If you are feeding a family of four or more for a week, and then plan to grab two rotisserie chickens on the way home from work.
They’re usually still warm when I get home, so I take the drumsticks off and place them on a plate next to a batch of air-fried baby potatoes and broccoli.
This makes for a simple, balanced hot meal on the first day.
Before I put the rest of the chicken away, I tear it into small pieces. It’s easier when it’s still warm than waiting until the next day.
It takes less than five minutes to pull all the juicy meat from the bones – I timed myself just to be sure.
I also save the carcass and use it to make a batch of stock by tossing the bones into the Instant Pot with water, a splash of vinegar, onion, and any other veggies I have on hand.
If I’m extra busy or low on energy that evening, I put the carcass in a plastic zip-top bag and into the freezer. This way I can make stock at a later, more convenient time.
