Rotisserie chicken

Rotisserie Chicken is a style of chicken preparation where the chicken is skewered on a spit - a long solid rod - and roasted over an open fire or in a specially designed oven. The rotation of the spit cooks the chicken evenly in its own juices and results in a moist, flavorful dish.

History

The method of cooking meat on a rotating spit has been used since ancient times. The term "rotisserie" is derived from the French word "rotir", which means to roast. The concept of rotisserie chicken as a fast, convenient meal, however, is a relatively modern phenomenon. In the United States, the popularity of rotisserie chicken grew in the 1990s with the expansion of wholesale clubs and grocery stores offering ready-to-eat rotisserie chickens at affordable prices.

Preparation

The preparation of rotisserie chicken begins with a whole chicken that is cleaned and often brined or marinated. The chicken is then placed on a spit, which is rotated over a heat source. The heat can come from wood, charcoal, gas, or electricity. The rotation ensures that the chicken is cooked evenly and that the skin is crispy. The chicken is typically cooked for several hours.

Variations

There are many regional variations of rotisserie chicken. In the United States, the chicken is often seasoned with a dry rub of herbs and spices. In France, the chicken may be cooked with potatoes and onions that have been placed in the drip pan to cook in the chicken's juices. In Peru, rotisserie chicken, or "pollo a la brasa", is marinated in soy sauce and spices and served with French fries and salad.

Health and Nutrition

Rotisserie chicken is a good source of protein, and the skin is high in fat. The nutritional content can vary depending on the seasoning and preparation method. Some store-bought rotisserie chickens can be high in sodium.

See Also

• Roasting
• Barbecue chicken
• Tandoori chicken
• Chicken as food

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