From Costco Chicken to Culinary Creations: Maximizing $5 Rotisserie Leg Quarters
Costco’s rotisserie chicken is a legendary deal. For just $4.99 (or sometimes even less!), you get a fully cooked, juicy chicken that can feed a family for days. While the whole chicken is a fantastic value, the leg quarters often get overlooked. These meaty, flavorful pieces are incredibly versatile and can be transformed into a variety of delicious and budget-friendly meals. This article explores numerous ways to maximize your Costco rotisserie chicken leg quarters, offering detailed recipes and step-by-step instructions to elevate your culinary game without breaking the bank.
## The Undeniable Appeal of Costco Rotisserie Chicken Leg Quarters
Before diving into the recipes, let’s appreciate why these leg quarters are so great:
* **Price:** At around $1.25 per leg quarter (assuming a $4.99 chicken and fairly even distribution), it’s an absolute steal for the amount of meat you get.
* **Flavor:** The rotisserie cooking process infuses the chicken with savory flavors and renders the skin beautifully crispy.
* **Convenience:** They’re already cooked! This saves you time and effort, especially on busy weeknights.
* **Versatility:** As you’ll see, leg quarters can be used in countless dishes, from soups and salads to tacos and pasta.
## Essential Tips for Handling Costco Rotisserie Chicken Leg Quarters
* **Safety First:** Handle cooked chicken with care. Ensure your hands and surfaces are clean to prevent cross-contamination.
* **Storage:** If you’re not using the leg quarters immediately, refrigerate them promptly (within two hours of purchase). Store them in an airtight container to maintain moisture and prevent them from drying out.
* **Reheating:** Reheat the leg quarters thoroughly to an internal temperature of 165°F (74°C). You can use the oven, microwave, or skillet to reheat them. For best results, add a little broth or water to keep them moist.
* **Deboning:** Learn to debone the leg quarters efficiently. This will make it easier to use the meat in various recipes. Instructions for deboning are included in the first recipe, but essentially, feel for the bone, slice along it, and use your fingers to pull the meat away.
* **Don’t Waste the Carcass:** Save the leftover carcass to make chicken broth! It’s a fantastic way to extract even more value and flavor from your Costco chicken.
## Recipe Ideas: Transforming Leg Quarters into Culinary Delights
Here are a variety of recipes using Costco rotisserie chicken leg quarters, catering to different tastes and skill levels. Each recipe includes detailed instructions and potential variations.
### 1. Shredded Chicken Tacos with Chipotle Crema
These tacos are quick, easy, and packed with flavor. The chipotle crema adds a smoky, creamy kick that perfectly complements the chicken.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon oregano
* Salt and pepper to taste
* 1/4 cup chicken broth (optional, for added moisture)
* Corn or flour tortillas
**For the Chipotle Crema:**
* 1/2 cup sour cream or Greek yogurt
* 1 chipotle pepper in adobo sauce, minced (adjust to taste)
* 1 tablespoon adobo sauce from the can
* 1 tablespoon lime juice
* 1/4 teaspoon garlic powder
* Pinch of salt
**Toppings (optional):**
* Shredded lettuce
* Diced tomatoes
* Avocado
* Shredded cheese
* Cilantro
* Lime wedges
**Instructions:**
1. **Debone the Chicken:** Start by deboning the chicken leg quarters. Place a leg quarter skin-side up on a cutting board. Use a sharp knife to cut along the bone, separating the meat from the bone. Use your fingers to pull the meat away from the bone. Discard the skin or reserve it for another use (like making crispy chicken skin snacks!). Shred the chicken meat with two forks.
2. **Sauté the Aromatics:** Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Spice it Up:** Add chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. **Add the Chicken:** Add the shredded chicken to the skillet. Stir to coat the chicken with the spices. If the chicken seems dry, add a splash of chicken broth to keep it moist. Cook for 5-7 minutes, or until the chicken is heated through.
5. **Prepare the Chipotle Crema:** In a small bowl, combine sour cream (or Greek yogurt), minced chipotle pepper, adobo sauce, lime juice, garlic powder, and a pinch of salt. Stir until well combined. Taste and adjust seasoning as needed. Add more chipotle pepper for extra heat.
6. **Assemble the Tacos:** Warm the tortillas according to package instructions. Fill each tortilla with the shredded chicken mixture, a dollop of chipotle crema, and your desired toppings.
7. **Serve:** Serve immediately with lime wedges and your favorite taco sides.
**Variations:**
* **Spicy Tacos:** Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture for extra heat.
* **Black Bean Tacos:** Add a can of drained and rinsed black beans to the chicken mixture for added protein and fiber.
* **Grilled Corn Salsa:** Top the tacos with grilled corn salsa for a fresh and summery flavor.
* **Different Crema:** Instead of chipotle crema, try a cilantro-lime crema or a spicy avocado crema.
### 2. Chicken Noodle Soup
A classic comfort food made even easier with rotisserie chicken. This soup is perfect for a chilly day or when you’re feeling under the weather.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 8 cups chicken broth (homemade or store-bought)
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 cup egg noodles (or your favorite type of noodle)
* 2 tablespoons chopped fresh parsley (for garnish)
**Instructions:**
1. **Debone and Shred the Chicken:** Debone the chicken leg quarters and shred the meat. Set aside.
2. **Sauté the Vegetables:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes.
3. **Add the Garlic and Herbs:** Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute until fragrant.
4. **Add the Broth:** Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
5. **Cook the Noodles:** Add the egg noodles to the pot. Cook according to package directions, or until the noodles are tender.
6. **Add the Chicken:** Add the shredded chicken to the pot. Stir to combine and heat through, about 2-3 minutes.
7. **Season and Serve:** Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
**Variations:**
* **Vegetable Variety:** Add other vegetables to the soup, such as potatoes, peas, green beans, or corn.
* **Lemon Chicken Soup:** Add the juice of one lemon to the soup for a bright and citrusy flavor.
* **Ginger and Turmeric:** Add a knob of grated ginger and a teaspoon of turmeric to the soup for added health benefits and flavor.
* **Creamy Chicken Noodle Soup:** Stir in a splash of heavy cream or half-and-half at the end for a creamier soup.
### 3. Chicken Salad Sandwiches
A classic and versatile dish that’s perfect for lunch or a light dinner. Use your favorite bread and toppings to customize it to your liking.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 1/2 cup mayonnaise
* 1/4 cup celery, finely chopped
* 1/4 cup red onion, finely chopped
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons sweet pickle relish
* 1 tablespoon Dijon mustard
* Salt and pepper to taste
* Bread of your choice
* Lettuce and tomato (optional)
**Instructions:**
1. **Debone and Dice the Chicken:** Debone the chicken leg quarters and dice the meat into small pieces. Place the diced chicken in a large bowl.
2. **Combine the Ingredients:** Add mayonnaise, celery, red onion, parsley, sweet pickle relish, and Dijon mustard to the bowl with the chicken. Stir until well combined.
3. **Season:** Season the chicken salad with salt and pepper to taste. Adjust the seasonings to your preference.
4. **Chill:** Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
5. **Assemble the Sandwiches:** Spread the chicken salad on slices of bread. Add lettuce and tomato, if desired. Top with another slice of bread.
6. **Serve:** Cut the sandwiches in half and serve immediately.
**Variations:**
* **Add Nuts:** Add 1/4 cup of chopped walnuts or pecans for added crunch and flavor.
* **Use Grapes:** Add 1/4 cup of halved red grapes for a touch of sweetness.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
* **Avocado Chicken Salad:** Replace some of the mayonnaise with mashed avocado for a healthier and creamier chicken salad.
* **Curry Chicken Salad:** Add 1 teaspoon of curry powder for an exotic flavor.
### 4. Chicken Fried Rice
A quick and easy weeknight meal that’s packed with flavor. Use leftover rice for even faster preparation.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 2 cups cooked rice (preferably day-old rice)
* 1 tablespoon vegetable oil
* 1 small onion, chopped
* 2 carrots, peeled and diced
* 1/2 cup frozen peas
* 2 eggs, lightly beaten
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce (optional)
* 1 teaspoon sesame oil
* 1/4 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* Chopped green onions (for garnish)
**Instructions:**
1. **Debone and Dice the Chicken:** Debone the chicken leg quarters and dice the meat into small pieces. Set aside.
2. **Sauté the Vegetables:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and diced carrots. Cook until the vegetables are softened, about 5-7 minutes.
3. **Add the Peas:** Add the frozen peas to the skillet and cook for another minute until heated through.
4. **Scramble the Eggs:** Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until cooked through. Break the eggs into small pieces.
5. **Add the Rice:** Add the cooked rice to the skillet. Break up any clumps of rice with a spatula.
6. **Add the Chicken:** Add the diced chicken to the skillet. Stir to combine all the ingredients.
7. **Add the Sauces and Seasonings:** Add soy sauce, oyster sauce (if using), sesame oil, ground ginger, and garlic powder to the skillet. Stir well to coat all the ingredients with the sauce.
8. **Season and Serve:** Season the fried rice with salt and pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until heated through. Garnish with chopped green onions before serving.
**Variations:**
* **Add Shrimp or Pork:** Add cooked shrimp or pork to the fried rice for added protein.
* **Spicy Fried Rice:** Add a pinch of red pepper flakes or a dash of sriracha sauce for extra heat.
* **Pineapple Fried Rice:** Add diced pineapple for a sweet and tangy flavor.
* **Vegetarian Fried Rice:** Omit the chicken and add more vegetables, such as broccoli, mushrooms, or bell peppers.
### 5. Chicken Pot Pie Filling (for Individual Pot Pies or a Large Casserole)
This comforting and hearty dish is perfect for a cold evening. Use pre-made pie crusts or puff pastry for a quick and easy meal.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 2 tablespoons butter
* 1 small onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1/2 cup heavy cream (optional)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/2 cup frozen peas
* 1/2 cup frozen corn
* Salt and pepper to taste
* Pie crust or puff pastry
* 1 egg, beaten (for egg wash)
**Instructions:**
1. **Debone and Dice the Chicken:** Debone the chicken leg quarters and dice the meat into small pieces. Set aside.
2. **Sauté the Vegetables:** Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 8-10 minutes.
3. **Make the Roux:** Sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly, until the flour is lightly browned.
4. **Add the Broth:** Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to a simmer.
5. **Add the Cream and Herbs:** Stir in the heavy cream (if using), dried thyme, and dried rosemary. Season with salt and pepper to taste. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
6. **Add the Chicken and Vegetables:** Add the diced chicken, frozen peas, and frozen corn to the pot. Stir to combine all the ingredients. Cook for another 2-3 minutes, or until heated through.
7. **Assemble the Pot Pies (Individual):** Divide the chicken pot pie filling among individual ramekins or oven-safe dishes. Top each ramekin with a circle of pie crust or puff pastry. Crimp the edges to seal. Brush the top with beaten egg.
8. **Assemble the Pot Pie (Casserole):** Pour the chicken pot pie filling into a large baking dish. Top with a sheet of pie crust or puff pastry. Crimp the edges to seal. Brush the top with beaten egg.
9. **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
10. **Cool and Serve:** Let the pot pies cool for a few minutes before serving.
**Variations:**
* **Add Potatoes:** Add diced potatoes to the pot pie filling for a heartier dish.
* **Use Different Vegetables:** Add other vegetables, such as mushrooms, green beans, or Brussels sprouts.
* **Add Cheese:** Add shredded cheese, such as cheddar or Gruyere, to the pot pie filling for extra flavor.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
### 6. Chicken Quesadillas
A super fast and customizable lunch or dinner option. Use your favorite fillings and cheeses.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* Flour tortillas
* 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
* 1/2 onion, thinly sliced
* 1/2 bell pepper, thinly sliced
* Salsa (for serving)
* Sour cream (for serving)
* Guacamole (for serving)
**Instructions:**
1. **Debone and Shred the Chicken:** Debone the chicken leg quarters and shred the meat. Set aside.
2. **Sauté Vegetables (Optional):** If you want to soften the onions and bell peppers, sauté them in a skillet with a little oil until tender-crisp. This step is optional but adds flavor and texture.
3. **Assemble the Quesadillas:** Lay a tortilla on a flat surface. Sprinkle half of the tortilla with shredded cheese. Top with shredded chicken, sliced onions, and bell peppers (if using). Sprinkle with the remaining cheese.
4. **Fold the Tortilla:** Fold the empty half of the tortilla over the filling.
5. **Cook the Quesadillas:** Heat a large skillet or griddle over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. You can also use a panini press if you have one.
6. **Cut and Serve:** Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with salsa, sour cream, and guacamole.
**Variations:**
* **Black Beans and Corn:** Add black beans and corn to the quesadilla filling.
* **Jalapeños:** Add sliced jalapeños for a spicy kick.
* **Different Cheeses:** Experiment with different types of cheese, such as pepper jack or Oaxaca cheese.
* **Spinach:** Add fresh spinach for extra nutrients.
* **BBQ Chicken Quesadillas:** Use BBQ sauce instead of salsa for a different flavor profile.
### 7. Chicken Pasta Salad
A great make-ahead dish for potlucks, picnics, or lunches.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 1 pound pasta (rotini, penne, or bow ties)
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 2 tablespoons Dijon mustard
* 2 tablespoons red wine vinegar
* 1 teaspoon sugar
* 1/2 teaspoon garlic powder
* 1/4 teaspoon black pepper
* 1/2 cup celery, diced
* 1/4 cup red onion, diced
* 1/4 cup green bell pepper, diced
* 1/4 cup black olives, sliced
* 1/4 cup fresh parsley, chopped
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. **Debone and Dice the Chicken:** Debone the chicken leg quarters and dice the meat into small pieces. Set aside.
3. **Make the Dressing:** In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, red wine vinegar, sugar, garlic powder, and black pepper.
4. **Combine the Ingredients:** Add the cooked pasta, diced chicken, celery, red onion, green bell pepper, black olives, and parsley to the bowl with the dressing. Stir until well combined.
5. **Chill:** Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
6. **Serve:** Serve cold.
**Variations:**
* **Italian Dressing:** Use Italian dressing instead of the homemade dressing for a different flavor.
* **Add Cheese:** Add cubed cheese, such as cheddar or mozzarella.
* **Sun-Dried Tomatoes:** Add sun-dried tomatoes for a Mediterranean twist.
* **Asparagus:** Add blanched asparagus for a fresh and spring-like flavor.
### 8. Chicken Enchiladas
A delicious and satisfying Mexican dish that can be made ahead of time.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 1 (10 ounce) can enchilada sauce
* 1 cup shredded cheese (cheddar or Monterey Jack)
* 12 corn tortillas
* Optional toppings: sour cream, guacamole, salsa
**Instructions:**
1. **Debone and Shred the Chicken:** Debone the chicken leg quarters and shred the meat. Set aside.
2. **Prepare the Sauce:** Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in enchilada sauce and simmer for 5 minutes.
3. **Soften the Tortillas:** Lightly fry each tortilla in a dry skillet for about 10 seconds per side, to make them pliable and prevent them from cracking when rolled.
4. **Assemble the Enchiladas:** Dip each tortilla in the enchilada sauce. Fill with shredded chicken and a sprinkle of cheese. Roll up the tortilla and place seam-side down in a baking dish.
5. **Top with Sauce and Cheese:** Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
7. **Serve:** Serve with sour cream, guacamole, and salsa.
**Variations:**
* **Black Beans and Corn:** Add black beans and corn to the filling.
* **Spicy Enchiladas:** Add chopped jalapeños to the filling or use a spicy enchilada sauce.
* **Sour Cream Enchiladas:** Mix sour cream into the chicken filling.
### 9. Chicken and Rice Casserole
A classic and comforting casserole that’s easy to make.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* 1 cup cooked rice
* 1 can (10.75 ounces) condensed cream of mushroom soup
* 1/2 cup milk
* 1/2 cup frozen peas
* 1/4 cup diced celery
* 1/4 cup diced onion
* Salt and pepper to taste
* Optional topping: crushed crackers or breadcrumbs
**Instructions:**
1. **Debone and Shred the Chicken:** Debone the chicken leg quarters and shred the meat. Set aside.
2. **Combine Ingredients:** In a large bowl, combine shredded chicken, cooked rice, cream of mushroom soup, milk, frozen peas, celery, and onion. Season with salt and pepper to taste.
3. **Pour into Casserole Dish:** Pour the mixture into a greased 9×13 inch casserole dish.
4. **Add Topping (Optional):** If desired, sprinkle crushed crackers or breadcrumbs over the top of the casserole.
5. **Bake:** Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.
6. **Serve:** Let cool slightly before serving.
**Variations:**
* **Cream of Chicken Soup:** Use cream of chicken soup instead of cream of mushroom soup.
* **Add Cheese:** Add shredded cheese to the casserole or on top.
* **Different Vegetables:** Add other vegetables, such as carrots, green beans, or corn.
* **Herbs:** Add dried thyme, rosemary, or parsley for extra flavor.
### 10. Chicken Caesar Wraps
A light and refreshing wrap perfect for lunch.
**Ingredients:**
* 2 Costco rotisserie chicken leg quarters
* Large flour tortillas
* Romaine lettuce, chopped
* Caesar dressing
* Grated Parmesan cheese
* Croutons
**Instructions:**
1. **Debone and Shred the Chicken:** Debone the chicken leg quarters and shred the meat. Set aside.
2. **Assemble the Wraps:** Lay a tortilla on a flat surface. Spread with Caesar dressing. Top with chopped romaine lettuce, shredded chicken, Parmesan cheese, and croutons.
3. **Wrap:** Fold in the sides of the tortilla and then roll it up tightly.
4. **Serve:** Cut the wrap in half and serve immediately.
**Variations:**
* **Add Bacon:** Add cooked and crumbled bacon.
* **Avocado:** Add sliced avocado.
* **Tomato:** Add diced tomato.
* **Red Onion:** Add thinly sliced red onion.
## Making Chicken Broth from the Carcass
Don’t throw away that chicken carcass! It’s a goldmine of flavor for homemade chicken broth.
**Ingredients:**
* Chicken carcass (from your Costco rotisserie chicken)
* 8 cups water
* 1 onion, quartered
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 2 cloves garlic, smashed
* 1 bay leaf
* 1 teaspoon peppercorns
* 1 teaspoon salt
**Instructions:**
1. **Combine Ingredients:** Place the chicken carcass, water, onion, carrots, celery, garlic, bay leaf, peppercorns, and salt in a large pot or Dutch oven.
2. **Bring to a Boil:** Bring the mixture to a boil over high heat. Then, reduce the heat to a simmer.
3. **Simmer:** Simmer for at least 2 hours, or up to 4 hours, skimming off any foam that rises to the surface.
4. **Strain:** Carefully strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
5. **Cool and Store:** Let the broth cool completely. Then, store it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
## Conclusion: The Versatile $5 Chicken Leg Quarter
Costco’s rotisserie chicken leg quarters are a fantastic and affordable way to add protein and flavor to your meals. With a little creativity, you can transform these simple pieces of chicken into a wide variety of delicious dishes. From tacos and soup to pot pie and pasta salad, the possibilities are endless. By utilizing these recipes and tips, you can maximize your investment and enjoy flavorful, budget-friendly meals all week long. So, the next time you’re at Costco, don’t overlook those leg quarters – they’re a culinary treasure waiting to be discovered!