How to Cut a Rotisserie Chicken - No Wasted Meat!
Recipe Information
Rotisserie Chicken
Cultural Context
Rotisserie chicken has its roots in the French tradition of cooking meat on a spit. It became popular in the United States as a convenient and flavorful meal option, often associated with family gatherings and takeout. Today, rotisserie chicken is widely available in grocery stores and is celebrated for its juicy meat and crispy skin, making it a beloved choice for busy weeknights or special occasions.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
whole chicken
🥗Healthier: skinless chicken parts
💰Cheaper: chicken thighs
Thighs are often less expensive and can be juicier.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
garlic
🥗Healthier: garlic powder
💰Cheaper: onion powder
Onion powder can provide a similar flavor at a lower cost.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and less expensive.
Take the rotisserie chicken out of the tray and onto a cutting board.
Remove the string from the rotisserie chicken.
Cut the chicken from the outside in, starting with the thigh or wings.
Separate the thigh from the chicken and the drumstick if needed.
Put the separated pieces on a tray.
Remove the wing by shimmying it off.
Repeat the process on the other side of the chicken for the thigh and wing.
Cut along both sides of the breastbone to remove the chicken breast.
Remove any rib bones that come with the breast.
Manually remove any remaining chicken meat close to the breast.
Cut the chicken breasts diagonally into half-inch pieces.
Pour the warm or hot chicken juices over the cut chicken.
Cooking Techniques
Equipment Needed
Spice Level:
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