How To Cut a Rotisserie Chicken Into Portions

How To Cut a Rotisserie Chicken Into Portions

When life gets busy, a rotisserie chicken can be a life-saver. We have several recipes that use them for shredding or cubing to add to a recipe, but sometimes, you just want well-portioned pieces of chicken to serve alongside some side dishes for a quick dinner.

The whole reason to buy an at-the-ready chicken is to save time. So, knowing how to quickly cut a rotisserie chicken into portions will certainly assist with that. This technique requires a sharp knife, sturdy fork and a few well-placed cuts that result in four perfectly sectioned pieces of chicken ready for serving.

What You’ll Need

Because a rotisserie chicken is on the smaller side, Cutco’s 6-3/4" Petite Carver is a good choice for cutting it. The blade length matches the size of the chicken and the sharp Double-D® edge easily cuts through the warm meat without ripping or tearing.

To anchor the chicken while you cut, use Cutco’s Turning Fork. Its three sharp tines lock into the bird to hold it steady while you cut.

After trimming off the tail of the rotisserie chicken, there are just four cuts to make four servings of chicken.

Here is how it’s done.

How To Cut a Rotisserie Chicken Into Portions

Use a Turning Fork to anchor the rotisserie chicken and then use a 6-3/4" Petite Carver to trim off the tail.

Insert the 6-3/4" Petite Carver into the breast, near the legs and cut down the length of the breast bone.

Continue cutting down and all the way through the length of the back of the chicken to create two halves.

Lay one half flat on the cutting board.

Angle the knife to cut off the leg and thigh.

Repeat with other half to create four rotisserie chicken portions.

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