Anyone else get sick from grocery store rotisserie chicken?

[Anonymous]

I’ve never gotten sick from it. Once I saw it was undercooked when I cut into it. Not pink but the meat just didn’t have the same cooked texture. Tossed.

[Anonymous]

Anonymous wrote:I’ve never gotten sick from it. Once I saw it was undercooked when I cut into it. Not pink but the meat just didn’t have the same cooked texture. Tossed.

Adding that I don’t mean to take away from others’ experiences.

Just adding my vote.

[Anonymous]

Had Walmart R chicken last night with rice.Today explosive watery diarreah 2 x,cramps.Just my IBS? I don't know but seems to affect others too.Looked fully cooked but didn't taste as good as usual.

[Anonymous]

Have you had appendicitis?

[Anonymous]

It happened to me once, fifteen years later and I still won't eat it

[Anonymous]

I reheat it in the oven before eating.

[Anonymous]

OLD THREAD....that said I stopped buying rotisserie chicken after realizing in the roasting stage that they're injected with all kinds of sodium and chemical laden liquids to "plump them up". Gross.

[Anonymous]

Make your own chicken!!It is CRIMINALLY easy to make a perfectly tasty chicken and you’ll never be tempted to grab the $5 mealy slimy garbage from Costco.

A smaller chicken is best, no more than three pounds. All you have to do is dry off the inside and outside really well. Salt it very very liberally- like a whole tablespoon showered on the outside and probably at least half a tablespoon inside the cavity. Plenty of black pepper too. Sprinkle some thyme on top too if you have it. No other spices are needed but add whatever you want.

Put nothing in the cavity. Don’t add any fat. Chickens have plenty as it is.

Truss it—this is the hardest part to get the hang of if you’ve never done it before, but it’s not a big deal and is pretty much optional but will help it cook a bit more evenly and ensure maximum skin crispage.

Put in a 450 degree oven. I put mine up on a rack but you can set it on a baking pan and it’s fine.

Cook somewhere between 30 and 45 minutes until the meatiest part of the breast reaches 160 and then let rest. Some people say 150-155 but I find at 160 the breast is still plenty moist but allows the dark meat to not be as flabby.

Optional to make a gravy from the drippings or just mix them into a little chicken broth, pour them directly back onto your carved chicken, or just ignore completely.

[Anonymous]

They are not undercooked (in fact most people overcook their chicken), but they are brined. I'm guessing its something related to that.

[Anonymous]

Anonymous wrote:Make your own chicken!!It is CRIMINALLY easy to make a perfectly tasty chicken and you’ll never be tempted to grab the $5 mealy slimy garbage from Costco.

A smaller chicken is best, no more than three pounds. All you have to do is dry off the inside and outside really well. Salt it very very liberally- like a whole tablespoon showered on the outside and probably at least half a tablespoon inside the cavity. Plenty of black pepper too. Sprinkle some thyme on top too if you have it. No other spices are needed but add whatever you want.

Put nothing in the cavity. Don’t add any fat. Chickens have plenty as it is.

Truss it—this is the hardest part to get the hang of if you’ve never done it before, but it’s not a big deal and is pretty much optional but will help it cook a bit more evenly and ensure maximum skin crispage.

Put in a 450 degree oven. I put mine up on a rack but you can set it on a baking pan and it’s fine.

Cook somewhere between 30 and 45 minutes until the meatiest part of the breast reaches 160 and then let rest. Some people say 150-155 but I find at 160 the breast is still plenty moist but allows the dark meat to not be as flabby.

Optional to make a gravy from the drippings or just mix them into a little chicken broth, pour them directly back onto your carved chicken, or just ignore completely.

I much prefer making my own, but recently the pre-cooked chickens are $5 and whole raw chickens are $10+ (organic farm ones up to $25 ea). It's crazy!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Make your own chicken!!It is CRIMINALLY easy to make a perfectly tasty chicken and you’ll never be tempted to grab the $5 mealy slimy garbage from Costco.

A smaller chicken is best, no more than three pounds. All you have to do is dry off the inside and outside really well. Salt it very very liberally- like a whole tablespoon showered on the outside and probably at least half a tablespoon inside the cavity. Plenty of black pepper too. Sprinkle some thyme on top too if you have it. No other spices are needed but add whatever you want.

Put nothing in the cavity. Don’t add any fat. Chickens have plenty as it is.

Truss it—this is the hardest part to get the hang of if you’ve never done it before, but it’s not a big deal and is pretty much optional but will help it cook a bit more evenly and ensure maximum skin crispage.

Put in a 450 degree oven. I put mine up on a rack but you can set it on a baking pan and it’s fine.

Cook somewhere between 30 and 45 minutes until the meatiest part of the breast reaches 160 and then let rest. Some people say 150-155 but I find at 160 the breast is still plenty moist but allows the dark meat to not be as flabby.

Optional to make a gravy from the drippings or just mix them into a little chicken broth, pour them directly back onto your carved chicken, or just ignore completely.

I much prefer making my own, but recently the pre-cooked chickens are $5 and whole raw chickens are $10+ (organic farm ones up to $25 ea). It's crazy!

Well yeah Costco and the like are literally giving their chickens away to get you in the store so you're not going to be able to beat that price? I usually pay $2-$3 a pound for whole chickens.

[Anonymous]

All store bough rotisserie chickens make me ill. I will just have to make my own going forward. It seems like there is an additive that makes some sick.

[Anonymous]

I eat rotisserie chicken from my local market at least a dozen times a year - it's always been perfectly cooked and I've never gotten sick. Since I'm single it's usually a couple of dinners and then I pick the carcass and make chicken salad that feeds me for another couple of meals. So for $6 it's a very good budget buy for me.

I suspect OP has some kind of chicken allergy.

[Anonymous]

It's not that rotisserie chickens are undercooked, it's that if they sit there too long at a middle temperature bacteria can grow. This is also true if you bring home a perfectly cooked, fresh rotisserie chicken and don't cut it up to store it or eat it right away.

https://www.foxla.com/news/for-grocery-store-rotisserie-chicken-theres-a-food-safety-danger-zone