I knocked out a few more beer can chickens at the test kitchen last night for the advancement of food photography. You’ll find out what that means soon. Anyway, I realized I literally had eight pounds of prime beer-infused chicken meat, which literally means I have the perfect medium for awesome lunches for a week. Or like, two days, depending on whether my roommates leave the fridge door open in the middle of the night. We’ll see.
I can’t remember the last time I was in possession of so much food having exerted so little effort, so I think it’s definitely worth it to look over every possible use of cooked chicken and jump on ’em while the pickins are good. That knocks at least a few steps off each of these recipes. I imagine you’ll have at least some chicken left over from this weekend’s grillstravaganza/grillmaggedon/grillapalooza (you have to name your barbecue or it’s not a party).
- Enchiladas Suizas with Chicken
- Chicken Ropa Empanadas
- Soba Noodle Salad with Spring Vegetables
- Chicken Chile Relleno Pies
- Tomato Chickpea Curry with Chicken
- Chinese Roast Chicken Buns
- Spinach Pesto Pasta with Chicken
And to think I made it to the end of this story without mentioning chicken salad.