When you have a very tasty rotisserie chicken, how's best to shred the meat ?(to b

To both creamtea and AJ - your answers remind me of chefs and cooks who tell us that hands are the best tools in the kitchen.

I shred rotisserie chicken meat with my fingers! (In fact, I just took all the meat off of a rotisserie chicken during my lunch break today, for dinner tonight.)

I carefully pull it off the bone and then gently pull the strands of meat apart. You may need to dig your fingers in along the breast bone to release it initially. I pull the breast meat off in large chunks and then shred it, and then I pull off and shred the tenderloin beneath it. The breast meat can be somewhat long, if you pull it apart on the grain, so you can cut any of those very long pieces in half across the middle.

Using your fingers allows you get into all the nooks and crannies, too. The meat does not need to be perfect looking for enchiladas, so you can use every last tasty bit (including the meat on the wings and back, which tends to be small, but so, so delicious).

Oh, and don't forget to pop the carcass in the freezer, to use for stock when it's convenient. Rotisserie chicken tends to be salty, so keep that in mind when you use the stock. You quite likely won't need add much, if any, salt in many dishes made with stock from a rotisserie chicken. ;o)

Use your hands! Remove the skin (don't discard it, it's tasty), remove the flesh from the bone (save the bones for stock), tear the meat into shreds per preference.