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Old 03-19-2014, 09:10 AM   #1
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Chicken - How can this be?

I picked up a rotisserie chicken from the deli at my grocery store, and it says the chicken contains 1 carb per 3 oz. What?!?

It's not BBQ or Teriyaki flavored, just a plain ol' rotisserie chicken.

I'm confused. I could see that maybe the seasoning itself might have some carbs in it, but surely not that many!

Thoughts?
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Old 03-19-2014, 09:12 AM   #2
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It could be brined in a solution containing sugar.
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Old 03-19-2014, 10:22 AM   #3
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Quote:
Originally Posted by Aquarius View Post
It could be brined in a solution containing sugar.
Yep.
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Old 03-19-2014, 11:36 AM   #4
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Yes, most are injected and basted with brine. The carbs are negligible for many folks, but it is something to be aware of for cravings or something like a candida protocol.
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Old 03-19-2014, 02:13 PM   #5
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Or it could be the seasonings. It doesn't seem that bad, 1 carb for 3oz. You could ask at the deli. Sometimes they come pre-brined. I know some steaks come like that at restaurants. We wondered why they weren't on the gluten free list and that's what they told us. Because of the brine they come in.
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Old 03-20-2014, 01:40 PM   #6
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I was thinking of brining chicken before grilling to make it moister... good idea??
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Old 03-20-2014, 01:45 PM   #7
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Here's a thread on that very same topic from 2010: How to brine a chicken...
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Old 03-21-2014, 06:38 AM   #8
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Boston Market Chicken

One of my go-to choices is the Boston Market 1/2 chicken white (a la carte). I get two white quarters (for 5.99 - I live by myself, so for me it's a bargain for two meals). According to their website, there is 1 gm per white quarter. So, no, not carb free, but is working well for me at seven weeks in...
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Old 03-21-2014, 10:19 AM   #9
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I view the carbs in those pre cooked whole chickens as negligible. That's a good quick thing to grab and reasonably priced. I've eaten a whole one minus the white meat in one sitting.
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Old 03-21-2014, 07:56 PM   #10
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There are all sorts of bad ingredients added to those rotisserie chickens. Just read the label.

I'm picky about what goes into my body. I haven't bought a rotisserie chicken in years.
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Old 03-21-2014, 08:24 PM   #11
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Well I like the convenience of the cut up baked chickens they have at one of the grocery stores by my work. I buy 8 pieces & it lasts all week. That & a bag of salad & lunch is good to go!
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Old 03-21-2014, 09:01 PM   #12
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I just saw this (Wednesday?) on one of those 'how is it done' or 'where does your favorite food come from' type obscure cable shows and could not believe it .... They were showing the distribution of rotisserie chickens prepared for in-store cooking, like what you get in the grocery or large mart type store delis.

Their example poultry distributor was using a brine mixture. The chicken wasn't soaked like in a traditional brine but actually infused by multiple needles poked directly into the meat (shot up). They mentioned a sodium preservative, liquid flavoring and starch, which was used to infuse flavor, weight, volume (plump it up and keep it that way), and help keep the liquid moisture in place during the cooking process. They made it sound like they use less than an ounce.

I had no idea this was part of the process; at least it was for the example Co' they were showing. I never thought to check the label for chemicals or weird additives on a plain rotisserie chicken before - I mean its supposed to be a plain ole whole fresh cooked chicken, right? Who knew!

I do buy rotisserie chickens for the convenience but will now be checking the label more closely for the 'ingredients' listed and if it has a carb count. Even if near negligible, as we know, it's not just the number of carbs we consume but the type/chemistry of those carbs.
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