Rotisserie Chicken

Step 1

On a cutting board, place the chicken, breast-side up, and cut away any twine.

Step 2

Remove the skin and discard. Pull all the meat from the breast, legs, and thighs until no meat remains on the body.

Step 3

Shred the meat with your hands or in a stand mixer with a paddle attachment on low. You can also opt to cut or dice the meat, depending on the recipe you are making.