Roasted chicken from crockery stores or Costco bad for you?

[Anonymous]

Some of them have been injected with brine and other forms of salt.

[Anonymous]

Anonymous wrote:I don't see any reason to think a costco pre-cooked chicken is any less healthy than an uncooked supermarket chicken, which is also bred, modified, drugged, etc. unless you're choosing between Costco and Polyfacr Farms, I don't see what the difference is.

I completely agree.

I don't touch any factory meat, so for me what is in the refrigerated section vs when is under the heat lamp in the same thing.

BTW, Are those rotisserie chickens good?! They look gross.

[Anonymous]

Soooooooo good and juicy

[Anonymous]

Anonymous wrote:Soooooooo good and juicy

No they are not. They are a desparate meal when I'm too tired. They qre one step up from a frozen Tyson chicken nuggett.

[Anonymous]

Many of the chickens you buy uncooked are also injected with salt brine. So what? As long as you are not on a low sodium diet, there is nothing wrong with that.

[Anonymous]

Most chicken tastes disgusting now. Don't know if it's how they're raised or what but it's gross. That's why they have to be injected with brine and flavoring. The meat is a strange consistency too.

[Anonymous]

It is how they are bred and what they are fed. The brining is unrelated; Purdue came up with the brilliant idea of adding water weight to chicken to make it cost more and then brag to you about doing so as if it wet a feature.

Jenny-o ground turkey really takes it to the next level, though. That stuff is impossible to brown. If you put it in a dry pan it releases more water than there is meat.

[Anonymous]

Anonymous wrote:It is how they are bred and what they are fed. The brining is unrelated; Purdue came up with the brilliant idea of adding water weight to chicken to make it cost more and then brag to you about doing so as if it wet a feature.

Jenny-o ground turkey really takes it to the next level, though. That stuff is impossible to brown. If you put it in a dry pan it releases more water than there is meat.

And then the turkey meat that's left doesn't dissolve when it's chewed. I still reflexively add it to spaghetti but it's nasty.

The chicken used to have natural juices in it that added flavor -- water just doesn't do the trick. "Normal" chicken is now over $20.

[Anonymous]

What is a crockery store?

[Anonymous]

I think the poster meant grocery store. Probably auto correct.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It is how they are bred and what they are fed. The brining is unrelated; Purdue came up with the brilliant idea of adding water weight to chicken to make it cost more and then brag to you about doing so as if it wet a feature.

Jenny-o ground turkey really takes it to the next level, though. That stuff is impossible to brown. If you put it in a dry pan it releases more water than there is meat.

And then the turkey meat that's left doesn't dissolve when it's chewed. I still reflexively add it to spaghetti but it's nasty.

The chicken used to have natural juices in it that added flavor -- water just doesn't do the trick. "Normal" chicken is now over $20.

Which brands sell this?