View Full Version : How About Those "Rotisserie Chickens"?
I just wanted to jump-start the topic--there was a thread that kinda fizzled out last winter. "Rotisserie" was spelled wrong; maybe it's wrong, again. What d'ya think? So, have at it---come out swinging! Let's hear your reflections on Ro-Chik.:cool: Finger Lickin' Good, or What?
I like the taste, convenience and value, but I have been trying to buy meats and poultry that are at least allegedly raised humanely, and I'm pretty sure these don't qualify. So we aren't buying them very often any more.
iris lilies
8-8-14, 10:10am
Personally, I avoid the Rot chicks but I DO like to check my eggs before leaving the store. Yes, I am an Egg Checker.
Personally, I avoid the Rot chicks but I DO like to check my eggs before leaving the store. Yes, I am an Egg Checker.Eddie, thanks so much for your comment, but "Egg Checking" is a topic for another thread. I planned to start one, but couldn't decide which should go first--the chicken or the Egg. If you'd shop at the Dillons near my house, you'd be delighted to find that the Egg Cooler is in VERY close proximity to the "Wine And Spirits" Dept., which would be extremely convenient for you.
I like the taste, convenience and value, but I have been trying to buy meats and poultry that are at least allegedly raised humanely, and I'm pretty sure these don't qualify. So we aren't buying them very often any more.R/R--I'd say "poultry production" is very low on the humane scale. That said, cattle in this area seem to lead a pretty good life, grazing in roomy, shady pastures & cooling off in ponds.
How about you Packy? Are you a fan?
How about you Packy? Are you a fan?No, can't say that those chickens appeal to me. I'd rather have them still alive, in my yard, looking for bugs.
bbillinohio
8-20-14, 9:52am
R/R--I'd say "poultry production" is very low on the humane scale. That said, cattle in this area seem to lead a pretty good life, grazing in roomy, shady pastures & cooling off in ponds.
How do you know that the local cattle are what is appearing in your supermarket?? Now days most supermarkets are buying 'primal' cuts of met from a wholesaler.......who is usually not 'local'
How do you know that the local cattle are what is appearing in your supermarket?? Now days most supermarkets are buying 'primal' cuts of met from a wholesaler.......who is usually not 'local'
That is one reason we still buy meat, poultry, and fish at our coöp. Those foods are labeled with a producer name, location, and pretty much everything but the animal's name (if it had one). Doesn't matter if I'm buying from the refrigerated/freezer cases or the butcher counter.
I do buy rotisserie chickens there occasionally. It's a bit odd that they cost less than buying a fresh chicken and roasting it myself (they are a bit smaller, but still). But it is the same brand I would buy fresh there. I once read the suggestion that the rotisserie chickens were from the refrigerated case and at their sell-by date, so cooking them is a win-win for everyone. It's plausible to me. So is the idea that they use the chicken as a low-/no-margin item in the hopes you'll buy higher-margin prepared sides at the same time.
https://www.youtube.com/watch?feature=player_detailpage&v=ErRHJlE4PGI
rodeosweetheart
8-21-14, 7:24am
Thank you, Catherine, this is great. And really true. We live in another foodie area (not Portlandia) and I just don't want to hear all this stuff anymore. Someone in a Prius almost ran over me last week at our local organic food co-op and they wanted 13.77 a pound for walnuts.
I have raised chickens and all it did was turn me into a vegetarian. Not sure why more people who care about humane conditions for animals are not vegetarians?
Anyway, thank you for a laugh. Oh, and 3 weeks ago we were out at one of the "local' farms that sells their products there (my husband wanted an English shepherd puppy), and the place was in a woods, virtually no sunlight, and the animals were in these gross pens or in "tractors" so small-- 50 broilers in a turned over truck cab, really--and I thought, I raised my animals a whole lot better than that, ad these people are advertising themselves as all the things in the clip. If you looked at their web site, you would think you were in animal paradise.
catherine
8-21-14, 10:49am
Thanks, rodeosweetheart! Yes, my kids turned on this old episode of Portlandia while on vacation last week and I thought that it was so funny. Glad they had the clip on YouTube.
Yeah, it's a spoof that's not far from the truth at all! And I can be guilty as charged, which is why I, too, am almost all vegetarian--unless I'm going to visit my local poultry provider, "Chuck," and ensuring that my dinner had the best possible quality of life, playing happily out in "Chuck's" back yard with his/her little friends, until I eat her anyway. ;)
iris lilies
8-21-14, 11:50am
https://www.youtube.com/watch?feature=player_detailpage&v=ErRHJlE4PGI
That is so funny! that's in the first episode or two of Portlandia. It's goes on with that couple visiting the chicken farm and being snared into the lifestyle. But the restaurant scene is the best.
Portlandia is too silly, I'm not a big fan but it has its moments.
This is really funny: I was in the nearby Sooper Center last night, and just inside the door they had a cabinet that holds "St Louis-Style Chicken" for sale. Right by the exit, where you can just grab one. Basically, a variant on the "Rotisserie" chicken. Isn't that funny? I don't mean laughable--but peculiar. You don't? Oh, well.
iris lilies
8-21-14, 2:21pm
This is really funny: I was in the nearby Sooper Center last night, and just inside the door they had a cabinet that holds "St Louis-Style Chicken" for sale. Right by the exit. Basically, a variant on the "Rotisserie" chicken. Isn't that funny? I don't mean laughable--but peculiar. You don't? Oh, well.
What is St. Louis Style chicken? Is is BBQ? I really don't know, sincere question.
Well, Faux; "St Louis-Style" is probably referring to the kind that is right by the entrance/exit, where you can just grab one and GO! Nobody gets hurt-- they don't display them on rotisseries, probably because of liability and safety concerns. Someone could get stuck on those sharp rotisserie tines, I suppose.
If I take my camera, I will take a photo of the "St Louis-Style" chicken Cabinet, situated by the door at Wally-World.
What is St. Louis Style chicken? Is is BBQ? I really don't know, sincere question.
Being a vegan I might be wrong about this but I believe they are like St. Louis style Barbeque ribs in that they are slow smoked and have the special St. Louis barbeque sauce on them (instead of the other many types of barbeque sauce). Sounds yummy - maybe I'll try to make some St. Louis Barbeque style tofu. Now that has disaster written all over it :-)!
LOL Spartana! It might not be too bad if you slice the extra firm real thin and fry it and then add the BBQ. DD knows all those tricks.......but I don't.......so you might not want to listen to my suggestion. haha
iris lilies
8-21-14, 6:54pm
I am an idiot. every time I do this I regret it. I blame this thread.
I bought a rot chicken today. It is so salty, blech.
ApatheticNoMore
8-21-14, 7:14pm
I am an idiot. every time I do this I regret it. I blame this thread.
I bought a rot chicken today. It is so salty, blech.
Haha, the last time we had this thread, it kept tempting me, and I bought rotiserrie style chicken breasts. They were ok. But I don't really like poultry generally. So no I haven't got rotisserie anything since the last time a thread about it was around.
LOL Spartana! It might not be too bad if you slice the extra firm real thin and fry it and then add the BBQ. DD knows all those tricks.......but I don't.......so you might not want to listen to my suggestion. haha
I was thinking of actually trying to "smoke" tofu (um... not like that evil weed - I did not inhale - but like you smoke fish) and actually found a bunch of recipes online. Sounds like work but not too bad. Might try it on my little hibachi BBQ
LOL again. Smoking it might be a little gooey? sticky? clogging?
I'll ask DD if she's done anything like that. She's made a fair amount of tofu dishes.
I thought I'd try marinated tofu in our usually beef broccoli stir fry. I'm afraid it was NOT a success. (couldn't find an emoticon for gagging....hahaha)
iris lilies
8-21-14, 8:34pm
We put tofu on a stick last weekend when we grilled kabobs. One of our friends over for dinner is vegetarian.
It didn't work. don't try it. It fell apart and melted, sort of.
I am sitting here, visualizing an eclectic concept in fast food for urban markets. First, I set about acquiring choice corners in busy commercial areas--- those that are already occupied by an independently-owned small business, that really has something to offer. After paying a premium for the land and terminating the lease on the existing buildings, I will raze them, and build a building that integrates the features of both a restaurant and a drive-in bank branch, with multiple lanes in the drive through, with a thick glass tellers window with a drawer that opens. Plus, a driveway menu board, that has a plastic or cash automated payment feature--like those check stands at WalMart. You then order by speaker, and the "canned" voices interact with you to verify your order. The sole menu item will be Rotisserie chicken, sold only through our drive-up, but with variations---KC-Style, St Louis Style, Chicago Style; New Orleans Style; Philadelphia Style, New York Style, etc. All the same, with slight variations in the barbeque sauce. Just a Gimmick. See? THey will be already prepared inside by people with whom the customer has absolutely no contact. The "voice" on the speaker will tell you to pull ahead to the window that has a whole bunch of rotisserie chickens on display that are ready to go, and a robotic system will lower your order to the drawer, and open when you drive up. See how easy that is? You won't have to talk to anyone, or get out of your car--just swipe your card, place your order loud enough so the machine can pick it up, and pull ahead for your Ro-Chik. Hope you will give it a try. One other thing--the buildings will be brick, with heavy steel entry doors, with thick glass and heavy locks. This will cut down on incidents involving disgruntled customers or ex-employees. They will have an online website available to them, to try and resolve any issues they may have with Ro-Chik Stores, International.
http://www.theautomat.net/images/machinebank.jpgThat's not a bad idea Packy. Kind of reminds me of a drive-thru version of those old style cafeterias (from the ?? ...'40's? '50's?) called automates I think where there were no workers up front at all and you just rotated a big glasses case full of food in individual slots. Picked what you wanted and just opened the little door to get at it. Workers in the back continuously made new food to put in the slots. Then there's the sushi version - a little conveyer belt that goes round and round and you just grab what you want as it passes by. Tapas Bars do that too and you just pay for the number of plates you had when you leave. Automations at it's finest!
We put tofu on a stick last weekend when we grilled kabobs. One of our friends over for dinner is vegetarian.
It didn't work. don't try it. It fell apart and melted, sort of.
But ... but... there are beautiful pictures on the internet of tofu-on-a-stick and barbequed. Of course with my cooking skills (or lack there of) I'll end up with mashed tofu anyways - I always do :-)!
Yes, Spartana--that's it! All those slots-- with a Rotisserie Chicken behind each one.
We put tofu on a stick last weekend when we grilled kabobs. One of our friends over for dinner is vegetarian.
It didn't work. don't try it. It fell apart and melted, sort of.Here's a scenario for you: One of these days, your Vegetarian Friend will repay the favor by inviting you kids over for lots of really good wine and to grill the steaks you bring, while they grill tofu--the right way. You'll have your big, thick, juicy lockered-beef steaks on there, almost done, and be sitting around enjoying a glass of wine or two, and along comes their family dog, who grabs the steaks and takes off with them. When you catch up with Fido, he's got them partly chewed and a little dirty. But not bad. You then have a choice--grab the steaks away from the dog, wash 'em off & eat with lots of A-1 sauce; or, should you take your friend up on their kind offer to share the Grilled Tofu with you? After all, they have more than enough. What do you do in that case?
I avoid all the various problems with tofu, by using meat instead. Problems solved. ;)
iris lilies
8-22-14, 10:09am
Here's a scenario for you: One of these days, your Vegetarian Friend will repay the favor by inviting you kids over for lots of really good wine and to grill the steaks you bring, while they grill tofu--the right way. You'll have your big, thick, juicy lockered-beef steaks on there, almost done, and be sitting around enjoying a glass of wine or two, and along comes their family dog, who grabs the steaks and takes off with them. When you catch up with Fido, he's got them partly chewed and a little dirty. But not bad. You then have a choice--grab the steaks away from the dog, wash 'em off & eat with lots of A-1 sauce; or, should you take your friend up on their kind offer to share the Grilled Tofu with you? After all, they have more than enough. What do you do in that case?
Not even a contest. I'd wash off the steaks and eat them. Like I haven't exchanged slobber with dogs before! I'd cut off the chewed parts and let the dog have that.
catherine
8-22-14, 10:58am
We put tofu on a stick last weekend when we grilled kabobs. One of our friends over for dinner is vegetarian.
It didn't work. don't try it. It fell apart and melted, sort of.
I use portabello mushrooms on kebobs. They are a great option for barbecues when meat-eaters are having steak.
iris lilies
8-22-14, 11:28am
I use portabello mushrooms on kebobs. They are a great option for barbecues when meat-eaters are having steak.
Yep, I also had those for her since I didn't know how that tofu would react.
ApatheticNoMore
8-22-14, 12:12pm
Maybe tough decision on the tofu or the dog eaten steaks. But if portabello "burgers" are around I'll have the fungus.
Then there's the sushi version - a little conveyer belt that goes round and round and you just grab what you want as it passes by. Tapas Bars do that too and you just pay for the number of plates you had when you leave. Automations at it's finest!
I love the sushi ones! Ours go around on little boats. We were there just the other day.
http://i1048.photobucket.com/albums/s363/jpatter492/imagejpg1_zpsf4fe0b4f.jpg (http://s1048.photobucket.com/user/jpatter492/media/imagejpg1_zpsf4fe0b4f.jpg.html)
Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!
Next, I will be starting a thread about Pizza. I used to like pizza, but now I am realizing that pizza has become a tool for the devil to ruin people's lives. Stay Tuned.
Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!I will try this, sometime, using lockered tofu.
Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!
Thanks! I will give it a shot and see how it works. I generally don't cook...ever... just make sandwiches and salads and smoothies, but have been trying my hand more and more at vegetarian cooking. It's palatable but it ain't pretty :-)!
Well, I thought I would bump this thread up and see if any of you kids have any new and exciting Ro-Chick stories to share. I was in Wally System last week, and instead of going in under cover of darkness late at night and seeing "Liz", I made an emergency run in in the very late afternoon. There was a "cook" at the Ro-Chick Kiosk by the entrance to the store, with a cart full of yummy, delish, and scrumptious Ro-chicks, restocking the Kiosk. Apparently, the price was reduced somewhat--it was $4.44 each or something like that. Wouldn't you kids agree that was pretty much a rock-bottom bare-bones price? Or not? Anyway, I hurried on by, to get out of the way so I would not get any grease splattered on me by accident.
Costco has fabulous 3 pound birds at $4.99. No one else around has such big cooked birds at such a low price. Sam's Club ones are a little smaller and cooked longer (darker and dryer). Hubby and I agreed we would keep Costco membership just for all the chickens we get. One can last for three meals and two meals of chicken noodle soup.
I am cooking up some broth right now...well the crock pot is making broth out of that great chicken. We had it two nights for dinner and cut off the extra breast meat for chicken salad soon, then the broth to make soup. Talk about a bargain.
I am heartened that so many people are questioning the food they eat, the quality of the food and the inhumane life of the animal. If I had to choose two animals whose lives are pure hell, it would be dairy cows and chickens. So I will never ever eat another one or have any dairy.
I guess for those who can get local, it is a thought. But not for me.
I am heartened that so many people are questioning the food they eat, the quality of the food and the inhumane life of the animal. If I had to choose two animals whose lives are pure hell, it would be dairy cows and chickens. So I will never ever eat another one or have any dairy.
I guess for those who can get local, it is a thought. But not for me.You may be right, but in my estimation, it's Poultry that are least-humanely raised, then factory-farmed hogs, and then dairy cattle, in that order. I was following up on two kids from rural Iowa I used to know, that were extreme bullies in school, and as middle-aged adults, one drives a truck, hauling livestock, and the other works for a farmer who has a hog barn. If I know them, those guys get their kicks abusing the animals, working with them, loading them on trucks, etc. Suffering means nothing, to either of them. Oh yes--one(the hog worker) was writing on his F-book account about the sheer joy of shooting a deer, and watching it die. I have a cousin who was in the busiess of "producing" turkeys, at one time. He had a building--one of those huge "turkey sheds" catch fire, and something like 5,000 turkeys die. It was the economic loss, that he felt deeply, though.
goldensmom
3-20-15, 6:37pm
If I had to choose two animals whose lives are pure hell, it would be dairy cows and chickens.
What is your experience with dairy farms? I was raised on a dairy farm. The only requirement from the cows was to give milk and some calved. Our dairy cows (120) slept in a barn with fresh straw bedding every night. The milk parlor was heated with a TV that they used to stare at while eating their nightly grain. They were fed silage and hay every morning and night and had fresh water available 24 hours a day regardless of the weather. Many had names, were spoken to and petted while their udders were being washed. They had a barnyard or orchard to roam. Our dairy setup had to meet standards for Grade A dairy which included no chickens on the farm. Health and production records were kept on each cow and if sick, which was rare, the vet was called immediately. Not sure how much better they could have been treated short of bringing them into the house.
Yah, in Zurra, cattle seem to live relatively well, being pastured for most of the time. In Iowa, it's a different story; land prices are much higher & used for corn & beans. The farmers who have cattle keep them concentrated in large pens, with so many animals to a pen that they are standing in their own mud. It's not a picturesque sight, like cattle grazing is here.
goldensmom
3-20-15, 7:51pm
The farmers who have cattle keep them concentrated in large pens, with so many animals to a pen that they are standing in their own mud. It's not a picturesque sight, like cattle grazing is here.
I've seen muddy cattle, usually beef cattle. Our cows could not come into the milk parlor muddy, on the occasion that they were muddy (heavy rain) they'd get hosed off before coming into parlor. Could not have muddy or manure laden cows in the milk parlor, not sanitary, not Grade A compliant.
I am sure some places are better than others. It is so horrible that so many animals are abused for our food.
With cows I think the taking away of the baby calves is dreadful.
With chickens I think destroying all the male chicks by grinding them up or suffocating them is equally horrible.
goldensmom
3-21-15, 7:34am
With cows I think the taking away of the baby calves is dreadful.
As a mom I can agree somewhat with that statement. However, that happens with beef cattle not so much with dairy cattle. The heifer babies are kept to increase the heard and the bull babies are usually sold, not a babies but as 300-400 calves, unless kept for breedig purposes.
Golden, it's the other way round. It's beef cattle that keep their calves and raise them to weaning. Heifers and bull calves alike are kept because both will make beef. In dairy herds, heifer calves are kept (often raised on milk replacer) while bull calves are sold very young, often even at birth.
There are a couple of things here: cattle don't have the full range of human sapience and emotion. They bellow for their calves for about 3 days, then forget about them. If you bring back a calf after a week or so, they often don't recognize each other. This is natural: cattle are prey animals. In the wild, calves die or are taken by predators. Females who didn't get over their natural grief would be at an evolutionary disadvantage. In the wild, without the resource drain of lactation, they come back into oestrus and are impregnated again.
In countries other than the USA, it's quite common to raise calves on cows that are not their mothers. You'll see a cow in a pasture with four calves - modern dairy breeds produce four times as much milk as a calf needs. Older cows, or cows that are not suited to machine milking, are kept in the herd because they rear these calves. It's called multiple suckling. With my own two-cow herd, I'd often see both calves suckle both cows indiscriminately, sometimes at the same time. One year I was given a calf, which joined in the feast readily. Sometimes all 3 calves would be working the same udder at the same time. My cows gave birth every second year- that was their natural cycle for our region. I got more milk per cow than my neighbours who followed the calf-a-year-for-maximum-yield dogma.
http://www.accidentalsmallholder.net/livestock/cattle/multiple-suckling-with-shetland-cattle/
There are many ways to produce milk for human consumption. Given that cows produce so much milk, it's possible to let a cow raise her calf and still get viable amounts of milk for sale. You can separate cows and calves overnight, milk the mothers in the morning (leaving one quarter of the udder unmilked, then send them all off together for the day or part of the day or send calves and cows out in separate herds. Milk again in the evening. I settled for less milk, fed less supplementary fodder, and milked only in the mornings.
http://www.qlif.org/qlifnews/oct08/suckling.html. In this article, calves are being weaned at three months. I think this is too young. 5-6 months is natural age. Calves that live together in groups rather than individual calf pens have much less weaning stress, and if they're on grazing they are also less stressed.
Then there's perennial dairying. In this system, a cow gives birth four years apart. A cow who is well fed and milked daily will continue to lactate almost indefinitely. However, her milk production will drop over time. The optimal inter-birth interval is four years. The cow can raise her calf to natural weaning at 6 months old, while producing profitable amounts of milk, and after that her full production is available for humans. Perennial cows,, because they're not strained to the maximum, can easily remain in the herd for 20 years, during which time they produce only 4-5 calves.
http://www.ncbi.nlm.nih.gov/pubmed/16027215
I once read about a man whose Jersey cow gave birth only once, at the age of 2, and lactated steadily for 20 years thereafter, giving a gallon a day even in old age. I think it was a back issue of a Countryside magazine; will have to hunt this down because it drives me nuts when I can't lay my hand on something.
I favour perennial dairying, having the cows raise their own calves, and keeping the old or small-teated females for foster-mothering. It makes so much sense as well as being the most humane (to my sensibilities) and the most profitable in the long-term.
goldensmom
3-21-15, 11:18am
Golden, it's the other way round. It's beef cattle that keep their calves and raise them to weaning. Heifers and bull calves alike are kept because both will make beef. In dairy herds, heifer calves are kept (often raised on milk replacer) while bull calves are sold very young, often even at birth.
I've been in the dairy and beef business my whole life. Thanks, it's about time I got set straight.
This thread is quite enlightening. Since I am now a vegan I do see things differently than I used to, but I believe we all would be against animal abuse. I think it is often a question of getting informed. I sort of knew some of the bad things about factory farming, but since spending the last 2 years really looking at the story, I am simply apalled that we allow these conditions to exist.
Some farms are so much better than others, i agree with that.
Yeah, and if I had it to do over, I'da named the thread "How About THEM Rotisserie Chickens", instead of "those". It is grammatically incorrect, but nonetheless, a better fit with the subject matter.
littlebittybobby
6-30-24, 8:34pm
okay-----i got ta thinkin'---Hey--it's been awhile since we had a discussion about "rotisserie chicken", like what you find in a kiosk near the exit at Wallmarts. but, any new thoughts on ro-chick?
Those $4.99 3 lb rotisserie chickens from Sam's Club and Costco are wonderful. The roughly $7.00 smaller ones from Walmart or Kroger, not so much.
littlebittybobby
7-4-24, 12:34pm
okay-----well i just came up with a VERY brilliant idea, where vendors of ro-chicks could sell "Ro-Chick On-A-Stick". see---you'd have the cooked chick impaled on a stick, and you kids could just eat it like a popsicle, and not get your hands greasy. maybe some entrepeneurial genius could get a little food truck, and drive around selling ro-chick on-a-stick, right out in the street. maybe start a franchise system called: "Ohioidahowa Ro-Chick" yup. doesnt that sound like a pretty good idea?
okay-----well i just came up with a VERY brilliant idea, where vendors of ro-chicks could sell "Ro-Chick On-A-Stick". see---you'd have the cooked chick impaled on a stick, and you kids could just eat it like a popsicle, and not get your hands greasy. maybe some entrepeneurial genius could get a little food truck, and drive around selling ro-chick on-a-stick, right out in the street. maybe start a franchise system called: "Ohioidahowa Ro-Chick" yup. doesnt that sound like a pretty good idea?
I think whole chickens are a bit large for this idea, but perhaps Cornish game hens instead?
littlebittybobby
7-5-24, 1:52pm
I think whole chickens are a bit large for this idea, but perhaps Cornish game hens instead?okay----RR, thanks for the suggestion. but see---them cornish rock fi8ghting hens are just too TOUGH to put on a stick---you'd break the stickk, i'm afraid. so anyway---another alternative under active consideration is too have gient-sized chicken nuggets on a stickk. yup. deep fried in yummy batter. these should be tried out in our drive-n-eat test market, which is geographically defined as " ohidahowa." yup. but yeah---drive-n-eat. it's the american thing ta do, for something to "do". ha.
okay----RR, thanks for the suggestion. but see---them cornish rock fi8ghting hens are just too TOUGH to put on a stick---you'd break the stickk, i'm afraid. so anyway---another alternative under active consideration is too have gient-sized chicken nuggets on a stickk. yup. deep fried in yummy batter. these should be tried out in our drive-n-eat test market, which is geographically defined as " ohidahowa." yup. but yeah---drive-n-eat. it's the american thing ta do, for something to "do". ha.
They have recently opened 2 new fried chicken restaurants in my town, Dave's Hot Chicken and Chick N More. There are plans to open two more in the near future, a Popeye's and a Raising Cane's. So apparently there is an almost infinite demand for fried chicken, and you may have yourself a winning idea there.
littlebittybobby
7-6-24, 10:34am
They have recently opened 2 new fried chicken restaurants in my town, Dave's Hot Chicken and Chick N More. There are plans to open two more in the near future, a Popeye's and a Raising Cane's. So apparently there is an almost infinite demand for fried chicken, and you may have yourself a winning idea there. okay----this thing about "Dave's Hot Chicken" made me think of a building located by the highway off-ramp by the lirrary-in-the-lumberyard at the south part of town. but yeah---for a few years, the building was home to a place called "Famous Dave's" which was a BBQ place. Then it closed, and became "Hot Cluckers" for a year or two. Then that closed. so anyway-[--it is something else, now. thast saiud---if a person has a genuinelt stoopid idea for a useless business enabling consumers to drive-n-eat, there seems to be PLENTY of money available to set up shop. yup. but yeah--"Dave" Anderson(Famous Dave) is reported to be an award-winning minority businessman. yup. there's another store in the branson area, as well. BTW--i almost never go to branson. nope.
Those $4.99 3 lb rotisserie chickens from Sam's Club and Costco are wonderful. The roughly $7.00 smaller ones from Walmart or Kroger, not so much.
I haven't bought them often, but the couple of occasions that I did buy one, worked out well. It was a quick meal already cooked, it was easy to pick clean for leftovers, and the carcass - because it was seasoned better than I usually do - resulted in a really nice broth for future meals. Although I usually felt it was a frivolous purchase, it has - so far - always ended up being very economical.
Plus... I didn't have to cook it!!!!!!!!!!!!!!!!!!!:D
There is a wings place near-by with outdoor dining. I'm routinely impressed with the large crowds and sometimes a line. Not in my list of health foods, but it must be a thing.
I make my own rotisserie chicken in my Instant Pot. It’s a hit with everyone. I leave out a lot of the salt. Mostly it’s a lot of spices…and chicken…from our local discount butcher. ETA: I freeze the carcass until I have enough to make a huge pot of broth to freeze for later use.
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