Amanda Ripanykhazova wrote in rec.food.cooking:

> Look guys, I am OP and I only really had one requirement, which was
> that it cook an 8-9lb chicken. An imponderable is that I buy most of
> my chickens in the United States, where most chickens are
> commercially produced and conform to a certain specification: The
> main characteristic is that thy have to grow to a specific size in a
> specific number of days, meaning they all tend to be the same strain
> and are uniformly tasteless. Possibly because they have been
> butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy
> one which hasn't been butchered so young, so I really have no
> interest in any machine optimised for cooking a 4-5lb chicken. Yes,
> I do know that they can be moist, not dry, tasty if sufficient
> spicing or herbs are used but I like to start off from the base that
> the chicken has some minimal (remember, they are all likely the same
> strain) taste. I love the outcome with a Ronco rotisserie but now
> dont like Ronco. i kinda like WPuck but his commercials show him
> cooking a tiny chicken and it makes me wonder how his smaller (?)
> rotisseries would manage an 8-9lb chicken. Similarly with a
> vertical: I don't doubt they could do a fine job on a TYT chicken but
> wonder how they would manage an 8-9lb chicken and whether the
> footprint of one which could manage a larger chicken would be as
> small as is suggested?.

Ok Amanda, you will not find one of a small footprint that also does an
oven roaster chicken. Your earlier post was about a small kitchen.

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