3 ways to use rotisserie chicken

Some turn up their noses at supermarket rotisserie chickens, assuming they’re shortcuts for incompetent or lazy cooks. But with a little love, the savory, succulent meat these little birds yield can be a busy home cook’s best kept secret. So lower that nose, Judgy McJudgerson, and grab yourself one of those plastic nests filled with possibilities.

Hash: Pull skin and meat from 2½-pound chicken. Chop meat, including crispy skin, and set aside. Discard other skin. Boil 2 pounds unpeeled potatoes until fork-tender. Let cool and dice. Saute 1 cup chopped onion and 2 minced garlic cloves in 2 tablespoons butter over medium heat until onion is translucent. Toss in diced potatoes and 4 cups vegetables (such as chopped peppers, diced squash, green beans and shredded Brussels sprouts). Season to taste with salt, pepper and herbs de Provence. Stir in chopped chicken and drippings from container. Cook for 5 minutes. Add 1/3 cup heavy cream, and let cook down for 5 to 7 minutes. Add ¼ cup freshly chopped parsley and spoon into 4 bowls. Top with a poached egg.

Pho Ga: Pull skin and meat from 2½-pound chicken. Discard skin, shred meat and set aside. Place carcass in large stockpot with half of an onion; 2 carrots; 2 celery stalks; 2-inch piece of lemongrass smashed with a knife; 1-inch knob of ginger, peeled, sliced and smashed with a knife; 3 smashed garlic cloves; and 4 to 5 whole black peppercorns. Cover with water by 1 inch. Bring to a simmer. In a dry skillet, toast 1 teaspoon coriander, 1 teaspoon whole cloves and 2 whole star anise over medium-high heat until fragrant. Add toasted spices to broth. Cover and simmer for 1 hour, skimming any foam. Strain through fine mesh sieve. Stir 1 tablespoon sugar and 1 teaspoon fish sauce into strained broth. Add more salt, pepper, fish sauce and sugar to taste. Ladle broth into 4 bowls. Divide shredded chicken and 1 10-oz. package of prepared rice noodles between bowls. Serve with fresh cilantro, Thai basil, bean sprouts, jalapeño slices and lime wedges.

Mexican Chicken Salad: Pull skin and meat from 2½-pound chicken. Discard skin; shred meat into a bowl. In a separate bowl, whisk together zest and juice of 1 lime, 1 small minced shallot, ¼ cup plain Greek yogurt, 3 tablespoons extra-virgin olive oil, ½ teaspoon honey, 1 teaspoon cumin, 2 tablespoons chopped cilantro, and salt and pepper to taste. Stir mixture into chicken. Add 1 chopped head green-leaf lettuce; 3 chopped Roma tomatoes; 1 chopped avocado; ½ cup diced red onion; 1 cup chopped red, yellow or green peppers; and ¼ cup diced jicama to a large salad bowl. Toss in half of a 15-ounce can drained and rinsed black beans and 1 cup thawed frozen corn kernels. Add chicken and a little queso fresco. Serve as a salad or wrap.