>>22197304
No shit, it's just a chicken.
Slice that shit up and put on some cranberry sauce

I'm a Britbong but my gf has a Costco card and we get one every time we go. I always offer to shred the chicken down and in the process I eat all the skin, gribbly bits and chewy bits. I love it.

>>22197304
i usually just eat the skin best part

>>22197309
>cranberry sauce
aww widdle baby has a sweet tooth

>>22197355
why are you so bitter

>>22197304
No but its mighty fuckin useful for making high quality stock and that alone is worth the price.

>>22197358
hey no need to get all sour on me

>>22197304
Costco has this TOOM garlic sauce stuff sometimes that's fucking great on the chicken. The chicken has definitely gone downhill since they switched to those bags though, they trap too much moisture and it's soggy by the time you eat it.

>>22197361
Y'all too salty

>>22197385
U mami fat

>>22197304
How can they make sure that the chicken is always exactly 1.36 kg?
Chicken don't all weigh the same.

>>22197304
>costco
you're not helping yourself or others.
>>22197396
alabama slammer.

>>22197405
3d printed chicken.

>>22197405
I bang every single Costco chicken and make sure to fill it with enough nut they all weigh the same

>>22197405
they dont. they just buy a particular grade of chicken that are all around the same size amd 3lbs is an average approximation. if you wanna frugalmax you'll start weighing your pre-packaged, flat price produce and meat to get the best deals.
there's usually a box of greens that weighs a lot more than other tubs, for instance.
though in this case larger is not always better. larger chickens are usually more bland.

>>22197304
Because they lose money on them. If they cooked them properly they would lose bare money on them

If I remember Costco is the one store where they only use salt for their roast chickens. Unless specified otherwise.

>>22197405
If you get in 1M chickens, raw, they come packaged in plastic and you can weight them and slap a sticker on them. Then after you weigh the 1M chickens, average all the weights and take the average weight itself and select all the chickens that are average and +1 standard deviation above. Reserve those chickens for the rotiserie process. Serve the rest in the freezer/cooler section.

What this does is allow you to say on the roasted package all chickens are X weight pre-cooked. You can even use all of the chickens above the average weight if you wanted, but usually it's a good idea to band it and sell the fat ass chickens raw for more money.

This way, you the customer get a chicken, it's at least X lbs, and if more you won't complain.

>>22197349
"gribbly"?
What?

>>22197405
Statistical magic. Basically you know your chicken supplier provides raw chicken at [4, 6] lbs for a range, and the average is 5lbs. Lets say you want to use 66% of your chicken as a loss leader, and the other 34% goes to the freezer/cooler section. So you take the mean and 1 standard deviation above and below that, sort all those chickens from the pile, cook em, and slap them in a bag with the weight 5lbs -1sigma adjusted down for cooking water loss. That tells the customer they are getting at least a 3lb chicken for each bag.

But the reality is some chickens will be 3, some will be 3.5, some will be 4 even! More for the customer means happy customer! But because you did some math and pre-selected you chicken for a weight range, you are covered for any pesky customer who might weight that shit and sue you. They will always weight out at 3 point something for that type of person.

Now if you use the cooked chicken to recycle leftover stocks of raw chicken... that is where you must be careful. But we can do tricks here too! If we need 3lb and that requires a 3.5lb raw chicken, then we can use any leftover chicken above that threshold. But what about tiny chicken? That is where we cook them, but pre-shred them and slap them in containers! That is right, you can pay wagies to pre-shred the chicken for lazy cunts, and charge them 1.5x more for a tub of hot or chilled pre-shreded meat! Ta da, now you have no loss/waste in your grocery process.

>>22197491
He stuffs all the gribbly bits right in his jimsy

If you have a Walmart Supercenter near you, and they have a deli, check their cold cases for leftover rotisserie chickens. They can be anywhere between $2 and $4 depending on the phase of the moon or the manager's menstrual cycle but they're great for sandwiches and making stock like >>22197359 said. I haven't compared them to Costco's but they're flavorful enough.

>>22197505
People pay extra for pre shredded chicken?
Why not get wings and legs instead?
You can cook them and eat it directly from the bone.

>>22197405
When I hung chickens, we had 200k a day at specific sizes with maybe less than 100 oversized and undersized birds. Sometimes it just meant throwing a big bird small bird line's belt or vice versa.