Tips when buying a rotisserie chicken:

• If there’s a choice, opt for plain instead of flavored. Although most of the flavoring is concentrated on the skin, which you’ll probably discard, it does inordinately perfume the meat and accumulated chicken juices (which you may want to use if the recipe calls for broth).
   
• Look for a large, full-breasted chicken. It has more meat, of course, but it also has less waste and is less likely to dry out under a heat lamp or in a hot box. 
• Pull the chicken from the bone as soon as you get home. It’s easier to separate while warm, it saves room in the fridge, and you can start your recipe without delay.
• If you have time, dump the bones, skin and accumulated juices into a soup kettle, barely cover with water, and bring to a simmer. In 30 minutes, you’ll have a pot of stock that tastes like it’s been simmering for hours. 
• Use shredded chicken to top pizzas, flavor pasta and rice, toss in salads, or beef up soups. I especially like it for curry and enchiladas – dishes I might not have time to make from scratch.
• At the checkout, double-bag the bird in plastic and keep it upright–a cardboard box is even better. It’s no fun cleaning chicken juice off car seats.     via