I Tried Viral Costco Rotisserie Chicken Recipes

Ingredients

• 1 whole Costco Rotisserie Chicken (Use both meat and bones; keep skin on for flavor)
• 12 cups Water (Divided: 8 cups for stock, 4 cups for adjusting consistency)
• 1 tablespoon Whole Black Peppercorns (Lightly crushed)
• 2 pieces Bay Leaves
• 4 cloves Garlic (Smashed)
• 2 pieces Jalapeño (Stem removed, roughly chopped; keep seeds if you like extra heat)
• 2 tablespoons Fresh Ginger (Peeled and roughly chopped)
• 2 cups Baby Spinach (Blanched briefly in boiling water, then shocked in ice water)
• 1/2 cup Cilantro (Leaves only, loosely packed)
• 1/4 cup Parsley (Flat‑leaf, loosely packed)
• 6 leaves Fresh Basil Leaves (Thai basil preferred, but sweet basil works)
• 2 tablespoons Fish Sauce (Adds umami depth)
• 1 tablespoon Rock Sugar (Can substitute with regular granulated sugar)
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Sesame Seeds (To garnish)
• 1 tablespoon Sriracha (Optional, for serving)

Instructions

1. Separate Meat and Bones

   Remove the rotisserie chicken from its packaging. Pull off the dark meat (legs and thighs) and set aside. Shred the white meat (breast) into bite‑size pieces. Keep the carcass, skin, and any leftover bones for the stock.

   Time: PT10M

2. Make the Chicken Stock

   Place the carcass, skin, and bones in a large stockpot. Add 8 cups of cold water, 1 tbsp whole peppercorns, 2 bay leaves, and the smashed garlic cloves. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 3 hours, skimming any foam that rises.

   Time: PT3H

   Temperature: Low simmer

3. Prepare the Green Sauce Ingredients

   While the stock simmers, rinse and roughly chop the jalapeños, ginger, cilantro, parsley, and basil. Blanch the spinach in boiling water for 30 seconds, then plunge into ice water; squeeze out excess water.

   Time: PT10M

4. Blend the Green Sauce

   Add the chopped jalapeño, ginger, cilantro, parsley, basil, and drained spinach to the blender. Pour in 1 cup of the hot chicken stock to help the blending process. Add 2 tbsp fish sauce, 1 tbsp rock sugar, and a pinch of salt. Blend until completely smooth.

   Time: PT5M

5. Strain the Stock

   When the 3‑hour stock is done, remove the carcass and discard solids. Pour the liquid through a fine mesh sieve into a clean pot, pressing gently to extract as much liquid as possible.

   Time: PT5M

6. Combine Stock and Green Sauce

   Return the strained stock to the pot and bring to a gentle simmer. Stir in the blended green sauce, then add the shredded dark meat and white meat pieces. Simmer for 5‑7 minutes just to heat the meat through.

   Time: PT10M

   Temperature: Medium simmer

7. Season and Finish

   Taste the soup and adjust with additional salt, black pepper, or a splash of soy sauce if desired. Ladle into bowls, garnish with sesame seeds and a drizzle of sriracha if you like heat.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

9 g

Fat

13 g

Fiber

2 g