A healthy choice to offer diners and customers is the rotisserie chicken. The concept goes back to the old days, back when people would cook things over a fire – it was discovered that if you rotated the meat near the fire, you’d get a crisp, tasty outer skin and moist delicious insides. As we’ve progressed, there was the distinct realization that we can’t have open fires in grocery stores.
Instead, we’ve substituted the open fires in grocery stores with rotisserie ovens. The great part about these is that you’re not confined to a single bird roasted by Ogg on a spit. Instead, with enough planning, a chef can set 20 birds or more to rotate on separately revolving spits around a heating element.
Down below, there’s a giant drip tray to catch the grease and oil that falls off of the birds, and we imagine that when there’s 20 going, that’s quite a sight! Ask anyone who runs the rotisserie oven over at your favorite grocery store and we imagine that they can tell you some stories.
All told, though, it’s amazing to see a whole lot of rotisserie birds laid out at the local supermarket. Seeing each one of them in their cardboard boxes is a testament to the marvel of science. We’ve come a long way from Ogg the Caveman.
