Spring has sprung. May marks the climate transition from warm to hot — along with everything in between. It’s the beginning of the season for night baseball, picnics, beaches, hiking, biking, and casual eating. With activities a plenty, there’s no shame in opting for convenience when mealtimes roll around. And there’s a simple hack that can produce multiple meals at a bargain price. Enter the rotisserie chicken: The modern iteration combines mass marketing with production line techniques. But the history dates back eons. Early vertical rotisseries took the form of fish, fowl, or game suspended on strings in front of the open hearth, with a drip pan beneath. Twirling the food put twists in the string, causing it to rotate clockwise, then counterclockwise as the string unwound.
May 1, 2019