The BEST Rotisserie Chicken Hacks

Ingredients

• 1 whole Rotisserie Chicken (choose the heaviest one for juicier meat)
• 1 piece Extra‑Large Resealable Plastic Bag (must be large enough to fit the whole chicken)
• 4 cups Water (for making bone broth)

Instructions

1. Select the Heaviest Rotisserie Chicken

   Compare the weight of the available rotisserie chickens and pick the heaviest one – it will yield the juiciest meat.

   Time: PT5M

2. Bag the Chicken

   Place the whole warm chicken inside an extra‑large resealable bag. Seal the bag, then gently squeeze and squish the chicken inside the bag to loosen the meat from the bones.

   Time: PT10M

3. Remove the Meat

   Open the bag and pull the meat out in one piece. Use kitchen shears or a knife to separate the meat into portions (breasts, thighs, drumsticks) and place them in a mixing bowl.

   Time: PT5M

4. Collect the Bones

   Transfer the leftover bones and cartilage to a large pot. Add 4 cups of water (or enough to fully cover the bones).

   Time: PT2M

5. Simmer the Bone Broth

   Bring the pot to a gentle simmer, then reduce heat and let it cook for about 2 hours, skimming any foam that rises to the surface.

   Time: PT2H

   Temperature: 95°C

6. Strain and Store

   After simmering, strain the broth through a fine mesh strainer into a clean container. Cool quickly and refrigerate or freeze. The deboned chicken can be used immediately or stored separately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

30g

Carbohydrates

0g

Fat

12g

Fiber

0g