'This was never a problem before, been buying it for years, has something changed recently?' asked one Redditor.
Other Redditors offered another theory — that it might be about the type of chicken and the way it's cooled after slaughter to prevent bacteria growth.
from Vancouver, Canada complained that their chicken"tasted so chemically," wondering if other users felt the same way. Some users in California said they had the same experience. that produces an astonishing 2 million chickens per week to be distributed to its stores. Still, that is only enough to fulfill 43% of its rotisserie supply — and 33% of its raw chicken supply, meaning that some customers' chickens are supplied in other ways.
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