Rotisserie Chicken
Source / paul-w-locke

Rotisserie Chicken

Rotisserie Chicken is a style of roasting a whole chicken skewered on a spit – a long solid rod used to hold the chicken while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Apart from chicken, this method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

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