I believe that I am not alone in having leftover problems when meals are finally concluded and I start clearing up the table. Being the one who takes care of the before and after meals at home, I tend to push everyone to eat up and not leave the leftovers. Sometimes I am successful, sometimes I'm not. I don't like wasting food. However, there is one kind of food that always (whatever I do) remains. Rotisserie chicken and roasted potatoes are quite popular in Italy and they are usually sold side by side the pizza al taglio (pizza by the meter) in the pizzerie.
When I don't have anything to serve on the table, pizza or rotisserie chicken are great dinner options. And when I buy the chicken, which I always buy whole, a third would usually remain. I have already shared a few recipes to save the rotisserie chicken leftovers and this time I am sharing my ragù made of the leftover chicken instead of ground veal beef and pork.
What I like about using leftover rotisserie chicken is that it is already exploding with flavors and when mixed with other ingredients in a dish, the whole dish gets that extra flavor. I think every country has a different recipe for the rotisserie chicken. Some may have a lot of spices while in some countries, there are none. In Italy, the chickens are roasted with minimal flavorings and no spices and after trying some in Germany and France, the same thing applies too. But what spices you have in the chicken when they were roasted, you will definitely get subtle hints of them in the ragù. It can even be better!
When you have that leftover chicken, try this Spaghetti with Leftover Rotisserie Chicken Ragù Sauce recipe that I made for She Knows, a site where I create recipes. If you like this recipe, you might want to check out my other recipes there too by going to my Profile Page. Enjoy your week!
More Chicken Recipes Where You Can Use Leftovers:
La Chinata Spanish Pimenton de la Vera: Spicy ‘Nduja Rice With Leftover Rotisserie Chicken & Vegetables