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The moistest pre-made chicken

The moistest pre-made chicken
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  • The moistest pre-made chicken

    Post #1 - March 27th, 2012, 10:06 am
    Post #1 - March 27th, 2012, 10:06 am Post #1 - March 27th, 2012, 10:06 am
    I need to make the holiday super easy this year. To that end, I would like to get some pre-made chicken to serve. It can not be broasted. Anyone have a suggestion for to-die-for moist chicken. Kosher not necessary.

    Thanks,
    Jill
  • Post #2 - March 27th, 2012, 11:14 am
    Post #2 - March 27th, 2012, 11:14 am Post #2 - March 27th, 2012, 11:14 am
    I've never had a dry rotisserie chicken from Costco. The price is also great.
  • Post #3 - March 27th, 2012, 12:30 pm
    Post #3 - March 27th, 2012, 12:30 pm Post #3 - March 27th, 2012, 12:30 pm
    Not the first place that springs to mind for Passover, but I highly recommend the chicken at GNR D'Candela. We were just there the other night, and the chicken is incredibly moist, even the white meat, and even upon reheating. I had a piece yesterday for lunch, and I almost posted on the D'Candela thread to say how good reheated white meat can be. There is a bit of a kick to their seasoning, so if you have very spice-averse types at the table, it might not work. But check them out for your own enjoyment! This chicken is in a different league from the supermarket birds in their containers. I'm sure you could pre-order however many whole chickens you wanted.
  • Post #4 - March 27th, 2012, 12:46 pm
    Post #4 - March 27th, 2012, 12:46 pm Post #4 - March 27th, 2012, 12:46 pm
    EvA wrote:Not the first place that springs to mind for Passover, but I highly recommend the chicken at GNR D'Candela. We were just there the other night, and the chicken is incredibly moist, even the white meat, and even upon reheating. I had a piece yesterday for lunch, and I almost posted on the D'Candela thread to say how good reheated white meat can be. There is a bit of a kick to their seasoning, so if you have very spice-averse types at the table, it might not work. But check them out for your own enjoyment! This chicken is in a different league from the supermarket birds in their containers. I'm sure you could pre-order however many whole chickens you wanted.


    As much as I like D'Candela, I've completely switched over to buying my rotisserie chickens at El Llano, located practically around the corner on Elston. The El Llano chickens are cooked over real lump charcoal and I much prefer their marinade and taste profile to that of D'Candela.

    El Llano
    4011 North Elston Avenue
    Chicago, IL 60618
    (773) 866-9500
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #5 - March 27th, 2012, 2:14 pm
    Post #5 - March 27th, 2012, 2:14 pm Post #5 - March 27th, 2012, 2:14 pm
    Thanks, I appreciate those suggestions. Going to do a trial run tomorrow!
  • Post #6 - March 27th, 2012, 2:20 pm
    Post #6 - March 27th, 2012, 2:20 pm Post #6 - March 27th, 2012, 2:20 pm
    jilter wrote:Thanks, I appreciate those suggestions. Going to do a trial run tomorrow!

    Please report your taste test results!
  • Post #7 - March 27th, 2012, 7:16 pm
    Post #7 - March 27th, 2012, 7:16 pm Post #7 - March 27th, 2012, 7:16 pm
    I purchased Costco's chicken once (3 of them actually) and I was mildly disappointed, but my disappointment was largely with the skin . . . it had a bit of a funky smell and didn't taste very good. However, the chicken itself was very moist. So I would say that the Costco chicken is fine if you seek only moist meat, will not use the skin, and will not be using the chicken itself to deliver the intended flavors.
  • Post #8 - March 27th, 2012, 9:14 pm
    Post #8 - March 27th, 2012, 9:14 pm Post #8 - March 27th, 2012, 9:14 pm
    We swear by chickens from Supermercado Morelia at Chase and Western. Incredibly delicious, and without the too-soft texture of some rotisserie chickens.
  • Post #9 - March 28th, 2012, 9:20 pm
    Post #9 - March 28th, 2012, 9:20 pm Post #9 - March 28th, 2012, 9:20 pm
    Thanks Judy - appreciate your help.
    Where does Chase come in?
  • Post #10 - March 28th, 2012, 9:36 pm
    Post #10 - March 28th, 2012, 9:36 pm Post #10 - March 28th, 2012, 9:36 pm
    Chase is north of Touhy and south of the light at Jarvis on Western; must be about 7300 north or so. Morelia is at the back of a big parking lot on the west side of the street. Prepared foods at at the back left corner of the store. Freshly made salsa is near the back right corner, and might not be on your Passover menu, but is worth buying while you are there.
  • Post #11 - March 29th, 2012, 8:23 am
    Post #11 - March 29th, 2012, 8:23 am Post #11 - March 29th, 2012, 8:23 am
    Heading there today. thank again very much.
  • Post #12 - March 29th, 2012, 9:11 am
    Post #12 - March 29th, 2012, 9:11 am Post #12 - March 29th, 2012, 9:11 am
    jilter wrote:Thanks, I appreciate those suggestions. Going to do a trial run tomorrow!


    How'd that go?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #13 - March 29th, 2012, 2:14 pm
    Post #13 - March 29th, 2012, 2:14 pm Post #13 - March 29th, 2012, 2:14 pm
    Found the store easy enough. Had a sample of the rotisserie and the Greek.
    Both were ok, but not worth the ride in my opinion. If it was in my neighborhood, I could see getting it, but not the "WOW" I am looking for to serve at my family holiday dinner.

    Appreciate the suggestion very much though.
    I am going to have to get someone to go with me to try D'Candela or El LlAno.
    Husband can't stomach chicken.
  • Post #14 - March 29th, 2012, 4:25 pm
    Post #14 - March 29th, 2012, 4:25 pm Post #14 - March 29th, 2012, 4:25 pm
    jilter wrote:I am going to have to get someone to go with me to try D'Candela or El LlAno.


    That's the comparison I'm waiting to hear about.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #15 - March 29th, 2012, 4:33 pm
    Post #15 - March 29th, 2012, 4:33 pm Post #15 - March 29th, 2012, 4:33 pm
    stevez wrote:
    jilter wrote:I am going to have to get someone to go with me to try D'Candela or El LlAno.


    That's the comparison I'm waiting to hear about.

    D'Candela has much more than chicken on the menu. The empanadas and the papa rellana appetizers and the fried seafood are really good too. Bring the husband, in other words, and try the chicken.
  • Post #16 - March 29th, 2012, 4:46 pm
    Post #16 - March 29th, 2012, 4:46 pm Post #16 - March 29th, 2012, 4:46 pm
    EvA wrote:
    stevez wrote:
    jilter wrote:I am going to have to get someone to go with me to try D'Candela or El LlAno.


    That's the comparison I'm waiting to hear about.

    D'Candela has much more than chicken on the menu. The empanadas and the papa rellana appetizers and the fried seafood are really good too. Bring the husband, in other words, and try the chicken.


    Yes. That's true of both places. Some people swear by the steak at El Llano. Personally, I think the chicken is the star.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #17 - September 24th, 2021, 8:30 am
    Post #17 - September 24th, 2021, 8:30 am Post #17 - September 24th, 2021, 8:30 am
    Live and learn, I learned today there are recipes out there for Faux-tisserie chicken. I did a google to find there are a number out there.

    Herbed Faux-tisserie Chicken and Potatoes from Bon Appetit

    Bookmarked and will give it a shot on a nice chilly day coming up soon.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #18 - September 24th, 2021, 11:42 am
    Post #18 - September 24th, 2021, 11:42 am Post #18 - September 24th, 2021, 11:42 am
    Cathy2 wrote:Live and learn, I learned today there are recipes out there for Faux-tisserie chicken. I did a google to find there are a number out there.

    Herbed Faux-tisserie Chicken and Potatoes from Bon Appetit

    Bookmarked and will give it a shot on a nice chilly day coming up soon.

    Regards,
    Cathy2


    I’ve done a pretty close approximation in the Instant Pot. Oil and season (I use a mix of salt, pepper, Greek seasoning mix and paprika) the bird (usually around 6-7 lb bird). 1st use the sauté setting for 20 minutes (turning every 5 til all “4” sides are golden brown. Remove, put the rack in, add about 16oz or so of water, put the chicken back in and put on pressure cook for 8 minutes with natural release. If your bird is bigger or smaller, may need to adjust both the amt of sauté and pressure cook time.

    Tastes a lot like Costco though almost certainly more $$ and trouble :)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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