Remove the chicken from the bones as soon as you get home. Shredding a warm rotisserie chicken is easier than shredding one that is cold right out of the fridge. Start by running a knife around the breast to remove the meat. Try to cut the meat as close to the bone as possible. Tear or shred the chicken with a fork (or your fingers). For the rest of the meat, particularly the dark meat, I prefer to use my fingers to remove the meat from the bones (wings and legs).