Tonight's work is just shredding what's left of the bird and tossing it warm with vinegar, mustard, and whatever vegetables you have on hand. The point is using up that half chicken without thinking too hard about it.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 16 g protein, 14 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pull all the meat from the rotisserie chicken half and discard skin and bone. Tear the meat into bite-sized shreds and set aside.
2. Slice 1/4 of a medium onion thin and mince 2 cloves garlic. Warm 2 tablespoons oil in a large skillet over medium heat and cook the onion and garlic until soft and fragrant, about 4 minutes, stirring often.4 min
3. Add the shredded chicken to the pan with 3 tablespoons vinegar, salt, and pepper. Toss everything together and cook until the chicken is warmed through, about 2 minutes. Taste and adjust salt and pepper.2 min
4. Toast the bread while the chicken cooks or serve it warm on the side. Divide the warm chicken between two bowls and serve with bread to soak up the pan juices.

Note Swap the vinegar for lemon juice if you have it. Leftovers keep three days refrigerated and are good cold or reheated gently. Serve alongside a simple green salad or with roasted vegetables to stretch the meal.

A few shreds of rotisserie chicken becomes dinner when shredded and tossed into garlic oil over rice. This is what you cook when the carcass is nearly bare and hunger is real.

Serves 2. 25 minutes, 8 at the stove.

About 500 calories a serving, 12 g protein, 79 g carbohydrate, 15 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Bring 2 cups water to a boil in a small pot, add 1 cup rice and a pinch of salt, stir once, then cover and reduce to low heat. Rice will be done in 18 minutes.18 min
2. While the rice cooks, mince 3 cloves garlic and chop a handful of scallions into thin rounds. Pour 2 tablespoons oil into a wide skillet over medium heat and add the garlic; cook until fragrant, about 1 minute.
3. Add the chicken shreds to the garlic oil and toss to coat, warming them through for 1 minute. Season with salt, pepper, and 2 tablespoons soy sauce.1 min
4. When the rice is tender and the water is absorbed, fluff it with a fork. Divide between two bowls, top with the chicken and garlic oil, and scatter the scallions over each bowl. Serve with extra soy sauce on the side.

Note Swap the scallions for any allium on hand or omit. Leftovers keep in an airtight container for two days; reheat gently with a splash of water. Serve with a simple salad or pickled vegetables on the side to stretch it further.

Pull meat from the rotisserie chicken leg quarter and simmer it gently with garlic, onion, and rice in one pan for a weeknight supper that feels composed without fuss. This shelf's one good piece of protein deserves nothing more than its own stock, some heat, and time.

Serves 2. 35 minutes, 8 at the stove.

About 810 calories a serving, 37 g protein, 128 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, add them to the pan, and cook until soft and fragrant, about 3 minutes.3 min
2. Pull the meat from the drumstick and thigh of the rotisserie chicken, discard the bone, and add the meat to the pan along with 3/4 cup rice. Stir to coat the rice with oil and toast for 1 minute.1 min
3. Pour in 2 cups chicken broth and bring to a boil. Season with salt and pepper, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.20 min
4. Remove from heat and let rest for 5 minutes covered. Fluff with a fork and taste for salt and pepper before serving.

Note Swap dried thyme or oregano for a pinch of each if you like. Leftovers keep three days refrigerated and reheat gently on the stovetop with a splash of water. Serve with a simple green salad or steamed greens on the side.