I love a Rotisserie chicken. I honestly can not think of a single protein (meat) that is so cheap and versatile. OK, an egg maybe should come first... But the Chicken comes in second.
It gets even better when you can take the dregs of the carcass, the meat that normally would get thrown away (or in my case, would get made into chicken stock). This recipe takes so little of the meat from the bones that it is like a bonus recipe... No need to buy a bird, just hold back a little.
The meat for this recipe came from my incredible week of self control. I only used the meat from the two chicken wings to make 24 of these little beauties. The self control is that usually first time I open the Rotisserie chicken package, first to go are the wings... No Cook's Reward from this bird, but made a great breakfast (and would be an amazing appetizer).
And don't you just love the way they puff up over the little bits of meat as they cook. like a little stuffed souffle'!
OK, Here's what I did...
- Generous amount Spray non-stick stuff
- 1 Cup Flour
- Big Pinch Salt
- 1/2 tsp Pepper
- 2 TBS Fresh Minced Rosemary
- 1-1/4 Cup Buttermilk, Room Temperature
- 2 Medium Eggs, Room Temperature
- 1 TBS Butter, Melted
- 3 OZ Blue Cheese Crumbles
- 2 TBS Buttermilk
- 24 SMALL Pieces of Chicken (I sliced all 24 from 2 Chicken Wings from a Store Bought, Fully Cooked, Fully Seasoned Rotisserie Chicken)
- Preheat oven to 450 Degrees HOT HOT HOT
- GENEROUSLY spray nonstick stuff on 2 12 cup-non-stick mini muffin tins
- In a large bowl whisk to combine the flour, salt, pepper and rosemary
- In a large measuring cup, whisk together the buttermilk, eggs and butter
- Pour the wet ingredients over the dry and mix to just combined (do not over mix)
- Pour the batter into the mini-muffin tins, to within 1/2 inch of the rim
- Meanwhile, over medium heat, heat 2 TBS Buttermilk and combine with the blue cheese crumbles, stir until they start to melt into the milk
- Add the chicken pieces and stir to generously coat.
- Put one piece in the center of each mini muffin
- Bake for 10 minutes... DO NOT OPEN THE DOOR to the OVEN
- Reduce the heat to 350 degrees and continue to resist the urge to look... VERY IMPORTANT, to get the popover look, DO NOT OPEN THE OVEN... cook at the lower temperature for 10 more minutes
- Serve warm and ENJOY! Bet you can't eat just one!
I had just a small amount of dough left so I decided to try an experiment...
Chicken Parmesan Popover. Needed a little work to get the look right (these work great as mini popover, the buttermilk batter does not work well in a large muffin - muffin tin). But the taste was SPOT ON! I just used a little chicken, a little Marinara Sauce, a piece of Mozzarella Cheese and when finished I sprinkled some fresh grated Parmesan Cheese and some parsley. The taste was right and next time I make these I will make both kinds
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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