Just because it’s on the internet… 
I agree that in summer, a supermarket rotisserie is the easiest way to get some nicely cooked chicken for a dish. However, if you’ve already bought the chicken, just boil a large stock pot of water, add salt and the chicken, and simmer away.
Even easier is to use the Chinese technique to poach chicken, which is to bring the chicken to a boil for 10 minutes, then cover and let sit in the liquid until done (anywhere from 30 minutes to an hour or so).
Here is a recipe that describes the basic technique to poach a chicken.
http://luckypeach.com/recipes/hainan-chicken-rice/
I’ve used both methods, and the most important part is to use a meat thermometer so you can remove the chicken pieces as soon as they’re done. Good luck! Let us know how it turns out. 
