It’s been said that chicken is the culinary equivalent of a warm hug, comforting in every delicious bite. Last week, we took a spin (couldn’t resist—sorry!) on rotisserie chickens and explored all the soup options you might have once you have devoured your ready-to-eat bird.

Before making soup, however, there are copious ways to combine the meat with other ingredients. So many options that there are even a dozen or so cookbooks dedicated to using rotisserie chickens at home. My favorite, however, is The New York Times’ cooking section, which is the digital source for thousands of the best recipes from the paper, along with how-to guides for home cooks at every skill level.

A quick visit to the NYT website even offers a few separate categories, including “our best rotisserie chicken recip

See Full Page