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Dark Secret Behind Grocery Store Rotisserie Chicken

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Frequently, grocery stores make rotisserie chicken from fresh poultry that are about to expire but have not been sold.

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This is done to reduce food waste and generate income from poultry that would otherwise be discarded.

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Typically, grocery stores marinate and season the chickens before cooking them on a rotisserie spit until they are golden brown and succulent.

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Additionally, some grocery stores may inject poultry with a solution containing water, sodium, and other additives.

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This solution can make chicken meat more tender and plump, but it can also introduce undesirable compounds and sodium to the chicken.

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Some grocery stores may use rotisserie chickens that have spent several hours under heat lamps.

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Choose a chicken that is both fresh and pleasant-smelling. Avoid poultry that are desiccated, slimy, or have an offensive odor.

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Choose a chicken that has been recently prepared and has not been lying under heat lamps for too long, if feasible.

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If you are concerned about the quality of the chicken, you can inquire with the manager of the grocery store about how their rotisserie chicken is prepared.

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