Rotiserre chicken-Stillmans

[mork]

Can I have the rotiserre chicken(sp) you see at the grocery stores sitting on the warmer as long as I pull off the skin? I love that stuff but seems to have a lot of fat?! Thanks!

[Sharon]

Most of those chickens have a marinade injected into them for flavor which could include sugar. It's probably best to just make your own chicken.

[idioglossic]

Mork... I ate these all the time on Stillmans... and lost like crazy..

[Lori37]

GOOD TO KNOW I have been wondering the same! I had a bite of one of those chickens on my first day...and still lost 5lbs. But was afraid to eat a bunch.. Shouldnt we stick to only the white meat? Its lower fat right?

[Lisa Rae]

For an emergency..sure..but I personally would be careful. On Stillman's your not suposed to use extra oil to cook. The chickens from stores not only are basted with fat..but also are ususally injected with sugar and fat to help with even browning and too help keep them moist.

YOur better off making a bunch of chicken in the crock pot at home....or bake a sheet-full of breasts to have for several days.

[Lori37]

My sister bought one of these chickens today...it list sugar in the ingredients, but under nutritional info it says 0 grams of sugar...so my guess would be that its such a small amount of sugar that it wouldnt matter much on regular LC. THOUGH I am sure theres lots of added fat! So maybe be careful on stillmans.

[Lisa Rae]

Yeah Lori...I'm sure it's not a huge amount. But that's not really the point. If your only eating protein..and doing such a strict plan, I wouldn't want to have it be any sugar if that was a choice. Even if it's only 1/2 carb of sugar per serving, if that's what I'm only eating..I wouldn't want that few extra sugar carbs at all. I definatly would say it's not the worst pic you can make..but reality is..many lables are simply WRONG! and I just ( again..might just be me) wouldn't trust a market label...period. I've seen way too many play with numbers to trust them. Especialy one that is not from a packaged company that is being regulated. ( they rarely do inspections on food labels in markets..more intrested in correct expirations dates and such..)

[walkingwoman]

This recipe is so good. I've made it without the onions inside too and it came out wonderful. Here's the recipe.

Roast Sticky Chicken-Rotisserie Style
Ever wish you could get that restaurant style rotisserie
chicken at home? Well, with minimal preparation and about 5
hours cooking time (great for the weekends!) you can! I
don't bother to baste the bird, though some like to for the
first hour. The pan juices always caramelize at the bottom,
and the chicken will turn golden brown...fall-off-the-bone
good! Prep Time: approx. 10 Minutes. Cook Time: approx. 5
Hours . Ready in: approx. 5 Hours 10 Minutes. Makes 2 whole
(4 pound) chickens (8 servings).
Printed from Allrecipes, Submitted by Sue Rogers
--------------------------------------------------------------------------------
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens


Directions
1 In a small bowl, mix together salt, paprika, onion
powder, thyme, white pepper, black pepper, cayenne pepper, and
garlic powder. Remove and discard giblets from chicken. Rinse
chicken cavity, and pat dry with paper towel. Rub each chicken
inside and out with spice mixture. Place 1 onion into the
cavity of each chicken. Place chickens in a resealable bag or
double wrap with plastic wrap. Refrigerate overnight, or at
least 4 to 6 hours.
2 Preheat oven to 250 degrees F (120 degrees C).
3 Place chickens in a roasting pan. Bake uncovered for 5
hours, to a minimum internal temperature of 180 degrees F (85
degrees C). Let the chickens stand for 10 minutes before carving.

[Lori37]

YUM

[walkingwoman]

If you make this recipe I would love to read what you think of it. We think it is the best chicken ever! It just falls completely off the bone. It does take time to bake but OMG, the house smells delicious and you can't wait to have some. I've made it putting some of the Delmonte LC peaches inside too. It turns out wonderful each and every time.

[wjurls]

I think every LC'er should own either a George Jr or Ronco rotisserie. I have a George and when whole chickens go on sale for around $.59 a pound, I load up the freezer. A thawed bird takes 90 minutes to cook and just falls apart when removed and is delicious. This way you can control your seasonings and know exactly what the carb count is. Not sure about the Ronco's but my George Jr. is super easy to clean too. Also many grocery store birds are baked and not roasted. You can tell pretty easily because they tend to be a lot drier than the roasted birds

[pooticus]

u know, it's an eye opener to read the labels on frozen poultry. we couldn't find one turkey in our grocery store that wasn't injected with some kind of sugar solution. they all had 5-9 grams of carbs per serving!!!! for TURKEY!!! uncooked, frozen regular, nasty turkey!!!! the only turkey we could find that was sugar free were turkey tenderloins...

i say this because i haven't checked out whole chickens...but it's sure worth reading ur nutritional labels. cuz even frozen chicken isn't exempt from injecting for moistness. also the ones in the stores (especially sam's) they told me have flour and spices on the outside and marinades on the inside. i asked "well is it a LOT of flour"?? and the guy looked at me and said, "oh yeah"! i just walked away from em. no wonder they tasted so great!!!

[Lisa Rae]

Pooticus,

This is exactly why looking into finding a local butcher shop( meat market) is a grand idea for new (and old) low-carbers. Meat and chicken is so much fresher that way..and not injected with junk!

[Lori37]

we have a bbq rotessier in the back yard and two counter top ones in the house...thanksgiving we did two turkeys on the bbq and one in the house...OMG soo good and juicy! The bbq took forever though cause it has a larger area that needs to be warmed up.

Fresh meat...yumm..this week I have been buying my fish and chicken breast from the deli counter rather then the frozen or prepackaged stuff...it really does make a difference in taste! Sooo good!

[saucylady]

Originally Posted by walkingwoman

If you make this recipe I would love to read what you think of it. We think it is the best chicken ever! It just falls completely off the bone. It does take time to bake but OMG, the house smells delicious and you can't wait to have some. I've made it putting some of the Delmonte LC peaches inside too. It turns out wonderful each and every time.

Walkingwoman, you are da bomb!!! I made this recipe last night and OMG, I am never buying those store rotisserie chickens again! I didn't put them in the refrigerator overnight with the spices on them, I just put the spices on and put them in the oven. They could only be better by letting them sit in the dry rub overnight. But even so, they were fantastic!!! DH thinks I am a goddess!

I looked for this in the recipe room so that I could leave a positive review. I couldn't find it, is it there? I'd be happy to leave my glowing testimonial...

Thanks again for this recipe! Peeps, you've GOT to try this!