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]
Contents
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
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
- ↑ 4.0 4.1 4.2 4.3 4.4 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Adler 2005, p 217.
- ↑ 6.0 6.1 6.2 Lua error in package.lua at line 80: module 'strict' not found.
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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