Like most people you were probably raised eating chicken 3 or 4 times a week. Everyone loves a well cooked chicken. In the United States chicken is the number one selling meat, out selling, steak, fish or turkey.
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 better than simply 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 cooking is a roasting method that gives you all the advantages of indirect heat and prevents the typical problems associated with conventional cooking. How can this be?
What makes electric rotisseries better for roasting than conventional ovens is the "spit." The spit is the metal fork that holds and slowly rotates the chicken as it cooks. A continuous turning of the chicken, helping the meat cook more evenly, yields meat that is moister and more tender than oven roasted meats usually are.
The moistness of rotisserie chicken is probably due to the fact that when a bird is rotated continuously, the fat drips away, but the natural juices from the bird's meat just coats the bird over and over again. We are not saying that you should not be basting rotisserie chicken, but it probably will not hurt you if you make it less frequent, because the rotating motion bastes the bird for you, again and again.
If you like to experiment with different flavors feel free to marinade your chicken a few hours before rotisserie cooking. The rotisserie roasting will seal in the marinade flavors making the chicken even juicier and flavorful. If you prefer using a dry-rub over a liquid marinade, be sure pierce the skin of the chicken with the tip of a knife making what are called "flavor pockets."
One of the best things about using a chicken rotisserie oven is that the unique roasting process actually helps to cook off unwanted fat. By racking the chicken on the spits away from the surface of the oven and by continuously rotating the chicken the fat drips off the chicken while the moisture is sealed in.
If you're lucky enough to have an oven which is able to rotate a rotisserie spit, you won't need to buy one of the dedicated rotisseries. But don't panic if your oven doesn't have this setup, because a chicken rotisserie can be picked up pretty cheaply. Now, everyone can prepare and enjoy restaurant-quality chicken at home!
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 better than simply 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 cooking is a roasting method that gives you all the advantages of indirect heat and prevents the typical problems associated with conventional cooking. How can this be?
What makes electric rotisseries better for roasting than conventional ovens is the "spit." The spit is the metal fork that holds and slowly rotates the chicken as it cooks. A continuous turning of the chicken, helping the meat cook more evenly, yields meat that is moister and more tender than oven roasted meats usually are.
The moistness of rotisserie chicken is probably due to the fact that when a bird is rotated continuously, the fat drips away, but the natural juices from the bird's meat just coats the bird over and over again. We are not saying that you should not be basting rotisserie chicken, but it probably will not hurt you if you make it less frequent, because the rotating motion bastes the bird for you, again and again.
If you like to experiment with different flavors feel free to marinade your chicken a few hours before rotisserie cooking. The rotisserie roasting will seal in the marinade flavors making the chicken even juicier and flavorful. If you prefer using a dry-rub over a liquid marinade, be sure pierce the skin of the chicken with the tip of a knife making what are called "flavor pockets."
One of the best things about using a chicken rotisserie oven is that the unique roasting process actually helps to cook off unwanted fat. By racking the chicken on the spits away from the surface of the oven and by continuously rotating the chicken the fat drips off the chicken while the moisture is sealed in.
If you're lucky enough to have an oven which is able to rotate a rotisserie spit, you won't need to buy one of the dedicated rotisseries. But don't panic if your oven doesn't have this setup, because a chicken rotisserie can be picked up pretty cheaply. Now, everyone can prepare and enjoy restaurant-quality chicken at home!
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Shopping for the best chicken rotisserie? Then stop by Jamies new website, Best Rotisserie Review and learn more about today's best selling rotisserie ovens.
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