Store Rotisserie Chicken versus Homemade

[Clint]

With store priced rotisserie chicken so cheap it's hard to justify doing itself on price alone, I think you just have to enjoy doing and/or like the results better

I was unsure the quality & how long it'd sat under the heat lamp when I last bought mine. I almost felt a little uneasy putting it in enchiladas, but they were gone within 2 days.

There's also quality / convenience / safety / taste / technique concerns. As good as it is/isn't you just don't know that much about it.

 

[Rolf Jacobsen]

Guilty as charged. We have a Costco within five minutes of us so it’s VERY convenient. We went in for a few things and Nancy usually ends up with a Rotisserie chicken. On the way out I spotted a 40” TV with built in Roku for $299.00. Yep, I bought it. I’m weak………..

 

[Bob Correll]

Not sure if they still do it, but wife's church held chicken dinners, and would buy a large order of roti birds from Costco.
Served cut in half with homemade sides.
I'm sure it upped the profits compared to buying and preparing them in their own kitchen.

 

[Rich Dahl]

Barb and I watch for Sanderson's whole chickens on sale at 99 cents a pound and pick up a few. Sanderson's farms only run around 2% salt which is the lowest we've found so for about $6.oo I can get a six pounder which is perfect for us. I've tasted Costco's and it's very good except to salty for me

 

[ChuckO]

My son does the roto-chicken where he works. The chickens are ordered fresh (delivered in a brine) and straight from the brine onto the roto (24 at a time) I asked him, why don't you rinse them before you put them on and he said "nobody is complaining and they sell 75+ a day"

If other stores are doing that...that would explain the saltiness of them