The rotisserie chicken is perhaps the ultimate cooking shortcut, but deboning it can take 10 minutes or more — a hindrance when you’re trying to get dinner on the table quickly. Fortunately, there’s a faster way to get all that meat off the bone and all you need is a gallon-sized freezer bag and a bit of elbow grease.
Debone Without the Mess
If you’re tired of picking and pulling apart your rotisserie chicken, all you need to do is remove the butcher’s twine and transfer the warm bird to a gallon-sized resealable plastic storage bag. This hack doesn’t just save you time on dinner prep — it also keeps your hands from getting greasy or covered in seasoning.
Once the bird is in the bag, squeeze out the excess air, seal it shut, and start massaging the carcass to loosen the meat. You can also try rolling it on the countertop if your hands start to get tired. Do this for two to three minutes, or until all of the meat has fallen off the bones. Unseal the bag and dump the contents into a large bowl to pick out the bones. You can store them in a freezer-safe bag or airtight container and make a hearty homemade stock later on.
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How To Pick the Juiciest Rotisserie Chicken
The next time you’re at Costco’s deli counter picking out a $4.99 rotisserie chicken, remember this tip: If there’s a lot of liquid pooled at the bottom of the bag or container, pass on it — that bird is likely dried out. Instead, look for a rotisserie chicken with minimal drippings, a heavy feel, and plump, taut skin. These are all signs that the meat has retained its moisture.
