Here's Why Rotisserie Chicken Makes for a Cheap, Convenient and Protein-Packed Meal | Livestrong.com (2023)

FAQs

Why are rotisserie chickens so cheap? ›

Rotisserie chickens are also a loss leader according to retailers such as Rowe Farms. This means grocers actually lose money on them, and sell them below cost as a way to get customers into stores to ostensibly buy more items.

Rotisserie chicken is nutritious, high in protein, and a significant source of several important nutrients.

However, rotisserie chicken comes with significant drawbacks—including high sodium content and some questionable additives. Rotisserie chickens, along with many other types of chickens sold in grocery stores, are often marinated in a preservative solution to extend shelf life and reduce bacterial growth.

100g of Whole Rotisserie Chicken contains 21.4g of protein, which is about the same as 3.6 eggs, 0.8 chicken breasts, or 1.5 cups (416g) of black beans.

For starters, "our bodies are meant to eat all the macronutrients — proteins, fats, and carbs — on a daily basis. If we were to eat only rotisserie chicken, we would be surviving off of fat and protein, but no real carb," Meshulam says. "Our gut health relies on carbohydrates (specifically fiber) to survive.

You might be able to score leftovers super cheap

According to deal-seeking Redditors, at some Costco locations, unsold rotisserie chickens are chilled and repurposed into packs of eight leg quarters (the thigh and drumstick) for $4.99. Yes, the same price as a whole chicken.

Processed meats are any meats that aren't fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish.

Good news: Rotisserie chicken is actually pretty healthy.

According to Abby Sauer, RD at Abbott, rotisserie chicken is super high in protein, which is “an essential nutrient used to build cells, tissues, muscles, bones, and organs, and is a key factor when it comes to developing healthy eating habits,” she says.

Even though we love the taste and ease of rotisserie chicken, it doesn't come without its possible side effects. One major side effect of eating rotisserie chicken is that you might consume more sodium than usual, which could lead to spikes in your blood pressure or water retention.

The skin of rotisserie chicken was found to have high amounts of HCAs (a carcinogenic compound that forms when meat is cooked at a high temperature) Most rotisserie chickens are injected with chemicals you want to steer clear of including yeast extract, phosphates, and carageenen (more on that below).

Which is healthier rotisserie or grilled chicken? ›

Rotisserie chicken is much lower in calories due to being oven-roasted.

Chicken is rich in nutrients and protein and low in calories, making it ideal for people with diabetes trying to maintain a moderate weight and stay full for longer. Many people with diabetes aim to eat more healthily by eating protein-rich food. This makes chicken an ideal diet for diabetes as it is high in protein.

According to the Dietary Reference Intake report for macronutrients, a sedentary adult should consume 0.8 grams of protein per kilogram of body weight, or 0.36 grams per pound. That means that the average sedentary man should eat about 56 grams of protein per day, and the average woman should eat about 46 grams.

If you make your own at home, rotisserie or roasted whole chickens would be fine to eat regularly. The ones prepared at the grocery stores, however, have a lot of salt added (may have been brined and more salt added to the skin and cavity).

Rotisserie chicken is relatively high in saturated fat. This harmful fat raises low-density lipoprotein, or LDL cholesterol, further increasing your risk of heart disease.

Some chicken is sold whole with “giblets” included. In that case, the organs are separated and cleaned and then livers, hearts, and gizzards are packaged and put back inside the bird. For chicken to be sold in pieces, or without giblets, the organs humans often eat - gizzard, heart, liver - may be packaged for sale.

Rotisserie chicken

Though this is a quick, delicious dinner option it can put you at risk for heart damage. Rotisserie chicken is loaded with sodium and saturated fats. Regular consumption of saturated fats is one of the most common causes of heart failure and cardiac disease.

The USDA explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable. The chicken's feed and whether it's been frozen can also affect the final color.

According to Consumer Reports, a saline solution is injected beneath the skin of the product to improve taste, leaving the product with 460 milligrams of sodium per three-ounce serving. This is nearly a third of the recommended daily limit, according to the American Heart Association.

The rotisserie chickens are extra salty

That's because they're injected with a special saline solution to add flavor. The birds pack in a total of 460 milligrams of sodium each. These are the Costco shopping perks you need to know about.

Is McDonald's chicken processed meat? ›

Description and origin. The Chicken McNugget is a small piece of processed chicken meat that is fried in batter and flash-frozen at a central manufacturing facility, then shipped out and sold at McDonald's restaurants.

Our Chicken

As the nation's largest chicken chain, we take chicken seriously. Chick-fil-A sources 100% real, whole, boneless breast of chicken that has never been ground or separated, and that contains no fillers or added steroids or hormones*.

Processed foods: When ingredients such as oil, sugar or salt are added to foods and they are packaged, the result is processed foods. Examples are simple bread, cheese, tofu, and canned tuna or beans. These foods have been altered, but not in a way that's detrimental to health.

It's also worth pointing out that chicken does more for muscle building than just add protein. Niacin is essential for converting protein, fat and carbohydrates into usable energy. This can help you push around more weight.

One of the main reasons bodybuilders eat rice and chicken is because it's cheap, clean, and incredibly good for building muscle. This is because it gives a good mix of carbs to replenish the muscles right after a workout, with a ton of protein to start the muscle-building process as well.

If stored properly (in a ziplock storage bag or sealed container), the USDA says that cooked chicken can last three to four days in the refrigerator. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers.

Salt or sodium

Salt, or specifically the sodium in salt, is a major contributor to high blood pressure and heart disease. This is because of how it affects fluid balance in the blood. Table salt is around 40 percent sodium. Some amount of salt is important for health, but it's easy to eat too much.

Peanut butter is high in protein and healthy fats, which can also help reduce blood pressure levels.

But while roasted rotisserie chickens are convenient, tasty, and easy on your wallet, they're often not so good for your health. As CR previously reported, a salt solution is often injected into the cooked chickens to enhance flavor and tenderness. Costco's rotisserie chicken has 460 mg of sodium per 3-ounce serving.

Plumping, or injecting, as it is called in the industry, has been going on for some time. In the past five years, this industry process has become the standard. Fresh chicken is injected with a solution of saltwater so it stays juicier and more flavorful (so they say).

Is rotisserie chicken skin healthy? ›

Chicken Skin is High in Unsaturated Fats

Here's another surprise: Unsaturated fats can help lower blood pressure and cholesterol. The skin also has omega-3, -6, and other fatty acids that are just as favorable for your overall well-being. Plus, leaving the skin on keeps your chicken more moist and flavorful.

The Winner: Poaching

"The healthiest way to cook chicken is to poach it," Lewis explains, "because you aren't introducing any other ingredient to the chicken other than the water it is boiled in." Similar to the way you'd poach an egg, all you'll need is the chicken you're using and some hot water.

Calories. A 100-gram edible portion (this means no bones) is 140 calories, seven grams of fat, 350 milligrams of sodium, two grams of carbohydrates, one gram of fibre, zero grams of sugar and 18 grams of protein.

In terms of calories, fat, and protein, turkey breast and chicken breast are similar. Turkey breast contains about 44 calories, six grams of protein, and two grams of fat per ounce. Chicken breast contains slightly more protein and slightly less fat. But, to most people, these differences are negligible.

For one, there's the fried chicken—one of the least healthy preparations of the otherwise lean and healthful protein. In fact, fried chicken is considered one of the unhealthiest foods on the planet.

Chinese: Steamed Chicken and Broccoli

“When ordering Chinese, focus on dishes packed full of lean proteins and vegetables with limited rice and noodles,” advises Palinski-Wade, who suggests ordering steamed chicken and broccoli with the sauce on the side.

Research has shown that peanuts can help control blood sugar in both healthy individuals and those with type 2 diabetes. Peanuts and peanut butter have even been shown to help lessen the spike in blood sugar when paired with high-carbohydrate or high-GL foods.

Lean Meat Choices (3g fat/ounce and 55 calories)

Lamb: Roast, chop or leg. Veal: Leap chop, roast. Poultry: Chicken, turkey (dark meat, no skin), chicken (white meat, with skin), domestic duck or goose (well-drained of fat, no skin).

The current recommended dietary allowance for women older than 70 years is 0.36 grams for each pound of body weight or 46 grams of protein for a 130-pound woman. This amount is the same for all women 19 and older.

Considering the protein package is particularly important when it comes to animal-based foods: Generally, poultry (chicken, turkey, duck) and a variety of seafood (fish, crustaceans, mollusks) are your best bet. Eggs can be a good choice, too.

Do 2 eggs give enough protein? ›

“Eating two eggs each morning only offers you around 12 grams of protein,” says Horton. “To meet that 30-gram threshold, you'll need to step up the egg intake or layer in other protein sources.”

Is it healthy? Yes, rotisserie chicken is a healthy choice. Chicken is rich in protein and nutrients, and store-bought rotisserie chickens provide a convenient and inexpensive alternative to less-healthy fast-food options.

The average rotisserie chicken yields about 3 to 3 1/2 cups of meat, 2/3 of which will be white meat. To keep your meals low fat, remove the skin. By all means, enjoy the leg and thigh meat—it's still relatively lean and nutritious, too.

Oatmeal, oat bran and high-fiber foods

Soluble fiber is also found in such foods as kidney beans, Brussels sprouts, apples and pears. Soluble fiber can reduce the absorption of cholesterol into your bloodstream. Five to 10 grams or more of soluble fiber a day decreases your LDL cholesterol.

Even though we love the taste and ease of rotisserie chicken, it doesn't come without its possible side effects. One major side effect of eating rotisserie chicken is that you might consume more sodium than usual, which could lead to spikes in your blood pressure or water retention.

The bottom line: Rotisserie chickens may not be fresh off the farm, but they definitely won't hurt you. Just make sure to heed this advice from the USDA: “When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at the time of purchase.

Chilled water method causes water infusion into the meat. This causes the weight of the meat to increase. Air blast causes the meat to dry out and lose weight. The birds are not “bathed in chlorine” but are washed in chlorinated water that is chlorinated higher than you would a swimming pool.

These types of products are known as “loss leaders,” and they essentially work by attracting customers to the store. The store may lose money on the rotisserie chicken, but chances are, customers are going to buy other items while they're there, thereby making it a profitable sale for the company.

Using salt in the form of a brine (rather than just sprinkling it over the top of the birds) definitely contributes to the Costco rotisserie chicken's well-loved taste and texture. Don't let the salt content scare you away, though — salt is not actually addictive, and can actually be quite good for you.

How long can you keep and eat rotisserie chicken? ›

If stored properly (in a ziplock storage bag or sealed container), the USDA says that cooked chicken can last three to four days in the refrigerator. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers.

Dr. Conner: The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.

Washing the chickens in a strong chlorine solution (20-50 parts per million of chlorine) provides a brash, cost-effective method of killing any microorganisms on the surface of the bird, particularly bacteria such as species of Salmonella and Campylobacter.

Why Are Costco Chickens So Big? For decades, chicken farmers have been selectively breeding broiler chickens who are sold for their meat to promote growth rates, taste and size. This has led these chickens to grow nearly six times faster and to double in size since the 1950s.

Chickens labeled as "Broiler-fryers" are young, tender chicken about 7 weeks old; "Roasters" are older chicken, about 3 to 5 months old; "Capons" are male chickens about 16 weeks to 8 months old; and "Stewing/Baking Hens" are mature laying hens 10 months to 1 1/2 years old.

Chickens today are in fact bigger and grow faster! As the demand for chicken as a protein has increased, especially chicken parts like breasts or thighs versus whole birds, farmers have worked to create larger and healthier chickens to meet that demand.