Rotisserie chicken

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]

United States

In the United States, ready-to-eat rotisserie chickens were available in super markets and some butcher shops as far back as the 1930s, and were always a popular item with shoppers. Although they may have gained some added popularity in the 1990s with Boston Market, this quick meal option had been a well-established staple for decades. After World War II, and with the rise in popularity of fast foods, there was an increase in dinners eaten out, so consequently there were fewer trips to the grocery store. So many grocery stores used rotisserie chickens as loss leaders to bring shoppers into the store.[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 brine to retain moisture.[4] 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 2014, Costco sold approximately 76 million rotisserie chickens in the United States. [5]

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]

See also

References

Citations

  1. ↑ Raichlen 2001, p. 211
  2. ↑ 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
  3. ↑ Gisslen, Wayne; (et al.) (2006) Professional Cooking, for Canadian Chefs. John Wiley & Sons. 9. 47. ISBN 0471663778
  4. 1 2 3 4 Benwick, Bonnie S. (October 30, 2012). "The bird that goes around, stays around". The Washington Post. Retrieved 27 March 2015.
  5. 1 2 Karin Klein. "Are Rotisserie Chickens a Bargain?". Priceonomic. Retrieved 2016-08-16.
  6. 1 2 3 Dean, Sam (May 17, 2012). "The 24-Hour Chicken Channel". Huffington Post. Retrieved 27 March 2015.

Sources

Further reading

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