friend asked me and I have no idea how Costco does theirs, have only had their chicken twice. It's tasty stuff indeed. My friend has a Showtime Rotisserie and has tried a variety of things like seasoning both the inside of the cavity and the skin, experimenting with lemon pepper, chili powder, garlic salt, and even an onion inside but nothing is coming close. Anyone know how the Costco roast chicken is made?
Does anyone have a recipe to replicate the rotisserie chicken at Costco? A
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luisa_calif
Well-known member
My guess is that it's brined.
The Costco guy tending the rotisserie said they're not brined and that they come already seasoned to
Costco, from Foster Farms, ready to thread onto the rotisserie, so he didn't know the seasoning used. Bummer. Okay, I'll keep trying to find something. Maybe I'll check with Foster Farms and see what they say.
Costco, from Foster Farms, ready to thread onto the rotisserie, so he didn't know the seasoning used. Bummer. Okay, I'll keep trying to find something. Maybe I'll check with Foster Farms and see what they say.
I was also told the Publix rotisserie chickens are not brined...but they sure taste it. I wonder if
it's a matter of semantics? Publix may be doing something to the chickens that isn't quite the normal definition of brining...and doing it prior to the chickens getting to the stores to be roasted. I know the stores aren't brining onsite.
it's a matter of semantics? Publix may be doing something to the chickens that isn't quite the normal definition of brining...and doing it prior to the chickens getting to the stores to be roasted. I know the stores aren't brining onsite.
Try again: In the Costco case, "seasoned" means brined--they certainly have the texture. . .
of brined chicken, but seem to be not over-brined. Maybe they are "injected" with a (somethin)% salt solution and seasoning an spices? Thus they would not have to be described as "brined." Or maybe the legal brining definition requires brining to take place for a certain length of time and Costco only has their chickens brined for part of that time?
My sister makes an absolutely delicious chicken noodle soup from Costco chickens. We all fight over it.
of brined chicken, but seem to be not over-brined. Maybe they are "injected" with a (somethin)% salt solution and seasoning an spices? Thus they would not have to be described as "brined." Or maybe the legal brining definition requires brining to take place for a certain length of time and Costco only has their chickens brined for part of that time?
My sister makes an absolutely delicious chicken noodle soup from Costco chickens. We all fight over it.
luisa_calif
Well-known member
i think the trick might be, take chicken off bone, make soup with carcass, put meat back in soup>>>
just before serving, to warm up.
just before serving, to warm up.
sandi-in-hawaii
Well-known member
Lisa posted a recipe for chicken soup, using a rotisserie chicken...
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=138366
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=138366
sandi-in-hawaii
Well-known member
Perhaps the seasoning rub acts as a dry brine. A dry brine has similar results as a wet brine...
The salt draws the water out, then the salty water goes back in. I also thought that the rotisserie was the key in keeping the chicken moist, since all of the juices drip right back onto the chicken.
I just love Costco chicken!
The salt draws the water out, then the salty water goes back in. I also thought that the rotisserie was the key in keeping the chicken moist, since all of the juices drip right back onto the chicken.
I just love Costco chicken!
janet-in-nc
Well-known member
i suspect they are injected with flavorings and probably water and/or
some type of fat to keep them moist.
some type of fat to keep them moist.
This is exactly what my sister does. She uses all the skin, bones and any and all . . .
juices in the container(s) into a pot with water, carrots, onions, celery, cooks this up into the broth and then about 20 minutes before dinner adds the reserved chicken and lets it warm gently till piping hot. Very good stuff.
juices in the container(s) into a pot with water, carrots, onions, celery, cooks this up into the broth and then about 20 minutes before dinner adds the reserved chicken and lets it warm gently till piping hot. Very good stuff.
heather_in_sf
Well-known member
If they are all ready seasoned, then in essence they are dry-brined like the Zuni Cafe method.
In the Zuni Cafe cookbook you season the chicken one to three days before with salt. You could of course add other seasonings too. The formula is 1 tsp of Kosher salt per pound. I like to scrub the chicken with salt, rinse, pat dry then sprinkle with the required salt, and one day covered in the fridge in a pie plate is my standard. Beyond that then to me the pan juices get a little too salty.
So you might give this a try! It really makes for a juicy flavorful chicken, I don't do a roast chicken any other way. I even do this for the French chicken in a pot CI style.
In the Zuni Cafe cookbook you season the chicken one to three days before with salt. You could of course add other seasonings too. The formula is 1 tsp of Kosher salt per pound. I like to scrub the chicken with salt, rinse, pat dry then sprinkle with the required salt, and one day covered in the fridge in a pie plate is my standard. Beyond that then to me the pan juices get a little too salty.
So you might give this a try! It really makes for a juicy flavorful chicken, I don't do a roast chicken any other way. I even do this for the French chicken in a pot CI style.
Think I've got it.... my sis made one when I visited and it was just like Costcos!
She just rubs a little olive oil over it, then Cavender's inside and out (it's a Greek spice - you can get it cheap at World Market), and a little garlic salt inside and out.... roast at 375 deg. for 1.25 hrs. to 1-1/2 hrs. Crispy skin and tasted like it had been brined!
She just rubs a little olive oil over it, then Cavender's inside and out (it's a Greek spice - you can get it cheap at World Market), and a little garlic salt inside and out.... roast at 375 deg. for 1.25 hrs. to 1-1/2 hrs. Crispy skin and tasted like it had been brined!
dawn_mo
Well-known member
I asked the deli woman in my old Ralph's store how she made their pinwheels,
and she told me the key seasoning was Cavendars seasoning salt. I made them and sure enough that was is. I made them with flour tortillas, cream cheese, Cavendars (sprinkled on), black pepper, fresh basil and sliced tomatoes. Yum!
and she told me the key seasoning was Cavendars seasoning salt. I made them and sure enough that was is. I made them with flour tortillas, cream cheese, Cavendars (sprinkled on), black pepper, fresh basil and sliced tomatoes. Yum!