Rotisserie chicken

Rotisserie chicken

Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using indirect heat in which the chicken is placed next to the heat source.^[1] Electric- or gas-powered heating elements may be used, which use adjustable infrared heat.^[2] These types of rotisseries have proven quite functional for cooking rotisserie-style chicken.^[3] Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad and sandwiches.^[4]

United States

In the United States, rotisserie chicken had gained popularity in the 2000s, with many grocery stores offering the dish.^[5] In 2010, 600-million rotisserie-cooked chickens were purchased by consumers "in U.S. supermarkets, club stores and similar retail outlets".^[4] In the U.S., chickens used for rotisserie cooking may be injected with a solution of water or sodium to retain moisture^[4] and add flavor. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate and natural flavorings.^[4] In 2011, Costco sold a total of approximately 50 million rotisserie chickens in the U.S.^[4]

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  A Costco rotisserie chicken

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  A packaged rotisserie chicken

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  Rotisserie chicken being cooked at a restaurant in California

In popular culture

Swiss Chalet, a Canadian chain of casual dining restaurants, owns a cable channel that exclusively airs content related to rotisserie chicken, "twenty-four hours a day, seven days a week".^[6] It typically airs chickens rotating on a rotisserie.^[6] Occasionally, a dancing man appears wearing a costume that "look like a container of Swiss Chalet's dipping sauce".^[6]

Gallery

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  Chickens being roasted on a spit. Romance of Alexander, Bruges, 1338-44 (The Bodleian Library, Oxford, MS 264 fol 170v)

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  Rotisserie chicken prepped for cooking on a barbecue grill

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  Rotisserie chicken (pollo rostizado) cooking at a take-out shop in the Obrera neighborhood of Mexico City

See also

• Barbecue chicken
• List of chicken dishes
• Chicken restaurant
  • List of chicken restaurants

References

1. Raichlen 2001, p. 211
2. Krasner, Deborah (2007). The new outdoor kitchen: cooking up a kitchen for the way you live and play. Taunton Press. pp. 61-62. ISBN 1561588040
3. Gisslen, Wayne; (et al.) (2006) Professional Cooking, for Canadian Chefs. John Wiley & Sons. 9. 47. ISBN 0471663778
4. Benwick, Bonnie S. (October 30, 2012). "The bird that goes around, stays around". The Washington Post. Retrieved 27 March 2015.
5. Adler 2005, p 217.
6. Dean, Sam (May 17, 2012). "The 24-Hour Chicken Channel". Huffington Post. Retrieved 27 March 2015.

Bibliography

• Adler, Karen; Fertig, Judith M. (2005).The Barbecue Queens' Big Book of Barbecue. Harvard Common Press. p. 217. ISBN 1558322973
• Raichlen, Steven (2001). How to Grill: The Complete Illustrated Book of Barbecue Techniques, a Barbecue Bible! Cookbook. Workman Publishing. ISBN 0761120149

Further reading

• Vasko, Cat (March 4, 2014). "Grocery Store Economics: Why Are Rotisserie Chickens So Cheap?". KCET. Retrieved 27 March 2015.
• Baird, M. (2009). 101 Things to do with Rotisserie Chicken. 101 Things to do With. Gibbs Smith. ISBN 978-1-4236-0764-9.