I am going to show you how to cut a rotisserie chicken like a pro! This is a great way to save money and time.
Checkout this video:
Gather your supplies
Before you start cutting your rotisserie chicken, it is important to gather all of the supplies that you will need. You will need a cutting board, a sharp knife, and a plate or bowl to catch the chicken juices. It is also helpful to have some kitchen towels on hand to wipe up any spills.
Rotisserie chicken
If you’re short on time, a rotisserie chicken from the grocery store is a great way to get dinner on the table quickly. Here’s how to cut it up so you can use it in all your favorite recipes.
First, remove the chicken from the packaging and discard any giblets or other parts that may be inside. Rinse the chicken under cold water, then pat it dry with paper towels.
Next, use a sharp knife to remove the legs and thighs. Cut along each side of the backbone, then remove the backbone completely. You can save it to make chicken stock or broth another time.
Now, cut each breast in half crosswise to create two thinner pieces of chicken breast. You can stop here if you’d like, or you can slice each piece of chicken breast into strips for use in salads, tacos, wraps, or other recipes.
Finally, cut the meat from the legs and thighs and chop it into bite-sized pieces. This dark meat is perfect for stir-fries, casseroles, and other hearty dishes.
And that’s all there is to it! Now you have everything you need to make a variety of delicious recipes with your rotisserie chicken.
Knife
A good, sharp knife is key to cutting a rotisserie chicken. A chef’s knife or a boning knife will work well. You want a knife with a sharp, thin blade so that you can easily slice through the chicken without crushing it.
Cutting board
Cutting board – A cutting board is an important piece of equipment to have in any kitchen. It provides a clean, safe surface to cut food on. Cutting boards come in a variety of sizes, materials and shapes. The size of the cutting board you need will depend on the amount of space you have in your kitchen and the types of foods you will be cutting on it. Material is also an important consideration. Cutting boards can be made from wood, plastic or composite materials. Some cutting boards even have built-in knives!
When choosing a cutting board, look for one that is easy to clean and small enough to fit in your kitchen sink. Avoid using wooden cutting boards for raw meat, as they are difficult to clean thoroughly. Plastic and composite boards are a good choice for raw meat, as they can be put in the dishwasher for sterilization. Whatever type of cutting board you choose, make sure it is sturdy and will not slip while you are using it.
Place the chicken on the cutting board
It’s time to learn how to cut a rotisserie chicken. This chicken is cooked to perfection and ready to be eaten. Place the chicken on the cutting board and start cutting.
Breast side up
Place the chicken on the cutting board, breast side up. To help the chicken stay in place, insert two forks into the body cavity, holding the chicken steady.
Legs facing you
Place the chicken on the cutting board, with the legs facing you. Using a sharp knife, cut along both sides of the breastbone to remove the chicken breasts.
Cut along both sides of the breastbone
Start by cutting along both sides of the breastbone with a sharp knife. Then, use your hands to pull the chicken breast meat away from the bones. Once the chicken breast meat is detached, you can cut it into smaller pieces if desired.
Use a sharp knife
Cutting along both sides of the breastbone is the best way to get evenly sized pieces of chicken. It also allows you to remove the skin if you wish. Using a sharp knife, start at the neck end and cut down along both sides of the breastbone. You can then use your knife or your fingers to remove the breast meat from the bone.
Cut from the neck to the tail
Cut along both sides of the breastbone to remove it from the chicken. Cut from the neck to the tail.
Remove the breast meat
The first step is to remove the breast meat from the rotisserie chicken. You can do this by cutting along both sides of the breastbone with a sharp knife. Once the breast meat is removed, you can slice it into thin pieces or shred it with a fork.
Cut along each side of the breastbone
Cut along each side of the breastbone with a sharp knife to remove the breast meat. You can also use a poultry shears for this step.
Cut through the skin and meat
To remove the breast meat from a rotisserie chicken, start by cutting through the skin and meat around the breast with a sharp knife. Then, use your fingers to pull the breast meat away from the bone. Once the meat is detached, cut it into thin slices.
Pull the breast meat away from the carcass
To remove the breast meat from a rotisserie chicken, start by pulling the breast meat away from the carcass. Then, use a knife to cut the meat away from the bone. You can also use your hands to tear the meat away from the bone. Once you have removed the breast meat, you can either slice it or shred it.
Cut the thighs and drumsticks
Start by cutting off the thighs and drumsticks. You can do this by cutting along the breast bone with a sharp knife. You can also use a kitchen shears for this. Next, separate the thighs and drumsticks by cutting through the skin that connects them. You can cook the thighs and drumsticks whole, or you can cut them into smaller pieces.
Cut through the skin and meat
Using a sharp knife, cut through the skin and meat along the natural seam between the thigh and drumstick. For deboned thighs, simply cut through the skin and meat.
Cut at the joint
To cut the legs off a rotisserie chicken, start by finding the joint that connects the thigh to the body. You can do this by gently pulling on the leg until you feel the joint pop out of place. Once you’ve found the joint, use a sharp knife to cut through it. Repeat this process for the other leg. To remove the drumsticks, start by cutting through the skin that connecting them to the thighs. Then, use your knife to follow along the bone until you reach the joint. Once you’ve found the joint, use a sharp knife to cut through it.
Remove the thigh and drumstick from the carcass
Start by cutting along each side of the breastbone with a sharp knife to remove the chicken breasts. Then, using your hands or a knife, carefully remove the thighs and drumsticks from the carcass. To do this, start by finding the joint that connects the thigh to the body and cutting through it. You may need to wiggle the thigh a bit to get it free. Then, do the same with the drumsticks.
Cut the wings
Cut through the skin between the body and the wing at the joint. You can use a knife or kitchen shears for this.
Cut through the skin and meat
Cut through the skin and meat: Place chicken on its back on a cutting board. Use a sharp knife to cut through the skin and meat along both sides of the breastbone.
Cut at the joint
Cut at the joint:
1. Start by finding the “ball” end of the chicken wing. This is the larger, rounder end of the wing.
2. Place your knife at the joint where the ball meets the rest of the wing and slice through. You should feel your knife hit something hard, that’s the bone you’re attempting to cut through.
3. Once you’ve cut through the ball end, bend the wing back until it snaps at the second joint. This should make it easy to see where to cut next. Slice through this second joint to separate the wing into two pieces.
Remove the wing from the carcass
1. Place the chicken on a cutting board breast side down.
2. Locate the joint that connects the breast to the wing by feel.
3. Insert your knife at the joint and cut through to separate the wing from the breast.
4. Repeat with the other wing.
Enjoy your rotisserie chicken!
How to Cut a Rotisserie Chicken:
1. Place the rotisserie chicken on a cutting board.
2. Using a sharp knife, cut along one side of the breastbone.
3. Cut through the meat and skin on one side of the chicken, following the contours of the breastbone.
4. Cut along the other side of the breastbone.
5. Separate the two halves of the chicken by cutting through the skin and meat that connects them at the center back bone.
6. Remove the back bone from each half of the chicken by cutting along either side of it with a sharp knife.
7. Separate each half of the chicken into two pieces by cutting through the skin and meat that connects them at the center breastbone. You should now have four pieces of chicken: two breasts and two thighs/drumsticks.