iam_immigrant wrote: ↑Mar 16th, 2011 5:15 pmHas anyone ever noticed that the chicken at Costco is always moist? I've had chicken from Loblaws many times and the breast meat is almost always dry, even more so if I have it for leftovers. But not so with the chicken from Costco even the next day the breast meat is moist like it just came out of the cooker.
I'm starting to think that it's some sort of hormone/chemical they pump into the chickens (Food Inc movie...). And their chickens are ginormous compared to Loblaws.
It's just brine. This was established on a previous thread.
Pete: there are very few actual rotisseries left, and they are mostly in the smaller grocery stores.
The busy places are all using a convection oven with steam bursts for their chickens, which are stationary on trays.
These new ovens are more efficient; larger output, faster cook times, and easier clean up.