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Who doesn't love tasty and moist chicken at dinner (or lunch)? Chicken is probably the most popular meat in the world, and we consume more chicken than we consume pork, beef, venison, veal, and wild game. That's why you should really consider investing in a chicken rotisserie, because this form of roasting is simply perfect for your humble and tasty birds. For those of you who are not too familiar with rotisseries, I've prepared a short primer for you today, so you will understand exactly how this cooking method works. Rotisseries: Not Just Plain 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 is actually a form of roasting that brings in all of the benefits of indirect heat, minus the usual problems of conventional heating. How is this even possible? The secret lies in the spit (that's the metal fork that handles the chicken throughout the cooking process). Unlike conventional roasting, rotisserie chicken is continually rotated as it is being cooked. So, in the end, you get an evenly cooked bird that has lots of juices, and is packed with natural flavor. 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. I'm 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. What I do recommend when you are cooking chicken rotisserie-style is that you marinade the bird for at least a few hours to make the flavor really stick to the meat. If you are using dry rubs for your chicken, it is a good idea to cut little slits on the skin of the chicken, so that there are numerous "flavor pockets" throughout the chicken. This will help marinate the chicken evenly. The closer the dry rub is to the actual meat, the better the results. And don't worry about overeating when the bird has finally cooked, because rotisserie chicken actually has a lower fat content. Natural fat from the bird drips, leaving behind the real flavorful juices that make the chicken stand


out when it comes to flavor. If you have an oven at home, you may want to check to see if you can add a rotisserie fork or spit to it. Some big ovens have motors for rotisserie cooking. If your oven does have the capability to turn a rotisserie spit, then you are in luck! You won't have to buy a dedicated roasting setup. But if the opposite is true, then don't despair; rotisserie setups are actually quite cheap nowadays. Everyone can afford to cook restaurant-grade chicken!

Anat Y is a writer who specializes in Healthy cooking methods. You can check out her latest website Rotisserie Reviews Center, where she provides unbiased reviews and buying tips for a range of chicken rotisseries products including the George Foreman Baby Rotisserie, Ronco Showtime Rotisserie and Cuisinart Vertical Rotisserie.

Article Source: http://EzineArticles.com/?expert=Anat_Y

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