Just eat the white meat and take the skin off. All that fat is the skin and dark meat. Duh.
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Thread: Walmart rotisserie chicken
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12-03-2009, 04:18 PM #31
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12-04-2009, 06:48 AM #32
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12-04-2009, 09:22 AM #33
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12-04-2009, 10:45 AM #34
Sodium, rubs and water isn't the problem with these. It's the way the chicken is reared.
Without getting preachy and all 'Animal Liberation', these animals are unnaturally reared.
The breed most commonly used is Ross Cobb due to it's size and response to growth hormones. Sadly, those little fellas are slaughtered at 5-6 weeks, which comes as a welcome release as most cannot support their own bodyweight. Take a look at a chicken in the supermarket. Those grey marks on their heels and knees are 'hock burns', which occur when the animal spends sustained amounts of time kneeling in it's own piss. The cages are cleaned after the 'crop' is sent to market.
I could rattle on and on about this and I'm not an animal lover. In fact, I'm quite the opposite.
What I do care about is what I put in my mouth. I simply deduced that the quality of food that intensive farming supplies isn't what I want to eat.
It's worth the effort to seek out a good free range or organic farmer and buy frozen. It isn't cheaper, but the quality and flavour is better and free range is higher protein.
One other thing is antibiotics. One of the factors of our resistance is the amount we ingest in our meat.
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12-04-2009, 01:00 PM #35
when you peel away the skin of a rotisserie/roaster chicken it may look innocent enough, but do this, put everything you don't finish in the refrigerator (in the container that you purchused it in) over night and take it out the next day, and see all the fat that has congealed, it will be enough to keep you away from another.
roasters or rotisseries are bred to be a fattier chicken, so taste survives the roasting process.
http://www.recipezaar.com/library/chicken-221The government's view of the economy could be summed up in a few short phrases: If it moves, tax it. If it keeps moving, regulate it. And if it stops moving, subsidize it.
Ronald Reagan
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12-04-2009, 04:34 PM #36
I am on a Keto and YES I get them all the time. They have always been good. And friggen HUGE. lmao they last a while. I also am out and a bout a lot...I use a really good protein powder I found off www.bodybuilding.com it is ISO Sensation 93 mixes really good with water. I did look on the ingredients (for the chicken) and it is injected with a sodium water mix, which is un avoidable in all places but the sodium is actually lower than other places. I also use a killer fat burner I get off www.steroid-club.com. So, between the chickens, the diet stuff and the shakes, I am good to go.
Me :)
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12-05-2009, 03:08 AM #37
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12-05-2009, 06:21 AM #38
Gosh if I scrutinized ll my life like this thread does chicken, I would be single, no kids, and a hermit.
There are goods and bads with everything......
Just need to deal with it.
There are differences in chicken, but to me they are much simpler.
Chicken at a fast food joint usually sucks ass.
Anytime I can get a whole chicken, it is a good thing.
JMHO
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12-05-2009, 07:01 AM #39
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12-11-2009, 05:49 PM #40
My wife just brought one of these home, funny 42 years and I had never considered buying a cooked chicken at a grocery store, it was my 1st. I could tell it had vegetable oil rubbed on it, and the spices weren't all that great. That said, for 5 dollars the hassle of cooking a raw chicken (that cost $4.98) and doing the dishes makes me a fan of these little hens. I like the home rotisserie ideas also.
Don't put that on me Ricky Bobby, don't you ever put that on me.
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12-11-2009, 05:52 PM #41
Just like almost anything at Wal-Mart, it is cheap and and convenient when in a hurry.
My wife buys the lemon peppered chickens here or there for a dinner change.
Can't beat the price and not to bad in quality as long as it hasn't been sitting on their warmers for hours.Keymaster of platinum accounts
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09-05-2012, 11:27 PM #42
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09-06-2012, 06:38 AM #43
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Just because someone else eats them, doesn't make them ok! I try to avoid cheap generic meat from supermarkets if I can afford it. The local butcher sells a mean PROPER organic free range chicken, a little more expensive than supermarket bought, but the taste is out of this world. You get what you pay for at the end of the day, and given the choice I much prefer traditionally reared and slaughtered animals for my dinner plate.
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07-13-2014, 12:09 PM #44
glad I was linked to this thread.
I was going to start living off these chickens.
I am tired of cooking chicken breasts and dealing with the mess.
I work 50-60 hours a week and 10-12 hour days. I don't really have time to cook.
I was going to buy 3-4 of these things a week to staple my diet.
Kind of second guessing myself now.
I think I'll just buy chicken breasts and cut them up, pan fry, and add a sauce I like.
Just cut up 1lb bags and freeze them until I need them. Thanks to the mod who gave me that idea.
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07-13-2014, 04:43 PM #45
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10-12-2017, 09:21 AM #46
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10-12-2017, 07:49 PM #47
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10-13-2017, 02:22 AM #48
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10-13-2017, 08:33 AM #49
I work in the poultry industry. If it’s called “marinated” then it’s injected with a salt/dextrose solution to increase the weight by up to 25%. They send them through a machine with a couple of hundred injector needles that pump this so called marinade in. It’s cheaper to buy than unmarinated but it’s a rip off any way you look at it.
Anybody can workout for an hour but controlling what you eat the next 23 hours is the real task.
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10-16-2017, 07:57 AM #50
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10-16-2017, 12:28 PM #51
When I was a kid we'd get a shyt load of chicks in the spring and slaughter them in November. I was talking to a fellow a while back said the commercial chicken industry are growing chickens from egg to plate in 6-8 weeks, I'd say there's more than marinade going in those birds.
𝓐𝓲𝓻 𝓕𝓸𝓻𝓬𝓮 𝓥𝓮𝓽𝓮𝓻𝓪𝓷 1976 - 1999 - 𝓒𝓪𝓷𝓷𝓪𝓫𝓲𝓼 𝓔𝓷𝓽𝓱𝓾𝓼𝓲𝓪𝓼𝓽 𝓼𝓲𝓷𝓬𝓮 𝓽𝓱𝓮 1960'𝓼
ᖇᗴ丅Ꭵᖇᗴᗪ ᗩ丅 40 ᑕᖇᗴᗯ - ᔕᗝᑕᎥᗩᒪ ᗪᎥᔕ丅ᗩᑎᑕᎥᑎǤ ᗴ᙭ᑭᗴᖇ丅 - ᒪᎥᐯᎥᑎǤ 丅ᕼᗴ ᗪᖇᗴᗩᗰ
ƚo| ɒ ꙅɿɘʞʞuꟻ bᴎɒ ɿɘʞʞuꟻ ꙅᴎuoᴎoɿq ɿɘbᴎɘǫ ɘʜƚ ɘꙅu I
𝕀 𝕕𝕠𝕟'𝕥 𝕒𝕝𝕨𝕒𝕪𝕤 𝕒𝕘𝕣𝕖𝕖 𝕨𝕚𝕥𝕙 𝕥𝕙𝕖 𝕞𝕖𝕞𝕖𝕤 𝕀 𝕡𝕠𝕤𝕥
🄸 🅃🄴🄻🄻 🄸🅃 🄻🄸🄺🄴 🄸🅃 🄸🅂, 🄸🄵 🅈🄾🅄 🅆🄰🄽🅃 🅂🄼🄾🄺🄴 🄱🄻🄾🅆🄽 🅄🄿 🅈🄾🅄🅁 🄰🅂🅂 🄾🅁 🅂🄾🄼🄴🅃🄷🄸🄽🄶 🅂🅄🄶🄰🅁 🄲🄾🄰🅃🄴🄳. 🄸 🅂🅄🄶🄶🄴🅂🅃 🅈🄾🅄 🄶🄴🅃 🄰 🄷🄾🄾🄺🄴🅁 🄰🄽🄳 🄰 🄿🄾🅆🄳🄴🅁🄴🄳 🄳🄾🄽🅄🅃
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10-16-2017, 12:40 PM #52
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10-16-2017, 12:51 PM #53
Like what?
My father-in-law was a turkey grower. Ya, birds these days grow really fast.
We buy local free-range chickens and grass-fed beef, but now and then we'll pick up a rotisserie chicken from WalMart or Giant. It has bad oils in it, but a little now and then isn't bad. Lots of sodium isn't bad unless you have some specific health problems. And we're not afraid of fat either. Even if the chicken weight is 30% brine, it's still a good deal.
How'd this 8 year old thread get bumped anyway?
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10-17-2017, 12:01 PM #54
30-35 days actually. From Egg to ready to slaughter. Turkeys are about 90 days old when they are 4-5 kg and "industry turkeys" are 120-130 days at around 15-18kg. I don't think they are fed hormones (at least not here) but they are bred to grow super fast with over developed breast meat.
Anybody can workout for an hour but controlling what you eat the next 23 hours is the real task.
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10-17-2017, 02:27 PM #55
Just twisted up 100 rabbit snares and small game season is open now so at least I'll know where my protein is coming from and it wont be from the clowns at walmart
𝓐𝓲𝓻 𝓕𝓸𝓻𝓬𝓮 𝓥𝓮𝓽𝓮𝓻𝓪𝓷 1976 - 1999 - 𝓒𝓪𝓷𝓷𝓪𝓫𝓲𝓼 𝓔𝓷𝓽𝓱𝓾𝓼𝓲𝓪𝓼𝓽 𝓼𝓲𝓷𝓬𝓮 𝓽𝓱𝓮 1960'𝓼
ᖇᗴ丅Ꭵᖇᗴᗪ ᗩ丅 40 ᑕᖇᗴᗯ - ᔕᗝᑕᎥᗩᒪ ᗪᎥᔕ丅ᗩᑎᑕᎥᑎǤ ᗴ᙭ᑭᗴᖇ丅 - ᒪᎥᐯᎥᑎǤ 丅ᕼᗴ ᗪᖇᗴᗩᗰ
ƚo| ɒ ꙅɿɘʞʞuꟻ bᴎɒ ɿɘʞʞuꟻ ꙅᴎuoᴎoɿq ɿɘbᴎɘǫ ɘʜƚ ɘꙅu I
𝕀 𝕕𝕠𝕟'𝕥 𝕒𝕝𝕨𝕒𝕪𝕤 𝕒𝕘𝕣𝕖𝕖 𝕨𝕚𝕥𝕙 𝕥𝕙𝕖 𝕞𝕖𝕞𝕖𝕤 𝕀 𝕡𝕠𝕤𝕥
🄸 🅃🄴🄻🄻 🄸🅃 🄻🄸🄺🄴 🄸🅃 🄸🅂, 🄸🄵 🅈🄾🅄 🅆🄰🄽🅃 🅂🄼🄾🄺🄴 🄱🄻🄾🅆🄽 🅄🄿 🅈🄾🅄🅁 🄰🅂🅂 🄾🅁 🅂🄾🄼🄴🅃🄷🄸🄽🄶 🅂🅄🄶🄰🅁 🄲🄾🄰🅃🄴🄳. 🄸 🅂🅄🄶🄶🄴🅂🅃 🅈🄾🅄 🄶🄴🅃 🄰 🄷🄾🄾🄺🄴🅁 🄰🄽🄳 🄰 🄿🄾🅆🄳🄴🅁🄴🄳 🄳🄾🄽🅄🅃
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10-17-2017, 03:19 PM #56
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01-13-2018, 08:30 PM #57
Bumping
Seriously, how bad can this rotisserie chicken from Walmart be? I'm really busy with College/Work/Volunteering this seems like a cheap option versus buying and cooking chicken breast all the time.
The consensus seems to take off the skin when eating it. I don't see anything wrong with the sodium as long as you are drinking lots of water. And another thing, I don't see whats the problem with the high fat, as longs as your keeping your carbs really low Am I right?*TShirt matches my Rep Power Crew*
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01-14-2018, 03:12 PM #58
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