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My question has to deal with breed of chicken not really cooking, but my friends insist that those rotisserie chicken you often find sold at costco are overcooked and chicken not fresh thus the meat just "falls apart".

The chicken used for rotisserie's are of a different breed from the chicken you normally found at "Asian" Supermarket in NYC.

Anyone know what are the breed of chicken normally at at asian supermarket? The meat is more lean, than the rotisserie chicken.

  • What does the first paragraph have to do with your question? – Cascabel Jul 29 '14 at 17:10
  • I seriously doubt that there is a single breed used in all Asian supermarkets, and that there is another single breed used in all costcos. – rumtscho Jul 29 '14 at 17:46
  • What makes you think that this is a difference in breed, as opposed to a difference in preparation, cooking method, etc? I'd find that much more likely unless you can back up your implied assertion with pictures or other references. – logophobe Jul 29 '14 at 18:28
  • @logophobe, because the chicken at costco have the consistency of purdue chicken, and they advertise that purdue has their own breed of chicken. – MCHam Jul 29 '14 at 19:48
  • @logophone, forgot to mention, that a picture won't do any good, cause they look alike, but when you bite into the chicken, the texture is difference. Try ordering a roast chicken from a chinese resturant. – MCHam Jul 29 '14 at 20:01
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I would argue that if the meat 'falls apart' it would be due largely to the cooking process used, and very little due to the choice of breed.

As other commentators have stated, there's probably a variety of chicken breeds used in Asian markets across the US - whether any of them use the same as Costco is anyone's guess.

My guess is that a rotisserie-chicken at a high-volume operation like Costco would error on the side of caution for food-safety reasons and cook it longer than it needed to

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