Thread: Rotisserie
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Aria
 
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Default Rotisserie

Just bought one. Have tried chickens twice. Followed the time allotted in
the recipe and both times the chicken was almost too moist and greasy. Used
the browning device and still did not meet my "crispy-desire". What is the
secret that is used in chickens such as El Pollo Loco where the skin just
melts in your mouth and is not just blobs of fat? The second time we
injected it and the first time not...No real difference there....What are we
doing wrong?????
My parents used to cook chickens that were delicious. They did nothing but
stick them on the rotisserie with garlic, salt and pepper. Used no meat
thermometer, did nothing special and they were always great....Can't figure
it out. HELP............