Summer is here! That means hot days, long nights, and plenty of summer activities to keep your time filled to the brim. As much as I love hanging out with friends and family and spending time outside, it means there’s a little less time for cooking and cleaning the kitchen. That’s why I wanted to create a few simple recipes that help me cut some corners. Less time, less mess = less stress!
Rotisserie Chicken Ideas
Here’s Part One of my series on what to do with a rotisserie chicken, inspired by recent recipes using one of my favorite grab-and-go items from the hot deli bar at our local grocery store. This installment in the series will start you off with how to debone a rotisserie chicken and make an easy Instant Pot Chicken Stock. Then, stay tuned for recipes using both white meat and dark meat!
How to Debone A Rotisserie Chicken
First things first: you picked up your rotisserie chicken and got it home in one piece. But the problem is it’s still in one piece! But there are a few simple steps to help remove the white and dark meat so you can easily eat it. The steps are similar for carving turkey (only a rotisserie chicken will be much smaller) so if you’re familiar with that process, get to it! For those who are newer to that process, here’s how I like to do it:
- Start with clean, dry hands and first remove the chicken from the bag or container it came in. Place it breast-side up on a clean cutting board. Cut the twine or rubber band holding the legs together and toss that in the trash.
- Turn the chicken so it’s lined up with your body (one leg facing towards you, one on the opposite side). Use a fork to hold it still and pull the leg that’s closest to you. It should be fairly easy to separate it from the body but if you need to, cut the joint where it joins the thigh. Flip the chicken around and repeat on the other side. Remove the dark meat from the drumstick and place the bones and skin aside.
- Move to the wings next and repeat, cutting at the joint where the wing meets the breast. There’s usually not a lot of meat here, but remove what you want to keep or set the wings aside to use for stock.
- Lift the skin away from the side of the rotisserie chicken and discard for stock. Use a fork or your fingers to separate the dark meat of the thigh. I find it usually pulls away in strips, so it’s OK if it doesn’t come away in one large piece.
- Working from the top of your rotisserie chicken, find the midline and begin separating the breast from the body. Use a fork or your fingers to lift the breast away, then shred, slice, or chop it depending on what you need it for. Repeat with the other side. If you want to separate the tenderloin (the smaller muscle which lies directly under the breast), be more careful as you lift the breast away and you’ll be able to see where the two naturally separate.
- Once you’ve got most of the white and dark meat removed, you can go back through to remove any of the smaller pieces left behind. Once you think you’ve gotten what you can, you can use the remaining rotisserie chicken to make an easy homemade chicken stock or broth.
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Easy Instant Pot Chicken Stock
My go-to cooking technique for stock used to be on the stovetop, and let me tell you, it was a process. I would simmer it away for several hours (which made the kitchen smell amazing) but that was only the beginning. By the time it cooled enough to handle and strain, then cool to the point I could jar it up and put it in the fridge, it seemed like I blew through half my day. But now that I’m all aboard the Instant Pot train, I save so much time!
Easy Instant Pot Chicken Stock
Ingredients
- 1 rotisserie chicken carcass
- 1 yellow onion
- 1-2 carrots
- 4 cloves garlic
- Freshly cracked pepper or whole peppercorns
- 8 cups water
- 1 tbsp fine sea salt
Instructions
- Add the chicken carcass pieces, veggies, salt and pepper to the Instant Pot.
- Pour 8 cups of water over the contents of the pot but do not fill more than 2/3 to the top. Lock the lid onto the top and press the "manual" button. The default setting will display 30 minutes so don't make any adjustments to time or settings. After 10 seconds the display will switch to "ON" and begin heating and building pressure. Expect 10-15 minutes for full pressure to build.
- Once the pot is pressurized the display will count down from 30. Allow it switch to "Keep Warm" when 30 minutes has passed and allow up to 30 minutes for a natural release. If needed, you can then open the steam release valve and let the Instant Pot vent until the float valve drops. It is then safe to unlock the lid and carefully remove it.
- Set a fine mesh strainer inside a large mixing bowl. Carefully ladle or dump the contents of the pot into the strainer, then lift it out of the mixing bowl to remove the pieces of chicken and vegetables. Taste the stock and adjust seasonings if needed.
- Transfer the stock to air tight containers and refrigerate until completely cool. Use within 5 to 7 days or freeze up to three months. Defrost in the refrigerator overnight before using frozen stock.
Notes
Nutrition
[Tweet “Try this Easy Instant Pot Chicken Stock to help reduce food waste and save grocery dollars”]
If you’re still in the market for an Instant Pot, here’s the version I have (affiliate link):
And while you’re here, check out another easy Instant Pot recipe – this one is for French Dip Sandwiches!
Be sure to check out Part 2 and Part 3 of my series on “What To Do With Your Rotisserie Chicken” for even more rotisserie chicken ideas.
In the meantime, I want to hear from you! What’s your favorite way to use a rotisserie chicken for simple summer recipes? Have you tried making DIY Chicken Stock in an Instant Pot before?
Questions & Reviews