Rotisserie Chicken
The self-basting nature of the rotisserie allows the chicken’s own juices to cook as the bird slowly turns over the intense heat. The skin of the bird is lightly seasoned and delicately crisp and dripping with the bird’s juices. It doesn’t take a lot of seasoning to create such a flavorful bird when it’s been cooked on a rotisserie, but we do add our own little bit of spice if you’d like.
About the chicken we serve
Our birds are naturally raised for superior quality and flavor. Healthy birds make for healthy proportions. There’s a whole lot of meat on our chickens… and we know how to cook them so they stay tender and juicy. But like the folks who love our chicken… every piece is different.
Light or dark meat?
So what’s the difference between light and dark meat anyway? It’s the kind of fibers found in the meat that makes it light or dark. Particularly the more “red fibers” that are present, the darker the meat.
Light meat is found in the breast, tenderloin and wings, they contain around 10% red fibers. The flavor is usually more mild and can dry out if it gets overcooked. Light meat also has higher levels of protein and twice the amount of saturated fats. Light also has higher levels of vitamin B… particularly, niacin (B-3) and pyridoxine (B-6).
Dark meat has over 50% red fiber and is found in the thighs and legs. The flavor tends to be more pronounced as well as being a bit juicer than other parts of the bird. It is also less likely to dry out if cooked for longer periods of time. Dark meat contains higher levels of iron, zinc and vitamin C.
Rocky’s Rotisserie Chicken
