GRPa Sticky Chicken Rotisserie Style Recipe - Food.com (2024)

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GRPa Sticky Chicken Rotisserie Style Recipe - Food.com? ›

Since the birds are cooked close together, the liquified fat from the chickens cooking above drips onto the ones below. Additionally, rotisserie chicken has sticky skin (you can crisp it up in the oven), juicy, tender meat and even cooking.

Since the birds are cooked close together, the liquified fat from the chickens cooking above drips onto the ones below. Additionally, rotisserie chicken has sticky skin (you can crisp it up in the oven), juicy, tender meat and even cooking.

Make a Rub

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

The reason Costco's chicken is so juicy is because of a salt solution pumped inside, which is basically like super-brining. That makes the meat moist and evenly seasoned every time, delivering a consistent—though there has been some Reddit uproar about weird-tasting chicken lately in some states—tasting chicken.

Feel. If it looks OK and smells OK but feels extra slimy, sticky or dry from freezer burn, it's time to say goodbye. “Raw chicken can have a somewhat slimy feel to it, but if it has a slimy feel after it is rinsed off and patted dried, it's no longer good,” Danielson said.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

This is not only due to the addition of extra water but also additives including phosphate. These additives help the meat absorb and retain moisture before, during, and after the cooking process. As a result, every mouthful of the meat retains a succulent texture.

At a cooking temperature between 300 F and 350 F, it takes a chicken about 20 to 30 minutes per pound to cook. A 4-pound chicken will take nearly 2 hours. When the internal temperature of the chicken reaches 175 F, it's time to take it off the heat. As the chicken cooks, you might notice that it tends to plump up.

As the bird freezes and then thaws, it sometimes causes pigment to leach out of the bone marrow and accumulate as a deep red color around the bone. You'll also likely notice it in the meat right next to the bone.

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

What's the difference between a roasted chicken and a rotisserie chicken? ›

However, despite the fact that both dishes utilize dry heat, their preparation methods are actually a bit different: Roasted chickens are cooked in the oven at high heat, whereas rotisserie chickens are cooked on a rotating spit, allowing all parts of the bird to be heated evenly.

Spoiled chicken may be slimy or sticky to the touch or have an off odor. If you notice any of these things, discard the meat (3).

Some people associate rotisserie chickens at Costco with a soft texture of meat and meat that falls off the bone. These are the result of the young age of the birds, coupled with the cooking method and injected solution.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

How To Tell If Cooked Chicken Has Gone Bad. If your chicken starts to look off-color (dark or faded), appears slimy, sticky, or tacky, or smells bad, it's time to throw it out. 2 Of course, chicken that's been marinated or drenched in sauce may not give you telltale clues that it's spoiling.