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HazelFrederick t1_j9sbii5 wrote

Reply to comment by mikeyo73 in Who has best rotisserie chicken? by TheSchmarms

Roast chicken is great but rotisserie is just a different thing. If you want a rotisserie chicken, you’re not getting what you want from a roast bird unless you have a rotating spit, which most don’t.

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mikeyo73 t1_j9scczh wrote

Sure my brother has the rotisserie for his Weber bbq. Very nice! But a roasted chicken in a cast iron pan will be a billion times better than a Costco rotisserie chicken, to me anyway.

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Phantastic_Elastic t1_j9tn3zu wrote

You can roast a chicken so it's more or less indistinguishable from rotisserie... Slow and low, with a burst at high heat to crisp it up. It's just really time consuming. But you end up with the same falling off the bone texture.

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HazelFrederick t1_j9tvjm6 wrote

Unless that bird is levitating off the pan it’s in no way indistinguishable. They’re just different things.

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Phantastic_Elastic t1_j9yhizr wrote

If you say so... I'm just going off my own experience with cooking and eating... roast chicken is infinitely variable and you can get similar results using different techniques. It's not rocket science, it's heat and time. Also if you want to levitate a roast chicken, use a wire rack.

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