When you are out shopping for groceries and looking for a quick and easy way to get dinner on the table after you get home, it is ever so tempting to take advantage of a hot rotisserie chicken.
The aroma alone will reel you in.
A rotisserie chicken is a whole hen that is cooked on a rotating spit, using direct heat (electric, gas, charcoal). You can usually find them in the deli section of your local grocery stores, big box chains, and buying clubs.
The roasted birds also make a great meal to take to a sick friend. One of my dear neighbors heard that I had just returned home from the hospital and rushed one over to me, so I wouldn’t have to cook for my family that night. It was greatly appreciated.
She was surprised when I thanked her again a few days later and commented that I was able to get three meals out of that one hen: sliced meat, chicken salad and a soup!
I must admit, though, that I had never seen a bird that large before and came to the realization that all hens are not created equal when it comes to rotisserie chickens.
Since then, I have been searching the various markets to compare sizes and costs, bird by bird, determined to find the best buy.
Rotisserie chickens can vary greatly in size, flavor (traditional, barbecue, mojo, Mediterranean, lemon-pepper and more), and price (usually $5 to $9), depending on where you shop and are even more economical if you use some of the tips below to do it all at home.
You can save time, money, and calories – if you plan ahead.
Here are some nutritional facts worth sharing: A quarter-piece serving (breast and wing, or thigh and leg) of the average store-bought rotisserie chicken (with skin) contains approximately 300 calories; 42 grams of protein; 15 grams of fat, of which 5 grams is saturated; 160 milligrams of cholesterol; and 675 milligrams of sodium.
Try cooking your own hen in an electric slow cooker, or roast it in the oven, or poach skinless chicken breasts (reduces fat content) on top of the stove. You can store in the refrigerator or freeze it for use later in soups, chili, stews, pot pies, chicken salad, etc.
Betsy Crisp, MS, LD/N is a professor emeritus for the University of Florida/Institute of Food and Agricultural Sciences Extension – Family & Consumer Sciences
Slow-cooker lemon-pepper rotisserie chicken
Ingredients:
1 whole chicken of 4 pounds to 5 pounds
2 Tablespoons Extra Virgin Olive Oil
Rub:
2 teaspoons paprika
1 ½ teaspoons lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
Instructions:
In a small mixing bowl, add all rub ingredients and whisk together.
Remove giblets in the cavity of the chicken. (They are not used in this recipe)
Rub the outside of the hen with the olive oil and spice mixture.
Refrigerate for up to 24 hours, or place immediately in a large electric slow-cooker.
Cook on low for 6 hours to 8 hours, or on high for 3 hours to 4 hours. The internal temperature must reach at least 165 degrees Fahrenheit.
Note: If oven cooking is preferred: After applying the spice mixture, bake in an uncovered casserole dish on the lowest rack at 425 degrees Fahrenheit for 1 hour and 15 minutes, basting with juices collected in the dish about every 20 minutes. Bake until a food thermometer inserted in the thickest part of the chicken registers at least 165 degrees Fahrenheit.
Poached chicken breasts
Ingredients:
4 chicken breasts (boneless and skinless)
2 low-sodium chicken bouillon cubes (granules or liquid can be used) with water to make 2 cups
Note: Additional seasonings such as bay leaves, carrots, celery, garlic, onions, parsley, peppercorns, thyme and salt may be added, but are optional, and will change flavor of meat (depends on intended use/particular recipe).
Instructions
Place chicken breasts in saucepan.
Add enough water with bouillon to cover by 1-inch.
Bring water to a boil (medium-high), reduce heat (medium-low) and cover.
Simmer approximately 10-15 minutes until minimal internal temperature of 165 degrees Fahrenheit is reached.
Strain the liquid and save broth for soup base.
Let breasts cool and then cut as desired (slice, shred, cube).
Refrigerate both until ready to use for up to three days, or freeze for later use.
Published February 14, 2018
