I can’t be the only one who buys rotisserie chickens to only bring them home and cook them for a few minutes longer.

I just don’t trust that these chickens are fully cooked through. I can recall countless amount of times where I’ve cut into the chicken by the bone in the meat is still a pinky reddish color.

Let me know in the comments if you guys reheat your rotisserie chickens once you get them home.

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