ROTISSERIE CHICKEN

ANYONE EVER HEARD OF COWBOY CHICKEN? BEST ROTISSERIE CHICKEN IN TEXAS!
BEEN AROUND SINCE 1986. GREAT SIDE ITEMS...FAMOUS TWICE BAKED POTATERS,GREEN BEANS,AND HOMEMADE PEACH COBBLER. YA'LL COME IN TRY IT NEXT TIME YOUR IN DFW.

JROD79,

Welcome to Roadfood.

Could you describe how the chicken differs from ordinary rotisserie chicken? Sounds interesting anyway.

Just a suggestion, but consider not typing all in caps. Some people consider it shouting and somewhat offensive. Sooner or later someone will complain about it so I thought I would give you a heads up from the start.

quote:

Originally posted by JROD79

ANYONE EVER HEARD OF COWBOY CHICKEN? BEST ROTISSERIE CHICKEN IN TEXAS!
BEEN AROUND SINCE 1986. GREAT SIDE ITEMS...FAMOUS TWICE BAKED POTATERS,GREEN BEANS,AND HOMEMADE PEACH COBBLER. YA'LL COME IN TRY IT NEXT TIME YOUR IN DFW.

I've had it, thought it was crummy!

Welcome aboard.
They have been around for years in the Dallas area. It's.........ok. Not great but, ok.
Most places in the Dallas area that sell rotissierie chicken overcook the chickens to the point that they are dry.
The best rotisserie chicken I've had in Dallas is from "Dallas City Market" on Lovers Lane just west of the Tollroad overpass. It is owned and run by the original chefs from "Eatzie's". Try theirs and tell us what you think.

okay, i would like to add my 2 cents ..
the best rotissierie chicken is
the one i make with my ronco showtime
rotissierie. and it really really works
dayle

I have one of those Showtime machines and it's excellent for chicken (and for Prime Rib too). Best store-bought rotisserie chicken I've had is sold at Costco...juicy, bigger than regular grocery store chickens and considerably less money. Win, win, win.

quote:

Originally posted by Ciaoman

I have one of those Showtime machines and it's excellent for chicken (and for Prime Rib too). Best store-bought rotisserie chicken I've had is sold at Costco...juicy, bigger than regular grocery store chickens and considerably less money. Win, win, win.

I've seen those chickens at Costco. They look good! I'll have to buy one.

Ditto the homemade rotisserie chicken on the Ronco Showtime, with a rub made from kosher salt, paprika, cayenne pepper, brown sugar, garlic, onion powder and celery salt. I haven't bought a rotisseried chicken since I bought the machine.

The best rotisserie chicken I have had was at Phil's Chicken House in Endicott, NY. This was originally a recommendation from Michael Stern, and was worth the trip.

They cook their birds for several hours and baste them every 7-8 minutes. Check out the review on the Roadfood site.

Are you saying the Ronco Showtime rotisserie is really that good?
The birds don't come out too dry? Has anyone done a duck on one of these?

I don't like rotisserie chicken. It's soggy and wet. BBQ is the only way.

quote:

Originally posted by TheHotPepper.com

I don't like rotisserie chicken. It's soggy and wet. BBQ is the only way.

I think you've been eating the wrong rotissierie chicken.
I like BBQ too. But, it also tends to dry out in the smoking process.

IMO, the Showtime rotisserie is an excellent machine. The only negative I can think of is that it is kind of noisy when it's working. Despite that, we've always been delighted with the results. Chicken, Pork Roast, Prime Rib, Turkey--all come out perfectly.

As ciaoman said...the Ronco does an awesome job on certain foods. Chicken and Pork loins are GREAT!! Season up a yard bird..let it roll for 70 mins....NOT half bad!!! :-D

Not promoting the Ronco over any other brand available. We bought the larger sized Ronco Showtime because it can hold up to a 15-pound turkey.

Cook the chicken for 15-20 minutes per pound, to an internal temp. of 175 degrees, and it will not be dry.

Try a rub made with:

1/4 pound kosher salt
1/2 tsp. cayenne pepper
1/3 cup firmly packed light brown sugar
1 tbsp. granulated garlic
1 tbsp. granulated onion
2 teaspoons celery salt.

Combine all the ingredients. Store for up to 6 months.

For one 3 - 4 pound chicken, mix 1/cup of the rub with 1 tbsp. of vegetable oil and rub on the chicken, brushing into the cavity. Twirl as indicated above. (From "The Ultimate Rotisserie Cookbook")

My husband loves duck. I don't care for duck (too rich for me), but he loves this dish. (From the cookbook indicated above)

For the sauce:

2 tbsp butter
1/2 cup chopped onion
2 tbsp dry sherry
1 1/2 cups red currant jelly
2 tbsp fresh lemon juice
1 tsp salt
12 tsp fresh ground black pepper
1 tsp dried thyme

Melt butter, add onion, cook until softened. Add sherry, jelly, lemon juice, salt, pepper and thyme and bring to a boil. Simmer for 15 minutes.

Rinse the duck and cut off the wing tips. Load it into the rotisserie according to directions. Prick the skin all over and brush with some basting sauce. Roast until meat thermometer inserted into the thickest part of the thigh registers 175 degrees, (about 15 minutes per pound) Turn off the machine and baste the duck with sauce about every 15 minutes.

quote:

Originally posted by twinwillow

quote:

Originally posted by TheHotPepper.com

I don't like rotisserie chicken. It's soggy and wet. BBQ is the only way.

I think you've been eating the wrong rotissierie chicken.
I like BBQ too. But, it also tends to dry out in the smoking process.

I prefer dry chicken, I hate moist chicken.

quote:

Originally posted by Ciaoman

Best store-bought rotisserie chicken I've had is sold at Costco...juicy, bigger than regular grocery store chickens and considerably less money. Win, win, win.

Based on your post I tried a Costco chicken last night!

From outward appearances the chicken looked very appetizing. The dark meat was cooked perfectly, nice and juicy, the skin was OK, not really crispy at all, but still very tasty for a store bought bird.

The wings were also very good. I'm a leg/wing man, I usually use the breast as leftovers in a chicken salad or soup. I thought though for the sake of this post I would give slice of the breast a try. Not good at all very, very dry.....

Overall though, I thought it was well worth the three or four dollars I spent. Short of buying a Ronco, I would buy the Costco yardbird again.

I do Rotisserie Chickens in my gas grill.I usually cook 2 or 3 at a time. The secret is to turn it up high for 10-15 minutes, then turn it down to low (225-250 degrees). Add wood chips and baste frequently with a mixture of light olive oil, melted butter, a little salt and plenty of chopped FRESH mint leaves. Cook to an internal temp of 165 degrees. Remove from grill and let them rest for 10-15 minutes before cutting them up.Delishous!

All I know is to avoid Rotiserie chicken from a Deli in a Store.. Several people have told me that the whole chickens that expire (or are about to) in the meat department get moved over to the deli for their final attempt at a sale.

quote:

Originally posted by UncleVic

All I know is to avoid Rotiserie chicken from a Deli in a Store.. Several people have told me that the whole chickens that expire (or are about to) in the meat department get moved over to the deli for their final attempt at a sale.

You are Absolutely correct. I worked in a meat dept and can tell you the same goes for all the marinated meats in the meat case, the Kabobs, the premixed meatloaf, etc. that was my job to take the meat out of the dated packages and doctor it up for sale in the Specialty "Ready to Cook & Serve" meat case. I've seen them take out of date ground beef and add it back into the new grind and repackage it. Date coding on fresh meat is a joke. Let the buyer beware!

Well why would they cook the freshest ones, of course they'd use the ones that are closer to the sell by date, it would make no sense to use the freshest ones. The sell cooked chickens to be eaten that day.

quote:

Originally posted by Foodbme

quote:

Originally posted by UncleVic

All I know is to avoid Rotiserie chicken from a Deli in a Store.. Several people have told me that the whole chickens that expire (or are about to) in the meat department get moved over to the deli for their final attempt at a sale.

You are Absolutely correct. I worked in a meat dept and can tell you the same goes for all the marinated meats in the meat case, the Kabobs, the premixed meatloaf, etc. that was my job to take the meat out of the dated packages and doctor it up for sale in the Specialty "Ready to Cook & Serve" meat case. I've seen them take out of date ground beef and add it back into the new grind and repackage it. Date coding on fresh meat is a joke. Let the buyer beware!

YUK! Never again for me!

quote:

Originally posted by twinwillow

quote:

Originally posted by Foodbme

quote:

Originally posted by UncleVic

All I know is to avoid Rotiserie chicken from a Deli in a Store.. Several people have told me that the whole chickens that expire (or are about to) in the meat department get moved over to the deli for their final attempt at a sale.

You are Absolutely correct. I worked in a meat dept and can tell you the same goes for all the marinated meats in the meat case, the Kabobs, the premixed meatloaf, etc. that was my job to take the meat out of the dated packages and doctor it up for sale in the Specialty "Ready to Cook & Serve" meat case. I've seen them take out of date ground beef and add it back into the new grind and repackage it. Date coding on fresh meat is a joke. Let the buyer beware!

YUK! Never again for me!

Well thanks a lot. You just ruined my day. Fred

Luckily I don't eat grocery store cooked chicken, but I still say it makes sense for them to use the oldest chicken.

I will beg to differ-i ran very high end delis for years and never,ever used about to expire food-some may, but not most i frequent even now....

Vic, I once asked that question to my brother, he is a deli manager at a large grocery store. They get their birds from a seperate source other than meat department. Birds come in fresh unwrapped on ice less the necks and livers and giblets. He stated it was less cost, less labor and size was always consitant. What is not sold by the end of the day, it's chilled and put out the next morning still chilled sold at a reduced price. The area his store is located has many older patrons on fixed incomes and they are there at the opening daily just for the day old specials, dented cans, off produce etc. Savy shoppers just streaching a buck. Chow Jim

quote:

Originally posted by Foodbme

quote:

Originally posted by UncleVic

All I know is to avoid Rotiserie chicken from a Deli in a Store.. Several people have told me that the whole chickens that expire (or are about to) in the meat department get moved over to the deli for their final attempt at a sale.

You are Absolutely correct. I worked in a meat dept and can tell you the same goes for all the marinated meats in the meat case, the Kabobs, the premixed meatloaf, etc. that was my job to take the meat out of the dated packages and doctor it up for sale in the Specialty "Ready to Cook & Serve" meat case. I've seen them take out of date ground beef and add it back into the new grind and repackage it. Date coding on fresh meat is a joke. Let the buyer beware!

I've asked my independant butcher as well as the meat manager at Publix about this, they both told me the low end places do it.

John

My local Brookshires stores in Quinlan and Terrell Texas make a great Italian Herb rotisserie chicken $4,99 - $3.99 on sale. Maybe it is so good because the chicks are aged. :~)

Just jokin, they do not get their birds from the meat dept. Also, their Sadlers smoked brisket is as good as any I have ever had $9.00 a lb. They slow heat it in a big oven.

I have had Cowboys, not bad and their taters ARE good. JR, do you work for Cowbays? If so, what location?
Joe

quote:

Originally posted by JROD79

ANYONE EVER HEARD OF COWBOY CHICKEN? BEST ROTISSERIE CHICKEN IN TEXAS!
BEEN AROUND SINCE 1986. GREAT SIDE ITEMS...FAMOUS TWICE BAKED POTATERS,GREEN BEANS,AND HOMEMADE PEACH COBBLER. YA'LL COME IN TRY IT NEXT TIME YOUR IN DFW.

Only one post (08/17/06)??? A Troll.