Thanks everyone for taking the time to check out this episode! I’m doing my best to come up with some fun, easy and delicious recipes that are inexpensive to put together. Let me know what you think :).
Honestly this is one of the best series this channel has to offer, i love the use of water over chicken stock in everything because in my country we have to make chicken stock ourselves and cook more with water, so i can actually try the recipes! :D
I LOVE your work but one thing I want to point out is, obviously fresh spices add a lot and aren’t THAT expensive, but a bunch usually can’t be entirely used so it’s not worth it for people on tight budgets like with this tarragon
Dude was literally the executive chef at Noma, and is telling you how to make $2 meals with rotisserie chicken. We need more people like Daniel in the industry.
I'm addicted to Dan's meals on this channel. I cooked many of them and they are delicious. I am always counting the days until the next video. More please!
Just so everyone knows this guy was the head chef at Noma … for years this guys been cooking at a high level ( literally the highest level at the best restaurant in the world ) this guys so cool , so share his skill with everyone. Thanks Dan
Noma is a three-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words "nordisk" (Nordic) and "mad" (food). Opened in 2003, the restaurant is known for its focus on foraging, invention and interpretation of New Nordic Cuisine. In 2010, 2011, 2012, and 2014, it was ranked as the Best Restaurant in the World by Restaurant magazine. In 2021 it won the first spot in the World's 50 Best Restaurants Awards. The head chef is currently Kenneth Foong, replacing Canadian Benjamin Ing in July 2020. Prior head chefs include Dan Giusti and Matt Orlando.
@@kathleennorton6108 u dont have to use all that oil or chicken skin. He is a restaurant classical trained chef and so is educated on using lots of fats, oils, salt to bring out flavor in a dish. When you cook at home you can control how much fats u use.
@@sacura605 Thank you for your thoughtful reply, but I actually enjoy fat, and think it much healthier than animal fat is given credit for. Even so, I find Costco's chicken to be too fatty, so as to be gross. I've tried it several times.
Wow this guy is good and keeps the audience engaged. I love how he didn't assume everyone knows everything about cooking and came down to my level to explain things simply and concisely. Want to see more recipes from chef Giusti!
I love how unpretentious Dan is. The guy is very clearly experienced but teaches well, and the recipes are elevated enough to be fun to cook while letting the home cook "cheat" a little with store bought alternatives that are cheaper and easier to use. Love it
Never watched one of Dan's episodes before .. watched this, and now I've seen all of the other episodes. Super chill vibe and calming to listen to, and I love how thoughtful the recipes and commentary are. I guess I'm going to have to be on the lookout for his series from Epi now! You have a new fan.
9:23 in Indonesia, we have something similar called Rujak. Mostly local fruits with dark sweet spicy and savory peanut sauce. In some sellers, they'll also put fried tofu as well. The sauce is also good for any other dish without fruits. Fruits and savory stuff definitely can go well together. I'm just typing this whole comment in case there'll be someone saying "fruits and chicken salad? Nah."
Somehow I have never heard of a slab salad but I can tell it's about to become a new favorite. It checks every box of what I like in a salad - the dressing can be in every bite without having to mix it all the way through, the other parts are in big slices, and having the lettuce in a slab will make it super crunchy.
I love buying the Costco rotisserie chickens and making homemade chicken pot pies with it. The dough and filling recipes from America's Test Kitchen are soooooo good (it's on a video on TH-cam)
I love how all the ingredients are things that are basically staples in most grocery stores. Nothing is difficult to find, but the resulting food is exquisite.
Wow. I’m blown away and inspired! Humble, authentic chef preparing affordable delicious meals? All the while teaching us untrained folks a few tips about cooking? Epicurious, please pour all your resources into more videos like this!!! Amazing!
Dan Giusti is basically the only reason I’m gonna sub to this channel. It’s really fascinating seeing a top level chef explain things and trying to make life easier for us.
@Nunyu Biznez.....79 cent tuna, not anymore ! Now I'm see the "no name" brands selling for more than double that price ! The popular brands are now going for well over 3 $ a can !!! WTF !??
Chilaquiles are also a good use for left over rotisserie chicken. Also Chicken Sweet Corn soup(egg drop soup) is what my mom and I do, Classic Chinese mama move.
I second you. If you wanna get vulgar but save time the next time you're hungover just buy your favorite corn chips from grocery store. Then go to the isle that has your favorite processed tomatillo salsa (I recommend Hernandez / La Costeña). I'm definitely thinking of throwing some rotisserie chicken shreds on there.
Get leftover skin from your rotisserie chicken, crisp it up in the oven/under the grill, and break it up into tiny pieces (not like, blended, or anything - just break it) - do the same with some bacon or pork crackling, and add them to some flaky salt. Sprinkle on top of fresh popcorn.
Thank you for making videos like this. These sorts of videos go a long way to help someone (like me) who has decent cooking skills, but is only a recipe following. I don't have a good understanding of why I do what in a recipe, and how to change/add/remove things. These videos help a lot to get me to think outside the box more, and understand more of the why in cooking!
I was reading an article when I saw your video out of the corner of my eye. I never finished reading the article! Thank you Chef Giusti for sharing your appetizing recipes with us, plus valuable tips and your sense of humor too.
As a retired chef I love good meals plus cheapness. Out of two Costco rotisserie chickens I get 8 main meals and a good chicken soup from the carcasses.
There'll be people complaining about dollar this and that or cost per portion and whatnot. That's kinda the mistake of this whole series. Just make the next video without the cost of ingredients etc. Because people from expensive states/countries gonna complain "mY cOsTcO cHIcKen Is $15!!", I mean that's not Epicurious's problem. The main point is being creative and cheap as heck. Just remove the cost of ingredients and meals etc because people love to complain at the simplest sh*ts these days
I imagine if a rotisserie chicken is worth more than 12 dollars, youre either at a real bougie Whole Foods or inflation has already off set your income
I live in California, and my Costco chicken is still five bucks. I thought we were supposed to be crazy expensive! Where are people finding these gourmet priced chickens?
@@JRiddelle Most likely in countries that don't have a lot of land to raise chickens so they import it. This affects spices and fresh fruits and vegetables too, especially out of season.
The cost of ingredients is confusing in this video. For example I don't understand putting $0.01 for salt and pepper. Nobody going out to buy $0.24 of honey, like why not put the just measurement
@@Δύναμις-λ6χ It's per serving. You can't exactly use the grocery bill because you aren't putting $5 worth of salt in the food. It also helps make illustrate that cooking in almost every single case should be cheaper for more nutrition as well. Not only that but unless you're wasting the food and throwing it away you should still be getting your money's worth. So while I understand your point and it's a good one, it would make less sense to use the grocery bill rather than the cost per amount. I guess they could add it to show but it would be out of context because, again, you aren't using all of it so it's inaccurate.
He was also the head chef of a gourmet restaurant that was voted the best restaurant in the world, with reservation times taking months and meals costing over $600 per person. This guy is one of the most skilled chefs in the world but so humble you'd think he's a line cook
Very happy to see you post a new video! Yours are my favorite cooking videos on TH-cam. You treat a rotisserie chicken with as much care and respect as Thomas Keller treats an expensive piece of salmon, and I think that's awesome!
The first thing I do is break down my rotisserie chicken and make a noodle soup with water, salt, pepper, the bones, skin and cartilage and whatever meat is attached. Add veg and broken spaghetti if I don’t have a more appropriate pasta. Hit with sriracha and cilantro at the end and enjoy picking the meat off the bones.
When I'm watching a lot of Epicurious videos like the three level chefs and whatnot I tend to kinda play them in the background while multitasking a bunch of things, however when Dan is on screen I cannot do that. I actually pay close attention to everything he's saying and if I happen to get distracted for a second I instantly rewind, he's simply a natural at teaching and keeping you engaged on top of the fact that he's at the level of skill.
Excellent video, all four of these recipes are worth making at home. Best piece of advice he gave was in the introduction. The rotisserie chicken is a loss leader at every grocery chain across the U S A. Try buying a fresh or frozen 4-5 lbs fryer and it 2-3 times more expensive. Most stores even pull the unsold cooked chickens after a certain time, decontruct snd sell it in the deli for more per pound as shredded chicken or make in house chicken salad.
Thank you Dan! Your video inspired me to cook just now. I made a similar version of your chicken cacciatore, along with some rotisserie taco meat, some chicken tikka masala, and bone broth with the carcass and scraps I accumulated along the way, all thanks to your video. I used 100% of my rotisserie chicken and made delicious meals for the week off one 5 dollar bird.
Wow where are you living that rotisserie chicken is $5. I'm in Canada, here its $9.00 on the sale day, regular $11 to 12. I'm jealous. And this guy is soooo good.
I try not to comment on YT anymore, but I want to pile on and say I'm also super glad to see Dan back again. Looking forward to more great Dan content.
I feel like breakfast could even be easier with some of that chicken skin/scrap meat seared and onto avocado toast, fried egg too. I still love all the recipes!
Me: takes one chicken, debones it, uses the bones in a stock and let's it seep overnight. Uses half the meat shreds in a chicken salad and the rest in a soup the next night with the stock. The second chicken, I de bone and make more stock but freeze it for later in the winter. Use the meat from that bird in a jambalaya. Jambalaya is versatile but it feeds many and can stretch to different meals, as can soup and gumbo. With winter coming up, I do make larger meals that are good for freezing that are hearty and fill you up aswell as warm you up.
Same, I can make one small chicken feed 2 people for a week, with only around $3-4 of added ingredients. 4 meals with two chickens at $12 wasn't very impressive. After Christmas last year we were eating turkey soup for weeks, and that was after freezing some of the meat. 😂
I love rotisserie chicken & use every bit of it. I use it for many different recipes & always finish using the carcass for stock/broth in my Instant Pot.
This is the best chef on the internet. And every dish he makes is stuff that I 100% would want to make at home. His presentation style is perfect. No fluff, but his personality is great. A+!
Thanks for these budget meals. With the high cost of food, these are very helpful. It becomes demoralizing when every food video has ingredients that I cannot afford so this is very appreciated.
The rotisserie chicken at my supermarket is actually very popular during Fall/Winter months and usually sells out a lot. But they used to take whatever didn't sell and make chicken salad out of it. It taste AMAZING. And is now the only way I will make chicken salad. According to my butcher, the chicken salad became so popular they make rotisserie chickens solely for it now all year round. So if you ever have leftover rotisserie chicken, try it!
I’m wowed by his creativity! He seems to have a unique cooking style and innovative recipes. I plan on trying out many of these dishes. Thank you for sharing!
Not surprised thought since he worked at the number one restaurant in the world. You do not world in such a place if you lack creativity and innovation
Everything looks incredible. That salad has given me so many ideas and I can't wait to try it. I despise store bought bleu cheese dressing and yours looks easy and like it will work. That chicken and biscuits... oh my. For some reason I've never been able to eat eggs and chicken together. It's a mental thing and I don't know where it came from. The dish still looked incredible and I may tweak it so I can eat it. Thank you for all the great ideas.
The greatest thing about the supermarket rotisserie chickens are the legs. The breast meat tends to be overly dry. The carcass and bones make great soup.
Supermarket rotisserie chicken is one of my favorite things to buy. Past putting it on a sandwich I have just been eating. I’m going to try three of these for sure.
My first job at 15 was a grocery store deli and I swear 75% of my job was dealing with those chickens. They are delicious when they are done but ugh having to almost constantly be either boxing done ones, skewering the raw ones or doing dishes for them was not fun. I very quickly asked the manager if I could transfer to produce haha
Some of my fast and yummy rotisserie chicken dishes are: Chicken cheese crusted quesadilla. You can use extra Taco Bell sauce packets or whatever you like… toss your shredded chicken in some sauce (I typically use one packet of mild and one Hot per dilla.) add Mexican cheese and cook on medium. Once it’s almost finished, lift up the dilla and sprinkle some extra cheese in the pan and drop the dilla on top. Don’t touch it, just watch the edges and once it’s crisp shake it loose and repeat for the second side. You get a crispy cheesy outside, gooey yummy inside. So good and cheap and fast. Best snack for leftover chicken and use up old taco packets, taco seasoning, Sazon, whatever you got! Chickey salad. Chopped chicken, one hard boiled egg, and Mayo and seasoning.. add some finely chopped celery, onion or even cucumber. Super versatile and fits a bunch of different moods. Made a spicy Buffalo style salad with Mayo, hot sauce and a touch of ranch or blue cheese.. or make a sweet mustard style with some honey mustard and diced apple and make a wrap out of it.. Rotisserie chicken is something I always have on my counter because it’s amazing and so useful!
l love your no waste style cooking. Tips are useful, recipes are creative. I would give 11 from 10 if you used a lid or a plate instead of foil to cover the salad and the dressing.
I applaud you for your work in satisfying this huge and largely ignored niche market! Who doesn't like a tasty meal but the vast majority of us have limited means and need to stretch what we do have. I just love your videos and wish more chef's follow your lead. I salute you and please keep producing these great videos!!!
I've always done this. I get at least half a dozen servings out of a single rotisserie chicken. 2 servings of thighs and wings hot, 2-3 servings of salad or fried rice with the white meat, and then the rack makes enough stock for 3-4 servings of ramen.
I buy it with the side salads, then divvy it up into four servings. Then take the leftover breast meat, freeze it and save it for sandwiches. Put the bones aside till I have enough for a big pot. When you plan it out, it's really pretty cheap.
The slab salad looks delicious...I would put the apples/pears in a bit of lemon juice and water to keep them from turning while they sit on the plate...dts/usa
Thanks everyone for taking the time to check out this episode!
I’m doing my best to come up with some fun, easy and delicious recipes that are inexpensive to put together.
Let me know what you think :).
"I think hot sauce deserves a drizzle." Dan Giusti 2021
Thanks for another great video
Honestly this is one of the best series this channel has to offer, i love the use of water over chicken stock in everything because in my country we have to make chicken stock ourselves and cook more with water, so i can actually try the recipes! :D
I LOVE your work but one thing I want to point out is, obviously fresh spices add a lot and aren’t THAT expensive, but a bunch usually can’t be entirely used so it’s not worth it for people on tight budgets like with this tarragon
Love these videos and your whole vibe/philosophy. Would love to see one of these on lentils - super cheap, versatile, healthy
Dude was literally the executive chef at Noma, and is telling you how to make $2 meals with rotisserie chicken. We need more people like Daniel in the industry.
Absolutely
Big time! 🎉
this guy is quickly becoming my favorite person on this channel
Slowly?!! :)
@@danielgiusti6731 OMG HEY KING
@@danielgiusti6731 you were already my favorite my guy! I love rotisserie too
I do reaction videos while high asf on my TH-cam channel 🙏💨
@@Quackks00 Well thank you :)
I'm addicted to Dan's meals on this channel. I cooked many of them and they are delicious. I am always counting the days until the next video. More please!
You do a great job recreating them!!
Just so everyone knows this guy was the head chef at Noma … for years this guys been cooking at a high level ( literally the highest level at the best restaurant in the world ) this guys so cool , so share his skill with everyone. Thanks Dan
at the national organization of minority architects?
Noma is a three-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words "nordisk" (Nordic) and "mad" (food). Opened in 2003, the restaurant is known for its focus on foraging, invention and interpretation of New Nordic Cuisine. In 2010, 2011, 2012, and 2014, it was ranked as the Best Restaurant in the World by Restaurant magazine. In 2021 it won the first spot in the World's 50 Best Restaurants Awards. The head chef is currently Kenneth Foong, replacing Canadian Benjamin Ing in July 2020. Prior head chefs include Dan Giusti and Matt Orlando.
@@arthursantel5180 he wasnt there in 2014...
@@minigiant8998 yes I was :)
@@minigiant8998 buuuuuuuuuurn. sweet direct burn.
LITERALLY just bought a rotisserie chicken at Costco yesterday, timing couldn't be more perfect Dan
Get after it!!!! :)
I love fat, but they are too fatty for me. Yuk.
mmmm maybe that's why you got the recommendation for the video haha
@@kathleennorton6108 u dont have to use all that oil or chicken skin. He is a restaurant classical trained chef and so is educated on using lots of fats, oils, salt to bring out flavor in a dish. When you cook at home you can control how much fats u use.
@@sacura605 Thank you for your thoughtful reply, but I actually enjoy fat, and think it much healthier than animal fat is given credit for.
Even so, I find Costco's chicken to be too fatty, so as to be gross. I've tried it several times.
Those 20 minutes and 10 seconds feel like just a few minutes. Dan keeps it interesting all the way and has such a refreshing energy.
I love how matter of fact he is and not one lil scent of pretention, he could be the best dad ever!
Wow this guy is good and keeps the audience engaged. I love how he didn't assume everyone knows everything about cooking and came down to my level to explain things simply and concisely. Want to see more recipes from chef Giusti!
I love how unpretentious Dan is. The guy is very clearly experienced but teaches well, and the recipes are elevated enough to be fun to cook while letting the home cook "cheat" a little with store bought alternatives that are cheaper and easier to use. Love it
Never watched one of Dan's episodes before .. watched this, and now I've seen all of the other episodes. Super chill vibe and calming to listen to, and I love how thoughtful the recipes and commentary are.
I guess I'm going to have to be on the lookout for his series from Epi now! You have a new fan.
9:23 in Indonesia, we have something similar called Rujak. Mostly local fruits with dark sweet spicy and savory peanut sauce. In some sellers, they'll also put fried tofu as well. The sauce is also good for any other dish without fruits.
Fruits and savory stuff definitely can go well together. I'm just typing this whole comment in case there'll be someone saying "fruits and chicken salad? Nah."
This is THE BEST series that you've done.
Somehow I have never heard of a slab salad but I can tell it's about to become a new favorite. It checks every box of what I like in a salad - the dressing can be in every bite without having to mix it all the way through, the other parts are in big slices, and having the lettuce in a slab will make it super crunchy.
Exactly! Slab is much better than wedge.
I love buying the Costco rotisserie chickens and making homemade chicken pot pies with it. The dough and filling recipes from America's Test Kitchen are soooooo good (it's on a video on TH-cam)
I love how all the ingredients are things that are basically staples in most grocery stores. Nothing is difficult to find, but the resulting food is exquisite.
Yes!!
Do NOT let this dude catch you steaming mushrooms!
Why not
🤣
Wow. I’m blown away and inspired! Humble, authentic chef preparing affordable delicious meals? All the while teaching us untrained folks a few tips about cooking? Epicurious, please pour all your resources into more videos like this!!! Amazing!
Dan Giusti is basically the only reason I’m gonna sub to this channel. It’s really fascinating seeing a top level chef explain things and trying to make life easier for us.
This guy is a genius. Need to see more videos starring Dan!
HeII, I've been doing that for years, only with 79 cent Tuna Fish.
Hardly the same..
@Nunyu Biznez.....79 cent tuna, not anymore ! Now I'm see the "no name" brands selling for more than double that price ! The popular brands are now going for well over 3 $ a can !!! WTF !??
@@pierre-rose7783 There has been some serious inflation lately. It pays to watch the sales and get extra if you can
@Judy Johnson...That's what we do, and it's extra work, but we have to stock up on sale items.
Chilaquiles are also a good use for left over rotisserie chicken. Also Chicken Sweet Corn soup(egg drop soup) is what my mom and I do, Classic Chinese mama move.
I second you. If you wanna get vulgar but save time the next time you're hungover just buy your favorite corn chips from grocery store. Then go to the isle that has your favorite processed tomatillo salsa (I recommend Hernandez / La Costeña). I'm definitely thinking of throwing some rotisserie chicken shreds on there.
Get leftover skin from your rotisserie chicken, crisp it up in the oven/under the grill, and break it up into tiny pieces (not like, blended, or anything - just break it) - do the same with some bacon or pork crackling, and add them to some flaky salt. Sprinkle on top of fresh popcorn.
Poor college students everywhere can be heard in the distance vigorously taking notes.
Thank you for making videos like this. These sorts of videos go a long way to help someone (like me) who has decent cooking skills, but is only a recipe following. I don't have a good understanding of why I do what in a recipe, and how to change/add/remove things. These videos help a lot to get me to think outside the box more, and understand more of the why in cooking!
Dan is the man! I love these cooking videos, so many delicious budget friendly ideas.
I was reading an article when I saw your video out of the corner of my eye. I never finished reading the article! Thank you Chef Giusti for sharing your appetizing recipes with us, plus valuable tips and your sense of humor too.
As a retired chef I love good meals plus cheapness. Out of two Costco rotisserie chickens I get 8 main meals and a good chicken soup from the carcasses.
I don't know why Dan reminds me of actor Mark Ruffalo. He's like if Mark was a chef.
It's the calming presence
i think its the laid back attitude and maybe accent
I think the face structure of both are similar.
@Rebecca Pantano I agree
lol after reading this comment, I can hear the resemblance to Mark’s voice! also, both of them seem like really nice and good guys.
There'll be people complaining about dollar this and that or cost per portion and whatnot. That's kinda the mistake of this whole series. Just make the next video without the cost of ingredients etc. Because people from expensive states/countries gonna complain "mY cOsTcO cHIcKen Is $15!!", I mean that's not Epicurious's problem.
The main point is being creative and cheap as heck. Just remove the cost of ingredients and meals etc because people love to complain at the simplest sh*ts these days
I imagine if a rotisserie chicken is worth more than 12 dollars, youre either at a real bougie Whole Foods or inflation has already off set your income
I live in California, and my Costco chicken is still five bucks. I thought we were supposed to be crazy expensive! Where are people finding these gourmet priced chickens?
@@JRiddelle Most likely in countries that don't have a lot of land to raise chickens so they import it. This affects spices and fresh fruits and vegetables too, especially out of season.
The cost of ingredients is confusing in this video. For example I don't understand putting $0.01 for salt and pepper. Nobody going out to buy $0.24 of honey, like why not put the just measurement
@@Δύναμις-λ6χ It's per serving. You can't exactly use the grocery bill because you aren't putting $5 worth of salt in the food. It also helps make illustrate that cooking in almost every single case should be cheaper for more nutrition as well. Not only that but unless you're wasting the food and throwing it away you should still be getting your money's worth.
So while I understand your point and it's a good one, it would make less sense to use the grocery bill rather than the cost per amount. I guess they could add it to show but it would be out of context because, again, you aren't using all of it so it's inaccurate.
The way this guy cooks looks so calm and collected. Everything he does just flows and there's never a moment of doubt. He's also very educational
He was also the head chef of a gourmet restaurant that was voted the best restaurant in the world, with reservation times taking months and meals costing over $600 per person. This guy is one of the most skilled chefs in the world but so humble you'd think he's a line cook
Bro, your vibe is fantastic. Humble, funny, honest, (com)passionate.
We need Dan to be dropping episodes every day I love these so much
Needy much? Lol, daily Dan sounds good to me too.
Very happy to see you post a new video! Yours are my favorite cooking videos on TH-cam. You treat a rotisserie chicken with as much care and respect as Thomas Keller treats an expensive piece of salmon, and I think that's awesome!
The first thing I do is break down my rotisserie chicken and make a noodle soup with water, salt, pepper, the bones, skin and cartilage and whatever meat is attached. Add veg and broken spaghetti if I don’t have a more appropriate pasta. Hit with sriracha and cilantro at the end and enjoy picking the meat off the bones.
Sriracha and cilantro? Hmm...
I could watch this guy all day. This is just great, simple, everyday cooking.
When I'm watching a lot of Epicurious videos like the three level chefs and whatnot I tend to kinda play them in the background while multitasking a bunch of things, however when Dan is on screen I cannot do that. I actually pay close attention to everything he's saying and if I happen to get distracted for a second I instantly rewind, he's simply a natural at teaching and keeping you engaged on top of the fact that he's at the level of skill.
Excellent video, all four of these recipes are worth making at home. Best piece of advice he gave was in the introduction. The rotisserie chicken is a loss leader at every grocery chain across the U S A. Try buying a fresh or frozen 4-5 lbs fryer and it 2-3 times more expensive. Most stores even pull the unsold cooked chickens after a certain time, decontruct snd sell it in the deli for more per pound as shredded chicken or make in house chicken salad.
This guy rocks. Great straightforward instructions and you can tell he appreciates what he is doing.
Thank you Dan! Your video inspired me to cook just now. I made a similar version of your chicken cacciatore, along with some rotisserie taco meat, some chicken tikka masala, and bone broth with the carcass and scraps I accumulated along the way, all thanks to your video. I used 100% of my rotisserie chicken and made delicious meals for the week off one 5 dollar bird.
Wow where are you living that rotisserie chicken is $5. I'm in Canada, here its $9.00 on the sale day, regular $11 to 12. I'm jealous. And this guy is soooo good.
"Some people don't think hot sauce deserves a dribble. I think hot sauce deserves a dribble."
That's why I'm subscribed to your channel my dude.
I try not to comment on YT anymore, but I want to pile on and say I'm also super glad to see Dan back again. Looking forward to more great Dan content.
I feel like breakfast could even be easier with some of that chicken skin/scrap meat seared and onto avocado toast, fried egg too. I still love all the recipes!
Me: takes one chicken, debones it, uses the bones in a stock and let's it seep overnight. Uses half the meat shreds in a chicken salad and the rest in a soup the next night with the stock.
The second chicken, I de bone and make more stock but freeze it for later in the winter. Use the meat from that bird in a jambalaya.
Jambalaya is versatile but it feeds many and can stretch to different meals, as can soup and gumbo.
With winter coming up, I do make larger meals that are good for freezing that are hearty and fill you up aswell as warm you up.
Same, I can make one small chicken feed 2 people for a week, with only around $3-4 of added ingredients. 4 meals with two chickens at $12 wasn't very impressive. After Christmas last year we were eating turkey soup for weeks, and that was after freezing some of the meat. 😂
@@masoncampbell971 I do the same here. Our Costco chickens are large. I could get those 4 meals out of one chicken.
I love this series. I want to see more things explored like this.
I love rotisserie chicken & use every bit of it. I use it for many different recipes & always finish using the carcass for stock/broth in my Instant Pot.
Damn, I was waiting to see the dessert chicken meal! 🤣
why am i watching this when i’m a vegetarian? i love his creativity
Same
I love this man and his series!
I absolutely love this guy. What a treasure.
This is the best chef on the internet. And every dish he makes is stuff that I 100% would want to make at home. His presentation style is perfect. No fluff, but his personality is great. A+!
Watched for the first time and I really liked watching it....
This guy is great. I love his presence, please make more videos with him!
Thanks for these budget meals. With the high cost of food, these are very helpful. It becomes demoralizing when every food video has ingredients that I cannot afford so this is very appreciated.
U R A truly talented detailed Teacher. & ur kind 2 give us inexpensive alternatives
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Feeding millions of kids and helping those on low budgets make delicious food! You're doing God's work, Dan.
The rotisserie chicken at my supermarket is actually very popular during Fall/Winter months and usually sells out a lot. But they used to take whatever didn't sell and make chicken salad out of it. It taste AMAZING. And is now the only way I will make chicken salad. According to my butcher, the chicken salad became so popular they make rotisserie chickens solely for it now all year round. So if you ever have leftover rotisserie chicken, try it!
This was wonderful. More of this, please!
I’m wowed by his creativity! He seems to have a unique cooking style and innovative recipes. I plan on trying out many of these dishes. Thank you for sharing!
Not surprised thought since he worked at the number one restaurant in the world. You do not world in such a place if you lack creativity and innovation
Now this my kind of chef. He does all the things I did in my young bachelor days to eat affordably.
👍👍👍👍
This series is the only reason I subscribe to this channel 😭🙏🏻
I remember one of my old friends mom used chicken, avocado, mayonnaise, and apples in a sandwich and it tasted good
2 days ago I was like, man they need to bring Dan back. Here we are now with a new video!! Dan, can you make biweekly videos!?
Thanks so much for these great meal ideas! I’m off to the supermarket!
I am really enjoying your videos. Thank you for the simple and delicious meal ideas for those on a budget. You are a pleasure to watch!
Everything looks incredible. That salad has given me so many ideas and I can't wait to try it. I despise store bought bleu cheese dressing and yours looks easy and like it will work. That chicken and biscuits... oh my. For some reason I've never been able to eat eggs and chicken together. It's a mental thing and I don't know where it came from. The dish still looked incredible and I may tweak it so I can eat it. Thank you for all the great ideas.
The greatest thing about the supermarket rotisserie chickens are the legs. The breast meat tends to be overly dry. The carcass and bones make great soup.
I was screaming at the video I watched before this to hurry up and end so I could click on DAN! Woooo!
That wasn't just a roux; that was a mirepoix roux - challenging. Of course he made it look easy. :-)
"Go ahead and crush this thing with my hands... Just cause I'm an animal." 😂😂
Supermarket rotisserie chicken is one of my favorite things to buy. Past putting it on a sandwich I have just been eating. I’m going to try three of these for sure.
My first job at 15 was a grocery store deli and I swear 75% of my job was dealing with those chickens. They are delicious when they are done but ugh having to almost constantly be either boxing done ones, skewering the raw ones or doing dishes for them was not fun. I very quickly asked the manager if I could transfer to produce haha
I'm abso-fookin-lutely making that "Slab Salad" TOMORROW!!! I've been salivating over it the entire vid lol 😋
*SO HAPPY I FOUND THIS CHANNEL!*
All of these dishes are wonderful! I’d eat all of these for dinner!
Thank you so much!
Thank you for thebreakfast option. Just made it over Garlic & Cheddar Biscuits and it was amazing. This recipe is exactly what I needed!
Some of my fast and yummy rotisserie chicken dishes are:
Chicken cheese crusted quesadilla. You can use extra Taco Bell sauce packets or whatever you like… toss your shredded chicken in some sauce (I typically use one packet of mild and one Hot per dilla.) add Mexican cheese and cook on medium. Once it’s almost finished, lift up the dilla and sprinkle some extra cheese in the pan and drop the dilla on top. Don’t touch it, just watch the edges and once it’s crisp shake it loose and repeat for the second side.
You get a crispy cheesy outside, gooey yummy inside. So good and cheap and fast. Best snack for leftover chicken and use up old taco packets, taco seasoning, Sazon, whatever you got!
Chickey salad. Chopped chicken, one hard boiled egg, and Mayo and seasoning.. add some finely chopped celery, onion or even cucumber. Super versatile and fits a bunch of different moods. Made a spicy Buffalo style salad with Mayo, hot sauce and a touch of ranch or blue cheese.. or make a sweet mustard style with some honey mustard and diced apple and make a wrap out of it..
Rotisserie chicken is something I always have on my counter because it’s amazing and so useful!
This is literally the best series on Epicurious now. Supports the low income majority!
Always, always, always love your stuff dude. Keep it coming !
Maybe a squash or kale one next, or something equally fall/winter veggie based !
This is great! I am definitely going to try this!
Gotta say this ep is super useful and helpful! Thanks Dan!
I love these videos but don't always have time to watch them. Is there somewhere else where we can read the recipes?
I made this Chicken and biscuit dinner recipe and it was perfect. Sending much love for Chef Dan…
I use the Rotisserie chicken from the market to make Khmer Congee. So good and easier.
Love this series so much!!
l love your no waste style cooking. Tips are useful, recipes are creative. I would give 11 from 10 if you used a lid or a plate instead of foil to cover the salad and the dressing.
I applaud you for your work in satisfying this huge and largely ignored niche market! Who doesn't like a tasty meal but the vast majority of us have limited means and need to stretch what we do have. I just love your videos and wish more chef's follow your lead. I salute you and please keep producing these great videos!!!
I just recently discovered Dan! I really appreciate your contest. You were destined to be on camera! Thank you 😊
As a broke college student, these videos are gold
Thank you for all the wonderful cooking ideas you share.
Another creative video with Dan! Can't wait to see what ingredient he will do next time!
I've always done this. I get at least half a dozen servings out of a single rotisserie chicken. 2 servings of thighs and wings hot, 2-3 servings of salad or fried rice with the white meat, and then the rack makes enough stock for 3-4 servings of ramen.
I buy it with the side salads, then divvy it up into four servings. Then take the leftover breast meat, freeze it and save it for sandwiches. Put the bones aside till I have enough for a big pot. When you plan it out, it's really pretty cheap.
3:08-3:15 why do the mushrooms disappear from the pan and then reappear????
The slab salad looks delicious...I would put the apples/pears in a bit of lemon juice and water to keep them from turning while they sit on the plate...dts/usa
I love rotisserie chicken. I did one this week. Day one we had chicken pieces. Day two I did shredded chicken in a stir fry sauce with mushrooms.
Praise the supermarket rotisserie chickens, them things are always great bang for buck lol
I love the way Dan says salt. "SawLT" an amazing accent and some fantastic meal ideas!
This was the best thing i've watched in 10 years!
Daniel, your tips have been amazing. You are really onto something more single households need. Cheers, Mike
Dan is simply a genius! We need more of these video from that smart cook series!!
Dan is awesome. These videos are so good I've watched all of them and I need more