Rotisserie chicken

idiocracy

Any tips/advice on how to pick a good one? I bought my first one a few weeks ago and it was awesome. I bought a second one a few days ago from the same place and it was fat!!!! It had so many fat "pockets" everywhere, I really did not enjoy eating any part of it because I had to remove the fat and whatever else that was. Especially the thighs. Between the layers of meat it had some "gelatin" type things. I am obviously not experienced with chicken! I am so disappointed!

KavemanKarg

Get it from a local farmer and roast it?

Not sure how else you can control it unless you cook it yourself.

cramernh

Get it from a local farmer and roast it?

Not sure how else you can control it unless you cook it yourself.

Sounds like the chicken you picked wasnt packaged fast enough and then some of the fat thickened back up - or.... they may not have cooked it to an appropriate temperature to begin with.

Honestly, I never purchase the rotisserie chickens - I just dont trust them anywhere. I never see anyone taking a temp-check on these birds (Im a Serv-Safe three-level certified individual)... I was at my local Sam's club and they were trying to sell their rotisserie chickens to clear out the hot case for about $1.50/off each. I asked them how long the birds had been sitting in the hot case - she couldnt tell me... NO ONE WROTE DOWN THE THROW-AWAY TIMES!!!!! ACK!!!!!!!!!!!!!!

margo36

George Forman do a fairly cheap Rotisserie Grill then you can do your own Chicken and watched the fat drip out of it.

LilMissFoodie

Honestly, I never purchase the rotisserie chickens - I just dont trust them anywhere. I never see anyone taking a temp-check on these birds

I used to work in Woolworths in Australia when I was in high school and we always checked the core temp when they were finished cooking and also regularly in the bain marie. I did see staff drop raw chickens on the floor occasionally and apply the '5 second rule'... !!

cramernh

Honestly, I never purchase the rotisserie chickens - I just dont trust them anywhere. I never see anyone taking a temp-check on these birds

I used to work in Woolworths in Australia when I was in high school and we always checked the core temp when they were finished cooking and also regularly in the bain marie. I did see staff drop raw chickens on the floor occasionally and apply the '5 second rule'... !!

There's no 5-second rule - those people should have been fired for using cross-contaminated chickens!

LilMissFoodie

[ I did see staff drop raw chickens on the floor occasionally and apply the '5 second rule'... !!

There's no 5-second rule - those people should have been fired for using cross-contaminated chickens!

Are you being serious? Obviously I wasn't saying that a 5 second rule is legitimate...

Elizabeth_C34

You're better off buying a rotisserie and doing it yourself as others said. They aren't expensive, and whole roaster chickens are cheap.

cramernh

[ I did see staff drop raw chickens on the floor occasionally and apply the '5 second rule'... !!

There's no 5-second rule - those people should have been fired for using cross-contaminated chickens!

Are you being serious? Obviously I wasn't saying that a 5 second rule is legitimate...

I never said you were serious.... and I never said you were being legitimate... please relax

cramernh

You're better off buying a rotisserie and doing it yourself as others said. They aren't expensive, and whole roaster chickens are cheap.

Yeah - a two pack goes for .87/lb!!!! I usually purchase three two-packs!!! Great deal!

epoint

I buy rotisserie chicken at Costco. They are huge there compared to the other stores in my area, and only cost $4.99. Maybe I've just been lucky, but they've always been good so far and I've never gotten sick from them.