Place the cooked rotisserie chicken on a cutting board (preferably with a well to catch any juices) with the breast side facing up.

Cut the trussing (the twine or string that holds the legs and wings to the bird) and pull. The butchers' twine should free itself easily. Discard the twine.

Start with the legs. Pull one of the legs slightly away from the chicken. Using your sharp knife, gently slice through the skin connecting the thigh to the chicken. Next, push the leg quarter (the leg and thigh) down, exposing the hip joint. Place your knife in the hip joint and separate. You will now be able to pull off the leg quarter. Repeat this to remove the other leg quarter.

Place the leg quarters on the cutting board. Separate the drumsticks and thighs into two separate pieces by finding the joint and cutting through the cartilage with your knife. Place the legs and thighs on the platter.

Next, remove half of the breast meat. Using your knife, we will cut from the keel bone to the wishbone (the back of the chicken to the front). This cut should be made just slightly off center from the bird, toward the side you just removed the leg quarter. Cut down about one inch, sliding your knife along the keel bone. When you reach the wishbone, use your free hand to gently pull the breast meat away from the bird while sliding your knife down the wishbone. Continue to peel the breast meat away from the chicken, being careful not to cut your hand or burn it if the chicken is still very hot. This step can be done using tongs as well.

Once the breast meat has been removed (hopefully with the skin still attached), place it on the cutting board. I cut the breast meat into 5-6 sections, ensuring each one has the skin still attached. Gently slide your knife under the segmented breast meat and transfer it to the platter.

Repeat this process of removing the breast and slicing for the other side of the breast.

Next, gently pull on the wings to remove them. You will find the wing joint where the wing is attached to the bird. Place your knife in the joint and separate it from the bird. Separate the flat from the drum and cut off the wing tips if they are still attached. Discard the tip and place the flat and drum on the platter. Repeat for the remaining wing.

Flip the chicken carcass over. On the bottom of the carcass, near the area where we separated the thigh from the chicken, you will find a meaty section called the oyster. It is not actually an oyster, but it is called that because it resembles the shape of one. This is one of the absolute best pieces of the entire chicken.

Now, you can remove any remaining bits and pieces of chicken from the carcass and place them on the platter. Once completed, it’s a great time to put the carcass in a freezer bag to make rotisserie chicken stock later.

If there are juices on the cutting board, drizzle them over the platter before cleaning up.