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I need Your advice

Thursday, February 09, 2012

I love chicken! All kinds of white meat chicken. And I'm not so bad a cooking it, but when it comes to roasting a chicken...No can do. Yesterday I purchased a rotisserie chicken from the store, came home and put it in the refrigerator.

My question is: Is it easier to take apart the chicken when it is warm or after it cools?

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  • DAISY443
    I think it's easier when it's warm! Love those already cooked from the store chickens, but mostly I buy frozen breasts, thighs or wings and roast just those parts. You have family around, though. When my 3 children were home, I convinced them that the wings were front legs, because they all wanted a leg!
    3414 days ago
  • no profile photo CD10364891
    Agree with picking off the meat when warm - roasted chicken sounds good. emoticon
    3414 days ago
  • -LINDA_S
    It's always easier to pick the meat off when it's warm. I wonder why you have trouble roasting a chicken. It's one of my favorite go-to meals, and then I make stock with the remains. I usually roast it at a fairly high temperature -- at least 375 -- after rubbing it with a little olive oil and some herbs, salt and pepper. I've been disappointed with many of the rotisserie chickens I've bought. Good luck if you try it again!
    3414 days ago
  • NUMI2012
    I don't eat meat anymore, but when I used to, I used rotisserie chickens all the time. Strangely, I found them cheaper to buy that way than buying a raw chicken and cooking it myself, which was actually pretty disappointing.

    Anyway, I always found it easiest to remove the skin while it was hot, then refrigerate it and take the meat off the bones when the chicken is cold. I did that for making chicken salads, or other meals that had chicken "bits" in it. If you just want a chicken thigh or breast as a serving, remove it while still warm and serve it right away. They're always best for eating hot right when you bring them home.
    3414 days ago
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