How To: De-boning a Rotisserie Chicken
The first time I roasted a whole chicken I invited a
bunch of family members over for sunday dinner. Let's just say it
wasn't my finest moment. Two hours after everyone arrived we finally
sat down to eat. You see, my meat thermometer said it was done.
My taste buds said it was done, but no one believed me. I had grand
central station in my kitchen while everyone lined up for a look at that
So this is the very first rule to live by when serving
a chicken: Never let anyone see it before you serve it! I swear that
poor bird was incinerated and still looked "pink" down in it's inner folds.
Give the chicken a little privacy people.
Now secondly, and I believe this rule really defines
the chicken movement, just buy a rotisserie chicken already! Then you
don't need to bother with a meat thermometer at all. Save that story
for your turkey. And here's the thing-once you learn how to present a
rotisserie, it's got glam like no other meal.
Here's what a rotisserie has going for it: It's
affordable, stylish, and a crowd pleaser. Now, whether you decide to
make your own or buy one, let me show you how to get that sucker de-boned.