Let's talk rotisserie chicken

greeneyedjess

Throw it in the crock pot! Put some onions, celery, half a lemon, few garlic cloves in the cavity and then season the outside. McCormick makes a rotisserie seasoning and I use that with some salt and pepper. The chicken comes out super moist and is literally falling apart. I usually do 6-8 hours on low, depends on how big it is though.

TeaBea

veggiecanner wrote: »

I looked at some the sodium was so high I decided to skip it and cook my own.

YES!

This is so easy to do in a crock pot. 1. Buy 1 whole raw chicken 2. Sprinkle with McCormick's rotisserie seasoning (or Mrs Dash....whatever your preference). 3. Then put a stalk of celery (cut in half) or onion in the chicken cavity . 4. Place 2 (or 3) small balls of tin foil in your crockpot. 5. "Perch" your chicken on top of the foil. This keeps your chicken from floating in grease for hours. 6. Cook on high about 3 - 3.5 hours. Use a thermometer to test doneness.

Re: fat injection. I don't think so. Restaurants & stores likely use marinating tubs and put several chickens in. Very little labor involved.

brendak76

I am always stuck on how to weigh it on a food scale. There's white meat, dark meat, skin, bones, not to mention which mfp entry to use. How do you all weigh this?

Emily3907

brendak76 wrote: »

I am always stuck on how to weigh it on a food scale. There's white meat, dark meat, skin, bones, not to mention which mfp entry to use. How do you all weigh this?

I eat it often enough, I found an entry I agree with and saved it to my favorites. The way I found it is I scanned the barcode from the rotisserie chicken I buy, checked those entires to other websites and found an entry that seemed to be in line with most calorie counts I was finding. I only weigh the actual meat, no skin, no bones.

Queenmunchy

If I eat the white meat, I log that in grams. If I eat the dark meat, I log that in grams. If I eat both, I log them separately.

ETA I also log the meat without skin and bones.

Meganthedogmom

I love rotisserie chickens! I probably get one once or twice a month. Easy and delicious. I usually use the leftover meat in a white chicken chili or jambalaya.

I also get that feeling of, "it's so good, is it really not loaded with calories??" I could eat and eat and eat it. That's not to say my grilled or baked chicken isn't good either, because it is! But there's something about cooking it in all that fat, I think. Makes it so succulent.

michellesz

So good and a good alternative to other fast food options as a quick fix, but the downfall is the sodium.

fishshark

michellesz wrote: »

So good and a good alternative to other fast food options as a quick fix, but the downfall is the sodium.

Am I the only person that knows there are rotisserie chickens that are naked thus no added sodium. Maybe not at regular stores but Whole Foods sells naked chickens no added salt or spices.

Amerane

Rotisserie chickens are great. I don't have a lot of time, so paying $5-7 for a ready-to-go bird saves me the hassle of cooking it myself plus I usually get at least 6 nice servings of meat. And I love the juice at the bottom. It gets thrown in the slow cooker along with the picked carcass to make soup. Between the meat, the soup, and the convenience, I think it evens out. Plus, as others have said, it is pretty healthy (and better than getting my chicken at KFC or McDonalds).

hockeysniper8

I love the bbq chicken! I take off the skin too...buy 1 every couple of weeks, lol

Cynsonya

I've been tempted to buy one a few times. But to be honest they scare the hell out of me, lol. I have no idea how long it's been sitting there and whether it not it's been kept at a safe temperature. I'm a bit of a germaphobe. I won't even handle raw meat bare handed. I use gloves.

I know, I have issues.

EddieP50

This is from the USDA database. Nutrition Facts for 1 oz of skin from rotisserie chicken