Costco Rotisserie Chicken-undercooked.

[Carolyn]

Twice I have come home with a chicken from Costco, separated the thigh from the body and found it kinda raw. Not pink cooked like you expect around the bone, like flesh colored raw chicken.
How would you handle that? Cook the thighs and then reheat the rest to 165 or chuck it? I have no idea how long it was at what temperature.

Looking at it, after trying to fix it, it just doesn't look appetizing like overcooked yuk. I think I'll start over and let them know they did this to me two times.

[acorgihouse]

I would let them know, take back the chicken if you can (or a photo), and your receipt if you have. You can find your receipts online with Costco. Their return policy is pretty comprehensive.

[Ace]

Carolyn "I think I'll start over and let them know they did this to me two times."

Yes, this is the right approach. Costco is really good at making things right.

[Jfrosty27]

Absolutely tell them. If they don’t know that there’s a problem, they cannot correct it.

[HawkerXP]

Let them know.

They will make it right.

[Mosca]

I’m not a Costco member, we don’t have one nearby. But we do have a Sam’s Club, and I’ve watched them temp the rotisserie chickens for doneness. I would think Costco does the same thing.

Younger chickens will be completely done, but can still be red near the bones. The marrow can seep out into the meat and make it pink.

Anyhow, just ask them to stick a meat thermometer in one next time. They should be able to help.

[Carolyn]

This wasn't the red near the bones, this was away from the bone and raw looking and had the consistency of raw chicken. Wasn't good.

[captainlee]

If the chickens were previously frozen they sometimes exhibit a redness near the bone even though they are cooked properly.

[Carolyn]

I understand the red color near the bone. This wasn't that.

They might have temped it, but I don't think they temped it in the right spot or maybe the new kid isn't trained properly or maybe they got distracted and forgot to temp it. Stuff happens.

It definitely wasn't cooked properly.

I'll let them know.
Thanks, guys.

[bbqLuv]

Do the right thing.

Or

Eat it, get sick, sue them

[Carolyn]

I decided to be safe and make something else. Not worth the risk.

[bbqLuv]

Carolyn Play safe is the best bet. We roll the safe way also.

[fzxdoc]

Chicken cooking is a tricky thing. Undercooked meat can be part of the deal when so many are cooked together. I doubt that Costco temps every single bird in a couple of places like I do when I make it. I guess you could reheat it to 165ish just to be sure.

This is also the reason why I struggle with chicken kebabs because the cubes in the middle are never done by the time the end pieces are done. For that reason, I use the @jfmorris Method, skewering larger pieces of bs chicken on two skewers and flipping them often to get a more even cook. Here are more of his photos which convinced me:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022?p=1225285#post1225285

Kathryn

[acorgihouse]

fzxdoc, I have found that kabobs on the grill are a fun way to feed a group, like my family. You can set up an assembly line, and let everyone choose their own selection. Because I don't want anyone handling raw meat, especially the kids, I learned to sous vide the meat in advance. Cook to a safe temp, then the grilling on skewers only needs to heat and it's all safe. No more watching the kids like a hawk, they can be "grown up" and fix their own.

[Carolyn]

I did a search and discovered I am not the only one who has had that happen.
I have never made kabobs, but I'll keep that in mind if I ever do. Thanks

[fzxdoc]

Great idea, Karen, acorgihouse . I may try that with my next shish taouk (shish tawook).

When I make Chicken Paprikash for a large group, I brown the chicken then sous vide it while I make and simmer a big batch of that lovely sauce, then slip the chicken into the sauce before serving.

I never thought about sous vide for kebabs. Thanks.

Kathryn