Latest news with #rotisseriechicken
Daily Mail
4 days ago
- General
- Daily Mail
THE CANNY COOK: Anyone for rotisserie chicken baguettes?
In my 20s, I spent a couple of lazy summers driving around southern France, drifting between hilltop villages, sun-soaked markets and crystalline lakes for an afternoon dip. By far my most vivid food memory of those trips is of the rotisserie chickens we'd buy from stalls by the roadside – slowly spinning on their spits, with deep-tan skin and buttery juices dripping down onto potatoes below. We'd take them, packed in butcher's paper, to the lake with a fresh baguette, a tub of aïoli and a head of lettuce… the makings of the best sandwiches I can remember. I recreate them to this day, and while my local supermarket couldn't have less in common with a Provençal rotisserie, their chickens hold up surprisingly well. It's something in the cooking method – the low-and-slow direct heat and the continuous basting – that renders the skin sticky and golden and the meat fall-off-the-bone tender. Rotisserie chickens are the ultimate convenience food, particularly in peak summer when I wilt at the thought of turning on the oven. They make an easy protein in salads – maybe with leaves, avocado and a Caesar dressing, or in a crunchy Asian-style slaw. They can easily be shredded into tacos and tortilla wraps, or tossed with cold noodles and a spicy peanut dressing. Though, for me, nothing beats those baguettes. 1 baguette, £1.20; 180g aïoli (or mayonnaise), £1.60 METHOD Separate the leaves from the lettuce and rinse. Spin or pat dry with kitchen towel. Pull the meat from the bones of the rotisserie chicken and shred. Also shred the skin and mix everything together. Taste and season with a little salt and pepper if it needs it. Split open the baguette and spoon on some of the aïoli (or mayonnaise). Fill with chicken and lettuce leaves and enjoy.
Yahoo
11-07-2025
- Health
- Yahoo
The First Thing You Should Do With Rotisserie Chicken When You Get Home
Costco made a change to its rotisserie chicken back in 2024 when the warehouse retailer swapped the packaging. Instead of the rigid clamshell containers shoppers came to know and love, the chain began packaging its chicken in flexible plastic bags. The change was reportedly initiated by Costco's desire to use less plastic in its packaging, which is a good thing when considering the huge problem plastic waste poses to the environment. The switch had some Costco shoppers complaining about the bags being prone to leaks, but more importantly, some wondered whether the new packages would negatively affect their health. The previous rotisserie chicken packaging didn't make contact with the food, whereas the new plastic bags do, leading to questions about whether the heat from the chicken can cause microscopic plastic components to be absorbed by the food. The good news is that Costco's new chicken bags are designed to safely hold hot items, so the risk is relatively low. However, it's still advisable to remove the chicken from the plastic packaging as soon as possible to limit exposure. Your best bet is to unpack the food as soon as you get it home. After freeing the chicken from its plastic confinement, you can cut it into smaller pieces and place them in an airtight container to be refrigerated. Using this storage method, Costco rotisserie chicken can last up to four days in the fridge. Read more: False Things You Believe About Shopping At Aldi People are inundated with microplastics, so much so that these minute plastic particles have been found throughout the body and within bodily fluids, even in newborns. While more research is needed to determine the full health impact of microplastics, animal-based studies have found worrying evidence that microplastics may increase disease risk and limit the function of the immune system, among other unwanted health outcomes. The fear of plastic leaching into food goes beyond Costco rotisserie chicken, and one study found that the most common varieties of mussels have an alarming concentration of microplastics. While it's not clear what type of plastic packaging Costco uses specifically, polypropylene is a common option for storing hot foods due to its tolerance for high temperatures. Additionally, it's approved for situations where food makes physical contact with packaging. This material is generally considered safer than other types of plastic, but a study showed that the safety of polypropylene can vary according to the manufacturing process. As research on this and other types of plastic packaging continues, Costco shoppers who are concerned about possible effects of this ubiquitous material can limit exposure to ensure risk remains low. Read the original article on Mashed.
Daily Mail
08-07-2025
- Entertainment
- Daily Mail
Coles customers' outrageous act divides Aussies as he takes a very cheeky dig at iconic slogan: 'Feed your family for under $10'
A Coles customer has divided Aussies after shoving a rotisserie chicken down his pants and claiming to have walked out without paying for it. The mystery man's shopping trip was shared to Instagram on Monday along with the caption: 'Feed your family for under $10.' The post was a play on the supermarket's iconic slogan: 'Feed your family for under $10.' The slogan was part of a campaign that ran between 2010 and 2017 and featured celebrity chef Curtis Stone who shared an array of affordable recipes. The ad has since been turned into a meme due to the cost-of-living crisis with many Aussies pointing out it is now next to impossible to feed a family for under $10. The Instagram user known as Jessie decided to add his own spin on the slogan, sharing the video of the man as he appeared to hide several of the more expensive groceries in his pants to keep the bill under $10. The shopper hid his face behind a mask as he walked around the supermarket to collect the ingredients necessary to make roast chicken rolls. While he was happy to pay $4 for a coleslaw salad mix, $3.35 for bread rolls and $2.80 for sauce, he drew the line at the dairy products. 'So, $6 for butter. I'm not paying for that,' the man said while hiding the tub in his pants. 'We'll do the same with the cheese - more f***ing outrageous prices.' The same went for Coles' roast chicken. '$12.50? Not happening, not today,' he said. Once outside, he revealed that his total bill was still over $10. 'Just proves how f***ed up inflation at Coles and Woolworths is,' he said. Viewers, however, were divided over the clip with some taking the 'shopper's' side and other furious at what appeared like brazen grocery theft and said it was 'grubby'. 'Stealing isn't good, but they rip the public off so mixed feelings,' one said. 'Prices go up, items go down the dacks,' another wrote. 'Stealing from Coles/Woolies is a patriotic act,' another said. Others slammed the man for his behaviour with one questioning why he would swipe a $10 chicken when it looked like his outfit cost $400. Another added: 'Stealing is stealing. There's no justification for it. It's like saying you can steal from a particular house because it looks nice, or stealing from a BMW.' A Coles spokesman said the supermarket was 'committed to delivering value for customers'. 'Just last month, we lowered the price of more than 300 products for 12 weeks to help provide relief to households this winter, which, combined with other current deals means more than a thousand items at Coles are currently reduced in price,' he said. 'In addition to the thousands of weekly specials, we have an award-winning loyalty program that helps customers save money.
Fast Company
01-07-2025
- Business
- Fast Company
There's a reason your Sam's Club rotisserie chicken looks different
Sam's Club shoppers will soon notice a change to the retailer's private-label rotisserie chicken packaging. A new tray means the grab-and-go prepared foods favorite is now more sustainable. The clamshell packaging for Member's Mark seasoned rotisserie chicken sold at Sam's Club is composed of a top clear lid made from polypropylene (same as before) and a bottom piece made from a proprietary polypropylene and PCR (or postconsumer recycled content). Unlike the old tray, the new one doesn't use a carbon mineral filler, according to Packaging Dive, which first reported the change. That carbon mineral filler is what gave the tray its black color; with it gone, the now-recyclable material takes on a neutral sand color. Sam's Club tells Fast Company that 7½ bottle caps are repurposed to make each tray, and the new packages result in a roughly 25% reduction of virgin plastic. Sabert, the company that manufactures the clamshell packaging, says the tray was developed with color specialists to mask the natural juices and stains that come from cooking chicken. The tray is also microwavable, reusable, and hand and dishwasher safe. Sabert's chief sustainability and strategy officer, Richa Desai, tells Fast Company that Sabert is 'seeing more customers embrace postconsumer recycled content for food packaging as part of their own sustainability commitments to reduce virgin plastic use.' Like CVS, Target, and other retailers, the Walmart-owned Sam's Club is working to improve its private-abel offerings as consumers turn to generic brands to save money. For Sam's Club, though, the competition is especially fierce considering it's up against fellow membership warehouse club Costco's private-label Kirkland brand, which is bigger than Nike. While Costco's net sales in the most recent fiscal year were $176.63 billion, Sam's Club reported less than half as much, at $86.2 billion. Chicken could be one small step toward closing the gap. Walmart declined to provide sales figures for its chicken, though in one Reddit thread, users claimed stores sell hundreds a day. Member's Mark currently prices its rotisserie chicken at $4.98, though prices may vary in store and online, while Costco's Kirkland brand rotisserie chicken sells for $5.84. Costco's chicken also comes in a bag instead of clamshell packaging, a change last year that shoppers voiced their displeasure over. While Member's Mark may have a way to go to reach Kirkland-level sales and cultural resonance, it seems to have at least gained a competitive edge when it comes to rotisserie chickens.
New York Times
26-06-2025
- Lifestyle
- New York Times
Don't Roast. Rotisserie.
Each season has a chicken. Fall's chicken is soupy and stewy; winter's is a festive roast bird. Spring's chicken, if not seared in a skillet and scattered with herbs, is fried (for picnics under the flowering trees, naturally). Summer? Summer's chicken is a rotisserie chicken. Pick it up on that Costco run for sunscreen and pool noodles. If your farmers' market has one of those portable rotisseries with the golden birds spinning above a trough of potatoes, those are your summer chickens. Could summer's chicken be grilled? Absolutely. But I don't have a grill, and open flames lose their appeal when the sun is already blazing. So let's all pick up a summer — sorry, rotisserie — chicken to make Yewande Komolafe's chicken and herb salad with nuoc cham, a happy jumble of chicken, cabbage, crunchy vegetables and leafy herbs in an assertively zippy dressing. It's a star of our no-cook collection, a compilation of recipes that don't require any stove or oven action. If you're new to nuoc cham, you're in for a treat: It's a lip-smacking, salty-sour-sweet mix of garlic, chile, sugar, lime juice and fish sauce. And if you know (and thus love) the charms of nuoc cham, you know that keeping a jar in your fridge is a pro move, so that you're not only set for Yewande's salad, but for any number of quick, healthy, summery meals. Featured Recipe View Recipe → Crispy suya-spiced salmon: 'Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you throw on the grill — and it has plenty of other uses, too,' Kiano Moju writes of her new recipe. She recommends serving it with rice and a juicy tomato-cucumber salad, which is exactly what I'll do. Vegan pesto pasta salad: I make vegan pesto often; I'm not vegan, but I often don't have cheese (it doesn't last long around here). Ali Slagle's recipe gets plenty of umami punch from capers and nuts, and has loads of happy reviews. Fresh mango pudding: It is mango season, and I am hauling armfuls of them home like the heavy gems they are. The mangoes that I don't immediately inhale will go into Cybelle Tondu's delightful pudding, which I'm going to make in my trusty two-quart baking dish (Cybelle provides a tip) for more generous scooping and scarfing. In the interest of showing, not telling — and of riding out this heat wave refreshed and thirst-quenched — here's Kasia Pilat making her pickle lemonade: Thanks for reading!
