We’re bringing back the legendary Brent Young, butcher-owner of the Meat Hook and Cozy Royale, and presenting him with a new challenge — transform a rotisserie chicken into four dishes. Using every part of the chicken, including the carcass, he whips up a Caesar wrap, buffalo chicken dip, cassoulet, and chicken stock.
Save this for the next time you bring home a grocery store chicken!
Save this for the next time you bring home a grocery store chicken!
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LifestyleTranscript
00:00There's no more?
00:01There's no more.
00:02Instead of I could eat a whole rotisserie chicken, now I want to eat a whole rotisserie chicken.
00:10Biff is back.
00:11I'm Brent Young, butcher and owner of The Meat Hook and Cozy Royale.
00:16You might also recognize me previously from Primetime.
00:21And I'm going to show you how to make this into these.
00:27So, I've been given this rotisserie chicken.
00:30And today we are going to turn it into a chicken caesar wrap, buffalo chicken dip, and some fancy cassoulet.
00:41Oh, and I'm going to make chicken stock out of the carcass because we have a whole animal butcher shop and it's the ethical thing to do.
00:46I love rotisserie chickens.
00:48I think they are an amazing economic meal to get you pretty much through the entire week.
00:55When's the last time I had a rotisserie chicken?
00:57It's been a minute.
00:59Honestly, we used to make them at the shop all the time and it was just like always around.
01:05So, a lot of chicken tacos, a lot of chicken taco salad, a lot of chicken breakfast tacos.
01:15All right.
01:17So, I am just going to peel back both of the legs first, which come off super easily.
01:32You barely even need a knife.
01:34For our breast, we're just going to come down the breast plate and peel that back.
01:42It's actually cooked really nicely like a rotisserie chicken should be.
01:47Let me also say, to buy a real rotisserie is really expensive because they cook chickens like really evenly and you can do so many.
01:54And it's only because grocery stores can actually afford to buy these like large cooking devices.
02:00So, take advantage of the fact that other people are doing this for you and just buy the rotisserie chicken.
02:05Make your life easy.
02:06So, we took off our breasts.
02:08We took off our legs and thighs.
02:11We're going to use the chicken carcass to make stock, but we have just all these little bits left that we just want to scrape off.
02:22And we're going to use every last little piece in our dip.
02:29Simultaneously, I'm going to take all of the chicken skin.
02:34So, what we're going to do is actually just pull all of this off, keep it to the side.
02:38We're going to use it later in our cassoulet, but we're going to try to crisp it up to make a better version of the skin.
02:44So, we have one breast that we're going to make our chicken Caesar wrap.
02:50One breast to make our buffalo chicken dip and our legs and thighs to make our cassoulet.
02:56And then our carcass, she's off screen, for stock.
03:00So, the chicken Caesar wrap, very simple.
03:02Roll it into a giant tortilla and have a nice big dinner while we prepare everything else.
03:09So, first, we're going to make our croutons.
03:11We're going to make them from scratch because, A, they're really easy.
03:15B, significantly better than store-bought croutons.
03:19It just takes a second.
03:20You already have some stale bread around.
03:22It really doesn't even matter the quality of the bread.
03:24If you have stale bread, use it.
03:26All we're doing is adding what I would consider to be too much butter to the pan first.
03:33Why did you put in so much butter?
03:35Just wait. You're going to see.
03:38All right, once our butter is melted, we're going to add our bread and then just toss.
03:49Season everything, even our croutons.
03:52So, just a pinch of salt.
03:56A crack of pepper.
03:57So, we just want to toss these until they're golden brown.
04:02Just throw them on a baking pan to cool while we get everything else ready.
04:08Butter bread.
04:09Made crispy butter bread.
04:11We have our breast from the rotisserie chicken that I'm just going to start pulling apart.
04:21I would say each of these portion sizes is probably, I think, for two or a hungry Brent.
04:29So, we're just going to chop our romaine.
04:35I'm going to throw a handful of cherry tomatoes in there.
04:44More healthy parmesan.
04:47All right, then we have our Caesar dressing.
04:48It's really easy to make.
04:50You have anchovies, one egg, olive oil, a little blended oil, a little bit of lemon juice, salt, pepper, parmesan cheese.
04:58If you want to buy it, go for it.
05:00If you want to make it, you want to add more anchovies, go nuts.
05:04All right, we're going to add our croutons.
05:09Our chicken Caesar salad is ready to go.
05:11Let's build our wrap.
05:13We are going to...
05:23All right, ready?
05:29Now you're ready to take this all the way to the couch, sit down, and eat this one, and then probably make like three more.
05:41One a day.
05:44Every day.
05:45Yeah, I would never, ever, ever get tired of this.
05:48Turned out fantastic.
05:49And also, it took no time to do, and we could do a couple other projects while we're getting our Monday night dinner together.
05:58All right, so let's make our buffalo chicken dip.
06:01Anytime I'm home in Pittsburgh, we have buffalo chicken dip.
06:04Here's the thing about this recipe.
06:06We have buffalo chicken dip.
06:07Here's the thing about this recipe.
06:08Hey, I'm like a chef dude.
06:11I'm going to make some buffalo chicken for my girlfriend, now wife.
06:16I only ever dated one woman.
06:18Wife.
06:19She had the pleasure of having my mother's buffalo chicken dip once.
06:23And I'm going to put some other things in the recipe.
06:26And I got an adamant, what the f*** did you do?
06:29Do not mess with that recipe ever again.
06:32What you made is trash.
06:33Make exactly what your mother made.
06:35So we stick with the recipe here.
06:38I will say, I've tried other recipes, and they're just not as good.
06:42Mama Young knocked it out the park from the beginning.
06:45For the buffalo chicken dip, we are going to take off one of the breasts.
06:48It's a very simple recipe.
06:50So this is the second breast off the chicken.
06:53We're just going to shred the whole thing.
06:56All right, so we're just going to lightly saute our onions and garlic in a pan.
07:02We just really want to soften these.
07:04We're just trying to get the raw flavor off of the onion.
07:07But don't want to take them so far that you would caramelize it.
07:10All right, now that these are just soft, we're going to add our cream cheese.
07:16You really shouldn't film this.
07:18Well, there's the whole want to know how the sausage is made thing.
07:21But you really don't need to know how the buffalo chicken dip is made.
07:25All right, now everything is soft.
07:28We're going to add it to our chicken.
07:31Half cup of shredded cheddar cheese.
07:35A half cup of Frank's Red Hot.
07:37A half cup of ranch dressing.
07:41All right, once everything is together,
07:45now we're going to throw this in the oven at 325 for 25 minutes.
07:48These are ridiculous. It's so fun.
07:51I got it. I got it.
07:53All right, we're done.
07:54Word to the wise, be patient.
07:57This is incredibly hot inside.
08:00I've plenty of times not been patient and burnt the shit out of my mouth.
08:04But we have a nice golden crust.
08:07Looks fantastic.
08:09We're going to go a little bit of blue cheese on top.
08:14Because why not?
08:16Throw it on the table. We're ready to serve.
08:18Flying chips.
08:22It's hot.
08:27But it's freaking delicious.
08:29It's really hot. I'm not lying.
08:32Freaking wonderful. That's delicious.
08:35I'm so happy. Perfect.
08:38That's the way this should taste.
08:41It was easy as heck.
08:42Used up an entire breast.
08:44This is enough for many people to enjoy.
08:48Share with your friends or else you're going to have a tummy ache.
08:50Nailed it.
08:51Also, you can make this ahead.
08:52Freeze it. Pop it in the oven when you're ready to go.
08:55Buffalo chicken dip. Doesn't fail.
08:57Last but not least is our cassoulet.
09:01Listen. Calm down.
09:03This isn't traditional cassoulet.
09:05We're using rotisserie chicken.
09:07This is very much a catch-all butcher shop meal for me.
09:11Let's grab the odds and ends.
09:13Things that didn't sell.
09:14What do we have in the case that needs to get used.
09:16We're going to make a nice dinner that we can have to maybe offset the fact that we just ate an entire buffalo chicken dip ourselves.
09:25Our order of operations is to first cook our beans.
09:28You have a couple different approaches here.
09:30If you want to be fancy, which you can, you can get dried beans.
09:33Any white bean works.
09:35Make sure that you soak them overnight.
09:39Then we're going to cook them with our chicken stock.
09:42If you're like, Brent, I don't have the time for that.
09:44I already bought a freaking rotisserie chicken.
09:46What else do you want from me?
09:47Guess what?
09:48They make beans in cans too.
09:50You can use canned beans.
09:51That's totally fine.
09:52I'm okay with that.
09:54Almost every weekend, I make a pot of beans.
09:58It's so easy.
09:59It's fun.
10:00It's a really wonderful way to use up literally everything in your refrigerator.
10:05Cassoulet, if you look at a traditional cassoulet recipe, there's specific beans.
10:12It requires three different types of meat.
10:16Specifically, you need some sort of cured meat.
10:20Use a bacon end.
10:21Yes, it's smoked.
10:22It's a little bit different, but that's totally fine.
10:25I have all of the skin from the rotisserie chicken here.
10:28It's not fully rendered.
10:30It's still a little juicy, a little gummy even.
10:35We're going to take all of this and throw it in the pan to crisp it up
10:40and use it almost as our cooking fat for the onions and garlic.
10:44We want to start with our bacon because all of that fat actually needs to render.
10:50We're going to let it go in a nice low stock pot.
10:54Once this is maybe 50%, 60% of the way there, starting to get a little golden,
11:01then we're going to add our chicken skin to start crisping that up
11:04to make sure that that can get crispy.
11:06Then we're going to have more than enough bacon and chicken fat in the pot
11:12that we can add our onions and garlic to saute them.
11:15Once your beans are added, you have everything sticking to the bottom
11:20just a little bit there.
11:22We want to add just enough stock to deglaze our pan.
11:31We're going to stir to scrape everything up that's on the bottom of that pan there.
11:37Now that we have our beans cooking and everything is fully deglazed,
11:41we're going to start just tearing our chicken thighs up into the pot.
11:48Cool, so get all your meat off there.
11:50Save your bones for the stock.
11:52All right, we have everything working in one pot.
11:55We have our bacon skin, our beans, our chicken legs, thighs.
12:00We're finally going to add a little vegetable, brighten it up.
12:05You can see also we don't have a lot of liquid left in the pot.
12:10That's a good thing.
12:11Okay, you could eat this now.
12:14It's delicious. It's ready to go, but let's make it fancy.
12:17Let's bake it, make it nice.
12:19I want to put it in these guys.
12:21Generous heaping spoonfuls.
12:25I want to make sure that no one's going hungry here.
12:29A little bit of fresh thyme, a little bit of fresh rosemary,
12:33and then I'm just going to top it with breadcrumbs
12:38so it'll get nice and crispy on top.
12:39All right, so we're just going to throw these in an oven,
12:41about 375 for about 10 to 15 minutes.
12:44Our cassoulet is done.
12:46Golden, delicious, looks fantastic.
12:49Ready to eat. Let's give it a shot.
12:52Big, big bite.
12:56That's freaking delicious.
12:59Super happy with that.
13:01The chicken's fantastic.
13:03Yeah, honestly, the fresh herbs really helped.
13:07The carrots, celery, delicious.
13:10There's crispy little bits of chicken skin in here.
13:13This is good.
13:15Who made this?
13:16This is a super easy way to cook dinner for two or four.
13:21This is very generous.
13:22All right, so we prepped everything out for the rest of our dishes,
13:25and they are good to go, but we don't want to let anything go to waste.
13:29So we're going to throw the rest in this pot and get some chicken stock going.
13:33So we have the chicken carcass from the beginning,
13:39but also don't forget we picked our legs, thighs.
13:42We had all the rest of the bits.
13:45We're just throwing everything in there
13:48so that we can have this stock to cook our beans in.
13:52You only really need enough water to cover the top of the chicken.
13:56Don't even need to use salt.
13:58Maybe season it at the end.
14:00You're going to be using this in another dish.
14:02So we're going to bring this up to a boil,
14:04skim it of any creepy stuff that's on the top,
14:07then bring it down to a simmer,
14:09and really just let it cook however much time you have.
14:12If you have two hours, great.
14:13If you have eight hours, fantastic.
14:15Even better.
14:16The longer it goes, the more flavor you're going to get out of it.
14:19Store-bought stock tastes like shit.
14:22It just tastes like salty chicken water,
14:25where this is such a passive, easy thing to do
14:29that's going to make all of your dishes taste so much more robust.
14:33All right, thanks for watching.
14:34That was super fun.
14:35We made a rotisserie chicken into four wonderful recipes.
14:40We used a bunch of ingredients that we already had
14:42in our refrigerator and in our pantry
14:45and made three delicious dinners.
14:47So it was four. I can count.
14:50Thank you so much.
14:51Do this yourself.
14:53I appreciate you.
14:55Shop at your local butcher.
14:59www.gourmerana.com