Rotisserie Chicken

What is Rotisserie Chicken?

Rotisserie Chicken is a cooking method where a whole chicken is skewered on a spit and rotated over a heat source. This technique ensures even cooking, resulting in crispy skin, juicy meat, and a delicious aroma.

Ancient Origins

The concept of rotisserie cooking dates back to around 800 BCE, with evidence from ancient Egyptians, Greeks, and Romans who used large skewers to roast meat over open fires. This method allowed the meat to cook evenly while retaining moisture, ideal for large cuts or whole animals.

Rotisserie in Medieval and Early Modern Europe

During the Middle Ages, rotisserie cooking gained popularity in European royal courts. A turnspit dog was even trained to run on a wheel to rotate the spit. By the 16th century, French chefs refined the technique, elevating it to a royal culinary art and naming it Rotisserie, derived from the French word meaning to rotate.

Global Spread and Popularity

Rotisserie chicken grew popular in Europe as chicken was affordable and widely available. European immigrants brought the technique worldwide. In Latin America, countries like Peru developed their own versions, such as Pollo a la brasa, seasoned with spices like cumin and paprika, served with rice and beans.

In the United States, rotisserie chicken became popular after World War II with the advent of electric rotisserie ovens, allowing easy home preparation. By the 1980s, supermarkets featured large rotisserie ovens near entrances, drawing customers with the enticing aroma of roasted chicken.

Rotisserie Chicken Today

Today, rotisserie chicken is enjoyed globally with diverse seasonings and preparations. Beyond being a quick meal, it is also used in salads, sandwiches, soups, and baked dishes, highlighting its versatility.