Quote:
Originally Posted by jayswin
That's great to hear! At that point though, just toss a chicken in the oven. Rotisserie chicken is all about the crisp and flavour of the skin. If you just want moist chicken the oven will do way better than the results under the skin of Costco/Safeway etc.
Those grocery store chickens are all about the skin, they rely on it. The chicken underneath is generally quite dry/more stale than a simple freshly cooked oven chicken.
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I hate to disagree but I find Costco Rotisserie chicken to be moist and much cheaper than any chicken I could buy in a store to stick in the oven. Probably becuase it is often undercooked and still pink in parts. I often use the left over chicken to make a curried chicken and rice dish.
As for the skin I agree. Sometimes I do cheat on my diet and eat the skin
