I just cooked my first hen in a pressure cooker. As you might guess, it didn't come out nicely browned and attractive--because that isn't a characteristic of pressure cookers.
But the meat was incredibly moist, with a texture that is hard to describe (but it was good, maybe free-range like). It had discernable grain or strands, or strings of meat, and I now have some great chicken stock.
Which brings me to Rotisserie from the store: Yes, they look and smell great, and are wonderful economics--but the texture is off, for my taste at least. The last few had a breast texture hard to describe, I'll try these words: balsa wood like, pulpy, mushy, rubbery. In any event, it wasn't going to convey well into an enchilada.
Is my store doing it wrong? Will the rotisserie I get be like that more often than not? I really do like the cost and convenience, but the texture was a turn off.