On Sep 12, 2:49 pm, Pennyaline > wrote:
> 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.

More like a boondoggle if you end up with undercooked chicken.

--Bryan