Rotisserie chicken

I read that scientists are saying kinetic energy can be converted into thermal energy. My old lady brain asks the question; if that is true how hard do you think I would have to slap a chicken to cook it? 😉

You may remember last Christmas my daughter bought a tabletop oven for me to replace my old one. This one also does rotisserie.

I had a whole chicken in the freezer so I decided to do a rotisserie instead of cutting it up for frying. I made a youtube video of my struggle to get that darned chicken onto the spindle.

I finally got that chicken trussed and onto the spindle and in the oven. I set the timer and went to take a nap. When I woke I was in for a big surprise.

No, I didn’t do that to the chicken. I found it that way. I haven’t a clue what happened. After cleaning up I took a close look at that darned spindle and piercing forks. There was a couple of burrs on the place where the forks go onto the spindle. I filed them off with a nail file and now they seem to work fine. I don’t have another chicken to test it again. I’ll wait for a good sale.

If you have a rotisserie oven has that ever happened to you? Next time I plan to tie the chicken after I get it on the spindle. I was tying it the way I learned from Justin Wilson the Cajun cook on PBS tv in the 1970s. My Grandma Mama always baked her whole chickens in a roast pan. Actually I believe I like baking better than rotisserie because I get plenty of stock in the process. I didn’t waste that chicken. I made a couple portion packets for the freezer and sandwiches for supper before putting the rest into a freezer bag to make stock. Most of it was too dry for use.