How To Cut A Rotisserie Chicken
How To Cut A Rotisserie Chicken in under 3 minutes. This quick tutorial and video will teach you a handy kitchen hack that will make meal prep on busy nights super easy!This method will also work with broiled or a whole roasted chicken that you have prepared at home
Servings: 6 Servings
Calories: 0.3kcal
Equipment
Ingredients
- 1 whole rotisserie chicken
- salt optional
- ground black pepper optional
Instructions
- Prep your work space. Set the chicken skin side up on a cutting board and open the container lid and set it nearby. You will use it to hold the discarded bones and skin.1 whole rotisserie chicken
- Legs and thighs first. Keep the chicken in the drip pan container with the legs pointed toward you. Grab the body with one hand and pull off a leg quarter (thighs and leg portion) with the other. Slide the skin off and begin to pull off the pieces of dark meat.Do the same with the other side.
- Remove the skin. Remove the skin by running your fingers down the center of the whole bird just between the skin and the breast bone. Move the skin to each side exposing the two pieces of white breast meat.
- Remove the breasts and tenderloins. Remove the breasts and then the tenderloins, located just underneath the breasts, on each side. Along with any other meat you see.
- The wings. Pull off the wing tips and remove any bits of tender meat. Watch out for the long sharp bones.
- Don't forget the oysters. The oysters are the hidden little nuggets of the most tender meat on the chicken. To find them, turn it over to the underside. The oysters are located along the backbone near the thighs, tucked just under the long thin piece of meat that you'll see there. Keep them for yourself as your reward for your work. They are delicious!
- Cut it up. Gather up the chicken pieces and cut them up into smaller, bite-sized pieces with a Chef's Knife. And that's it!
Video
Notes
Cut Warm Chicken Only - Always cut up a rotisserie chicken while it is still warm. The warm meat will just slide right off the bone with your hands. It will not come off the bone very easily if it is cold, and you will have to use a knife to do it.
Use Gloves - This is messy work. We recommend using disposable food grade vinyl gloves for cleanliness and sanitation purposes. They are a necessity for those of us who like to keep our hands clean and make food prep a breeze.
Nutrition
Calories: 0.3kcal | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 1mg
