"Janet Bostwick" > wrote in message
m...
> You know those rotisserie chickens that you buy at the supermarket, the
> big box store and the like? Who does the preparation on the birds? Are
> they delivered in a vat of marinade to the store? Is there a Rotisserie
> Chicken Central that you order x number of cases of prepped birds? All
> brined and tied? Do they come frozen? Or does each store prep their own
> chickens? Anyone know?
>
> I think I remember once being in Costco and there not being any raw
> chickens in the poultry cooler case and being told that there had been a
> run on chickens for some special event and the deli had to raid the store
> chickens.
>
>
> Janet
>

I worked in a Wal-Mart deli, which is basically Sam's. The raw chickens
come in a box, marinated, trussed and with packages of seasoning that you
rub on when putting them on the rotisserie rods. After the chickens are
cooked and removed from the oven, they are monitored at least hourly for
proper temperature maintenance and are discarded after 4 hours according to
food safety regulations. It's always best to get them right after they come
out of the oven. Maintenance temperature (over 140 degrees F) is high enough
to prevent bacteria, but also continues to cook the chickens slowly. My
experience has also shown that some (usually lazy) employees are not as
conscientious about maintaining proper temps, and will also keep the product
longer than the regulated 4 hours so that they hope to sell the item and
avoid making fresh ones.

Tonia