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.
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!
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.
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!!
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!!
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. 😊
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.
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.
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.
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.
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.
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.
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.
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 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.
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!
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
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.
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.
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.
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.
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 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.
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 UA-cam 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.
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.
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
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 🤦🏻♂️🤦🏻♂️🫣
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
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.
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?
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!
First you are NOT trained in the culinary Arts. FYI they invited a thing called a boning knife. Which makes it easier, quicker and more sanitary. Also that extra meat next to the breast is called the tender. That other piece is actually the best part of the whole chicken called the Oyster. Ask any professional chef. Go to school a mind is a terrible thing to waste.
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.
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!
What makes yunz think that. He had to go downtown past the stadiums and that, to go to Costco to get the chicken to tear apart for yinź guys.. Should have boiled the bones and that for good broth for chicken soup or what ever. I got hungry watching him take apart that bird. He deserves credit for not consuming any while taking it apart.
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.
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!
Don't throw the bones and drippings out! That's liquid gold! It makes amazing chicken bone broth!
That’s exactly what I would do with that💯💯💯
I use the carcass for incredibly good chicken soup.
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.
Yes makes delicious chicken soup as well !
Also those excess prices makes yummy chicken salad !
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.
Ha, you beat me to it. Have you ever used it to make rice? It's great! (Add garlic)
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 do the same. I make 20+ quarts at a time. Cook the bones for 36 hours and freeze.
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.
We save the carcasses and freeze them until we have 6 or 8 and make a gallon or more of great stock. Game changer for soups or gravy.
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.
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!
Wtf
Just bought a Costco chicken today. Your method is definitely waaaay better than mine. 😅😅
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.
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!!
Thank you so much, this was great and I was able to replicate it on the first try!
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!!
Wouldn't that be too much sodium for a dog?
@@idyllicmoon3651 she said part
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. 😊
Thank you for the great tips….I like to use the Costco container, upside down to store deboned chicken!!!😋
Is it worth joining Costco just to buy cooked chicken?
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.
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. :)
Costco definitely has the best rotisserie chicken. Always big, juicy, and consistent. I wish they offered a lemon pepper flavor chicken as well.
, uhhh Sams Club may be better and still 4.99 as of 5/21/23
@@norcoauctions tbh, any rotisserie chicken at $4.99 is going to taste good bcuz that’s cheap lol
@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.
@@Userconcubinexp thanks for making me wanna pay for membership!!!! im a member of Costco (courtesy of my boss, Eddy)
@@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.
You did it all wrong... when you first get home... you remove all the skin and scarf it right down... that is the best part of the entire chicken.
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.
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.
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.
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.
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.
Thanks! Not sure about the background music or the fact you throw valuable delicious carcass & bones away as useless, but great info!
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 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.
Instapot stock/bone broth with the carcass please, for best chicken and dumplins ever OR best supplement for dogs' joints.
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!
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
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.
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.
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.
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.
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 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.
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 UA-cam 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.
WOW!!! This is awesome. I'm going to save this so I can watch it the next time I get a Rotisserie Chicken (which might be tomorrow!)
I love Costco Rotisserie chicken. Get one everytime I go there. They are the best
I freeze all chicken bones till I have a large bag then I put in a large pot and slow cook all day on low heat. Great bone broth!
What you threw out with make stock for soup
Willy, silly non-cook! That carcass is the start of a beautiful soup!
I would love directions to make a good chicken soup!
How to avoid the tiny bones that always get into my chicken soup? Is there a trick or method?
Thanks. That is better than what I have been doing.
Great video. I got the wishbone removed in one piece. A new skill !!!!!
How do you not eat any?
Would it be difficult if you wore rubber gloves
I did try it with rubber gloves. It was a smashing success.
Disposable plastic gloves that food handlers wear work good for this.
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.
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
Also Watch Jacques Pepin, a skilled chef, to remove the meat from a roast chicken. He uses a knife and there’s no waste.
Thought for sure you’d mention the scallops. Must be tryin to keep that a secret 😂
Toss the carcass? Come on man - Use that as the base for chicken soup.
You threw away the carcass and all the lovely meaty bits for an amazing chicken soup! I am crying
Wow, I am impressed. Great job! To Costco I go.
Hmmm...I saw some meat on those discarded bones!
Drippings are gold, use to make gravy.
The next time you're at Costco pick yourself up a set of knives.
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 🤦🏻♂️🤦🏻♂️🫣
Rip the lid off , cut the string. Start eating. Throw what’s left in a container for leftovers.
I’m impressed!
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
That’s what I was going to say make a nice stock!
Why ddnt he remove the bones from the legg & flat piece...
Because the title was misleading. It is more like how to quarter a chicken. Wastefully.
I always taking legs and wings first 😅
This is interesting 😊
I use frequently this chicken and use it well .
Making broth 😙
Well done job 👍😄
Underrated channel
I am totally impressed!
I was going to comment about the drippings,but EVERYONE beat me to it!! Everyone here has great taste”buds”!😊
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. 👍
Ok the wishbone method brought out my schoolboy humor but i won't repeat what i thought
I must be the only one who use a steak knife and a fork to remove the meat. I barely touch the chicken so all this is done while warm.
Can you do a Sam's Club chicken next ? Thanks !
This guy wastes food he threw away the best part .
really need to debone it all, and as others have said use the bones and skin to make broth
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.
great video.
One could make a nice stock from the carcass and juices remaining.
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?
You can't harvest a chicken that's already been cooked. That's not what harvest means.
Oh, heck. Brown that carcass up for a bit of soup!
Thank you EVER so much showing me how to harvest instead of massacre that delicious bird. My dogs wait close by for the boiled broth.
Yo How could you miss that?u missed one of the BEST parts.... cook done the bones with the juices in the container to make an awesome chicken broth!
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!
First you are NOT trained in the culinary Arts. FYI they invited a thing called a boning knife. Which makes it easier, quicker and more sanitary. Also that extra meat next to the breast is called the tender. That other piece is actually the best part of the whole chicken called the Oyster. Ask any professional chef.
Go to school a mind is a terrible thing to waste.
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.
Thank You!!
Good Job!
what would I do without o lord costco
I always feed my bones to my dog and he gets alot of the meat too.
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!
are you from Pennsylvania? It is the way you say certain words. Thanks for sharing
What makes yunz think that. He had to go downtown past the stadiums and that, to go to Costco to get the chicken to tear apart for yinź guys.. Should have boiled the bones and that for good broth for chicken soup or what ever. I got hungry watching him take apart that bird. He deserves credit for not consuming any while taking it apart.
Save the chicken juice...that is excellent to add to a homemade chicken vegetable or noodle soup.
Nice job. The last 2 pieces are called oysters and they are the best part of chicken
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.
Costco roast chicken very big like a pillow 😂
I save carcass in the freezer and 5 or 6 make stock. 🎉
I Did not know that a Rotisserie Chicken man was a I was trained in the art was a "Carrier"
A REAL CHICKEN MAN would boil the bones to make stock !
Oh me nor my kids were there either
Its a $4 chicken, you dont have to save the carcass. This guy needs a decent cutting board and knife. Also, red cutting boards are for raw meat.
Pou r that juice over the breast pieces.
excellent
don't throw out the bones, freeze them; and when you have 3 make a pot of chicken stock
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!
Tell him again!! I don’t think he saw your comment. I can’t believe this guy
sounds like you appreciate Django music..thanks for sharing