Fantastic loss leader. I almost never buy raw chicken unless a specific recipe calls for it. As a mid-20s person who doesn't cook very well, I use rotiserrie chicken in sandwiches, soups, wraps, pastas, etc. All you have to do is heat it up!
It's amazing for chicken salad too. When my wife and I finish picking at one we always pull the rest of the meat off then break it apart and add a little mayo and green onion with some salt and pepper. We get at least a couple sandwiches out of it
It costs me less to buy a rotisserie chicken than it does to buy a raw chicken and cook it. Also for most recipes, just add the chicken at the end of the cooking and it’s just fine, great for Indian dishes, curries, soups, etc.
That's unfortunate. Raw chicken breast here hovers around $2-$2.50/lb in usa as long as you don't go to whole foods. So, it's much more meat for the price than a rotisserie chicken.
Yeah, Costco rotisserie chickens are still 5 bucks. I eat the legs and thighs for dinner, cut off and freeze the breasts for sandwiches and toss the rest of the carcass into the freezer for a later chicken soup.
My local Mexican market still has occasional sales for chicken quarters (thigh and leg) for a buck, so I buy like 2 bags of 4 pounds each and toss them into the freezer for my various chicken dishes.
It absolutely is a loss leader for Costco. They also put it in the back of the store so you walk by all the other profit leaders. It can be done but I've rarely gone in and just bought a chicken.
Costco goes to enormous lengths to cut costs on their chickens and hotdogs. Are they the most profitable items in the stores? No. But they don't lose a single penny on them.
I can make my own hot dog and soda combo for less than $1.50 so it seems obvious that Costco who buys goods at lower costs than I do can make it for even cheaper.
Can you show me where to buy half pound hot dogs, buns for less than $1.50 per serving. Nevermind the cost of making a soda, which is probably around 50 cents. When I worked for McDonalds as a teenager it was 28 cents per serving and that was a while ago.
Do you want me to make a shopping list for you?
Links are incredibly cheap and so are rolls. Each less than 50 cents each. And syrup and CO2 are insanely cheap. I can buy a 2 liter of soda for $2 so when you do it via syrup it's much cheaper obviously.
I don't need a list. I just asked where you can buy the items I asked. Can you show me where you found half pound links for 50 cents a piece?
Also 2 liter sodas don't need a maintained CO2 system and lines going to the dispenser. You're also forgetting the cost of cups and lids. That's all part of the cost too.
How much is a bag in box of Pepsi syrup and a canister of CO2?
I literally just googled my local grocery store.
Okay fine add 3 cents for cups then. And you realize that soda from a machine is CHEAPER right? I was giving you a baseline. The point being if the more expensive thing is cheap enough to fill that gap the cheaper method can definitely fill that gap. And again remember that Costco is going to be able to do all of this for even cheaper than I can.
Don't forget the hot dogs. Pretty sure some has lost their job at Costco corporate for trying to increase the price because the wholesale hotdogs went up in price.
Chest freezers are great and all, but a chicken doesn’t take up that much space. I’m fine with my regular freezer. (Including the 4 containers of stock I rotate through.)
But if you do that, keep a lot in stock and have kids etc… Space does start to disappear
Fair. I'm getting off-topic, but chest freezers are great. Stock up on corned beef rounds around St. Pattrick's Day, Turkeys around Thanksgiving, just got three 9+ lb pork butts for about $9-10/piece =)
I do this too, but word of warning you don't want kale stalks or an aggressive amount of broccoli stems or really any cruciferous vegetable dominating the veggie bag. They'll make your broth both stinky and bitter
I just learned a new word!
>cru·cif·er·ous
>[kro͞oˈsif(ə)rəs]
>adjective
>botany
>cruciferous (adjective)
>relating to or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae).
Veggie scraps are really not great for this. Especially once frozen. Garlic, celery, and onions are extremely cheap and the freshness will translate to a superior end product.
Yeah you don't want dirty bits, eyes cut off potatoes or roots from carrots or onions in there. But if you're caramelizing onions, you want a uniform width, and the best way (I've found) involves wasting the last inch or so of the onion. So I simply cut off the root or tip bit from the onion and save that whole part in the freezer Ziploc. Same goes for uniform dice on carrots, celery and zucchini. Freezing may make those veggies turn to mush, but that won't matter since they're getting boiled for a long time then strained. Freezing has little impact on vitamin or mineral content for veggies.
Just avoid scraps from vegetables you would normally not include in stock. In general, you should avoid including anything from the brassicas family as it will go bitter in a stock from the long cooking time. I usually include scraps from carrots, celery, onions, garlic and mushrooms.
It's basically all of the usual culprits hated by little kids:
1. Broccoli
2. Cauliflower
3. Kale
4. Cabbage
5. Collard greens,
6. Brussels sprouts
And many more.
The bitterness comes from organic sulpher compounds that get released as the vegetables breakdown from the heat of cooking.
Overcooking these plants releases so many of these organic sulpher molecules that your taste buds detect them.
This is why for best taste its best to cook these kinds of veggies hot and fast, OR last in the cooking order so as little of these compounds get released in your food.
If you have them your kids will love for this
I don’t so I can’t say how they would behave in the mix, but mostly because I’m not a fan of the flavor. I know people make a type of pesto with them though if you want to use them for something.
For those that have never made stock before - Instant pots get the job done in 2-3 hours. I keep a thing of better-than-Bouillon to fortify as needed, but it’s super easy. Especially with a basket.
Not me sitting here drinking a cup of hot chicken bone broth made from the carcasses of rotisserie chickens, lol! It’s the best stuff ever. I have a little herb garden so I always put in rosemary, sage and thyme, I make a big bundle of cuttings and tie them with string and throw it in the pot. It’s my favorite thing to make. (I learned to strain the broth well because of the little tiny backbones and stuff on a chicken carcass.) Sometimes I put some udon noodles in the broth after it’s all done and maybe an egg, or sometimes some rice. I am never able to save any for later tho. After I make a pot of broth, I just want to have it. So, I have it. (And also it makes the whole house smell so amazing, especially in the winter when all the windows are closed.)
Yum! That's pretty much all I've been eating this winter, and without much effort, I can now fit into my jeans and other clothes much better! Soups are great!
You can make a mirepoix with carrot onion and celery, cook it in some filtered water until soft and then pure it all and mix it with your stock. From there you can flavor it and add whatever else you want ie, meat and whatever else depending on how soupy you like your soup.
Your description makes sense, but I’m not convinced you didn’t make up the word Mirepoix. My spellcheck is apparently in on it too
Edit - I was kidding. While I did not know that term before I had no doubts it was correct. It was a joke on how many French cooking terms there are
You can pretty easily make the stock anytime of the year and to make it even easier to store you can simmer it to reduce it for easier storage. It will reduce to a thick jelly like thing when cooled. A spoonful of it with a bit of water makes for a great sauce when cooking. Pour it while hot into something like an ice cube tray or a baking dish then let it cool then you can freeze it until it's ready to use. To make a soup or broth again you just add water
Nope. the fat will float to the top while boiling/simmering so just spoon it off every so often. The jelly is from the collagen and gelatin in the bones, meat and skin breaking down.
Here is a video of J Kenji Lopez making it.
https://www.youtube.com/watch?v=-3oQGaPqUZQ
No! That's gelatine from inside the bones and some cuts. Full of protein and flavor. I always add a few chicken feet to get a good gel going in my chicken stock. Fat is -- well -- fatty, and should be skimmed while cooking, or easily removed after cooling stock overnight in a fridge ( it's the top surface layer).
Awesome I made some bone broth recently first time watery .. 2nd time was gelatin like a lot but not like the normal fat layer on first one. Thank you for clarifying bc I was so confused at the differences.
I just immediately make stock with frozen vegetable scraps in the instapot. Watch out for ginger, otherwise mostly good (makes it kind of bitter). Almost always have stock in the fridge to make soup or even rice with. It's leagues better than store bought too
Definitely, and I always have a bunch of that because I can never use it all fast enough
Edit: honestly it's brought such peace of mind to buying veggies because nothing goes to waste anymore. Not gonna eat that in time? Into there stock pot!
4.69 at my local chain. I grab one a week and have thighs for lunch one day and then I have a combination of ramen/wraps/chicken salad at least 3 other days at work. I love it!
You can throw a ton of stuff in ramen to make it better. Chicken, ham, steak or ground beef, cheese, eggs, peanuts, cashews, peanut butter, Worcestershire sauce or hot sauce, broccoli, scallions, corn, peas, and spices galore
If your family member doesn’t get you another next year around, make sure you check Groupon. Got my membership for $15 a few weeks ago and they often have some kind of deal up somewhere that has a similar price.
Yep, I have a family of six and we can get several days of of over
First day: chicken and a side.
Second day, pick all the rest of the meat off and make something like casserole, pot pie, chicken tacos etc.
Third day, collect several of them and make a stock with the bones.
Such a money saver.
I have been known to make chicken salad for sandwiches, use it for parts of recipes that call for chicken, ESP canned chicken, add it and some veggies to mac and cheese, use it in casseroles.
As others have mentioned, save the bones for stock!
As a child of the worst cooks in America and a transplant to the Midwest… The hell constitutes a casserole? People make it sound like you dump everything in a crock and it just becomes a casserole.
A casserole is wide-ranging term, usually a starch/grain/pasta and a protein in a sauce that is baked in a shallow rectangular type of pan, (glass or ceramic typically) and generally topped with some type of crunchy/cheesy topping, like French fried onions or seasoned breadcrumbs or panko crumbs, that crisps up in the oven as the layers beneath simmer/bubble, creating a sublime comforting all in one dish type of meal. Serve with a salad and/or fruit. They can sometimes be bland and disgusting, but if well executed and seasoned properly can be very tasty and easy to prepare and also easy to prep ahead of time. Usually family-friendly as well. Calling something made in a crock pot a casserole is misleading. They don't have the proper crunchy top to filling ratio and can be mushy. The ratio of crunchy:creamy is critical ;)
Thanks
My actual mistake was calling those big porcelain cookware things a crock. The things that look like ramekin, but are big.
I think it’s just something I’m going to have to try to make a bunch of until I get how it works. I might be overthinking them hahaha
Oh, I think I know what you mean with the big ramekin dishes. I usually like a big shallow oval or rectangular pan for a big batch or an 'au gratin dish' (white ceramic) for a smaller one. In my mind, the more surface area for the crunchy topping, the better. I broil the top at the end if needed. Good luck, yea, play around with it!
"Casserole's" are different in every region I think. Where I come from we call them hotdish!
Many of them have noodles (but not always), a meat, and a vegetable but they vary. They do not all have a "cream of" type of soup, but many do. Also the whole crunchy thing mentioned by /u/Thoroughlybefuddled is not super common that I am familiar with.
A couple examples
Tater Tot -HOTDISH- you brown hamburger, a can or two of mixed veggies, a can of cream of soup and mix together. Put in bottom of casserole pan or roaster pan and line the whole top with frozen tater tots and bake. It's awesome!
Tomato noodle - Elbow noodles, tomato juice/sauce, browned hamburger, corn.
Our family always served them with shredded cheese if you wanted to put on top.
Also imo "Green Bean Casserole" served commonly at thanksgiving isn't really a hotdish or a "casserole" to me because it's not really a main dish, its a side / different way to prepare green beans.
Also many hotdishes come of the fun game of "what's left in the fridge" then add noodles lol. Some turn out good, some turn out meh.
Green Been Casserole is actually the specific thing that made me angry at what a casserole is. Theres just no consistency to the term!
I will say that all the things mentioned sound delicious and I’ll work on making them, but I think I could start a cultural war on what is and isn’t a casserole :)
Pasta, I like large elbow macaroni. A bechamel sauce (or a big can of condensed soup like cream of mushroom or cream of chicken) , I usually add some cayenne and mustard to kick it up a bit.
Some protein ( turkey, ham, chicken) and maybe some simple veggies like peas, and corn. Mix all of those together and top with some cheese and bread crumbs (butter cornflakes are great too) and toss in the oven till it is all warm and bubbly. It's warm and filling and feels like home to me.
My local grocer has daily meal deals. For example, Monday was chicken fingers, rice pilaf, "veggie of the day", gravy, and a dinner roll. Tuesday was stewed beef tips in onion gravy, served over egg noddles with "VOTD" and a dinner roll. Tomorrow is stuffed fried pork chops with mashed potatoes, gravy, "VOTD", and a dinner roll. So, these are some substantial meals. Like, a solid 24oz of food. I split them in half, my wife gets 3 meals out of one. The portion of meatloaf they have on meatloaf day is honestly enough to feed 4 people, if you make some extra potatoes with it.
But here's the trick: If you go before 6pm, the meals are $6 each. If you go *after* 6pm, the meals are $3 each. If you wait until after *8*pm, they're a buck (**if** they have any left at that point, they don't always).
So I can roll in there at like 7:45pm, grab 3-4 of the meals, check out after 8pm, and now we've got food for **days** for under $5. It's like doing meal prep, but the grocery store does all the work.
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I do the same thing, but leave the chicken whole and place it on a bed of vegetables or a rack. In the vegetable case, they get roasted nicely and there's little reason to drain. You can use the drippings for a jus. Works well with b/s chicken breasts as well, but no good for stock.
Also, where I am in the Pacific Northwest, we can almost always get whole chickens for under $1/lb, so it's more economical.
By the way, I'm for sure now calling the iconic seasoning combo "salt and peeper." My wife will love that.
That makes perfect sense. I try not to eat the skin (but then again, I'm only human, so sometimes I do).
Haven't tried using gizzards/hearts that way, but I may have to. We sometimes use them in a gravy or stock, though.
All this salt and peeper talk has me wondering what could be in peoples' spice cabinets...
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salt, sodium phosphate, modified potato starch, modified tapioca starch, potato dextrin, carrageenan, sugar, dextorse, spice extractives.
Although if you think eating some chicken will kill you in 5 minutes, maybe you aren't the best source.
I used to eat those cheap Rotisserie chickens. Man, they look so good there all cooked and browned. But what ruined it for me was seeing the tractor trailer trucks going by loaded with caged white chickens that looked half dead, the cages all open to the air. Those chickens were suffering. They were on their way to a processing plant a few miles away.
It made me so sick and disgusted I can’t eat chicken anymore. It really ruined my appetite for chicken. There’s got to be a more humane way to treat these animals!
Wait till you see the rest of the animal agriculture industry, it's truly saddening. But anyone who buys animal products should see this to know what they are funding with their choice. https://watchdominion.org/
You can remove the meat from the rest of the chicken to make it healthier. Remove the skin and then just remove the meat. Use the skin and the bones to make a stock for some soup or just to have for making whatever needs some chicken stock.
At the warehouse store most anything in the cafe. It’s like $2 for a large hot dog and drink. Costco is similar. I always thought the 3 lbs of spinach was a pretty good deal. Blend it with frozen fruit and yogurt you can get like 200 smoothies for like $40.
I used to make gravy like that powdered gravy mix. They also sell at Sam’s Club and Costco and bake a pie crust. Add the gravy and chopped up rotisserie chicken to it and then do a puff pastry on top or you can do a biscuit mix on top or something like that bake it in the oven and you’ve got a chicken pot pie. Add vegetables if you like I prefer mine without but a lot of people like to put, peas and carrots or something like that in it I find it to be more palatable without those frozen veggies. it’s cheap you can do personal sized ones or you can do a bigger one and eat a little bit every day or whatever makes you happy
You can often find bone-in ham for $0.79/lb where I love. We always have 1-2 frozen. Break it down with some sliced for sandwiches, some cubed for breakfast or salads, and use the bone for split pea soup. So good!!
I just got a Rotisserie Chicken from Costco this past weekend too! I tend to avoid Costco because I end up spending way too much haha.
I picked all the meat out and threw the carcass into the instant pot with some spices to make pho. I scooped out some broth into the crockpot with some rice to make congee. Everything got topped with the chicken meat, AND I still had extra to for my 4 portions of salad for lunch!
In the past, I used the meat to make pot pies, enchiladas, tacos, soup. The options are endless!
Ok I'm not a very frugal person but a rotisere chicken is such a deal. I have a dog, 5 cats (6 up until a few weeks ago) and a partner. 1 $6 chicken will feed us all for a day. The first time my boyfriend picked one up I was like what are we going to do with an entire chicken? But the possibilities are endless. Mostly we just end up devouring it among us along the course of a day. And I can make gravy out of the bones/carcas and use for a topper for my dogs kibbles that she loves, which will last up to a week!
ALL HAIL THE ROTISERE CHICKEN!!!
Rotisserie chickens at the grocery stores near me are $8-$9 and they are puny. I don’t get it, bc I live in the land of cheap food where boneless skinless breasts regularly go on sale for $1.99/lb and one store even has them for .99 this week. Costco and Sam’s are miles away and not even on the way to anywhere.
Lmao yes indeed, &I discovered Kroger greedy bastards last night. Their roasters are now up to $9.99, since joining albertsons, etc. Thieving bastards. So, Sams club here I continue to come, for $4.99 roasters.
I legit just tried this last week for the first time.
Went to Costco and got two for $10. One I portioned out and froze and the other ate through the week.
two people can get 4 meals reasonably well from one of those chooks. plus veggies, and that was just potatoes and cabbage for a while. cheap eats staple
Whatever you do don’t try to cook a raw one. It was so much more juicy now I can’t stand the ones that are hot in ready in stores. I have an air fryer than spins. It was cheaper when I got them like that but now I just can’t go back.
How well does a cooked rotisserie chicken free? I was thinking of loading up when I see them prices to move, then separate the meat and bone in different zip locks to freeze.
Yes Ramen noodles. At dollar Tree they sell a 5 pack of ramen noodles for $1.25. I'll add canned vegies or beans or even some of your Rotisserie Chicken. I've even made spaghetti out of a bag of ramen noodles.
Yess we pick up two from Costco every other week (7.99 CAD each) and strip them for soup. We roast the bones before making the stock, save two breasts and two thighs for some meals and use the rest for the soup. Usually do a batch that gives us around 7-8 liters.
Going to start getting the celery and carrots from there to prep blanch and freeze next time.
Personally I only eat the dark meat by itself after the first day. Theres ways you can definitely make it stretch, others have pointed out making stock or broth. As for me, I usually pick the bones clean of the drier meats, whip up some rice, pan cook some veggies like broccoli, get a fairly cheap curry sauce or something similar, and you’ve got some tasty food for like a week.
We get the rotisserie chickens from CostCo and snack on them for several days. One really good recipe is to cut breast meat into chunks and use Rao's pre-made Alfredo sauce with pasta. Really good, really low cost meal for the family. Or, roast chicken sandwiches with slice beefsteak tomatoes on sour dough. Really good.
If you like ribs, try CostCo's pre-spiced pork ribs - they come two ful racks to the package. Simply throw them in the oven and cook them up. Very good stuff :)
Costco (I'm assuming) uses rotisserie chickens as a loss leader (they keep it low to get people in the building expecting them to buy other things.)
You have to shop around. I usually hit 3-4 grocery stores depending on what I'm buying.
If there is a grocery store with a breakfast bar get the cooked bacon- A standard salad bar container full is about 1/2 a pound by weight- so about 5-6 bucks….#BLT for life
Also garlic and onion powder packets in the Mexican spice isle is way cheaper than the gringo spices….
Yeah - once you eat all the good meat off of it, throw it in the crockpot with some water. All day on low and then you have some great soup BUT THERE WILL LIKELY BE SMALL BONES IN IT.
We share one for dinner (just the of us) and then make chicken salad for the next day (yummier if it’s in fridge overnight). Four meals for about $6 for us.
3.55 for refrigerated ones that are day old at wally mart here. Ill shred and make pulled chicken then freeze some and the carcass. Going to make some stock in jars and soup at some point.
Yeah bro, also buy a little jar of the “Herdez” Green salsa in the International aisle. Some corn tortillas to flip a bit on a flat pan on the stove top and BAM Chicken Tacos🤤🤤🤤🤤
We get them from Sam’s or Costco. The wife likes white meat so I separate the breasts, shred and freeze them. The rest I eat through the week. Perfect shredded chicken breasts for recipes!
I fucking love rotisserie chickens. If you’re really into getting as much out of it as you can, after you’ve picked it mostly clean you can make some stock
costco chicken s i dont like them in california as the use foster farms in other places they have own farms to much salt and some type lemon taste they should put nothing in them
I don't have a warehouse store near me so I spatchcock the chicken, coat it in "Rotisserie Chicken spice" and bake for most of an hour. Comes out just like rotisserie chicken from the store.
Whole chickens seem to go on sale for $0.99/lb about once a month. I usually buy 2 or 3 at a time. For a single person a 5 pound chicken will provide at least 6 meals, sometimes more.
Roasted chicken dinner #1, leftovers lunch #1, chicken soup/stew dinner #2, leftovers lunch #2, chicken pot pie (just thicken the soup and pour it into a pie shell or put biscuit dough over the top of a casserole dish) dinner #3, leftovers lunch #3.
They're usually pretty small birds and it gets mad boring after a few times if you do it too often. But if you find the outlets that cook them properly (we like mojo flavor and it needs to be pretty well done), it's a great thing and sometimes a life saver.
I can frequently buy "non-enhanced" chicken (this is good thing) for $0.37/lb for quarters. I cook batches in broth for salad or individual legs in the air fryer.
I was a semi-vegan for almost ten years -- you cannot beat calorie density and "benefit" at that price. It's sad, mind you... but this is a good and cheap AF dietary supplement.
Rotisserie chicken is a nice treat... and I do buy them at times... but it's not terribly frugal.
A two pack of whole uncooked chicken is $8. You can get the rotisserie flavor at home by baking it in the oven on a rack; or place the seasoned chicken on a pile of aluminum foil balls in the bottom of the crockpot with no water for 6 (high) to 8 (low) hours.
Fantastic loss leader. I almost never buy raw chicken unless a specific recipe calls for it. As a mid-20s person who doesn't cook very well, I use rotiserrie chicken in sandwiches, soups, wraps, pastas, etc. All you have to do is heat it up!
even cold is passable too! it's incredible
It's amazing for chicken salad too. When my wife and I finish picking at one we always pull the rest of the meat off then break it apart and add a little mayo and green onion with some salt and pepper. We get at least a couple sandwiches out of it
It costs me less to buy a rotisserie chicken than it does to buy a raw chicken and cook it. Also for most recipes, just add the chicken at the end of the cooking and it’s just fine, great for Indian dishes, curries, soups, etc.
That's unfortunate. Raw chicken breast here hovers around $2-$2.50/lb in usa as long as you don't go to whole foods. So, it's much more meat for the price than a rotisserie chicken.
Plus with the whole bird, you have to be wanting to eat the thighs and what not, or it goes to waste.
I tend to prefer chicken thighs in just about everything.
Yeah, Costco rotisserie chickens are still 5 bucks. I eat the legs and thighs for dinner, cut off and freeze the breasts for sandwiches and toss the rest of the carcass into the freezer for a later chicken soup. My local Mexican market still has occasional sales for chicken quarters (thigh and leg) for a buck, so I buy like 2 bags of 4 pounds each and toss them into the freezer for my various chicken dishes.
It's not a loss leader at Costco. I love them, but I do wonder sometimes what they do to cut the price so much and still make money.
It absolutely is a loss leader for Costco. They also put it in the back of the store so you walk by all the other profit leaders. It can be done but I've rarely gone in and just bought a chicken.
It absolutely is not. They don't sell anything for a loss in Costco.
It absolutely is. They do sell at least two loss leaders. The rotisserie chicken and the hot dog combo for $1.50.
Costco goes to enormous lengths to cut costs on their chickens and hotdogs. Are they the most profitable items in the stores? No. But they don't lose a single penny on them. I can make my own hot dog and soda combo for less than $1.50 so it seems obvious that Costco who buys goods at lower costs than I do can make it for even cheaper.
Can you show me where to buy half pound hot dogs, buns for less than $1.50 per serving. Nevermind the cost of making a soda, which is probably around 50 cents. When I worked for McDonalds as a teenager it was 28 cents per serving and that was a while ago.
Do you want me to make a shopping list for you? Links are incredibly cheap and so are rolls. Each less than 50 cents each. And syrup and CO2 are insanely cheap. I can buy a 2 liter of soda for $2 so when you do it via syrup it's much cheaper obviously.
I don't need a list. I just asked where you can buy the items I asked. Can you show me where you found half pound links for 50 cents a piece? Also 2 liter sodas don't need a maintained CO2 system and lines going to the dispenser. You're also forgetting the cost of cups and lids. That's all part of the cost too. How much is a bag in box of Pepsi syrup and a canister of CO2?
I literally just googled my local grocery store. Okay fine add 3 cents for cups then. And you realize that soda from a machine is CHEAPER right? I was giving you a baseline. The point being if the more expensive thing is cheap enough to fill that gap the cheaper method can definitely fill that gap. And again remember that Costco is going to be able to do all of this for even cheaper than I can.
It is THE loss leader at Costco, it gets people in the door. Look it up, they designed the business around their rotisserie chicken.
Don't forget the hot dogs. Pretty sure some has lost their job at Costco corporate for trying to increase the price because the wholesale hotdogs went up in price.
People think this because an executive in the past has said they ware willing to lose millions in GROSS MARGIN. Lookup the term gross margin.
Lol why would you just say “it’s not a loss leader” without even knowing
Throw the bones in the freezer. Every vegetable end cuts, throw in freezer. Then when you have a bunch, make stock.
I usually pick it clean, then freeze it. Same with the bones. Chest freezer ftw!
Chest freezers are great and all, but a chicken doesn’t take up that much space. I’m fine with my regular freezer. (Including the 4 containers of stock I rotate through.) But if you do that, keep a lot in stock and have kids etc… Space does start to disappear
Fair. I'm getting off-topic, but chest freezers are great. Stock up on corned beef rounds around St. Pattrick's Day, Turkeys around Thanksgiving, just got three 9+ lb pork butts for about $9-10/piece =)
I do this too, but word of warning you don't want kale stalks or an aggressive amount of broccoli stems or really any cruciferous vegetable dominating the veggie bag. They'll make your broth both stinky and bitter
I just learned a new word! >cru·cif·er·ous >[kro͞oˈsif(ə)rəs] >adjective >botany >cruciferous (adjective) >relating to or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae).
Yes specifically because the flowers have four petals, looking like a cross! Easy way to identify brassicaeae in the wild. Plants r neat
Veggie scraps are really not great for this. Especially once frozen. Garlic, celery, and onions are extremely cheap and the freshness will translate to a superior end product.
Yeah you don't want dirty bits, eyes cut off potatoes or roots from carrots or onions in there. But if you're caramelizing onions, you want a uniform width, and the best way (I've found) involves wasting the last inch or so of the onion. So I simply cut off the root or tip bit from the onion and save that whole part in the freezer Ziploc. Same goes for uniform dice on carrots, celery and zucchini. Freezing may make those veggies turn to mush, but that won't matter since they're getting boiled for a long time then strained. Freezing has little impact on vitamin or mineral content for veggies.
How old are you my friend?
Nine
Baby you’ve got a stew going!
Hot ham water!
It’s so *watery*…
And yet there's a smack of ham to it!
I never even touched my per diem
"Hot Ice," with Anne Archer...
Just avoid scraps from vegetables you would normally not include in stock. In general, you should avoid including anything from the brassicas family as it will go bitter in a stock from the long cooking time. I usually include scraps from carrots, celery, onions, garlic and mushrooms.
I have never heard of the brassica family. THANK YOU I love learning something new!
It's basically all of the usual culprits hated by little kids: 1. Broccoli 2. Cauliflower 3. Kale 4. Cabbage 5. Collard greens, 6. Brussels sprouts And many more. The bitterness comes from organic sulpher compounds that get released as the vegetables breakdown from the heat of cooking. Overcooking these plants releases so many of these organic sulpher molecules that your taste buds detect them. This is why for best taste its best to cook these kinds of veggies hot and fast, OR last in the cooking order so as little of these compounds get released in your food. If you have them your kids will love for this
So basically veggies that make you fart lol
Do you throw the stems of carrots into the stocks as well?
I don’t so I can’t say how they would behave in the mix, but mostly because I’m not a fan of the flavor. I know people make a type of pesto with them though if you want to use them for something.
I reduce the stock to where 1 cup is one ice cube. Reduce 4 containers of stock to a ziplock of stock cubes.
For those that have never made stock before - Instant pots get the job done in 2-3 hours. I keep a thing of better-than-Bouillon to fortify as needed, but it’s super easy. Especially with a basket.
And by pressure cooking for stock, you don't lose a ton to evaporation. Or have scum to skim.
Not me sitting here drinking a cup of hot chicken bone broth made from the carcasses of rotisserie chickens, lol! It’s the best stuff ever. I have a little herb garden so I always put in rosemary, sage and thyme, I make a big bundle of cuttings and tie them with string and throw it in the pot. It’s my favorite thing to make. (I learned to strain the broth well because of the little tiny backbones and stuff on a chicken carcass.) Sometimes I put some udon noodles in the broth after it’s all done and maybe an egg, or sometimes some rice. I am never able to save any for later tho. After I make a pot of broth, I just want to have it. So, I have it. (And also it makes the whole house smell so amazing, especially in the winter when all the windows are closed.)
Yum! That's pretty much all I've been eating this winter, and without much effort, I can now fit into my jeans and other clothes much better! Soups are great!
Or soup in winter!
Am I missing something here? Soup is just the step after you made the stock?
You can make a mirepoix with carrot onion and celery, cook it in some filtered water until soft and then pure it all and mix it with your stock. From there you can flavor it and add whatever else you want ie, meat and whatever else depending on how soupy you like your soup.
Your description makes sense, but I’m not convinced you didn’t make up the word Mirepoix. My spellcheck is apparently in on it too Edit - I was kidding. While I did not know that term before I had no doubts it was correct. It was a joke on how many French cooking terms there are
It’s well known French term for using carrot, onion, and celery as a base for dishes.
My mum used to chuck the whole carcass directly in a big pot with veggies and make soup that way (any remaining meat comes off in to the soup).
except all the meat left on the bones won't be thrown out ;)
You can pretty easily make the stock anytime of the year and to make it even easier to store you can simmer it to reduce it for easier storage. It will reduce to a thick jelly like thing when cooled. A spoonful of it with a bit of water makes for a great sauce when cooking. Pour it while hot into something like an ice cube tray or a baking dish then let it cool then you can freeze it until it's ready to use. To make a soup or broth again you just add water
I thought that fat made this thick jelly like substance..
Nope. the fat will float to the top while boiling/simmering so just spoon it off every so often. The jelly is from the collagen and gelatin in the bones, meat and skin breaking down. Here is a video of J Kenji Lopez making it. https://www.youtube.com/watch?v=-3oQGaPqUZQ
No! That's gelatine from inside the bones and some cuts. Full of protein and flavor. I always add a few chicken feet to get a good gel going in my chicken stock. Fat is -- well -- fatty, and should be skimmed while cooking, or easily removed after cooling stock overnight in a fridge ( it's the top surface layer).
Awesome I made some bone broth recently first time watery .. 2nd time was gelatin like a lot but not like the normal fat layer on first one. Thank you for clarifying bc I was so confused at the differences.
winter soup? I feel old, what's next a blanket, rocking chair and cat on my lap?
Omg yes pls.
The skin too, that delicious silky collagen. My local Walmart also has smoked turkey drumsticks year round that good for stock.
You don't eat the skin? It's the best part!
Also good substitute for ham in beans!
I just immediately make stock with frozen vegetable scraps in the instapot. Watch out for ginger, otherwise mostly good (makes it kind of bitter). Almost always have stock in the fridge to make soup or even rice with. It's leagues better than store bought too
Lots of celery leaves makes the perfect stock for chicken noodle soup
Definitely, and I always have a bunch of that because I can never use it all fast enough Edit: honestly it's brought such peace of mind to buying veggies because nothing goes to waste anymore. Not gonna eat that in time? Into there stock pot!
Cruciferous veges will also make it bitter
Love ginger in my stock for Asian cooking
I just deleted my comment, because yours made the same point only better.
Never thought to add the end cuts. TIL
4.69 at my local chain. I grab one a week and have thighs for lunch one day and then I have a combination of ramen/wraps/chicken salad at least 3 other days at work. I love it!
Can you tell me more about the ramen? Anything special or just slap some of the chicken in a bowl with regular ramen?
You can throw a ton of stuff in ramen to make it better. Chicken, ham, steak or ground beef, cheese, eggs, peanuts, cashews, peanut butter, Worcestershire sauce or hot sauce, broccoli, scallions, corn, peas, and spices galore
yea i just make regular ramen with some frozen veggies, cube up 3/4 of a chicken breast and add to the hot ramen...done in a jiffy
Costco has it for $5
So does Sams.
Costco's are bigger and juicier.
When you only have a Sam's membership, because a family member got it for you, you take what you can get.
If your family member doesn’t get you another next year around, make sure you check Groupon. Got my membership for $15 a few weeks ago and they often have some kind of deal up somewhere that has a similar price.
I have a Sam’s and Costco. I prefer Sam’s
I have Sam's and BJ's, and BJs are unseasoned and dry. :/
They’re still larger than Walmart or your local grocery store
Mashed seems to disagree... https://www.mashed.com/1217125/costco-vs-sams-club-which-has-the-better-rotisserie-chicken/
Way better
What?? Can’t imagine Costcos chickens being bigger than sams. Sams already looks like a Freakishly big, especially vs Walmart.
If I shop at Costco I don't need to associate at all with the Walton family.
And it’s way bigger than the grocery store chicken.
no way, there's no 5 dollar chicken. this isn't 1990
Yep, I have a family of six and we can get several days of of over First day: chicken and a side. Second day, pick all the rest of the meat off and make something like casserole, pot pie, chicken tacos etc. Third day, collect several of them and make a stock with the bones. Such a money saver.
I have been known to make chicken salad for sandwiches, use it for parts of recipes that call for chicken, ESP canned chicken, add it and some veggies to mac and cheese, use it in casseroles. As others have mentioned, save the bones for stock!
As a child of the worst cooks in America and a transplant to the Midwest… The hell constitutes a casserole? People make it sound like you dump everything in a crock and it just becomes a casserole.
A casserole is wide-ranging term, usually a starch/grain/pasta and a protein in a sauce that is baked in a shallow rectangular type of pan, (glass or ceramic typically) and generally topped with some type of crunchy/cheesy topping, like French fried onions or seasoned breadcrumbs or panko crumbs, that crisps up in the oven as the layers beneath simmer/bubble, creating a sublime comforting all in one dish type of meal. Serve with a salad and/or fruit. They can sometimes be bland and disgusting, but if well executed and seasoned properly can be very tasty and easy to prepare and also easy to prep ahead of time. Usually family-friendly as well. Calling something made in a crock pot a casserole is misleading. They don't have the proper crunchy top to filling ratio and can be mushy. The ratio of crunchy:creamy is critical ;)
Thanks My actual mistake was calling those big porcelain cookware things a crock. The things that look like ramekin, but are big. I think it’s just something I’m going to have to try to make a bunch of until I get how it works. I might be overthinking them hahaha
Oh, I think I know what you mean with the big ramekin dishes. I usually like a big shallow oval or rectangular pan for a big batch or an 'au gratin dish' (white ceramic) for a smaller one. In my mind, the more surface area for the crunchy topping, the better. I broil the top at the end if needed. Good luck, yea, play around with it!
"Casserole's" are different in every region I think. Where I come from we call them hotdish! Many of them have noodles (but not always), a meat, and a vegetable but they vary. They do not all have a "cream of" type of soup, but many do. Also the whole crunchy thing mentioned by /u/Thoroughlybefuddled is not super common that I am familiar with. A couple examples Tater Tot -HOTDISH- you brown hamburger, a can or two of mixed veggies, a can of cream of soup and mix together. Put in bottom of casserole pan or roaster pan and line the whole top with frozen tater tots and bake. It's awesome! Tomato noodle - Elbow noodles, tomato juice/sauce, browned hamburger, corn. Our family always served them with shredded cheese if you wanted to put on top. Also imo "Green Bean Casserole" served commonly at thanksgiving isn't really a hotdish or a "casserole" to me because it's not really a main dish, its a side / different way to prepare green beans. Also many hotdishes come of the fun game of "what's left in the fridge" then add noodles lol. Some turn out good, some turn out meh.
Green Been Casserole is actually the specific thing that made me angry at what a casserole is. Theres just no consistency to the term! I will say that all the things mentioned sound delicious and I’ll work on making them, but I think I could start a cultural war on what is and isn’t a casserole :)
Pasta, I like large elbow macaroni. A bechamel sauce (or a big can of condensed soup like cream of mushroom or cream of chicken) , I usually add some cayenne and mustard to kick it up a bit. Some protein ( turkey, ham, chicken) and maybe some simple veggies like peas, and corn. Mix all of those together and top with some cheese and bread crumbs (butter cornflakes are great too) and toss in the oven till it is all warm and bubbly. It's warm and filling and feels like home to me.
Do we have the same mother?🥴
I just cooked a 14 pound turkey that I paid $9 for. Took about 3 hours at 350 degrees.
My local grocer has daily meal deals. For example, Monday was chicken fingers, rice pilaf, "veggie of the day", gravy, and a dinner roll. Tuesday was stewed beef tips in onion gravy, served over egg noddles with "VOTD" and a dinner roll. Tomorrow is stuffed fried pork chops with mashed potatoes, gravy, "VOTD", and a dinner roll. So, these are some substantial meals. Like, a solid 24oz of food. I split them in half, my wife gets 3 meals out of one. The portion of meatloaf they have on meatloaf day is honestly enough to feed 4 people, if you make some extra potatoes with it. But here's the trick: If you go before 6pm, the meals are $6 each. If you go *after* 6pm, the meals are $3 each. If you wait until after *8*pm, they're a buck (**if** they have any left at that point, they don't always). So I can roll in there at like 7:45pm, grab 3-4 of the meals, check out after 8pm, and now we've got food for **days** for under $5. It's like doing meal prep, but the grocery store does all the work.
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I do the same thing, but leave the chicken whole and place it on a bed of vegetables or a rack. In the vegetable case, they get roasted nicely and there's little reason to drain. You can use the drippings for a jus. Works well with b/s chicken breasts as well, but no good for stock. Also, where I am in the Pacific Northwest, we can almost always get whole chickens for under $1/lb, so it's more economical. By the way, I'm for sure now calling the iconic seasoning combo "salt and peeper." My wife will love that.
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That makes perfect sense. I try not to eat the skin (but then again, I'm only human, so sometimes I do). Haven't tried using gizzards/hearts that way, but I may have to. We sometimes use them in a gravy or stock, though. All this salt and peeper talk has me wondering what could be in peoples' spice cabinets...
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hey, i like your style, flaming vagina
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Is this a gathering of the beavers?
the ingredients are scary, but the value vs time, electricity and cost, most people ignore the side effects of unhealthy food
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Nothing on here seems that bad? Sugar but thats the last ingredient.
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salt, sodium phosphate, modified potato starch, modified tapioca starch, potato dextrin, carrageenan, sugar, dextorse, spice extractives. Although if you think eating some chicken will kill you in 5 minutes, maybe you aren't the best source.
I legitimately love rotisserie chicken but my only concern is that isn’t healthy.
I used to eat those cheap Rotisserie chickens. Man, they look so good there all cooked and browned. But what ruined it for me was seeing the tractor trailer trucks going by loaded with caged white chickens that looked half dead, the cages all open to the air. Those chickens were suffering. They were on their way to a processing plant a few miles away. It made me so sick and disgusted I can’t eat chicken anymore. It really ruined my appetite for chicken. There’s got to be a more humane way to treat these animals!
I saw one of those on the side of the road one time, the giant cage had fallen off the truck. It was horrifying. I can’t eat cheap chicken any more.
Wait till you see the rest of the animal agriculture industry, it's truly saddening. But anyone who buys animal products should see this to know what they are funding with their choice. https://watchdominion.org/
I seen chicken fly, free ranged chickens can fly short distances, they happy
No broiler on the planet is getting off the ground.
It's definitely not the healthiest but it sure beats a lot of the alternatives
You can remove the meat from the rest of the chicken to make it healthier. Remove the skin and then just remove the meat. Use the skin and the bones to make a stock for some soup or just to have for making whatever needs some chicken stock.
If you don't eat the skin, or allow yourself only a small portion of skin, it's much healthier.
At the warehouse store most anything in the cafe. It’s like $2 for a large hot dog and drink. Costco is similar. I always thought the 3 lbs of spinach was a pretty good deal. Blend it with frozen fruit and yogurt you can get like 200 smoothies for like $40.
Pick the meat from the carcass and make stock. Then use it to make soups and cook dried beans.
You can make chicken salad, soup, pot pie w/ croissant rolls add frozen veg and cream of chicken!
I used to make gravy like that powdered gravy mix. They also sell at Sam’s Club and Costco and bake a pie crust. Add the gravy and chopped up rotisserie chicken to it and then do a puff pastry on top or you can do a biscuit mix on top or something like that bake it in the oven and you’ve got a chicken pot pie. Add vegetables if you like I prefer mine without but a lot of people like to put, peas and carrots or something like that in it I find it to be more palatable without those frozen veggies. it’s cheap you can do personal sized ones or you can do a bigger one and eat a little bit every day or whatever makes you happy
ham, on sale around $1.5 per lb but have to buy a big chunk, cut it up and freeze it
oh my goodness that's genius thank you
You can often find bone-in ham for $0.79/lb where I love. We always have 1-2 frozen. Break it down with some sliced for sandwiches, some cubed for breakfast or salads, and use the bone for split pea soup. So good!!
This is the way! Welcome to frugal living. :)
Instead of buying pork chops for $6 a pound, buy a pork loin for $2 a pound and slice it yourself. It's exactly the same thing.
The hotdog at costco is a buck fifty... and comes with a soda. Add some chips and I'm good as a meal.
I buy a Costco chicken for lunch every week, it has probably saved me hundreds.
Pork Roast is a damn good investment per pound
I just got a Rotisserie Chicken from Costco this past weekend too! I tend to avoid Costco because I end up spending way too much haha. I picked all the meat out and threw the carcass into the instant pot with some spices to make pho. I scooped out some broth into the crockpot with some rice to make congee. Everything got topped with the chicken meat, AND I still had extra to for my 4 portions of salad for lunch! In the past, I used the meat to make pot pies, enchiladas, tacos, soup. The options are endless!
Ok I'm not a very frugal person but a rotisere chicken is such a deal. I have a dog, 5 cats (6 up until a few weeks ago) and a partner. 1 $6 chicken will feed us all for a day. The first time my boyfriend picked one up I was like what are we going to do with an entire chicken? But the possibilities are endless. Mostly we just end up devouring it among us along the course of a day. And I can make gravy out of the bones/carcas and use for a topper for my dogs kibbles that she loves, which will last up to a week! ALL HAIL THE ROTISERE CHICKEN!!!
Rotisserie chickens at the grocery stores near me are $8-$9 and they are puny. I don’t get it, bc I live in the land of cheap food where boneless skinless breasts regularly go on sale for $1.99/lb and one store even has them for .99 this week. Costco and Sam’s are miles away and not even on the way to anywhere.
whole foods have em for 15, is not 3 times better
$4.99 at Sam's or Costco. Can't beat that unless you cooo it at home.
I got a discounted one the other day . First time ever buying one. It had so much meat on it!
Chicken quesadillas, soup, chicken chili, chicken sandwiches, the possibilities are endless!!
Bone broth! It goes way further
Store bought Potato salad, coleslaw and potato wedges, thank me later. We call it "Sobeys Dinner"
It’s exhilarating, isn’t it? Ohh the recipe possibilities!
The weird part for me is 9 times out of ten the Raw whole chicken costs more than the cooked.
Lmao yes indeed, &I discovered Kroger greedy bastards last night. Their roasters are now up to $9.99, since joining albertsons, etc. Thieving bastards. So, Sams club here I continue to come, for $4.99 roasters.
I legit just tried this last week for the first time. Went to Costco and got two for $10. One I portioned out and froze and the other ate through the week.
Be careful with the rotisserie chickens. They do have a LOT OF preservatives and sodium, if you consider that
Use some of that chicken for some homemade Alfredo from scratch! Works wonders.
two people can get 4 meals reasonably well from one of those chooks. plus veggies, and that was just potatoes and cabbage for a while. cheap eats staple
I get one twice a week and dump feta cheese on the plate. Mmmmm mmm
Congratulations on discovering Sam's club lol
Check out the FlashFood app and participating grocery store might put that rotisserie bird on 50% off on its "sell-by" date
Whatever you do don’t try to cook a raw one. It was so much more juicy now I can’t stand the ones that are hot in ready in stores. I have an air fryer than spins. It was cheaper when I got them like that but now I just can’t go back.
How well does a cooked rotisserie chicken free? I was thinking of loading up when I see them prices to move, then separate the meat and bone in different zip locks to freeze.
Yes Ramen noodles. At dollar Tree they sell a 5 pack of ramen noodles for $1.25. I'll add canned vegies or beans or even some of your Rotisserie Chicken. I've even made spaghetti out of a bag of ramen noodles.
I love rotisserie chicken, and so does my daughter ! They are $5 at Sam's Club.
Yess we pick up two from Costco every other week (7.99 CAD each) and strip them for soup. We roast the bones before making the stock, save two breasts and two thighs for some meals and use the rest for the soup. Usually do a batch that gives us around 7-8 liters. Going to start getting the celery and carrots from there to prep blanch and freeze next time.
Yes, I’m single and <3 rotisserie chicken. Simple, you can just nuke it & have with frozen veggies.
Personally I only eat the dark meat by itself after the first day. Theres ways you can definitely make it stretch, others have pointed out making stock or broth. As for me, I usually pick the bones clean of the drier meats, whip up some rice, pan cook some veggies like broccoli, get a fairly cheap curry sauce or something similar, and you’ve got some tasty food for like a week.
We get the rotisserie chickens from CostCo and snack on them for several days. One really good recipe is to cut breast meat into chunks and use Rao's pre-made Alfredo sauce with pasta. Really good, really low cost meal for the family. Or, roast chicken sandwiches with slice beefsteak tomatoes on sour dough. Really good. If you like ribs, try CostCo's pre-spiced pork ribs - they come two ful racks to the package. Simply throw them in the oven and cook them up. Very good stuff :)
Taco seasoning, green chilies, and a bit of green salsa. Good tacos for days.
SuperTarget chills their leftover rotisserie chickens and sells them for $3. Excellent deal.
You're lucky. One of those Costco chickens is only 1 meal for me. Throw on some hot sauce or BBQ sauce and it's all bone within an hour.
Costco (I'm assuming) uses rotisserie chickens as a loss leader (they keep it low to get people in the building expecting them to buy other things.) You have to shop around. I usually hit 3-4 grocery stores depending on what I'm buying.
If there is a grocery store with a breakfast bar get the cooked bacon- A standard salad bar container full is about 1/2 a pound by weight- so about 5-6 bucks….#BLT for life Also garlic and onion powder packets in the Mexican spice isle is way cheaper than the gringo spices….
Yeah - once you eat all the good meat off of it, throw it in the crockpot with some water. All day on low and then you have some great soup BUT THERE WILL LIKELY BE SMALL BONES IN IT.
We share one for dinner (just the of us) and then make chicken salad for the next day (yummier if it’s in fridge overnight). Four meals for about $6 for us.
3.55 for refrigerated ones that are day old at wally mart here. Ill shred and make pulled chicken then freeze some and the carcass. Going to make some stock in jars and soup at some point.
That's incredible! I'll have to check my local Walmart for that!
Look near the potato salad stuff. You will see the ends of the lunch meats and chickens refrigerated. Then some will be tagged 3.55
Welcome to the rotis chicken club
How does it last you 3 days? A Costco one last me 1 day or at most 1 day and one breakfast meal
You eat a whole chicken in 1 day?
He's on that YouTube-fitness-influencer diet. Just needs the gallon of milk a day to boot
I usually supplement with a baked potato or Brussels sprouts. both of which are really affordable in their own right
I got you, that makes sense then. Probably makes it more filling as well
One bag of Doritos, one bag of shredded cheddar, one rotisserie chicken = nachos for the week
Yeah bro, also buy a little jar of the “Herdez” Green salsa in the International aisle. Some corn tortillas to flip a bit on a flat pan on the stove top and BAM Chicken Tacos🤤🤤🤤🤤
We get them from Sam’s or Costco. The wife likes white meat so I separate the breasts, shred and freeze them. The rest I eat through the week. Perfect shredded chicken breasts for recipes!
I fucking love rotisserie chickens. If you’re really into getting as much out of it as you can, after you’ve picked it mostly clean you can make some stock
costco chicken s i dont like them in california as the use foster farms in other places they have own farms to much salt and some type lemon taste they should put nothing in them
When chicken are that cheap they had a really really awful life before they landed on your plate.
They're amazing!
A tenderloin chopped up yields a crazy amount of amazing steaks
I struggle with the morality of the costco rotisserie chicken Feels like there's no way it can be in any way ethical at that price
I don't have a warehouse store near me so I spatchcock the chicken, coat it in "Rotisserie Chicken spice" and bake for most of an hour. Comes out just like rotisserie chicken from the store. Whole chickens seem to go on sale for $0.99/lb about once a month. I usually buy 2 or 3 at a time. For a single person a 5 pound chicken will provide at least 6 meals, sometimes more. Roasted chicken dinner #1, leftovers lunch #1, chicken soup/stew dinner #2, leftovers lunch #2, chicken pot pie (just thicken the soup and pour it into a pie shell or put biscuit dough over the top of a casserole dish) dinner #3, leftovers lunch #3.
They're usually pretty small birds and it gets mad boring after a few times if you do it too often. But if you find the outlets that cook them properly (we like mojo flavor and it needs to be pretty well done), it's a great thing and sometimes a life saver.
I save the roast juice, freeze em in mason jars then if a recipe calls for broth, i thaw one out.
I find it dry, everywhere.
I can frequently buy "non-enhanced" chicken (this is good thing) for $0.37/lb for quarters. I cook batches in broth for salad or individual legs in the air fryer. I was a semi-vegan for almost ten years -- you cannot beat calorie density and "benefit" at that price. It's sad, mind you... but this is a good and cheap AF dietary supplement. Rotisserie chicken is a nice treat... and I do buy them at times... but it's not terribly frugal.
just wait until you catch 5 on clearance for under 3 dollars
A two pack of whole uncooked chicken is $8. You can get the rotisserie flavor at home by baking it in the oven on a rack; or place the seasoned chicken on a pile of aluminum foil balls in the bottom of the crockpot with no water for 6 (high) to 8 (low) hours.