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Rotisserie Chicken and Sodium

ewarshaw
ewarshaw Posts: 40 Member
edited February 12 in Food and Nutrition
One of my most used time-savers is buying a cooked rotisserie chicken and shredding the meat for other recipes. However, the sodium content listed is insane. If I was told correctly, the sodium content is based on a general reading of the entire item, blended and measured. I don't use the skin, so I am wondering how much of the sodium in the seasoning might be removed from the count.
I know the birds are juiced up with a 15% saline-type solution, but almost every piece of chicken I've seen in a store (since I have been paying attention anyway) has the same thing.
Any insight would be greatly appreciated.
Thanks.

Elliott

Replies

  • GingerLolita
    GingerLolita Posts: 738 Member
    It'll probably differ depending where you buy them from. I buy mine at whole foods because their simple rotisserie chicken has a bit of salt and plain rotisserie chicken has no salt. Removing the skin is a good idea to reduce sodium content, but I'm not sure how much of an impact it will make.
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