[A]ll else being equal, I’d just as soon grab an eight-piece bag from one of the local supermarkets, which will serve just as well (and just as many) for well under ten bucks.
Last such bag I got was $8.49. Under the counter, though, were whole birds that had gone through the rotisserie, for a mere $5. Surely it doesn’t cost that much to piece them out.
Of course, I missed the most obvious explanation:
[M]uch like hunters who strive to use every part of the animal, grocery stores attempt to sell every modicum of fresh food they stock. Produce past its prime is chopped up for the salad bar; meat that’s overdue for sale is cooked up and sold hot. Some mega-grocers like Costco have dedicated rotisserie chicken programs, but employees report that standard supermarkets routinely pop unsold chickens from the butcher into the ol’ rotisserie oven.
Not that I’m complaining. And neither is Will Truman:
We’ve become big fans. I bring home one more than half of the time I go to Walmart, in part because theirs are better than the other place I shop at. It provides for at least a couple of meals, just you can tear it up and put it in other things to add a little more meat.
And “tear it up” is literal: the stuff practically falls off the bone.