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Rotisserie chickens are a popular choice for busy families—affordable, ready-to-eat, and flavorful. But there’s more to the story than convenience.
Many grocery chains sell rotisserie chickens at a loss. Why? To lure shoppers into the store where they’ll spend more on other high-margin items.
Some rotisserie chickens come from lower-grade poultry or older birds that don’t meet standards for raw chicken sales. The quality may not be top-tier.
One whole rotisserie chicken can contain over 1,000 mg of sodium—nearly half the daily limit. Seasonings and injections boost flavor, but at a cost.
To enhance texture and shelf life, manufacturers often add phosphates. These additives can pose risks, especially for people with kidney issues.
Sweeteners like dextrose or cane sugar are sometimes added to improve browning and taste. Consumers often don’t realize their chicken contains sugar.
Some rotisserie chickens may come from farms with poor welfare standards or from birds raised with routine antibiotic use—raising health concerns.
Mass production of poultry contributes to greenhouse gas emissions, deforestation, and water contamination. Few think of this while grabbing dinner.
Federal labeling rules allow vague claims like "natural" or "farm-raised" on packaging, which can mislead consumers about sourcing and practices.
Read labels carefully, ask about sourcing, and consider buying whole raw chickens to prepare at home for more control over ingredients and quality.
Rotisserie chickens may be tasty and convenient, but being informed helps you make better choices—for your health, wallet, and the planet.
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