||It has been suggested that this article be merged into Roasting. (Discuss) Proposed since August 2013.|
||It has been suggested that Pollo a la Brasa be merged into this article. (Discuss) Proposed since December 2014.|
|This article needs additional citations for verification. (December 2009)|
Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.
Varieties of roast chicken
Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form (Brathendl). Another popular form is the fried Backhendl (French: poulet frit à la viennoise) version, a specialty of the Viennese cuisine. The Standard German term is Hähnchen ("cockerel"). In the new states of Germany it is often called Broiler.
Hendln are traditionally served in Bavarian beer gardens or at festivals such as Oktoberfest, and are generally eaten with a Brezen and/or a Maß of beer. They are also widely available from mobile rotisserie trucks that park near well-frequented locations such as supermarkets or large parking lots.
Pollo a la Brasa
Pollo a la Brasa, also known as Peruvian chicken or Blackened chicken in the United States and Charcoal chicken in Australia. The original version consisted of a chicken cooked in charcoal but the preparation has evolved and marinated meat is now roasted in the heat of the coals of a special oven special called a rotombo which rotates the bird on its own axis, consistently receiving heat from the coals. The oven can be operated using coal, gas, or wood, with the more traditional wood being from the Prosopis pallida tree.
Chicken roasted on rotisseries have become a growing trend in the United States since the mid 1990s. American supermarkets commonly roast rotisserie chickens using either horizontal or vertical rotisseries. These chickens are a means of using unsold fresh chickens and are often sold at lower prices than fresh chickens. Wholesale club Costco does not recycle fresh chickens but is noted for selling 60 million of its US$4.99 whole roasted chickens each year. The Boston Market fast casual restaurant chain originally specialized in roast chicken.
Tandoori chicken is a dish popular on the Indian subcontinent consisting of roasted chicken cylindrical clay oven, a tandoor, and prepared with yogurt and spices.
The Levantine Arab shawarma, Turkish döner kebap and Greek gyros can be made from a variety of meats, one of which is chicken. The Taiwanese version of shawarma, shāwēimǎ (Chinese: 沙威瑪), is nearly always chicken.
- This article incorporates information from
- Dracula by Bram Stoker pg 1
- Bonnie S. Benwick. "The Bird that Goes Around, Stays Around." Washington Post. 30 October 2012. Retrieved 5 December 2014.
- Cat Vasko. "Grocery Store Economics: Why Are Rotisserie Chickens So Cheap?" KCET. 4 March 2014. Retrieved 5 December 2014.
- Rick Aristotle Munarriz. "For Costco, $1.50 Hot Dog Combos and $4.99 Chickens Aren't Enough." Daily Finance. 10 October 2013. Retrieved 5 December 2014.
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