Poultry Basics
A short story about today’s chicken (and how to buy it smarter)
Not that long ago, chicken wasn’t “everyday meat.”
Before WWII and into the mid-20th century,
most families kept chickens mainly for eggs, and meat was more of
a special-occasion Sunday dinner kind of thing.
Then everything changed—fast.
The “Chicken of Tomorrow” moment
In the 1940s, A&P supermarkets teamed up with the USDA and launched the “Chicken of Tomorrow” contests to breed a bird that grew faster and produced more meat.
Historians note A&P also used the contest as public-relations “damage control” after legal trouble.
That push helped create the modern broiler industry we live with today—abundant, affordable chicken that shows up everywhere.
The Money Trap: “We’re Selling You Water”
Here’s the part most people don’t realize:
The cheapest “ingredient” any manufacturer can add is water.
In meat and poultry, water can be retained from processing, and it can also be added as a “solution” (often with salt and other ingredients) for moisture and consistency. USDA/FSIS even notes it’s common to see 8–12% retained water declared on raw poultry labels.
What to look for on labels (this is your superpower)
If meat/poultry has added solution, FSIS rules require the label to disclose the percent added solution and what’s in it. You’ll see wording like:
“contains X% added solution of water and salt…”
Bruno’s quick rule:
If you’re paying premium prices, you want protein, not “seasoned water.”
Rotisserie Chicken Reality Check
At $5, something has to give: it’s often a loss-leader strategy, extreme scale efficiency, smaller birds, or a product “seasoned” with an added solution. If you want to know which, don’t guess—read the label.
Many rotisserie chickens list their ingredients (sometimes in small print)
and may include moisture-retention ingredients like phosphates or carrageenan.
Bruno tip: If a rotisserie chicken tastes overly salty—or the meat feels a bit spongy/mealy—it can be a sign it was formulated for consistency and moisture, not necessarily for a clean, natural texture. When in doubt, roast your own whole chicken when it’s on special.
I’m not saying “never buy it.”
I’m saying: know what you’re buying—and don’t let marketing turn a “bargain” into your default protein.
RSW move: Buy on sale, roast once, eat twice, freeze the wins.
The RSW Move: Roast a Whole Chicken When It’s on Special
Make your body happy, make the kitchen smell good, and make your wallet even happier.
Whole chickens often hit deep discounts once or twice a month. When they do, that’s your moment.
Bruno’s Simple Roast Chicken (No Fuss, Big Flavor)
Season: salt + pepper
Aromatics: rosemary + garlic
put some in the cavity
and (if you’re comfortable) slide a little under the skin
Roast hot first: 450°F for 10–15 minutes (to start crisping the skin)
Then finish: 350°F for about 20 minutes per pound
Doneness: pull when the thickest part hits about 165°F (thigh and breast).
Juices should run clear and skin should be golden.
RSW tip: Rest the chicken 10 minutes. It stays juicier and slices cleaner.
Bonus: Turn “Scraps” Into $10+ Worth of Broth
After dinner, don’t toss the value.
The pan drippings + bones + skin/cartilage can become up to two quarts of rich broth—the kind that sells for premium prices in stores.
Fast Broth Method (low mess)
Put bones + drippings in a pot
Cover with water
Add onion, celery, carrot (or your freezer scraps)
Simmer 60–120 minutes
Strain, cool, portion, freeze
Freezer-Friendly Poultry Habits (RSW style)
Portion cooked chicken into meal-size packs (tacos, salads, soups)
Freeze broth in pints and/or ice-cube trays (instant flavor base)
Label everything with date + intended use (“soup base,” “chicken bowl,” “pasta night”)
Closing
You don’t need perfection. You need a compass.
Buy chicken when it’s on special. Roast it once. Eat twice. Freeze the wins.
That’s how you eat well, save money, and stay in control.
