Stephen Rushmore Jr.
Here is an article from the NYTimes;
We are big fans of the Costco roast chickens, we usually buy at least 1 a week.
February 23, 2005
In Quest of the Perfect Roast Chicken
By JULIA MOSKIN
ROAST chicken used to be a rare treat at American dinner tables, a ceremonial meal fit to honor a visiting preacher or a patriarch’s birthday. Today we are eating far more chicken but cooking it less and less.
American consumption of chicken overall has more than doubled since 1970, according to the Agriculture Department, and supermarket rotisserie chickens make up a substantial part of that increase. The Grocery Manufacturers of America, an industry research group, says that Americans now spend more than $2.5 billion on supermarket rotisserie chickens every year. The Costco chain, which sold no roast chickens a decade ago, sold 22 million in 2004 alone.
"I consider the perfect roast chicken my own Holy Grail," said Ly Phan, a Vietnamese-American living in Brentwood, Calif. But, she said: "I don’t want to learn to make it. I just want to be able to buy it."
A reliable place to buy a good roast chicken has become an important quality-of-life matter for those too busy to cook. "I buy a chicken here every Sunday, and I eat it all week," Paul Griscom said at the Whole Foods Market at Columbus Circle. "I used to live close to Fairway, and I was nervous about moving away from those chickens. But the ones here are even better." At Whole Foods and elsewhere, the price of a whole roasted organic chicken is almost the same as a raw one.
Roasting a chicken at home may become a domestic throwback, like darning socks or putting up peaches.
Mr. Griscom said that he doesn’t know how to roast a chicken. "I know, it’s supposed to be so easy," he said. "But how would I know when it was done?"
In New York City buying a great rotisserie chicken means choosing your quest. You can find a great chicken: organic, free-range, antibiotic-free, minimally seasoned and expertly roasted, with a rounded chickeny flavor. Or you can find a great recipe, an explosive convergence of lime and lemon juice, soy sauce, garlic, cumin, apple cider vinegar, chili paste and countless other possibilities that produce highly seasoned meat and skin. Chicken goes global in New York: the city’s favorite birds are Peruvian and Dominican, kosher and halal, Chinese and Tuscan and flavored with things like annatto (the Puerto Rican-style ones at Casa Adela on the Lower East Side) and yogurt (the Afghan birds at Kabul Cafe in Brooklyn).
Across the country a passion for roast chicken seems to transcend the normally stubborn ethnic boundaries of American cuisine: chicken chains have cult followings. Los Angelenos worship Zankou’s Armenian chicken and its pungent garlic sauce; Brasa Roja’s chickens with salsa verde are loved in Chicagoland; and in Dallas, Cowboy Chicken is famous for Tex-Mex enchiladas stuffed with leftover meat from its hickory wood-roasted chickens.
Allegiances can be fierce. Williams Bar-B-Cue, a legendary chicken joint on the Upper West Side of Manhattan, closed last month, and locals took it like a death in the family; it had been roasting chickens at the same spot since 1952. The tangy crisp skin and pleasingly greasy meat of the Williams chicken and its pseudobarbecue flavor were addicting. "The smell of Williams is a neighborhood institution and should be preserved at the Smithsonian," declared Adam Peretz, mourning outside the store last week.
New York’s new chicken capital is Jackson Heights, Queens, where Mario’s Colombian chickens duke it out with the Peruvian ones at La Casa del Pollo and Pollo Don Alex. Raul Rojas, the owner of Super Pollo on Northern Boulevard, said that Peruvians are the acknowledged masters of pollo brasado. "We are the only ones who use soy sauce, because we have the J,21,125935,0,14009,188.8.131.52
125934,125900,125900,2006-01-05 10:17:36,RE: local organic food-is it happening where you live?”