Rotisserie Chicken Hack: How to Get More Meat Off Your Bird
Want more bang for your rotisserie chicken buck? Of course you do! The first step there is to get more of that delicious meat off the bird and into your salads, tacos, sandwiches—you get the picture.
So here's the thing: Did you know that if you remove the wishbone from a cooked chicken before you carve, the breast meat will come off in one whole piece?
It's true! That means you'll leave hardly any meat behind, and you can carve it on a cutting board instead of on the bird. Genius!
Here's how, in three easy steps:
- Feel for the Y-shaped wishbone between the neck and the breast.
- Make a small cut behind the bone and then use your fingers to loosen it from the flesh.
- Run your fingers along the backbone and under the breast meat to remove the breast in one piece.
Done! Now what are you going to do with all that extra chicken? Here are a few ideas: