http://chowtimes.com/2008/02/21/office-lunches-roasted-chicken-thigh-mandarin-orange-and-doritos-nacho-cheese/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Fri, 29 Aug 2008 02:22:54 +0000 http://wordpress.org/?v=2.6 http://chowtimes.com/2008/02/21/office-lunches-roasted-chicken-thigh-mandarin-orange-and-doritos-nacho-cheese/#comment-5040 ts Sat, 23 Feb 2008 19:38:58 +0000 http://chowtimes.com/2008/02/21/office-lunches-roasted-chicken-thigh-mandarin-orange-and-doritos-nacho-cheese/#comment-5040 Actually, Costco's roast chicken is far tastier than the regular supermarket ones. I'm not sure about Save-On, but the Safeway ones are so bad! Dry and tasteless. I'm OK with the Costco ones. =) Actually, Costco’s roast chicken is far tastier than the regular supermarket ones. I’m not sure about Save-On, but the Safeway ones are so bad! Dry and tasteless. I’m OK with the Costco ones. =)

]]> http://chowtimes.com/2008/02/21/office-lunches-roasted-chicken-thigh-mandarin-orange-and-doritos-nacho-cheese/#comment-4995 Jessica Fri, 22 Feb 2008 07:06:25 +0000 http://chowtimes.com/2008/02/21/office-lunches-roasted-chicken-thigh-mandarin-orange-and-doritos-nacho-cheese/#comment-4995 You're wrong on the chicken theory! When I was in highschool I worked in the deli department of superstore (worst job ever! only stayed the summer!). My job was the chickens every morning. They were NEW boxes of fresh chickens from Sunrise Poultry. What they do is dust them with a paprika mix of spices, tie them, shove them on the spits, put in the oven for an hour and a half. The trick is to always grab a chicken from the back of the display unit because those are the freshest. They use the day old chickens that didn't sell for their deli products like salads and sandwiches. I never really thought the prep area was sanitary though so that may have something to do with the funny taste. You’re wrong on the chicken theory! When I was in highschool I worked in the deli department of superstore (worst job ever! only stayed the summer!). My job was the chickens every morning. They were NEW boxes of fresh chickens from Sunrise Poultry. What they do is dust them with a paprika mix of spices, tie them, shove them on the spits, put in the oven for an hour and a half. The trick is to always grab a chicken from the back of the display unit because those are the freshest. They use the day old chickens that didn’t sell for their deli products like salads and sandwiches. I never really thought the prep area was sanitary though so that may have something to do with the funny taste.

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