Rotisserie Chicken

I know this isn't rocket science, but one of my favorite shortcuts when a recipe calls for cooked chicken is to buy a rotisserie chicken from the grocery store and break it down at home.  The time saved by not cooking a whole chicken at home is worth the extra buck a pound.

Fifteen minutes of work, and I have perfectly cooked chunks of chicken and some bones and cartilage in a bag in the freezer for making stock.  But that's a different day...