Well the single thing about the supermarket chickens is salt.
If you really want an oven roasted chicken to taste somewhat like supermarket rotisery chicken, marinate the chicken in a mix of soy sauce and chicken broth for several hours before roasting and baste with the marinade while in the oven.
Linda C

Oh, Lord! You mean that wonderful moistness is really an unhealthful marinade??? I thought I was eating something inocent! I guess that's why I don't need to salt this chicken.

Have a look here. My sister had a thing like that years ago and it cooked the most succulent, delicious chickens.

Here is a link that might be useful: Link to rotisseries

I've always wondered why those chickens were so moist, I've used them for convenience from time to time, I guess if one does not eat the skin, it's not so bad.

I came across this old thread regarding those same bbque chickens, if they're injected it can't be good....

Here is a link that might be useful: supermarket chicken thread

I'm not a big fan of these chickens. I worked in the deli of a large grocery and the whole chickens came in already in a solution. We would skewer them for the rotisserie, they would then hang to dry on a special rack in the walk in cooler. When it was time to cook them, they were dusted with a flavoring powder, We used lemon/pepper, Cajun spice and BBQ.

I've never bought one. My first day on the job the manager had us hanging chickens that were 3 days past the sell by date.

Nancy

I was also going to suggest a rub of sugar, MSG and garlic to get that slightly sticky coating and flavor you can't quite put your finger on...... it is delicious, but the side effects can be unpleasant.

Alexa

I have been curious also.

The meat of all the supermarket roasted chicken in my NYC area has a different texture. Kind of mushy, and will not turn tough no matter how many times you re-heat the chicken.

It's either a different kind of bird, or there may be someting else they do to the chicken.

dcarch

I suspect there might be Bromelain in the marinade/brine that changes the texture of the meat. That is the enzyme that is extraced from pineapple that can make protien mushy.

Just not eating the skin doesn't help. I often hear people say brining and/or pre-salting helps with flavor & moistness of chicken (or any beast for the matter). If the salt doesn't get into the meat how could it possibly do anything to the flavor and/or moistness?

Many grocery store chain chickens (also pork) have been brined in a salt/sugar/water solution. That increases the weight which benefits quarterly profits. Then, if you pre-salt or brine at home...that bird/beast is really salty.

American taste buds have become so accustomed to salt that many can't even determine that a meal is heavily salted. They just think it tastes "good" not recognizing that what tastes "good" to them is salt.

A container of this stuff lasts us 7-8 years. Take a look at the nutritional content...1/4 teaspoon = 24% of daily allowance. If you pre-salt or brine a beast & then salt every side dish also...you've probably consummed your daily allowance with one meal. And that's based on 2,300 mg/day. The CDC says that people over 40 should not consume more than 1,500 mg/day (http://www.cdc.gov/features/sodium/).

I think Linda's right...it's salt that makes those deli chickens "good".

/tricia

Here is a link that might be useful: Sea Salt

This recipe is similar to the store rotisserie chicken and is very good. I've included the link to the thread over on the Recipe Exchange.

Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered

Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.

Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!!

For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.

Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.

Teresa's Notes: JMO, but I do not think cooking the chicken in a crock pot would get the same results. Crock pot cooking would be more moist and the oven slow and low baking is a drier cooking method.

On the thread are direction for cooking chicken pieces.

You could perhaps spread some BBQ sauce on the chicken toward the end of the cooking time if desired. But you want to be sure to keep the oven temp low and watch the chicken to be sure the sauce does not burn.

Teresa

Here is a link that might be useful: Roast Sticky Chicken

A few years ago, one of my husband's clients gave us a Ronco Showtime Rotisserie. It wasn't anything I would ever have thought to buy...what's so difficult about roasting a decent chicken?? But, I went ahead and tried it just for kicks. The chicken came out SO tender and juicy!

After trussing, I cover the bird with granulated garlic & onion, black pepper, paprika, and celery salt. (I make my own celery salt, more celery seed, less salt.)

Usually, just inside a chicken, there is a hunk of chicken fat. This I dice and shove up under the skin to baste the breast meat. At times, I have used herb butter instead.

It is important, when trussing, to tie the wings very tight to the body so that they will neither burn, nor overcook.

My Ronco chicken has become a favorite of both my husband and myself (and the cats) as a no-fuss meal, and during the Summer time, it sits out on the patio while it cooks, helping to keep the house cooler inside!

I agree that the Supermarket chickens tend to be far too salty. I remember as well that it wasn't all that rare for them to be overcooked.

Occasionally I'll buy a supermarket rotisserie chicken if I am in a pinch for time and have no other ideas what to make for a quick dinner.

However, since I learned about high heat roasting on this forum I rarely buy them anymore!

Try roasting a chicken using the high heat method and you may never go back to supermarket rotisserie chickens again!

Linda