Food Lens · Prepared
Rotisserie chicken
Savory and well-browned, with crisp seasoned skin and moist, tender meat underneath.
Lens analyzedRotisserie chicken is a whole chicken slow-roasted on a rotating spit, which bastes the meat in its own fat as it turns and produces a browned, crackling skin. Grocery store versions are sold fully cooked and ready to eat, making them a shortcut for a cooked protein without turning on the home oven. The whole bird typically yields both meat for the meal and a carcass usable for stock.
Where it comes from
Rotisserie cooking is a centuries-old method of roasting meat on a turning spit over or near a heat source, long used in European and Middle Eastern cooking. Grocery store rotisserie chicken became a fixture of North American supermarkets in the late 1900s as stores added in-house delis and hot food sections.
Buying it
Choose a chicken that looks freshly cooked, with crisp skin and no visible pooling of liquid in the container. Plain, seasoned, and flavored varieties are usually all available side by side in the same deli case.
Storing it
Refrigerate rotisserie chicken as soon as it cools, where the meat stays good for about four days; pick the carcass for stock before discarding it.
Keeps about 4 days in the fridge.
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