If you watched the videos, you know that we recently grilled Spatchcock Chicken.
Although we ate plenty, we had quite a bit leftover. Since I had to hit the road all week and wouldn’t be home to cook I offered my hubby and daughter a few ideas and instructions for not wasting the tasty birds.
First up: prep the meat – remove from bones, pull into bite-size pieces and store in airtight container for quick access
I kept it simple and mostly-executable without a grocery trip:
Chicken Enchiladas – chicken and cheese rolled in tortilla shells, topped with a can of enchilada sauce and more cheese
Chicken Quesadillas – chicken and cheese in between flat tortilla shells (this is already a go-to for my daughter)
Chicken Parmesan (a lil twist on the typical version) – chicken, marinara sauce, mozzarella cheese and Parmesan cheese with spaghetti noodles
Chicken Fettuccine – chicken, Alfredo sauce and Parmesan cheese with fettuccine noodles
Chicken Nachos – chicken and cheese on tortilla chips
The aforementioned dishes had the best shot with my picky-eatin’ daughter. Had I been there I might would’ve also prepared a couple other options:
Chicken Salad – my special recipe with grapes, almonds and tarragon
Chicken and Sausage Gumbo – I can always eat this Cajun favorite
Leftover chicken, Spatchcock or otherwise, can offer several varieties of flavors and textures when prepared with a few simple ingredients. As a Southerner, FRIED chicken is always close in thought, too! Add a lil flour, egg, milk and cheese to the bird, roll into balls, fry those babies until golden brown and dip in Ranch dressing – slap ya Mama goodness right there, y’all!
One thing is for sure: my hubby and daughter didn’t starve, with or without my lil “please use the leftover chicken” note. As long as I don’t have to clean up the grease upon my return if they did decide to fry…