At St-Hubert, order a quarter chicken off the rotisserie — dark or white meat, skin on for the fat — and treat everything else on the standard meal as a decision, not a given. Ask for a vegetable or salad side instead of the default starchy one, tell the server to skip the bun and coleslaw before they're brought out, and keep the BBQ sauce and gravy on the side. The chicken was never the problem. It's everything the chain automatically puts next to it.
St-Hubert has been roasting chicken on Saint-Hubert Street in Montreal since 1951, and the chicken itself is exactly what you'd expect from a rotisserie chain — plain roasted meat, no breading, no marinade loaded with sugar. That part is simple anywhere. What makes this chain a little trickier than some of the others in this series is how the standard meal is built. The individual chicken meals here aren't "chicken plus a side you pick" the way a lot of sit-down chains work — they're chicken, a side of your choice, a bun, BBQ sauce, and coleslaw, bundled together as the default order. Family-style meals follow the same pattern at a larger scale: breasts and legs, several sides, several buns, sauce, and coleslaw, all arriving as one package. If you order the way most people order — just naming the meal size and the cut of chicken — you get all of it, including the two carb-heavy parts that have nothing to do with the chicken.
That's also where St-Hubert differs from a chain like Swiss Chalet, which hands you one roll and one side alongside a quarter chicken. Here there's a bun and a side and coleslaw, which means there are three separate things to think about canceling or swapping instead of one. It's also worth being clear-eyed about the sauce situation, because St-Hubert runs two signature sauces side by side rather than one. The BBQ sauce is the older of the two, a recipe the company has kept under wraps since the restaurant's early years and still markets as one of its defining classics. The gravy is a different product, a savoury brown sauce the company has sold on grocery shelves since the mid-1960s, and it shows up on menu items like hot chicken sandwiches rather than on the chicken dinners. Neither sauce comes with a published ingredient breakdown that would tell you how much sugar is doing the work in that balance of sweet, smoky, and savoury — which is the same situation you'd be in with any chain's proprietary table sauce. Asking for either one on the side, or skipping it, costs nothing and keeps you in control of how much actually lands on the plate.
The pattern at St-Hubert isn't complicated once you see it: the chicken is the easy half of the order, and the bun, coleslaw, and whichever starchy side shows up by default are the half that actually carries the carbs. Naming all three before the order gets placed — not after the tray arrives — is what makes the difference here, more so than at chains that only bundle one extra item with the chicken.
St-Hubert doesn't publish a reachable public nutrition breakdown by menu item, so this piece sticks to categories — bundled bun and coleslaw versus chicken, sauce on the side versus sauce poured on — rather than gram counts it can't verify. Menu bundles, sides, and what a given location will swap can vary and change over time; checked against the chain's own menu and brand pages as of 2026-10.
Try Keto Coach — free, no account Get it on Google PlaySources: St-Hubert — Our Specialities: The Classics, CBC — St-Hubert's rise in Quebec
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