the_wendy_house Posted January 4, 2013 Share Posted January 4, 2013 My husband just posed the question about whether we can have this and I have no idea! My instinct is no (they're bound to mess with it in some way) but can anyone confirm for sure please? Thanks! Link to comment Share on other sites More sharing options...
Derval Posted January 4, 2013 Share Posted January 4, 2013 Impossible to know without grilling the vendor/shop I know the M&S one that you cook at home has brown sugar on it. I bet the cheaper ones inject them with something to make them juicier. Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 4, 2013 Author Share Posted January 4, 2013 That was my thought - they're bound to be coated in something or injected with something. I'll just tell him no... Link to comment Share on other sites More sharing options...
praxisproject Posted January 4, 2013 Share Posted January 4, 2013 Our supermarkets do them and they're stuffed with Whole30 baddies and often have flour on the skin outside. Some may also have butter or other things used in cooking. You could ask your supermarket (if they have them), ours actually had a nutrition thingy I could look at. The free range chicken was better, but stuffed with rice. If you really love them and have a local indy place, ask if they can make you a naked one. Link to comment Share on other sites More sharing options...
MamaToMyMunkins Posted January 4, 2013 Share Posted January 4, 2013 I haven't tried this recipe yet but have several friends that have given it rave reviews. Seems like an easy way to make rotisserie chicken at home, and you can cook up several at a time and freeze to have on hand. Hope this helps! http://www.food.com/recipe/roast-sticky-chicken-8782 Link to comment Share on other sites More sharing options...
heathera Posted January 4, 2013 Share Posted January 4, 2013 Our supermarket lists one of the ingredients as carrageenan. Link to comment Share on other sites More sharing options...
nutmegananne Posted January 4, 2013 Share Posted January 4, 2013 Someone correct me if I am wrong, but in the US, the ingredients must be listed somewhere on the label that comes with the chicken when you purchase it. Whole Foods has a few compliant ones (i know the "naked" variety is one, and maybe salt and pepper was the other? But other ones have canola oil, etc. I had trouble finding the ingredients on the label but I got a manager out there to help point it out to me. Link to comment Share on other sites More sharing options...
Snicci Posted January 4, 2013 Share Posted January 4, 2013 I haven't tried this recipe yet but have several friends that have given it rave reviews. Seems like an easy way to make rotisserie chicken at home, and you can cook up several at a time and freeze to have on hand. Hope this helps! http://www.food.com/...ky-chicken-8782 I'm always looking for new "whole chicken" recipes. Thanks! Also, you can just season the chicken however you want and toss it in the crockpot for a few hours (4-5 hours on high, 6-7 on low). Veggies can be added to the crock or cooked on the side. Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 4, 2013 Author Share Posted January 4, 2013 Thanks all - noted! It's no hardship not to have it so we'll just skip it altogether Link to comment Share on other sites More sharing options...
jillian Posted January 4, 2013 Share Posted January 4, 2013 Whole Foods' "traditional" and "plain" rotisserie chicken are both compliant. Link to comment Share on other sites More sharing options...
Renee Lee Posted January 4, 2013 Share Posted January 4, 2013 Whole Foods have some that I think are just salt/peppered. Most have cornstarch, MSG, etc, though. Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 4, 2013 Author Share Posted January 4, 2013 There's a wholefoods somewhere in London but not sure they're so well stocked that they have rotisserie chickens and so on. That being said - I must check out the store sometime! Link to comment Share on other sites More sharing options...
SpinSpin Posted January 4, 2013 Share Posted January 4, 2013 My favorite way to do chicken now is --- preheat oven to 450 (230), place chicken on baking rack--I like to put veggies in the bottom of pan--and liberally salt the chicken with sea salt or kosher salt--let the salt rain down on the chicken. Put it in the oven for 1 hour. I do two at a time, so I let mine go for 90 minutes. Pull the chickens out of the oven and let rest for 20 minutes. During that time, I put the veg back in the oven so it can get crispier. No oil, no other seasonings, no icky stuff. Some of the best chicken I have ever had. Juicy, flavorful... and if you want crispier skin, you can salt it the day before, place it in the bottom of your fridge and let the skin dry out more and ohhh so good. I have read somewhere, when I was starting out with moving away from the SAD diet about a gal who would let her chicken sit for up to 3 days that way! I haven't been brave enough to try it--but I just might! Link to comment Share on other sites More sharing options...
Wendyland Posted January 4, 2013 Share Posted January 4, 2013 Our regular grocery store used to carry chickens from local farms and they were compliant. But, they switched to Tyson. I haven't read the ingredient list yet. I've gone back to making my own. I've been baking mine in the pampered chef deep covered baker. I take the lid off at the end to crisp the skin. It comes out great. Link to comment Share on other sites More sharing options...
Melelina Posted January 4, 2013 Share Posted January 4, 2013 Covered or uncovered? My favorite way to do chicken now is --- preheat oven to 450 (230), place chicken on baking rack--I like to put veggies in the bottom of pan--and liberally salt the chicken with sea salt or kosher salt--let the salt rain down on the chicken. Put it in the oven for 1 hour. I do two at a time, so I let mine go for 90 minutes. Pull the chickens out of the oven and let rest for 20 minutes. During that time, I put the veg back in the oven so it can get crispier. No oil, no other seasonings, no icky stuff. Some of the best chicken I have ever had. Juicy, flavorful... and if you want crispier skin, you can salt it the day before, place it in the bottom of your fridge and let the skin dry out more and ohhh so good. I have read somewhere, when I was starting out with moving away from the SAD diet about a gal who would let her chicken sit for up to 3 days that way! I haven't been brave enough to try it--but I just might! Link to comment Share on other sites More sharing options...
Susan W Posted January 4, 2013 Share Posted January 4, 2013 Definitely uncovered. You want crispy skin. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 4, 2013 Share Posted January 4, 2013 Uncovered for sure! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 4, 2013 Share Posted January 4, 2013 most grocery stores in the US inject the chicken with sugar and other addatives. Other than Whole Foods, I'd just stay away. Link to comment Share on other sites More sharing options...
Susan W Posted January 4, 2013 Share Posted January 4, 2013 WF may not sprinkle with anything but I think they are all injected. Sprouts too. The problem is they have to way overcook them to satisfy the health dept so without the injectibles, it would be like sawdust. Plus they have to hold it for hours under heat lamps..uber sawdust. Sad but true. It's nearly impossible to get the true story because the chickens arrive that way. So, the people working the deli don't know. Link to comment Share on other sites More sharing options...
Susan W Posted January 4, 2013 Share Posted January 4, 2013 I haven't tried this recipe yet but have several friends that have given it rave reviews. Seems like an easy way to make rotisserie chicken at home, and you can cook up several at a time and freeze to have on hand. Hope this helps! http://www.food.com/recipe/roast-sticky-chicken-8782 I just bought 4 beautiful chickens on sale. I can't wait to try this method. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 4, 2013 Share Posted January 4, 2013 I haven't tried this recipe yet but have several friends that have given it rave reviews. Seems like an easy way to make rotisserie chicken at home, and you can cook up several at a time and freeze to have on hand. Hope this helps! http://www.food.com/...ky-chicken-8782 OHHHHHH MMMMMMMyyyyy! I will have to try this one too! Link to comment Share on other sites More sharing options...
Johnny M Posted January 4, 2013 Share Posted January 4, 2013 I think I've posted this before but I used to fuss with all kinds of herbs and rubs and roasted veggies with my chickens until someone showed me this. It is SO EASY. Just chicken and salt and it comes out perfectly everytime with super crispy skin. http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348 Link to comment Share on other sites More sharing options...
Susan W Posted January 4, 2013 Share Posted January 4, 2013 I think I've posted this before but I used to fuss with all kinds of herbs and rubs and roasted veggies with my chickens until someone showed me this. It is SO EASY. Just chicken and salt and it comes out perfectly everytime with super crispy skin. http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348 I like that one too Johnny. Ever since you posted that, I totally grab the wing tips right out of the oven. Cook's treat. Link to comment Share on other sites More sharing options...
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