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How to Remove Meat from a Rotisserie Chicken

Updated on June 19, 2013
Rotisserie Chicken
Rotisserie Chicken

Rotisserie chicken is one of the greatest short cuts at the grocery store. It can be served "as is " with side dishes such as potatoes, vegetables or salad for a chicken dinner if crunched for time. Or it can be turned into a different meal all together such as chicken enchilladas or chicken pot pie. It can give any dish the taste that you have been slaving away in the kitchen all day!

Most grocery stores, and even big box food stores such as Costco, sell rotisserie chickens now. Get to know the price of rotisserie chicken at your local stores, so you can get the best price on a regular basis. Some stores even sell "day old" chickens in the refrigerator section at a discount. These are chickens that didn't sell the day before. This is the best value, so make sure you buy a few if you find them!

Once you found the best price rotisserie chickens in your area, buy several at a time, so you can remove the meat at one sitting, and turn them into several. If you buy them hot, try to pick them up at the end of your visit to the grocery store, just before you head home. Once home, remove the meat in a timely fashion so it can be refrigerated or frozen quickly to avoid harmful bacteria or food poisoning.


Make sure to start with a sharp knife.
Make sure to start with a sharp knife.

As with any cooking endeavour, make sure you start with a sharp knife. It is suggested the knife should be sharpened before each use. Using an easy sharpener like the one shown, only takes a matter of seconds to ensure the sharpest tool.

Place the chicken on a clean cutting board breast side up (as it comes in the container from the store). Cut the kitchen twine and remove. Run your knife along the center of the chicken to find the bone. Slide the knife just off to one side and cut along the bone to loosen the breast from the center bone.

First remove the breast.
First remove the breast.

Next run your knife between the leg and the breast meat gently easing it until you feel the bone. You will be also separating the wing at the same time. The breast should easily be removed from the bird, and place on the cutting board. I treat the wing as the cooks treat, as they don't have enough meat to remove for use in other recipes.

Work the knife between the leg and the breast to release the breast meat.
Work the knife between the leg and the breast to release the breast meat.
Remove the breast whole.
Remove the breast whole.
Cut the breast meat as you need to use it for your recipes.
Cut the breast meat as you need to use it for your recipes.

Cut the breast into the size you use for your recipes. Now repeat wth the other side. Store the meat in a container or resealable bag for storage.

Repeat process with other breast.
Repeat process with other breast.
Transfer the meat to a storage container.
Transfer the meat to a storage container.

Now gently move the leg at the joint where it connects to the body until it separates. Repeat with the other leg. Remove the skin. The meat comes off easily by using your hands to pull it off the bones for the legs. Place this meat in the storage container. Now look at the carcus, and using your hands, pull off any usable meat, especially from the underside. The carcus can now be used to make chicken stock if desires- can be frozen as is to make this stock at a later date. Or make sure you dispose of it carefully if you are not using it.

If using the meat in the next day or 2, place in the refrigerator. Otherwise it freezes beautifully for future recipes.

Remove the legs by gently loosening at the joint with your hands.
Remove the legs by gently loosening at the joint with your hands.
Add dark meat to storage container.  Put in refrigerator or freeze until ready to use.
Add dark meat to storage container. Put in refrigerator or freeze until ready to use.

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