"Larger is definitely better when picking a precooked bird, so look for one that feels heavy for its size. If it's plump, it's going to be moist. The skin should be evenly browned, with taut skin. If it's shriveled, that means it's been overcooked and lost moisture."
"We've rustled up three recipes using rotisserie chicken that will make short work of dinner. They include a chili-forward chicken tortilla soup that will take the chill off a cold winter day; a silky chicken pasta with a sun-dried tomato cream sauce; and a tangy Asian chicken salad that gets its crunch from cabbage and also includes fresh citrus."
Rotisserie chicken offers practical solutions for busy weeknight cooking, serving as both standalone main courses and ingredients for various dishes. When selecting rotisserie chicken, choose larger birds that feel heavy for their size, ensuring moisture and juiciness. Examine the skin for even browning and tautness; shriveled skin indicates overcooking and moisture loss. Check the timestamp on the package to verify freshness, as newly cooked birds will have steamy packaging. Three recipes showcase rotisserie chicken's adaptability: a comforting chili-forward tortilla soup ideal for cold weather, a creamy pasta with sun-dried tomato sauce, and a tangy Asian salad featuring cabbage and citrus for crunch and brightness.
Read at Boston Herald
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