How to Use Up Every Part of a Rotisserie Chicken

Plus, tips for leveling up your salads. [START FREE TRIAL]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( January 13, 2023 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Rotisserie Chickens]( How to Use Up Every Part of a Rotisserie Chicken Store-bought rotisserie chicken is as delicious as it is convenient.[Here’s how to get the most out of your rotisserie chicken. →]( [Almost Vegan Lasagna]( Make the Winning Recipe from Episode 5 of America’s Test Kitchen: The Next Generation This unexpected recipe won the “creative substitution” challenge.[Make this light and satisfying dish. →]( Temperature Changes Aren’t What’s Skunking Your Beer Light exposure is what causes beer to rapidly degrade.[Find out how light skunks beer. →]( A Note From Our Test Cooks [Wheat Berry Salad with Radicchio, Dried Cherries, and Pecans; Morgan Bolling's Headshot]( Leveling Up Salads From Morgan Bolling, Executive Editor, Cook’s Country It’s the New Year and—even for those of us who try to avoid resolutions—after the holiday months, it feels good to eat lots of vegetables. That said, I am a firm believer that, just because I’m trying to eat lots of vegetable-filled salads, it does not mean I should be satisfied with anything boring. Here are a couple things to up your salad game. 1. Add surprising crunchy or crispy elements. I make [pepperoni croutons]( (essentially half bread, half pepperoni, all crispy), fried capers, or [spiced roasted chickpeas]( to sprinkle on a salad for a different texture. 2. Don’t keep it all raw. There’s no shame in a sliced mushroom or halved tomato on a salad. But some caramelized roasted squash or [pan-roasted pears]( add more complexity, making for a salad I’m more excited to eat. 3. Play with some new greens. [Radicchio]( is often set aside for pasta dishes or braises, but it has a lovely bitter flavor and crisp texture that can make for a delicious salad. Whole leaves of [endive]( also make a lovely, elegant dish. 4. Or don’t use greens at all. One of my favorite salads to make this time of year is slices of [grapefruit and avocado]( topped with a simple vinaigrette, mint, and hazelnuts. It’s fresh yet seasonal. Or for something a little more substantial, I love a salad built around [toasted Israeli couscous](. It’s chewy and hearty and delightful mixed with mint, peas, and pickled shallots. The recipes in this newsletter are free for two days Want access to every recipe, review, and video? [Start your 2-week free trial](. Better Salad Toppings [Read Make Pepperoni Croutons for a Better Salad →]( [Get the recipe for Spiced Roasted Chickpeas →]( [Read Microwave-Fried Olives Make the Perfect Crispy Garnish →]( Great Grain Salads [Get the recipe for Bulgur Salad with Spinach, Chickpeas, and Apples →]( [Get the recipe for Quinoa Taco Salad →]( [Get the recipe for Wheat Berry Salad with Radicchio, Dried Cherries, and Pecans →]( Equipment for Easy Salad Prep [Read the review of Salad Spinners →]( [Buy the winner →]( [Read the review of Reusable Produce Bags →]( [Buy the winner →]( [Read the review of Flexible Cutting Mats →]( [Buy the winner →]( [Cooking Resolutions Sale. Save up to 63%. New recipes, techniques & equipment to help you achieve your 2023 goals. Shop Now!]( [Spiced Pepitas]( From Our Online Cooking School Spiced Pepitas Spiced pepitas add flavor, crunch, and richness to salads or green bowls. Here’s how to make them. 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