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 utilize adjustable infrared heat.[2] These types of rotisseries have proven quite functional for cooking rotisserie-style chicken.[3] This style of cooking can serve to sear the external parts of chicken, which serves to seal in the flavor and juices of the bird.[4] Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad and sandwiches.[5]
United States
In the United States, rotisserie chicken had gained popularity in the 2000s, with many grocery stores offering the dish.[6] In 2010, 600-million rotisserie-cooked chickens were purchased by consumers "in U.S. supermarkets, club stores and similar retail outlets".[5] In the U.S., chickens used for rotisserie cooking may be injected with a solution of water or sodium to retain moisture[5] 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.[5] In 2011, Costco sold a total of approximately 50 million rotisserie chickens in the U.S.[5]
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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".[7] It typically airs chickens rotating on a rotisserie.[7] Occasionally, a dancing man appears wearing a costume that "look like a container of Swiss Chalet's dipping sauce".[7]
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
References
- ↑ Raichlen 2001, p. 211
- ↑ 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
- ↑ Gisslen, Wayne; (et al.) (2006) Professional Cooking, for Canadian Chefs. John Wiley & Sons. 9. 47. ISBN 0471663778
- ↑ Rotisserie With Reverse... The Billboard. December 18, 1954. Retrieved 2013-04-19.
- ↑ 5.0 5.1 5.2 5.3 5.4 Benwick, Bonnie S. (October 30, 2012). "The bird that goes around, stays around". The Washington Post. Retrieved 27 March 2015.
- ↑ Adler 2005, p 217.
- ↑ 7.0 7.1 7.2 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
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Wikimedia Commons has media related to Rotisserie chicken. |
- 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.