Paul M. Cook wrote:
> Big, hard to clean, can't be repaired. That's what I've heard about the
> stuff.

Manure!

I have both vertical and horizontal rotisseries (got both for Christmas
one year). Neither is hard to clean, neither has needed repair, both
work well. IMO, the vertical is "easier" to clean and produces results I
like just a wee bit more than the horizontal Showtime. But, while they
do achieve moist tender chicken they do not achieve a crispy skin. If
it's the skin you want, I don't recommend either of them.


> If you want roast chicken, you simply do not need a gadget. Just get a nice
> roasting pan with an easy clean surface, a roasting rack and have at it.
> The world's best roast chicken, also known as my roast chicken recipe, is to
> take a whole chicken, wash it, dry it, slather with a lot of corn oil, then
> sprinkle it liberally, very liberally, with seasoned salt. Into the oven in
> a roasting pan for 1 hours at 375. You will get incredibly juicy chicken,
> the fat will be in the pan not the bird, and the skin will be delightfully
> crispy. You can also tuck a quartered sweet onion into the body cavity and
> serve it with the chicken.

Really? That's all one needs to do, one hour at 375? I doubt that is
sufficient for a six pound bird.


> You simply do not need gadgets and gimmicks.

More specific instructions would be a boon, though.