I love to cook, but for several years I’ve done without a real oven. Our 30-year-old stove is a heap of junk, and its thermostat is so wonky that it’s not usable. I limped along baking things in a tiny GE toaster-oven, but I’m tired of being able to bake only six cupcakes at a time, and then having them turn out lopsided because the temperature on one side of the oven is considerably higher than on the other side. Once I tried to roast a small duck in the toaster-oven, and it caught on fire. No elephants were available to stamp out the flaming duck.
For my 60th birthday, my hungry hubby got me a good-sized convection oven with a rotisserie. I am eager to learn to use the rotisserie, but I’m clueless. All I know about rotisseries, I learned from watching Ron Popeil on late-nite infomercials.
I’m an experienced cook in other areas, but a total rookie where rotisseries are concerned. I’d love any recipes, hints, or advice about rotisserizing. We love poultry, beef, seafood, just about all kinds of rotisserable stuff. The only limitation is that things have to be fairly inexpensive, since we are po’ folks.
for chicken.
you need the spit (long straight thing you put the meat on that spins around) and a couple things you clamp onto the spit to keep the chicken in place and spinning along with the spit…dont know what they are called but you probably have them since they should be default equipment with any rotisserie.
if possible Vacuum marinate the chicken in a light citrus marinade. in all seriousness squirt would probably work but I would only go there as a last resort.
20 min vacuum marinade then about 1.5 hours, temp the chicken by sliding the thermometer between the thigh and the breast and when it hits 185 pull in out and let it rest for 5 min or so, remove from spit (note pliers work really well at this point since you are working with hot metal parts) cut into quarters and eat. goes great with salad.