Use it when you make chicken or turkey gravy as the liquid you add to the gravy. Be sure to cook it well in the gravy.

I'm not too squeamish about chicken, but would boil/simmer chicken-ade for a a few minutes first... just in case chicken was not 100% fully cooked... though highly doubtful. After cooling, refridgerating, and skimming... could freezer for future use in a gravy (as suggested) or a soup.

I would throw it out. It is all "added solution" whatever that is, mixed with highly flavored seasonings, all suspicious.

If you do use it, however, I would use it only in something that gets cooked a long time. It might make a nice cooking liquid for some rice but it could also turn out too salty or strange tasting.

I call it chicken goo (because it gels when cool) and also freeze it to use in soups, stews, gravies or anywhere a dash of chicken stock would help. I freeze mine in very small containers and pop the cube out into a zip bag full or other cubes. And if you make your own stock, toss it in to boost the flavor.

Costco birds are always well done so no worry there for you and a 2 tablespoon cube of the goo cant have that much solution in it to worry about either.

It is essentially concentrated chicken stock. Safe to eat as is, and if you freeze it then should keep well. Freezing in ice cube trays is convenient.

It is pretty salty, so taste whatever you put it in before you add more salt.

I cold think of a lot of uses for that, including gravy and soup, the sauce for chicken pot pie or chicken ala king, a base for a pot of rice or quinoa or couscous.

As has been mentioned, it could be very salty, so I'd be tasting before I used it.

Annie

I was curious so looked it up. Costco chickens arrive to them pre-brined (brine being the "added solution) from the supplier. The ingredients include sodium phosphate and a lot of gums and starches (variable in their exact nature). Too much phosphorous can be bad for you, but if you mostly get your phosphorous from whole foods (what's a synonym of that which isn't the name of a store?), you're fine. In general, for mass produced foods, the ingredients label for Costco chicken isn't that scary. :)

I don't know if the "chicken goo" that pkramer spoke is more about brine gelling because of the gums in it, but actual roasted chicken juice, sans brine, does gel in the fridge. It pretty well melts at room temperature, but only needs to be cool to gel. It's the collagen. I presume from the cartilage. Beef bones will also give you gelling juice. That kind of gel is actually very good for you and people go out of their way to make it.

You will probably all cringe to learn that I threw all the bones - 18 chickens worth - in the trash after shredding the chickens. I was not at home and didnâÂÂt have any way to store these, but I just knew many of you would love to have those bones to make stock with. This is why I had to at least save the juice! :-)

Pillog, those chickens are cooked on a rotisserie, so will drip off a lot of the liquids. The juice that Jeri got comes after the birds rest.

Sushipup, I'm sure that's true, but since both the chicken juice and the brine are inside the chicken, do you know what it is that leaks out? I was assuming it was both. My chickens don't always drip on the rotisserie. They get all crispy and lovely, then when they're set to rest, it all comes gushing out the holes made by the cleats. Well, not all. There's still juiciness in the birds. But a whole lot does.

Jeri, it's not so tragic about the chicken bones if you picked them clean. Since they're hollow they're not hiding the good like the marrow in beef bones. It's when there's a lot of meat on the carcass from carving that it's really good for stock.