👉 The Easiest Way to Debone a Rotisserie Chicken

RECIPES    COOKING    DRINKING

Here's a brilliant (yet simple) hack for deboning a rotisserie chicken using nothing but a simple, resealable plastic bag. A gallon-sized bag should be plenty for most supermarket chickens.

Once the chicken is sealed in the bag, massaging the meat off the bone becomes fast and "hands-off". Peel the flavorful skin off before deboning if you don't want it mixed in. Don't toss the bones though, as they can be used to make soups, stocks, or nutrient-rich bone broth. Freeze these for the best flavor and use within two to three months.

Did you know: Cleaning wooden cutting boards with half a lemon can cause damage due to the fruit's corrosive effect? The lemon's natural acidity has antibacterial properties that work well on many materials, yes. But when it comes to wood, it can cause dullness and warping.

The juice's taste could also be absorbed into the board's absorbant surface, affecting food flavor, while the dampness could cause bacteria to breed.

Spicing up your canned spinach with the heat of peppers, the rich smoothness of cream cheese, or the intensity of wine vinegar can turn a bland side of spinach into something truly special. A hit of garlic, a splash of balsamic vinegar, or a dollop of savory bacon grease can make canned spinach even more gourmet. And that's just the tip of the iceberg...

Curry paste is a next-level addition to deviled eggs, introducing a tangier twist to this classic dish. Part of the appeal lies in the galangal, ginger, and lemongrass within the paste, which combine with the egg yolks and mayonnaise for a burst of flavor.

When it comes to which paste to use, the world is your oyster. Yellow Thai curry paste is a big hit if you want something more mild. Go for red curry paste for a stronger kick.

Pop-Tarts have been served in pairs within a single packet since their debut in 1964, a strategy born more out of necessity than generosity.

Kellogg's decision was—you guessed it—a cost-cutting measure. Packaging two tarts together used half the machinery than individual packaging would require. Once Pop-Tarts exploded in popularity, the double packaging became the norm as customers became accustomed to dual treats in each silver packet. Who knew? 🤷‍♀️

Busting the myth that wine is only for grand occasions, expert Cody Freed champions pairing burgers and red wine. His top pick for a hearty beef patty? Cabernet Sauvignon or Project Glimmer Malbec. These are both versatile options with bold flavors.

He also gives other options depending on the filling. Bacon or blue cheese-laden burgers do well with a full-bodied Malbec. Turkey burgers can be complimented by a sturdy rosé. Vegan burgers may be complemented with the sparkling Italian red, Lambrusco.

Basically, the secret to the perfect pairing is to match the tannins present in the wines, with the proteins in the meat.