Best Deli Chicken Recipes

JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS

Steps:

• Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
• In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
• Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
• Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
• Serve with toast, crackers, or mazto and cornichons.

DELI ROTISSERIE CHICKEN

Steps:

• Remove the giblets from chicken and discard.
• Wash chicken inside and out, drying with paper towels.
• Rub chicken with a little olive oil.
• Tie wings and legs with cooking twine.
• Mix all the spices together well.
• Rub all over chicken.
• Place on plate and wrap with saran.
• Put in fridge 4-24 hrs., the longer the better.
• Put chicken onto rotisserie bar.
• Set timer for 1 1/2 hours.
• Chicken is done at 160 and no longer pink.

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Steps:

• Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
• Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
• Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper) into the bowl and whisk until incorporated.
• After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
• TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.

KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN

Steps:

• In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
• Wash chicken then dry with paper towels.
• Season the inside of the chicken cavity with seasoned salt (any amount desired).
• Poke holes all over the lemon then place inside the cavity.
• Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
• Prepare the chicken for the spit by securing together with heavy string if needed.
• Place the chicken on rotisserie rod and secure tightly.
• Sprinkle with black pepper if desired.
• Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
• When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
• Delicious!

CHICKEN TORTILLA SOUP ( LIKE MCCALLISTER'S DELI)

Steps:

• Heat chicken broth and chicken together. Cube Velveeta.
• Drain Rotel tomatoes.
• Add cheese and tomatoes to hot chicken broth mixture.
• When cheese is melted and smooth, serve with tortilla chips.

CORONATION CHICKEN - DELI STYLE BUT CHEAPER!

Steps:

• Cook the chicken in an oven on gas mark 3 for about 30 mins in a covered roasting tin or cover with foil. This keeps them nice and moist and doesn't dry the chicken out. Let cool down once cooked.
• Gently fry chopped onion in butter until very soft (about 10-15 mins).
• Stir in the curry powder and cook on a low flame, occasionally stirring for a further 5 minutes, coating the onion with curry powder and bringing out the full flavour. This is to take the rawness away from the curry powder. Let the mixture cool down.
• When onion mixture is cool, add the mango chutney, apricot jam, yogurt, tomato puree, raisins and lemon juice, mayonnaise and mix.
• Roughly chop the chicken up into bite size pieces.
• Throw chicken into mixture and coat thoroughly.
• Enjoy with jacket potatoes or in a sandwich or just on it's own with good old salad!

ROAST STICKY CHICKEN ROTISSERIE STYLE LIKE THE DELI

Steps:

• 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
• 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
• 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
• 4. Place 1 onion into each cavity of the chicken.
• 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
• 7. Baste a few times the last hour if not using a rotisserie.
• 8. Let the chicken stand, covered in foil, for 10 minutes.
• 9. Then carve.

DELI CHICKEN

Steps:

• Rinse chicken and place inside plastic freezer or ziplock bag.
• Mix up spices in a small bowl, pour over chicken.
• Seal bag and shake it to distribute spice evenly over chicken.
• Place chicken in fridge overnight.
• Either put chicken on spit in rotissiere and set for approximately 90 minutes, or put chicken on rack in roasting pan and cook in oven at 350 F for approximately 90 minutes, or until temperature registers 180 F on meat thermometer.
• Let sit on cutting board for about 10 minutes before carving.
• Carve into thin slices, and serve with warmed barbecue sauce on the side if desired.

EASY DELI CHICKEN EGG ROLLS

Steps:

• Preheat oven to 300°F
• In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
• Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
• Fold bottom corner over filling, tucking it under on other side.
• Fold side corners over filling, forming an envelope shape.
• Roll egg roll toward remaining corner.
• Moisten top corner with water; press firmly to seal.
• Repeat with remaining chicken mixture and egg roll wrappers.
• In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
• Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
• Drain on paper towels.
• Keep warm in oven while frying remaining egg rolls.
• Serve immediately with sweet and sour sauce.

BETTER THAN DELI CHICKEN SALAD W/ FRUIT AND NUTS!

Steps:

• 1. Cook chicken breast in a shallow pan filled with water. (You can also add some diced onion into the water at this point if you enjoy the onion flavoring in your chicken salad... I do this and it's wonderful, and yet still passes as not having onions to those that just don't like onion crunchiness in their chicken salad!) After chicken is fully cooked (approximately 20 minutes, turning to ensure all sides are cooked evenly) use a fork to shred your chicken breast into long strips. Place in the fridge to cool.
• 2. In a small bowl, add your 1/2 cup of golden raisins. Pour water into the bowl to cover all of the raisins. Let them sit while you prepare the rest of the recipe. (This makes your raisins plump and juicy... this is a must-do step for the perfect soft, moist fruit!)
• 3. In a large bowl, mix together 3/4 cup of real mayo, 3/4 cup of whipped dressing, 1 TB of dijon mustard, and 2 tb of honey. Beat well.
• 4. Strain the water off of your raisins and dry them on paper towels.
• 5. Add raisins, cranberries, walnuts, and almonds to your mayo mixture.
• 6. Add shredded chicken breast to your mayo mixture.
• 7. Serve chilled; on bread, croissants, or crackers!

ROASTED CHICKEN DELI MEAT

Steps:

• 1. In a ziplock bag add chicken breast, milk, salt, and sugar. Turn to coat all sides of chicken.
• 2. Place in refrigerator for 24 hours.
• 3. Remove chicken from bag and place on sheet of aluminum foil-on a baking sheet.
• 4. Fold foil over chicken making sure juices can't escape.
• 5. Preheat oven to 325 degrees. Place chicken into oven and place a heavy object on top. I used a pyrex baking dish.
• 6. Bake until internal temperature reaches 165 degrees. Remove from oven and set aside. Keep chicken on the baking pan wrapped.
• 7. Place a towel folded over in your refrigerator. When pan is cool enough to handle, place in refrigerator with the weight on top. I chose a heavy canister to place in the dish.
• 8. Let your deli meat rest overnight before slicing.
• 9. Enjoy your roasted chicken deli meat!

CHICKEN, BASTED DELI ROTISSERIE CHICKEN ON A SPIT?

Steps:

• Wash chicken inside and out!
• Put 1/3 spices inside cavity along with the quartered onion and apple.
• Also try grapes,oranges,lemons,limes.Any fruit that has plenty of juice.It will baste itself while cooking and turning.
• Pat dry and use the other 2/3's outside and rub into the chicken skin!
• Tie legs and put skewers where needed to keep firm on rod!
• Cook on medium heat for 2 hours, let rest when done for 15 minutes and serve!

DELI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl.
• Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas.
• Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
• Serve. (I usually offer sour cream to put on the side also).

KID FRIENDLY DELI CHICKEN CLUB WRAP

Steps:

• 1. Spread 1 tablespoon of mayonnaise on each tortilla.
• 2. Lay all three mayonnaise spread wraps in front of you on your work surface.
• 3. On the first wrap, evenly cover with lettuce and bacon strips.
• 4. On the second wrap, evenly cover with onion rings, deli sliced chicken and tomatoes.
• 5. Leave the third as it is, spread with just mayonnaise.
• 6. To build the club: place the first wrap (lettuce/bacon) in front of you; place the second wrap (onion, chicken, tomato) on top of this; finish by placing the third wrap (just mayonnaise) on top with the mayonnaise side facing down.
• 7. Cut the chicken club stack into eighths and secure each wedge with a sandwich toothpick.

KICKED-UP STORE-BOUGHT WHOLE DELI CHICKEN

Steps:

• Heat oil in a saucepan over medium-high heat; add in shallots and garlic (if using) and saute for 3-4 minutes or until tender.
• Stir in apricot preserves, lemon juice, hot sauce and Creole seasoning, reduce heat to low and cook for 5-6 minutes, stirring with wooden spoon until heated through.
• Place the deli chicken on top of a rack on a medium shallow baking dish, then brush the chicken all over with the prepared glaze.
• Bake at 350 degrees for 15 minutes.
• Enjoy with rice if desired.

CHICKEN DELI CASSEROLE

Steps:

• Place half the sauerkraut in a 3 1/2 qr. slow cooker.
• Drizzle on about 1/3 c of the dressing.
• Top with 3 chicken breast halves and spread the mustard over the chicken.
• Sprinkle the onion, celery and mushrooms over the mustard.
• Top with remaining sauerkraut and chicken breasts.
• Top with 1/2 c of the cheese.
• Drizzle another 1/3 c dressing over the chicken.
• Refrigerate the remaining dressing until serving time.
• Put the lid on the slow cooker and cook on low setting about 3 1/2 - 4 hours or until chicken is cooked and tender.
• To serve, spoon the casserole onto 5 or 6 plates.
• Sprinkle 3 - 4 tbsp of the russian dressing on top.
• Sprinkle on the remaining 1/2 c cheese divided between the plates.
• Serve immediately garnished with parsley and dollop of sour cream (the parsley on top of the sour cream).

LEMON-PEPPER CHICKEN DELI ROLL SANDWICHES

Steps:

• Heat up olive oil over medium heat in medium/large pan.
• Cut chicken breasts in half to make 4 thin slices of chicken breasts.
• Season chicken with lemon pepper seasoning.
• Cook for approximately 5 minutes on each side or until cooked through.
• Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute.
• To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste.
• Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.

CROCK POT DELI CHICKEN

Steps:

• Clean chicken inside and out.
• Spray with olive oil.
• Sprinkle with seasoned salt.
• Spray inside of crock pot with PAM.
• Note: Don't put any water in the crock. Roll 3 or 4 wads of foil and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken in the crock on top of aluminum balls. The chicken's breast will be on the foil. Cook on high (won't come out the same on low) 4-6 hours. You have to use the foil to get the deli taste. This chicken tastes very close to the one you would buy precooked at the deli.

MAMA LEONE'S CHICKEN SOUP (VIA ELEPHANT DELI)

Steps:

• Cook chicken and aromatics in crockpot until tender; 6-8 hours on low. Cube 3 cups meat. Reserve 4 cups broth. Heat oil and butter and saute onions and celery til onions are translucent, 6-7 minutes. Add garlic, tarragon, oregano, paprika, salt and pepper. Cook, stirring, 3-4 min. Add Wondra and stir until well-combined. Slowly whisk in broth and bring to a boil. Add tomatoes and cream. Reduce heat and simmer 20 minutes. Add reserved chicken and simmer 10 min. Just before serving, stir in spinach.

CHICKEN DELI CASSEROLE

Steps:

• 1. Place half the sauerkraut in a 3 1/2 quart electric slow cooker.
• 2. Drizzle on about 1/3 cup of the dressing.
• 3. Top with 3 chicken breast halves and spread the mustard over the chicken.
• 4. Top with the remaining sauerkraut and chicken breasts.
• 5. Drizzle another 1/3 cup dressing over the casserole.
• 6. Refrigerate the remaining dressing until serving them.
• 7. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender.
• 8. To serve, spoon the casserole onto 4 or 5 plates.
• 9. Sprinkle 3 to 4 tablespoons of cheese over and drizzle about 1 tablespoon of the Russian dressing on top.
• 10. Serve immediately, garnished with parsley.