Part 6/8:
While the allure of rotisserie chicken is strong, the processes behind their production can be less glamorous. These chickens are typically roasted in large industrial ovens, but they are often injected with a mix of brine, sugar, and preservatives. This method not only ensures moisture and flavor but also means that many chickens sold have prolonged their shelf life, sometimes stemming from those nearing their expiration date.
This technique allows stores to reduce waste while providing an economical option for consumers. However, critiques have emerged over the quality of these chickens, with some shoppers reporting a soapy taste in Costco's offerings due to a sodium phosphate injection—a flavor whose culprit remains debatable.