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Phantastic_Elastic t1_j9tn3zu wrote

Reply to comment by HazelFrederick in Who has best rotisserie chicken? by TheSchmarms

You can roast a chicken so it's more or less indistinguishable from rotisserie... Slow and low, with a burst at high heat to crisp it up. It's just really time consuming. But you end up with the same falling off the bone texture.

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HazelFrederick t1_j9tvjm6 wrote

Unless that bird is levitating off the pan it’s in no way indistinguishable. They’re just different things.

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Phantastic_Elastic t1_j9yhizr wrote

If you say so... I'm just going off my own experience with cooking and eating... roast chicken is infinitely variable and you can get similar results using different techniques. It's not rocket science, it's heat and time. Also if you want to levitate a roast chicken, use a wire rack.

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