22 Jun 5 Things You Probably Didn’t Know About Rotisserie Chicken
My latest cookbook — The Best Rotisserie Chicken Cookbook: 100 Tasty Recipes Using A Store-Bought Bird — had quite the COVID experience being released! It was supposed to be released in March 2019, but due the printer employees and other behind-the-scenes production folks were all quarantined and not working. Luckily, May 15, 2020 my sixth cookbook was released and I was a bit disappointed that I couldn’t do much of the on-the-road television interviews I was planning. But always looking at the positive side, I am so proud of this cookbook. Even through the pandemic I was able to find rotisserie chicken in every supermarket I visited. Rotisserie chickens are certainly a convenient, affordable way to kick start your weeknight cooking. I am sure these 100 recipes using rotisserie chicken will be a hit in your home! Before you start cooking my recipes (a few recipes from the cookbook are below!), here are 5 things you didn’t know about rotisserie chicken.
Rotisserie chicken was introduced in 1985
I love food history, so I certainly looked at the rise in popularity of rotisserie chicken! The introduction of rotisserie chicken began in 1985, when fast casual restaurant chain Boston Market (then called Boston Chicken) specialized in the sale of these birds. Today, they can be found in all sorts of markets such as traditional grocery stores and health food stores like Whole Foods. Costco reportedly sells an average of 157,000 chickens a day.
Most birds have 4 cups of meat
If you are buying a rotisserie chicken to serve as a main entree, most birds have 4 cups (1 L) of meat, which makes four servings for a main dish. For a family of four, one bird will provide one serving of meat for each person. However, if you want to have leftovers or if you have growing teenagers in your home, buying two birds is a good idea.
One thing I did notice through my rotisserie buying experience, was that specifically Costco rotisserie birds have even more meat per bird. That is because they grow their own birds and let them grow a bit longer.
Always get the most meat out of your bird
Regardless of how you remove the meat from the bones of a rotisserie chicken, you want to get the most meat possible. I like to use my hands and dig in starting with the breast, but here are steps you can take to get as much meat off the bird as possible.
- After cutting the string or twine that is holding the legs together, separate the legs by pulling them from the hip joint and cutting them off with a knife.
- Next remove the breasts by cutting a line from the center of the breastbone and cutting each of them off.
- Lastly, remove the wings.
When cooking, opt for unflavored rotisserie chicken
When using a rotisserie chicken for a recipe, opt for regular (or unflavored) rotisserie chicken since you will be flavoring it in the cooking process. Flavored rotisserie tends to a have a bit more sodium, and this way you can add as much or as little sodium as you wish. Select a chicken that is plump and appears to have more meat on the bone.
Rotisserie chicken is filling with nutrients
Unlike other convenience foods, rotisserie chicken provides a variety of nutrients including protein, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, zinc, and selenium. There is no reason to separate the dark and white meat, as there is just too little total meat to do this. However, if you’re looking to cut back on saturated fat, then remove the skin before using in a recipe or before cooking.
6 Rotisserie Recipes to Try
From tacos to bowls to pizza, here are six of my favorite rotisserie chicken recipes for you to try!