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Stock from Supermarket Rotisserie Chicken

Crouton

By Crouton
in Cooking

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Jason Perlow

Jason Perlow

Posted
Posted

That's not a particularly long list of ingredients for the spice and brine components. I've seen supermarket chickens and other poultry products that are much more complicated than that.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

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FeChef

FeChef

Posted
Posted

I decided i dont want to eat it mainly because theres no MSG in them, and me loves me some MSG in my chicken via brine or breading. Just like KFC FTW!

scubadoo97

scubadoo97

Posted
Posted

I actually like MSG.

annachan

annachan

Posted
Posted (edited)

I used to make stock from leftover Costco chicken as well. I tend to use the stock to make soup that contains quite a lot of vegetables (using potatoes probably helped as well), so it never seemed too salty that way. I like using that to make rice porridge as well.

Edited by annachan (log)
brianl

brianl

Posted
Posted

Maybe try soaking it in cold water?

It's worked for me in the past when cured meats turned out too salty. You may lose a few bits, but it shouldn't be too bad.

Hope that helps,

Thanks,

Brian

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