I bought some store cooked chicken today and it tasted gross. I ended up eating fruit instead.
Many folks put red meat and seafood into an "A" rank because of dense micronutrients and low omega-6 fats, with pork and poultry falling into a "B" rank--possibly because the pastured and wild sources are harder to find in the US. Personally I rotate all of them for pleasure and just in case I'm getting too much iron, mercury, etc.
Originally Posted by TheyCallMeLazarus
Rotisserie chicken as a main protein source week after week is probably unwise but in the real world it's hard to pass up when money's tight. Just shop around and judge the sources when possible.