Pro Chef Turns 2 Rotisserie Chickens Into 4 Meals For Under $12

Pro Chef Turns 2
Rotisserie Chickens Into
4 Meals For Under $12

By Dan Giusti

FORMER HEAD CHEF – NOMA AND FOUNDER - @BRIGAID

Lalada Sophonwutthikorn 6121602503 No. 07

BREAKFAST –
CHICKEN CACCIATORE

Ingredient for 4 serves and price per serve:

- 15 oz. Dark Meat Chicken $3.88

- 3 Tbsp. olive oil $0.81

- 1 Bell Pepper $1.99

- 1/2 Yellow onion $0.17

- 2 Garlic Cloves $0.08

- 3/4 tsp. Red Pepper Flakes $0.03

- 4 oz. Button Mushrooms $0.88

- 2 cups Crushed Tomatoes $0.81

- 1 Tbsp. Chopped Parsley $0.21

- Salt and Pepper (to taste) $0.01

- 4 Large Eggs $0.84

- 3 Tbsp. Vegetable oil $0.03

- 1/2 Baguette $1.50

Cost: $11.24
Per Serving: $2.81

STEP 1 STEP 2

We'll be using for the skins, all the skin While this pan is hot. We gonna do is roast
from the one bird. Chopped it up and the Mushroom, add a bit of olive oil, cut the
then turn the pan on high heat, add pepper (Cut like your other pieces), and after
olive oil, and add Chicken Skin. (Spread the Mushroom is starting to get caramelized.
this out) We gonna add Peppers, use about half an
Onion in to this pan.
STEP 3

We gonna add some Salt, put some Chili

Flakes, slice Garlic Cloves, put it as much as STEP 4

you want in the pan, and we are ready to We gonna chopped the Parsley, take a
couple of slices of Baguette, cook an
start the stew. Put Crushed Tomatoes and Egg, a touch of Vegetable oil, season the
Egg, turn to heat off the stew, toast the
water. So now we want our heat to be Bread.

medium-low. Add the Dark Meat Chicken

and stir it up. And put a bit of Salt and

Pepper. STEP 5

Take these two pieces of Bread and go
with the stew first, straight on the Bread,
put a Fried Egg on top, and a bit of
Parsley.

SNACK – CHICKEN SALAD
WITH CRUDITES

Ingredient for 4 serves and price per serve:

- 12 oz. White Meat Chicken $3.11

- 3 Tbsp. Honey Mustard $0.24

- 3 Tbsp. Mayonnaise $0.34

- 5 Tbsp. olive oil $1.35

- 1 Tbsp. Chopped Tarragon $0.30

- Salt and Pepper (to taste) $0.01

- 1/2 oz. Walnuts $0.66

- 1 Pear $1.00

- 1 Apple $1.25

- 1 Belgian Endive $1.67

- 2 Celery Stalks $1.45

Cost: $11.38
Per Serving: $2.85

STEP 1

We're gonna use the breasts, just chopped

and then add to the salad in a bowl, add the

Mayonnaise, Honey Mustard, a bit of the

olive oil, and incorporate things in gently as

STEP 2 to not break everything up. Add a little salt,
a little Pepper, put some chopped Tarragon

Cut our Fruits and Vegetables for the and stir it up. We gonna put this in the

crudites, ( Pear, Apple, and Belgian Endive) Fridge. (Serve this salad cold)

and chop the Leaves of the Celery Stalk.

Toast the Walnuts on low heat. Once you

start to smell the Nuts toasting, turn the pan STEP 3

off. chop the Walnuts. We're ready to plate the dish. Your salad is

out of the Fridge. Take one side of the bowl.

Start with our Fruits and Vegetables. You can

do this however you want. Put toasted

Walnuts on top of the Chicken salad, a little

more olive oil, little Black Pepper, and chop

Celery.

LUNCH –
SLAB SALAD

Ingredient for 4 serves and price per serve:

- 1 Head Iceberg Lettuce $1.99

- 1 Tomato $0.71

- 1 Tbsp. Chopped Chives $0.18

- 15 oz. Dark Meat Chicken $3.88

- 4 Tbsp. + 1 tsp. Hot Sauce $0.31

- 1 Tbsp. Unsalted Butter $0.12

- 2 oz. Blue Cheese $1.50

- 1/2 cup Sour Cream $0.90

- 1/2 cup Mayonnaise $1.12

- Salt and Pepper (to taste) $0.01

- 1/8 tsp. Garlic Powder $0.02

Cost: $10.74
Per Serving: $2.69

STEP 1

Try to break Dark Meat Chicken in a way STEP 2
that you would think and do your best to
keep the pieces of chicken, broil them, and
the bone. We're putting it in the bowl, and
we'll use this all later.

STEP 3 We have Mayonnaise, Sour cream, a little bit
of Garlic Powder, Crumbled Blue Cheese, a
We have a Whole Head of Iceberg little bit of water, Salt, and some Black
Lettuce and cut this into four slabs. Cut Pepper. Give this a stir, and wrap it. Put it in
one medium-sized Tomato into twelfths. the Fridge.
Put a bit of butter to melt, and put the
Chicken out of the broiler. STEP 4

STEP 5 Add Melted Butter into the Hot Sauce.
just kind of stir that around, and mix your
Put the Blue Cheese dressing out of the Chicken into this. You have to try to be
Fridge. Grab a cut of Iceberg Lettuce, spread careful when you stir. Season tomatoes
the Blue Cheese, intertwine Tomato and with salt.
Chicken, take some chop a few chives (put
on top), and pour a little Hot Sauce and
Black Pepper on top it.

DINNER - CHICKEN AND

BISCUITS Ingredient for 4 serves and price per serve:

- 1 Carrot $0.16

- 1/2 Yellow onion $0.36

- 2 Celery Stalks $0.90

- 12 oz. White Meat Chicken $3.11

- 2 Tbsp. Chopped Parsley $0.42

- 4 cups Chicken Broth $2.09

- 2 Garlic Cloves $0.08

- 5 Tbsp. Unsalted Butter $0.60

- 3 Tbsp. All- Purpose Flour $0.08

- 1 (16 oz.) Can Biscuits $2.79

- Salt (to taste) $0.01

Cost: $10.60
Per Serving: $2.65

STEP 2 STEP 1

Chop the Carrots, Celery, Onion, and put We're gonna use the breasts and also
into the pan with butter then turn it on. going to be using the rest of the bird. We'll
Chop Garlic and add it. Add some Salt to make the stock first, some store-bought
these Vegetables. and stir it up. stock, add water, add our bones, add the
skin, and turn it on high heat. Once it's to a
STEP 4 simmer 15,20 minutes.

We're gonna stir this, bring it back to a STEP 3
simmer. Pouring stock directly out of the
bowl and taste this. Add some chopped We have Chicken breast, keep it in large
Parsley, heat off now, add the Chicken, pieces, and add All-Purpose Flour into the
using Biscuits from a can, put it into the pan and start to stir it. Strain the stock,
stock, and this is ready to go in the oven add a small amount, and let it thicken
about 15 to 20 minutes. (350F) already. After that, add more stock.

STEP 5

We're gonna put some Melted Butter on
Biscuits and Salt. So back in the oven. After
that, we put 2 biscuits, the pieces of
chicken, and set up with broth. (It will
thicken even slightly more.)

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By Dan Giusti
THE SMART COOK

FORMER HEAD CHEF – NOMA AND FOUNDER - @BRIGAID

Pro Chef Turns Canned
Chickpeas Into 4 Meals
For Under $8

By Dan Giusti

FORMER HEAD CHEF – NOMA AND FOUNDER - @BRIGAID

BREAKFAST –
CHICKPEA & CHORIZO HASH

Ingredient for 4 serves and price per serve:

- 1 (15 oz.) Can Chickpeas $1.21

- 7 oz. Fresh Chorizo $2.18

- 4 Tbsp. Vegetable oil $0.06

- 1/2 Yellow onion $0.33

- 1 Garlic Cloves $0.04

- 4 Large Eggs $0.83

- 2 Avocados $1.98

- 1/2 Lime $0.66

- 2 tsp. olive oil $0.18

- 2 Scallions $0.10

- Salt and Pepper (To Taste) $0.01

Cost: $7.58
Per Serving: $1.43

STEP 1 STEP 2

Pull Chorizo out of the casing, put a Add the drained Chickpeas, just mash it
little bit of Vegetable oil into the hot real quick. (It not gonna paste) Put it into
pan, put Chorizo in the pan, break it the pan, get that really incorporated into
up and make this to be crumbled. Let it the fat, You've gotta be careful when you
starts to caramelize. cook Chickpeas in fat. Sometimes, You'll
get that explodes almost like Popcorn.
STEP 3
STEP 4
We are gonna season this with Salt and
Pepper, put a little Onion, Garlic and really Put a lid on. heat is still on medium here,
just use that low heat. Crack eggs directly on slowly bring this one through and top with a
top of the hash in this pan. This recipe is for little bit of Fresh Avocado, (cut it pretty
four portions. We are gonna use four Eggs, coarsely) put it right in the bowl, and dress
Salt, a little bit of Pepper. You'll notice the Egg with a little bit of Lime juice and olive oil. Cut
White kind of goes into the hash and will set some scallions. Add it to the bowl with a little
up in the hash, the Egg Yolk stays on top. Salt and Pepper.

STEP 5

Scoop 1 piece in the pan with
Avocado. (got really beautiful)

LUNCH –
MACARONI & CHICKPEA SALAD

Ingredient for 4 serves and price per serve:

- 2 (15 oz.) Can Chickpeas $2.42

- 8 oz. Elbow Macaroni $1.00

- 1/2 cup Plain Yogurt $0.58

- 1/4 cup Aquafaba $0.00

- 3/4 cup Vegetable oil $0.17

- 1/4 tsp. Garlic Powder $0.03

- 1/4 tsp. Onion Powder $0.02

- 1 tsp. Hot Sauce $0.14

- 1/2 tsp. Distilled Vinegar $0.03

- 1 tsp. Vegetable oil $0.01

- 2 Carrot $0.24

- 3 Celery Stalks $1.45

- 1/4 Red onion $0.10

- 2 Tbsp. Chopped Parsley $0.42

- 4 tsp. olive oil $0.36

- 2 tsp. White Wine Vinegar $0.13

- 1 Tbsp. Chopped Dill $0.10

- Salt and Pepper (To Taste) $0.01

Cost: $6.22

Per Serving: $0.78

STEP 1

STEP 2 We have a pot of Boiling water, Season with
some salt, put a little bit of Macaroni, and
Strain a Can Chickpeas, use the cook for 7-8 minutes. After that drain it
liquid from the Can Chickpeas, and through a regular old colander right into the
Measure that for 4 Tablespoons. sink. Add a little bit of Vegetable oil, stir it up,
and put this in the Refrigerator.
STEP 4
STEP 3
Put a little bit of Salt and Pepper in here,
and put it in the Refrigerator. Cut some Put the Yogurt in a jar. (the Aquafaba is taking
Celery, Carrot, Onion, Parsley, and celery place of the Mayonnaise) Put Aquafaba, a little
leaves. Put Macaroni and salad dressing bit of White Vinegar, Onion Powder, Garlic
out. Mix Macaroni and Chickpea into the Powder, and a little bit of Hot Sauce in here.
bowl. Pour salad dressing and mix it up. And using an Immersion Blender to mix it. Put
slowly drizzle vegetable oil, and mix it again.

STEP 6 STEP 5

Place Macaroni, Vegetable more Pour a little bit of olive oil, White
towards the middle, on top with Celery Wine Vinegar, Salt, and Pepper
leaves, and Season with Black Pepper. into Vegetable, and mix it.

DINNER –
CHICKPEA (NOT) RISOTTO

Ingredient for 4 serves and price per serve:

- 2 (15 oz.) Cans Chickpeas $2.42

- 2 cups Frozen Peas $1.15

- 1/4 Yellow onion $0.33

- 1 Garlic Clove $0.33

- 8 oz. Button Mushrooms $1.76

- 2 Tbsp. Vegetable oil $0.03

- 3/4 cup Aquafaba $0.00

- 6 Tbsp. Pamesan $0.65

- 2 Tbsp. Chopped Parsley $0.42

- 3 Tbsp. Unsalted Butter $0.01

- Salt and Pepper (To Taste) $0.01

- 2 tsp. olive oil $0.18

Cost: $7.34
Per Serving: $1.83

STEP 1

Prepare a hot pan, slice Mushrooms, Roast STEP 2
these in a little bit of Vegetable oil. Cut the

Onion, Garlic, and add them into a pan to mix Open a Can Chickpeas and strain it and then

them up. Then add some Salt and Black pour into the pan. Add some Aquafaba for 3

Pepper in low heat. quarters of a cup, pour a little bit of water,

and heat up. (It can bring this to a simmer.)

STEP 3

We got the Green Peas from the Freezer to add

into a pan. After that add the butter, STEP 4
Parmesan Cheese, and stir just to start to

incorporate it. If stew is simmering, creamy, Chop the Parsley and add this into a pan.
looks delicious. You can turn this off. Next, put everything into the center of the

plate with a spoon. After that put Cheese on

first and then olive oil.

DESSERT –
SWEET CHICKPEA FRITTERS

Ingredient for 4 serves and price per serve:

- 8 oz. Frozen Peaches $2.23

- 1 (15 oz.) Cans Chickpeas $1.29

- 3 Tbsp. All-Purpose Flour $0.08

- 1 Tbsp. Sugar $0.02

- 2 cups Vegetable oil $0.44

- 2/3 cup Honey $1.62

- 1/3 cup Whole-Milk Yogurt $0.46

- 2 tsp. Honey $0.15

- 1/4 cup Walnuts $0.75

- Salt (To Taste) $0.01

Cost: $7.04
Per Serving: $1.76

STEP 2 STEP 1

Then gonna be kind of a Crumbly Make the fritter dough, Open the Can
mixture in a Food Grinder, and you have Chickpeas and drain them, right it into
a kind of a bit of a paste, Put them out the Food Grinder, Put Aquafaba just a
into a bowl, and put it in the Fridge. half tablespoon, Put a few of Flour, and
a bit of Sugar in a Food grinder.
STEP 4
STEP 3
We have a little less than a cup of Honey
here, add some water, and heat it up for We are gonna garnish this dish with
30 seconds in the Microwave. our fritter Toasted Walnuts, Toasted these
dough is all set, We form them into Walnuts up with a Touch of oil, when you
Canals, use 2 spoons to make it like a start to smell the Walnuts, You could
football shape, and put it into the probably take them off, and season with
Vegetable oil. We want them to be nice a Touch of Salt.
and crunchy on the outside.
STEP 5

Put a crunchy dough into a Honey Syrup
for 1-2 minutes, add some Yogurt at the
bottom of the bowl, add a crunchy
dough, add Frozen Peaches, Put some
Toasted Walnuts on, and pour up with
Honey Bear.

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By Dan Giusti
THE SMART COOK

FORMER HEAD CHEF – NOMA AND FOUNDER - @BRIGAID