You look at that plump delicious rotisserie chicken on the skewer, going around just one more red hot time to get itself ready for your dinner table, and you think: I’m doing something right here, something healthy. It’s almost like I’m making a meal myself. After all, this is no fast food or microwave shortcut — this is chicken cooked the way it’s been cooked for centuries right? Well, yes and no.
An illuminating segment on Dr. Oz shows that most rotisserie chickens aren’t quite the next best thing to home-cooking. They’re actually technically “processed” foods, seasoned and treated at the factory long before they get placed onto the skewer at the market. Treated, you say? According to Dr. Oz guest Mark Schatzker — respected author of The Dorito Effect: The Surprising New Truth About Food and Flavor — says the average rotisserie chicken is filled with yeast extract, sodium tripolyphosphate, and MSG. Not exactly kale, as he says. Schatzker also cautions against the popular flavored varieties of the rotisserie chickens — cajun, honey, etc — which in the quest for an addictive sweet and savory combination, will sometimes add a big dose of sugar to the already high salt content. Not kale indeed.
