The chickens used for rotisserie may not always be of the highest quality. Some stores use chickens that are close to their sell-by date, which might otherwise go to waste.
To enhance flavor and preserve the chickens, they are often injected with a brine solution that contains high levels of sodium, phosphates, and other additives.
Rotisserie chickens are often sold at a loss or break-even price. This is a strategic move by grocery stores to attract customers, who may then buy other higher-margin items.
Unsold rotisserie chickens are frequently repurposed into other grocery store deli items, such as chicken salad, soups, or pre-made meals.
Regular consumption of rotisserie chicken can contribute to excessive intake of sodium and other preservatives, which can have negative health effects, especially for those with hypertension or other health concerns.
Labels on rotisserie chickens can sometimes be misleading. Terms like “natural” or “fresh” can give the impression of a healthier product, but they don't necessarily mean the chicken is free from additives or that it hasn't been frozen at some point.