Learn the proper technique for carving a store-bought rotisserie chicken into individual pieces like legs, thighs, wings, and breasts. This simple method makes it easy to serve or use the chicken in other recipes.
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Place the cooked rotisserie chicken on a cutting board. Spread the legs apart to expose the joint.
Using a sharp knife, cut through the skin between the leg/thigh and the body. Pop the joint out and cut through to separate the entire leg quarter. Repeat on the other side.
Pull the wings away from the body at the joint to easily separate them.
Locate the breastbone running down the center of the chicken. Make a cut down one side of the breastbone from top to bottom.
Angle your knife and cut along the rib cage, pulling the breast meat away from the bone to remove the first chicken breast.
Repeat on the other side, cutting along the breastbone and rib cage to remove the second breast.
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