If you’re feeding a family of four or more for the week, then plan on grabbing two rotisserie chickens on your way home from work.
They’re typically still warm by the time I get home, so I pull off the drumsticks and plate them alongside a batch of air-fried little potatoes and broccoli.
This makes for a simple, balanced hot meal on day one.
Before I put the rest of the chicken away, I tear it into small pieces. It’s easier when it’s still warm versus waiting until the next day.
It takes less than five minutes to pull all the juicy meat off the bones — I timed myself just to be sure.
I also keep the carcass and use it to make a batch of broth by throwing the bones into the Instant Pot with water, a dash of vinegar, onion, and any other veggies I have on hand.
If I’m extra busy or low on energy that night, I’ll put the carcass into a ziplock plastic bag and into the freezer. That way, I can make broth at a later, more convenient time.
