The reduction from the bones and collagen are one of the Best things that you can eat for health. All of these Nutrients are what gets stripped out of food today with the greedy company's production scale in the name of convenience and shelf life.
As I've seen in a few previous comments, I take every scrap and juices you put back in the container to discard, and boil them with some spices, onions and garlic to make a flavorful enough broth to make about 6-8 litres of chicken stock! The minor remaining meat on those bones falls off into the broth and you've got an insane broth for a winter day homemade chicken soup.
Exactly Andy. I toss a bit of tomato paste and use celery and carrots myself. I leave out any added salt and pepper and garlic so I can add that later for whatever application I am using the broth for. If I am making a sauce like Chef Jean Pierre's varieties, the garlic, salt and pepper are part of the sauce itself. When you reduce the sauce, it can get too salty if the broth has salt already.
A crime to throw away all bones. Put in pot. Add water to container and put in pot. I add all skins for flavor. Simmer for a couple of hours. Put in fridge, then scrape extra fat off. Add some of the chicken back in after all done, so won't be overdone. Makes best soup ever, or chicken and dumplings, or all kinds of pasta dishes or casseroles.
@@janetsutter7384 Exactly what I do. I put it all in the crockpot and let it simmer for 8-10 hours. Refrigerate over night and remove the fat the next day. Then I pour it into muffin tins and freeze. Once frozen, I chuck all those into a ziplock bag in the freezer. Then I can add chicken stock to anything I want in small quantities.
I just went down to Costco this morning and bought 2 chickens. My wife was amazed at how clean the carcasses were when I got done stripping them. We're going to put the carcasses in a crock pot and boil them for a few hours so we have nice clean chicken broth to pour over our dogs' food in the evening. Nothing wasted! 😁
Thank You for showing me how to not spend 30 minutes deboning a chicken! I save the debris (skin, bones, and juice in the container) as the start for a chicken and sausage gumbo by placing it into a pot, adding enough water (or boxed chicken stock) to cover it and simmer for 30+ minutes. Pour the debris and liquid through a fine mesh strainer, placed over a large measuring cup. Discard the debris, let the liquid cool, cover, and place in the fridge for a few hours or overnight and the next day skim the fat from the top. At this point I either freeze the liquid or add it to my roux, along with the reserved chicken meat and continue cooking my gumbo.
Great idea going after the wish bone first. Saves a lot of hassle when deboning. Costco has two of the best deals in the world, the rotisserie chicken and the hot dogs !
The processed meat in hot dogs is a Group 1 carcinogen (known to cause cancer)-other items that are Group 1 carcinogens include: tobacco, and asbestos.
Nice methods for breaking down. This looks easier than what I do. Thanks! No no! Do not toss that remaining carcass. Throw that into a pot with about 6+ cups of water (enough to cover), bring to a boil, and simmer for a few hours. Everyone tosses in their bones if available. Make a killer stock to make chicken soup or use it to cook your next batch of rice! Oh, an run a half cup of hot water into the container and pour all those juices into the pot too.
Thank you so much. That is so helpful. We had no idea how to do it (more of a beef family), but for ages were fairly certain there were easier ways. Wish I knew this when my dog was alive, he'd cry for the food while I worked on getting the meat off the bone for his side dish of chicken. 😊
The leftover juice and bones can be used for soup; that's what I do with that. Add rice and a can of Tomato, Corn, and Okra and I'm a happy camper. Since the wing tips are small, use that in the soup as well. The rest I use either for meals outright or make, for instance, Fettuccine Alfredo with broccoli with the meat. So many uses for rotisserie chicken and, in my case Sam's version, saves me a lot of money in meals. :)
@bobby redondo I think that the seasoning on the skin is better from Sam's Club. Sam's don't break the wing bones like Costco will do. I wish Cosco wouldn't do that.
@@Waynes-xt9gr Costco offers seamless customer service and attention to customers at checkout. Sam's Club can't get it together in that regard. But , Sam's offers different merchandise and the Store near me has made substantial improvements in the store to complete with their rivals.
That stuff you threw out (7:29 )is more valuable than the meat almost. Chuck it in a pressure cooker (aromatics optional). Drain and repeat twice or even three batches. Pour into a pot on the stove and reduce all batches together while waiting for each pressure cook. Increase flavor by stripping the bones off the carcass better and brown in the oven. Cheaper and better than store bought. Then keep in the freezer flat in a ziplock and crack off pieces:try ice cube trays also. Use for sauces, soups, beans . . . etc.
Thanks a bunch! I really learned something from this! Guess what! I am going to Costco today to buy a chicken so I can "practice what you preach." You're a salesman!
this is how I undo the chicken I get from my Costco, the only difference is I'm "sampling" some of the parts as they come off the bird, can't help, it's so good when it's still hot from the store.
Taking the wishbone out 1st is an amazing idea and I plan to use it. One thing I do that I think is great overall is to put the meat into the juices as i pull it off because it keeps that those pieces nice and moist while I'm pulling off the rest of it. I prefer the dark needle but when I soak the white meat in the juices I'm happy with either. The chickens are amazing and so delicious and this is a really nice technique I like it and I'm gonna try it. Thank you!!
Once you start wanting something new and different, buy some mole in the Mexican aisle of Walmart. Then just warm up the mole and dump in the meat of the chicken into the sauce. Mole is the mixture of many ingredients including red dried chile peppers and chocolate. You heard me right red dried peppers and chocolate. It makes a very tasty chicken mole dish.There are also recipes for chicken mole enchiladas.
I use Costco chicken to make part of my dogs food and this video will save me so much time!Thanks for making this video, I never knew about taking the wishbone out first!!
That thin piece under the breast is the tenderloin. Save that for a really special preparation where you want the most tender meat. Hearing "toss all that" with the carcass I was heartbroken. A couple stalks of celery and a couple carrots and third of a can of tomato paste and half a gallon of water and you've got a nice, no salt, broth. You, if you are like me and dislike the drumsticks, can toss those in the pot as well. Well done Sir.
Thank you very much... Starting with the wish bone gets great results. And yes, you did throw a meal+ away. Saving it for later {or "picking at the sink"} works too.
Can’t begin to count the number of meals made in my InstantPot from Sam's Club rotisserie chicken carcasses. Me and Mama get another couple of simple meals from that carcass alone. Oh…and Sam's Club rotisserie chickens have zero sugar in their seasoning. Read the labels before buying any other of you're type 2 diabetic or KETO…some will,spike your glucose!
I usually freeze the white white pieces to make chicken salad some weeks later. The spine part at the end is almost a meal in itself for me with those dark bits.
Yes, boil the bones and juices, (broth,) to make soup. Or, pour those juices over the chicken meat to keep it moist. Certainly do not discard that juice. When chilled, it turns into that lovely chicken gelatin.
My daughter makes an incredible soup with bok Choi, ginger, celery, onion, rotisserie chicken. It was my recipe from when they all were young. Incredible on a cool day or a sick day.
I buy two at a time. I debone then put the bones in a crockpot, cover with water, add onions and celery and cook overnight. Then finish deboning any meat and strain, package both meat and broth in 1 c servings in zip lock bags and freeze.
Thank you so much for posting this video. Unfortunately about an hour before finding this video I hacked to pieces a Costco Rotisserie chicken I just bought.
What not to do! You’ve thrown the bones and drippings out! Chicken stock! Chicken stock! You just threw out the best gallon of soup you can make! Bone the legs and thighs for the stock too. Add 1 onion, carrot and a couple stalks of celery and simmer for a few hours! 🤦🏻♂️🤦🏻♂️ Shaking my head in total disbelief 🤦🏻♂️🤦🏻♂️🫣
Great work on the video. Thanks for that, I make chicken soup from the Carcass and half an onion plus some double cream and salt and pepper mmmmm gorgeous
Thanks for the great info. I agree with everyone - use carcass and juices in the container to make broth. Add to crockpot, cover with water and slow cook 8 hrs or so. Then can be stored in fridge or frozen.
That "little piece" under the breast meat, is the chicken tender. basically, the tenderloin of a bird. Once he said "we can throw this away, I didn't stay to watch that TRAIN WRECK! Throws away the liquid gold, and all the flavour out of the carcass! (One Thanksgiving day, my brother and fought over the carcass of the turkey. I wanted to make soup, so did he!) steve
The juice in the container is something to save for soup too! Good video. Seems like Costco chicken is more evenly cooked into the center than a Sam's Club chicken which most of the time seems to be too red.
Thanks for showing us how to do this. I think that I can do it now. But, I plan to watch the video (maybe 5 or 6 more times), then I will remember what to do. I used to just eat it all.
I wished chicken had 4 legs as i prefer dark meat but having said that I always debone the leg meat as well while the meat is warm. Much easier. As a chef i waste nothing. When i peel an onion i save the skin and its outer layer along with carrot peels ,celery trimmings and freeze them. Ready to go in the pot with the bones..i add thyme bay leaves and i have a deluxe chicken stock.
To make the best broth while the bones are still warm after the skin and meat are removed I put the bones in a gallon zip lock bag and pound the bones to crush. Especially. the leg and thigh bones. This releases the marrow for the most nutrition, flavor and color.
I will drain the intense , tasty dripping from the container and flavor stir fry or with tomatoes for a small pasta dish. Breast meat I cut into pieces for my wife's Pot Pie , out of this world . I remove all the dark meat , then bones and carcas I pressure cook for broth. I have never heard of cracking the chicken bones for flavor thanks.
Hey thanks I’m starting a rotisserie buisness in Ireland and your video is great , one question how many sandwiches with 4-6 inch rolls do you reckon you would get from a standard rotisserie chicken and what size or weight do you reccomend for best results ?
You're staring a rotisserie business and you're asking some rando on RU-vid things you should figure on your own before you open a business? You're going to fial.
@@bobfarley4102 Asking questions is not 'failing' - it's learning. There are no such things as mistakes, but rather 'teaching moments'. As Robert Kiyosaki said, "Sometimes you win, sometimes you learn".
@@bobfarley4102 think he asked because he was a trained Costco rotisserie guy. He would know, right? So your comment failed . Dead on arrival mate, be better. Plus learn to spell, yup you deserve it😮
@@lisaarmstrong3428 Lol, nice try buddy. He asked how many sandwiches can be made from a rotisserie chicken. How do you think a guy that worked at Costco cooking chickens can tell you how many sandwiches can be made from a chicken? Chickens vary wildly in size. I know your cant grasp that but it's true. Also, Costco doesn't make chicken sandwiches so there's no way an American can tell an Irish guy how many sandwiches can be made from the average chickens available in Ireland. You comment is "dead on arrival?. Thanks for the laugh though. I enjoyed your attempt.
@@bobfarley4102 my comment was successful in confirming you are not trained in the art of harvesting Costco rotisserie chickens. Why don’t you get a job at Costco and apply for the apprenticeship program. Maybe you would learn how to reel in your unhinged personality and make some awesome chicken salad sandwiches and be a better person, and have a career.
in my town....we got bout 6 Costcos and 1 in particular I avoid. their bird has a wierd taste so I go to the others.....when I shred my bird, I cut it up and open up a can of mushroom soup and saute it....the same I do with chicken gravy......if I feel like doing different, I first boil long rice (asian type of clear gelatin noodles) and add peices of chicken and then add soy sauce to taste
Clicks on one video, a lady puts the bird in a bag and has it de-boned in like sixty seconds. Clicks on another video, and its' a dude spending the first two minutes telling us which "hole" to stick our finger in. Gotta love youtube.
You’re good and entertaining. Harvest 2 fine birds, without burns. 😂 Pulled the wishbone out (whole) twice from the right hole 😂 - too early to call me a Costco chicken pick‘n connoisseur?
After washing my hands from Costco or Sam's Club , I go for the wings and tail , my favorite. On a Turkey, the oysters are the tastiest morsels as you say.
Use the bones,,,,,,,learn to make something with them. Too much waste in America. Your video did teach me how to remove the meat from the bones. Nice job thanks. 👍
Good technique where the tools are not available or allowed but if you truly want to make the Costco $5 bird look like food that came from expensive restaurant then I would use a good chef's knife to carve the breast into neat slices and legs into appetizing looking pieces of chicken. But hey why not, right? All the bones still have some meat and that juice goes into making a delish gravy for the chicken dinner. Any leftover pieces from the Costco RC get steam heated, picked apart and go into pulled chicken or philly chicken sandwich the next day. That $5 bucks you spent will go a very long way believe me...just don't check the rest of your Costco bill though :) 😂
Don't throw away anything. Take the carcass and broth in the container and make broth/chicken soup/chicken vegetable/chicken noodle soup. Extremely nutritious and tasty. Put carcass, onion and water in a pot, and add anything else you want.
Love the Wishbone trick. Bingo on all the broth comments below. Heck, that's half the reason I buy the chicken in the first place. I use a huge cutting board with a drip rail. The first thing I do is set a saucepan next to the "chicken dish" I start by pouring the juice from the container into the saucepan. Then I pull off as much of the loose skin as I can and add that to the pan. Pull all the meat and toss all the bones into the pot. Cover with water and simmer for a few hours. If you're a fat-freak, let is cool and separate and discard the fat. Then I use small tupperware containers and freeze chicken broth "pucks" from about 1/2 to 1 cup. Pop them out of the tupperware once frozen and put in a big freezer bag. I know its time to go to Costco when I am running low on pucks. Let's eat!
Whoa, whoa, whoa. There’s still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you’ve got a stew going!
Of course, chicken bones are the worst for dogs, since they Splinter! The secret to dogs safely eating bones is that the should be uncooked. Just as if they caught and ate wild game!
