Without the right carving techniques, you could destroy your rotisserie chicken and end up with misshapen lumps of meat. Next ...

Why carve a chicken? Sure, maybe I could take down a whole rotisserie bird alone with these two paws, but occasionally I like to join polite society and plate my dinner.

Rotisserie chicken is a saving grace for no-cook meals in summer and speedy weeknight meals all year long. Already seasoned and roasted, all that’s left to do is carve the bird and enjoy or ...

How to Use Every Part of a Rotisserie Chicken, Right Down to the Bones It's the perfect protein for a bimbo, himbo, or thembo who wants to ease themselves into the world of cooking.

Pam Anderson’s original How to Cook Without a Book published 18 years ago. To this day, it is one of the best cookbooks to buy if you wish to make weekday dinner at home a regular part of your life.

Related: What is the best way to debone a rotisserie chicken? Shredding chicken doesn't need to be the chore it was for our mothers back in the day. We have found many ways to make it quick and easy.

An average rotisserie chicken will have about 2 cups of white meat (from the breasts) and 1 cup of dark meat (from the legs and thighs). Most recipes that call for chopped or shredded rotisserie ...