Just about everyone enjoys a meal that features moist, flavorful chicken. We eat more chicken than beef, pork, veal, venison and other wild game. In fact, on a worldwide basis, chicken is probably the most popular type of meat.
That's why you should really consider investing in a chicken rotisserie, because this form of roasting is simply perfect for our humble and tasty birds. For those of you who are not too familiar with rotisseries, we've prepared a short primer for you today, so you will understand exactly how this cooking method works.
Rotisserie cooking is more than simple roasting.
We all know that roasting is an amazing way to cook meat. In fact, it's probably the most-used cooking method around, and restaurants routinely make a killing when they offer roasted meats with special spices and rubs.
Rotisserie is actually a form of roasting that brings in all of the benefits of indirect heat, minus the usual problems of conventional heating. How is this even possible?
The secret lies in the spit (that's the metal fork that handles the chicken throughout the cooking process). Unlike conventional roasting, rotisserie chicken is continually rotated as it is being cooked. So, in the end, you get an evenly cooked bird that has lots of juices, and is packed with natural flavor.
Rotisserie chicken stays moist because it essentially bastes itself as it cooks: as the bird rotates on the spit, the fat drips off and drains away, but the chicken's natural juices flow over the meat repeatedly. That's not to say that you don't need baste the bird at all when you're using a chicken rotisserie, but you can probably baste less often because of this self-basting effect.
What we do recommend when you are cooking chicken rotisserie-style is that you marinade the bird for at least a few hours to make the flavor really stick to the meat. If you are using dry rubs for your chicken, it is a good idea to cut little slits on the skin of the chicken, so that there are numerous "flavor pockets" throughout the chicken.
This will help marinate the chicken evenly. The closer the dry rub is to the actual meat, the better the results. And don't worry about overeating when the bird has finally cooked, because rotisserie chicken actually has a lower fat content. Natural fat from the bird drips, leaving behind the real flavorful juices that make the chicken stand out when it comes to flavor. If you have an oven at home, you may want to check to see if you can add a rotisserie fork or spit to it. Some big ovens have motors for rotisserie cooking.
Some newer ovens come equipped with a rotisserie attachment. Before you run out and buy a new rotisserie be sure to check the owners manual of your oven to see if there are attachments for rotisserie spits. If it doesn't, don't be too disappointed because today there are a number of high quality rotisseries at very affordable prices.
That's why you should really consider investing in a chicken rotisserie, because this form of roasting is simply perfect for our humble and tasty birds. For those of you who are not too familiar with rotisseries, we've prepared a short primer for you today, so you will understand exactly how this cooking method works.
Rotisserie cooking is more than simple roasting.
We all know that roasting is an amazing way to cook meat. In fact, it's probably the most-used cooking method around, and restaurants routinely make a killing when they offer roasted meats with special spices and rubs.
Rotisserie is actually a form of roasting that brings in all of the benefits of indirect heat, minus the usual problems of conventional heating. How is this even possible?
The secret lies in the spit (that's the metal fork that handles the chicken throughout the cooking process). Unlike conventional roasting, rotisserie chicken is continually rotated as it is being cooked. So, in the end, you get an evenly cooked bird that has lots of juices, and is packed with natural flavor.
Rotisserie chicken stays moist because it essentially bastes itself as it cooks: as the bird rotates on the spit, the fat drips off and drains away, but the chicken's natural juices flow over the meat repeatedly. That's not to say that you don't need baste the bird at all when you're using a chicken rotisserie, but you can probably baste less often because of this self-basting effect.
What we do recommend when you are cooking chicken rotisserie-style is that you marinade the bird for at least a few hours to make the flavor really stick to the meat. If you are using dry rubs for your chicken, it is a good idea to cut little slits on the skin of the chicken, so that there are numerous "flavor pockets" throughout the chicken.
This will help marinate the chicken evenly. The closer the dry rub is to the actual meat, the better the results. And don't worry about overeating when the bird has finally cooked, because rotisserie chicken actually has a lower fat content. Natural fat from the bird drips, leaving behind the real flavorful juices that make the chicken stand out when it comes to flavor. If you have an oven at home, you may want to check to see if you can add a rotisserie fork or spit to it. Some big ovens have motors for rotisserie cooking.
Some newer ovens come equipped with a rotisserie attachment. Before you run out and buy a new rotisserie be sure to check the owners manual of your oven to see if there are attachments for rotisserie spits. If it doesn't, don't be too disappointed because today there are a number of high quality rotisseries at very affordable prices.
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