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Agreed. Those rotisserie chickens are not only convenient, they are a deal.
In college I would buy a big roaster and have roast chicken on Monday, make chicken salad out of the breasts Tuesday, cover the remains with BBQ sauce Wednesday and reheat it as BBQ chicken, then slow cook all the scraps and bones overnight into a broth and add rice, onions and mushrooms Thursday, and on Friday throw whattever was left of it in the fridge out, to make room for beer.
I think I remember the chickens as being .19c/lb in those days.