Short story on today's chickens.

Until 1950, chickens were primarily for eggs and occasional Sunday meals.
A&P stores, for damage control purposes, created the Chicken of Tomorrow contest Info here

Frank Saglio of Arbor Acres Farms Inc 

created the White Rock broiler in the early 1950s

by 1958 50% of all broilers included some Arbor Acres genes. 
 

How manufacturers abuse our need to save money

The cheapest item to sell is water; From my professional experience,
prepared meals are at least 30% filled with water,
engineered flavoring, shelf life extenders, and preservatives.

Rotisserie chickens are popular victims.

Generally filled with a 30 to 49% water solution 
if the additives and fillers percentage goes over 50%,
it must be the first on the ingredient list. 

The percentage of proteins is low. 
Because of the 1lb. of fillers in a 2lb actual chicken,
So this heavily marketed bargain, sadly, is NOT
and likely harmful to health.

I would not be surprised if we soon will see
health warnings saying, "eating this item might cause...."

Make your body happy, and the kitchen smells good.
Whole chickens are sold at $.99 to $1.25 once or twice per month. 

 Season whole chicken with salt, pepper, rosemary and
garlic in the cavity & under the skin,
place it in a 450 F oven for 10-15 minutes.
Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound,
or until internal temperature (from the middle of the thigh and breast)
reaches about 165 degrees.
The skin should be golden brown, and the juices should run clear. 

Bonus...
The pan drippings, bones, and collagen from
the skins and cartilage will make up to two quarts
of nutritious broth, valued at $10 and up in grocery stores.
 Plus...
you will end up with a clean roasting pan.