
Hey Babish, I ran into your dad on a hike in North Tahoe a few days back. Great guy, very particular about the way I took his photo haha. We are both proud of you and the growth of this channel. Peace
I was so glad to see the parsnips. I always add them to chicken soup but it seems to be a foreign object for most people. I often add some white wine right before I serve it. We just do our chicken soup with French bread, unless I decide to make matzo balls, or if I really want this to be a meal, I’ll add a couple of cloves of garlic, more white wine than normal, some raw baby spinach leaves and pour it over cooked tortellini. You can add parm at the table.
We used to throw it into the Webber with some woodchips and eat all the skin, white and dark meat. The dog and cats would get the bones and eat them in their entirety. I know it's unsafe, because chicken bones can splinter, but the pets enjoyed it as much as we enjoyed the meat.
So, one of my 70 year old dads easy meals is to buy a rotisserie chicken and turn it into meals like this. Because the chicken is already cooked, the skin and bones get turned to stock faster than from raw. And it won’t be overly greasy so more people will like it. I’m suprised it took you so long to make this video.
I highly recommend his new cookbook to everyone! Great recipes and very instructional, I've been really enjoying it! Babish was also super friendly at the signing :)
"The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables." --James Beard
When I was introduced to a dash of soy sauce or Maggi seasoning sauce (soy sauce) in chicken soup it was an absolute game changer for me. I can't go without it even if it's just canned chicken soup.
Do kronks restraunt order from The Emperor's New Groove. (Three pork combos, extra bacon on the side...a basket of liver and onions, a catch of the day, and a steak cut into the shape of a trout) or for you kronk fans... (Three oinkers wearing pants, plate of hot air, basket of grandma's breakfast and change the bull to a gill). Got it?
Add 1-2 tbsp of cider vinegar to your stock/broth at the start. It helps break down the collagen/gelatin better, but cooks off so no vinegar flavor will make it through.
Hadn’t heard this before. I’ll give it a go. thanks.
Tried it, you can just BARELY taste the vinegar flavor but honestly it's a really nice touch. I also might of messed up and not added it soon enough. Thank you though!
This is the most useful episode of basics yet. I will definitely be doing a bunch of cheap, easy meal prep with a rotisserie chicken from the store in the very near future.
I go for basically the same chicken soup recipe that babish did, but I add some potatoes, the added starch thickens the soup and takes it halfway between a soup and a stew which I like because it makes it more hearty IMO. Also optionally, blend some of the soup with some of the potatoes and chicken for Extra thick creamy soup.
maybe so but that chicken salad sandwhich was an affront to everything that chicken salad tends to typically be. the stout onion choice, the strange choice of cranberries over anything pickled, its entire flavor is polar opposite the point of chicken salad
@@thunderborn3231It's just a different style of chicken salad. I'm a more traditional pickle relish person myself, but the lighter, fruit added ones are nice too.
"standing over the sink, not blinking" Babish is truly the most relatable sane TH-camr ever
I never considered having leftover rotisserie chicken before. Very interesting concept.
For the congee also add lemon slice on top and a gooey soft boiled egg
Some toasted garlic and fried onions too
Or century egg, if you have it.
Fish sauce is also a great addition to it, it adds salt/umami (without any fishy taste if used in moderation)
@@fortekko I always add fish sauce. I didn't mention it because he said he put it in in the video
Always make chicken stock when I get a rotisserie chicken. So synergistic.
Hi Andrew, May I suggest you add the sesame oil last either off heat or just moments before. Keeps it fresh, toasty and not risking a bitterness if it catches on high heat. Love your work.
This entire episode just made me feel warm and nostalgic. Just like momma using up every bit of that chicken. ❤
Last time I had rotisserie chicken leftovers I used it to make a white wine chicken and bacon risotto, it was delicious, I didn't make the stock from scratch though - I might try that next time!! I highly recommend if anyone wants a recipe for the leftovers that's not in this video :D
I love this. I also wanna say, your chicken noodle soup recipe is my go-to when I'm sick. I make a big batch and freeze it so I just have to heat it up with the noodles when I'm sick. It was a lifesaver when I came down with Covid.
I didn’t expect that congee inclusion. Real interested to try that.
Babish we love you! Take whatever time you need to get better. The show will always be here ❤
I don't follow his socials. Did he say he was stepping away from the channel for some reason?
@@thedarkcranberry On his subreddit he made a post about his struggles with mental health and other personal issues he has been dealing with. It was pretty heavy stuff and I recommend giving it a read but to answer you question: no, he does not plan to step away but is moderating his own participation in the channel and hopes people understand and enjoy the many other personalities he has added to the channel.
Hearing about the cookbook, I'm so glad he's also inclusive of the parts of recipes that if not followed could potentially ruin a dish. That's exactly what I think most cookbooks miss: only showing or talking about what happens when a dish goes according to plan, but not about what happens when it goes awry and how to fix it.
Technically we're making stock, because there are bones included.... Regardless of how many vegetable broth components you add.
Who would want to see Alvin do The ramen from Ponyo?
YESSSS
From what?
My nuts
@@zojirushi1Ponyo is a Studio Ghibli film
Brilliant idea. That ramen always got me hungry 😭😭
"This is how to use every part of a rotisserie chicken. we start by not using a rotisserie chicken"
THANK YOU.
Valid criticism
Thank you. I always have grand plans for what to do with my leftover rotisserie chicken and some of them have never panned out. I didn't like using the meat in a stir fry because it still had that "rotisserie" flavoring that didn't mesh well with the stir fry flavors. The best thing I came up with was chicken vegetable quesadilla because the taco/fajita seasoning became the dominate taste.
This looks DOPE. Also it solves the major issue with serving something like this at Thanksgiving...way more servings than a standard round pie. Brilliant as usual Bri!
Classically the only difference between stock and broth is the inclusion of meat, broth has meat and stock only has bones.
would love a giblets/offal episode genuinely i know they can be hard to find at some grocery stores but i go to the asian market a lot and would like to know just a little more about each kind of offal before buying and cooking some
Seconded!
Creole dirty rice. We take the giblets, poach them, then puree so that when mixed with the dirty rice meat/roux/broth mixture, it gives a DELIGHTFULLY velvety texture to the end product
Thanks for making these, they are excellent ideas for stretching a budget.
My biggest problem with rotisserie chicken leftovers is usually that there are no leftovers.
Well i guess i could do some stock from the bones.
This episode had perfect timing since I was planning on making a pasta dish using rotisserie chicken soon!
I watch your videos, get really excited to try and make something, then can't find a text-based recipe that I can refer to when I'm cooking.
Since your book isn't out yet, can you update the recipes on your site about the same time as you release the videos?
"Do you eat it with your hands staning over the sink, not blinking?" Wasn't ready to be called out like that.
My favorite thing to do is to incorporate the skin in when I make chicken salad. It adds a nice flavor to the chicken salad that I haven't been able to achieve through other ways.
Could you make the boiled fish and seaweed from Birdemic Shock and Awe ?
I'm saying he isn't one; but it takes a devoted cinephile to appreciate that masterpiece.
You can also just pull the meat off a cooked chicken using your hands. You can then go further and shred it with your hands and divvy it up into single portions for later
Shout out to Flying Jacob, the ultimate dish to use a rotisserie chicken, both dark and white meat.
I JUST bought and shredded a rotisserie chicken yesterday, so this is going right in my bookmarks. Sadly, I already tossed the bones without making a stock, and the dark and white meats mixed together, but I can figure out how to use all of what I got. Thanks Andrew!
I've absolutely used every part of a rotisserie chicken every time. My favorite part is making stock
I never made congee with chicken broth. You are the MAN! Thanks.
Great video. You've clearly still got what made you great!
personally, I like making chicken wing dip with it. basically, tear apart and shred an entire rotisserie chicken. put the meat without the skin or bones in a bowl with a stick of cream cheese, a bunch of cheddar cheese, then hot sauce and ranch to taste, microwave it for a little bit and adjust ranch and hot sauce as needed.
I always make an egg drop soup or savory oats with my homemade chicken stock! egg + chicken + corn + carb is my childhood comfort. whenever I was sick my mom would make a congee version of fried rice, same usual toppings and seasoning you'd expect in fried rice just added to the porridge vs in a wok
Definitely my favorite thing to cover the spatchcocked chicken/turkey before it goes in is a bunch of herbs mixed with mayo. Sounds crazy, but you gotta try it. It doesn't taste like mayo at the end product, super juicy, skin tastes great
Since the Five Nights at Freddy’s movie is coming out soon Babish should definitely make some Freddy Fazbear’s Pizzeria style pizza and Baby’s ice cream
Surprised the homemade version didn't start with going to a local farm to pick out chicks that will become full-grown chickens after being properly and humanely raised.
This is very helpful, thank you! This would go great with turkey as well. Last year I got a free frozen turkey just from regular grocery purchases, roasted it per your chicken stock video, and used turkey stock in place of chicken stock for a while, which worked just as well. The stock came out great but I had issues using up all of the meat in time. I will be referencing this later!
Can't say I've ever had left over chicken! We just devour it all without blinking over the sink 😂
My biggest disappointment with this episode is that Andrew didn't grow his own chicken from an egg before carving it up for Rotisserie.
How to use leftover rotisserie as a convenience item: make homemade mayonnaise
my man just can't help himself it's kinda funny to watch
I always make drop dumpling soup with it.
After you salt the bird over night, do you then rinse off the salt before cooking or leave it on then rub in oil?
Def the second one
Thank you for not abandoning this FAR SUPERIOR format.
Would love to see you on the Adam Friedland show again Andrew! That was a great crossover
maybe I've been spoiled by Sam's club, but that is the smallest rotisserie chicken I've ever seen.
Rotisserie chickens are a gem! I have done all of these with the leftovers, but I love your take on all of them. Well Done Babish ❤Been watching for years, wonderful to see your progress. Much more to come, I hope 😊
I always peel off all the skin. Throw it in the toaster oven and let it get all crispy, and then sprinkle it with salt. Pretty tasty chicken chips. My favorite part of buying a rotisserie chicken.
Another fun use of the thigh meat and stock/broth from a store rotisserie chicken is a nice risotto.
3:14 My understanding is that both stock and broth can have supporting vegetables, but that stock is made from bones while broth is made from meat. So this is still a stock.
Love the "two steps below aquatic enthusiasm below a boil" as a description of simmering!
Tip: Try to get the skin off the rotisserie chicken in large pieces and spread out on aluminum foil. Put into the oven/toaster oven until crisp. Very tasty.
Thanks so much for releasing this just before Canadian Thanksgiving! These are going to great with leftover turkey.
Rotisserie chicken is the American dream for me
Just discovered your channel like a couple weeks ago and have watched almost every video now lol. Would absolutely LOVE if you could do all the cinnamon recipes from the Dual Spires episode of Psych, specifically the cinnamon pie. Have always wanted to try that pie haha
I always get a rotisserie chicken when I’m feeling lazy, I usually make chicken carbonara with the leftovers, but those quesadillas look great, never thought of doing that. I’m gluten free, so that will absolutely be my next try with leftover chicken.
I have purchased 3 rotisery chickens from the supermarket before. Stripped the meat to use for kids school lunches and then used the bones for stock, along with 2 whole, large, raw chickens. Best. Stock. Ever!
Homemade chicken broth from a rotisserie chicken makes awesome chicken demi-glace.
my gf made some butternut squash curry tonight with a rotisserie chicken. pretty cheap meal and tasty in the cold weather. roast the butternut, scoop out, blend with broth, add curry spices/zatar/masala, diced onion, potatoes, jeweled carrots, chicken, serve over rice.
THIS is the kinda thing I've wanted to see from basics. Great stuff, Andrew + team.
Man I need that book. I love cooking in my spare time.
Thank u Babish, now I wont have kidney stones all day.
An auspiciously timed video as I have exhausted my checking account and entirely eaten through my savings. I spent the last I had to my name on two rotisserie chickens to see me through until my next paycheck. Hard times out here.
Hey get a neighbor to give you 2 cups of rice
@@jessicaconner1242 I have one of the 50lbs bags I'll be alright!
This dropping on a cool, wet, rainy and windy October day, it warmed me up just watching
1:57 That's the making of Peter Gabriel's Sledgehammer video, right there.
Hey Babish, I ran into your dad on a hike in North Tahoe a few days back. Great guy, very particular about the way I took his photo haha. We are both proud of you and the growth of this channel. Peace
If this doesn't end with some windchimes made of chicken bones, I'm calling b.s. on 'every part'.
This is exactly the kind of content I love to see from Babish. Loved this!❤️
Thank you for this, Babish! Also love the diagonal cut on the sandwich! 🥪👏🏾👏🏾
I was so glad to see the parsnips. I always add them to chicken soup but it seems to be a foreign object for most people. I often add some white wine right before I serve it. We just do our chicken soup with French bread, unless I decide to make matzo balls, or if I really want this to be a meal, I’ll add a couple of cloves of garlic, more white wine than normal, some raw baby spinach leaves and pour it over cooked tortellini. You can add parm at the table.
We used to throw it into the Webber with some woodchips and eat all the skin, white and dark meat. The dog and cats would get the bones and eat them in their entirety. I know it's unsafe, because chicken bones can splinter, but the pets enjoyed it as much as we enjoyed the meat.
3:55 look at rockefeller here, eating his soup from a _carton_
If I'm getting a rotisserie chicken, it's 'cause I'm not cooking, lol
I'm looking forward to having Binging with Babish back once the SAG-AFTRA situation is resolved!
they've more or less hammered out a deal and the strike is over AFAIK, so i'm sure they'll be making new stuff soon
@@TsunamiWombat The strike is still ongoing for actors, the writers got a deal, they are waiting for them to agree to stuff for actors.
That Baking Soda trick is so neat! I might have to try that next time when I roast my chicken!
So, one of my 70 year old dads easy meals is to buy a rotisserie chicken and turn it into meals like this. Because the chicken is already cooked, the skin and bones get turned to stock faster than from raw. And it won’t be overly greasy so more people will like it. I’m suprised it took you so long to make this video.
I have the book eat what you watch and I love it it's so goofy I knew when I first started watching you that you were going to be a famous chef LOL
That looks so delicious and great ideas 😋 👍👌❤️
Nifty idea for a frugal/budget-centric episode
Congee rules.
I made a lot of that during the lockdowns.
I highly recommend his new cookbook to everyone! Great recipes and very instructional, I've been really enjoying it! Babish was also super friendly at the signing :)
I literally just ate but this made me hungry again! I will be making every single one of these
"staring down the barrel of a chicken." 😂
"The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables." --James Beard
i think it's better to shred ginger in congee rather than dicing it.
When I was introduced to a dash of soy sauce or Maggi seasoning sauce (soy sauce) in chicken soup it was an absolute game changer for me. I can't go without it even if it's just canned chicken soup.
Literally how I became creative with cooking in college. Great video! Brought back okay memories of Penny pinching for food 😂
'About 2 steps of aquatic enthusiasm below a boil.' < The reason I've been granted the Internet and fingers.
Nicely done! I'll be picking up the book.
Well. This is all just lovely.
0:43 large pigeon at best
I just ordered your book and I can’t wait to get it!!!!
Terrific video. Thanks!
Awe right after my birthday will have to treat myself
As the time of year is approaching, this year is the year for Reese’s thanksgiving dinner from Malcolm in the Middle
Yay chicken!
Do kronks restraunt order from The Emperor's New Groove. (Three pork combos, extra bacon on the side...a basket of liver and onions, a catch of the day, and a steak cut into the shape of a trout) or for you kronk fans... (Three oinkers wearing pants, plate of hot air, basket of grandma's breakfast and change the bull to a gill). Got it?
I immediately sent this to my mom, it shall be very useful
The fried rice looked bonkers delicious and I loved your wordplay about the simmering water 😂