I hate to admit it, but sometimes I think the supermarket rotisserie chicken is better than mine, at least in texture. I can keep my chicken moist, I can keep it tender, and I can do crispy skin but I've never been able to get it to "fall apart" like the rotisserie chicken does. Theirs shreds almost like a pork butt.
Whats the secret I'm missing out on? Its been a long time since I've done low and slow with chicken, have I traded crispy skin for firmer meat? Do their long hold times help? Is it the magic of the rotisserie? :becky:
Whats the secret I'm missing out on? Its been a long time since I've done low and slow with chicken, have I traded crispy skin for firmer meat? Do their long hold times help? Is it the magic of the rotisserie? :becky: