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And yet, so far below getting a quality bird and roasting yourself...

I've noticed that many of the rotisserie birds have really odd texture, I think because they're grossly overcooked

If you don't get a fresh one there's a chance it's sat in the warming area for a few hours, which could definitely do something bad to the texture.

There's a sticker on each box telling you what time it went out.

They are not undercooked. They inject the raw chicken with brine at the factory.

That's why it has that funny texture.

I think you had a typo, ftr i said "overcooked"

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