How to Pick the Juiciest Rotisserie Chicken at the Grocery Store
If we had a dollar for every time we relied on a rotisserie chicken for a quick and painless dinner, well, let’s just say we wouldn’t be making food magazines anymore.
These pre-cooked birds sometimes get a bad rap as the David Hasselhoffs of the prepared foods aisle—frighteningly bronzed, wrinkly, and way past their prime—but, if you pick up a good one, they’re downright delicious.
Slowly cooking it on a spit lacquers the birds with flavorful pan drippings and gets the skin crispy all over. For dishes such as Thai chicken salad and tamales, where chicken isn’t the main event, senior food editor Rick Martinez says picking up a rotisserie chicken is a great shortcut.
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