Rotisserie chicken is chicken that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used by using adjustable infrared heat.

• Storefront: Operate from a dedicated space where customers can pick up fresh, ready-to-eat chickens.
• Food Truck: Serve at events, markets, or busy streets for maximum visibility.
• Partnership: Collaborate with grocery stores or delis to supply rotisserie chickens.

Secure the Right Location

• Find a space with high foot traffic or a strategic delivery base.

Rotisserie Oven

• The heart of your operation, choose a commercial-grade oven with sufficient capacity to meet customer demand. Options include gas or electric models, with some offering programmable settings for ease of use.

Display Equipment

• Heated display cases keep chickens warm and visually appealing, enticing customers to buy.

Prep and Storage

• Workstations: For seasoning and preparing chickens.
• Refrigeration Units: To store raw chickens and ingredients safely.

Whole chickens

Packaging Supplies

• Containers, wraps, and bags designed to retain heat and moisture for to-go orders.

Cleaning Tools

• Ensure proper hygiene with cleaning supplies designed for rotisserie equipment.

Preparation: Clean and pat dry the chicken. Truss it to ensure even cooking.

Seasoning: Apply a dry rub or marinade, ensuring even coverage.

Skewering: Secure the chicken onto the rotisserie spit, balancing the weight properly.

Cooking: Roast in a rotisserie oven at around 180-200°C (350-400°F), rotating continuously for even cooking.

Basting (Optional): Occasionally brush with butter, oil, or marinade for extra flavor and moisture.

Checking Doneness: Use a meat thermometer; internal temperature should reach 75°C (165°F).

Resting: Let the chicken rest for 5-10 minutes before serving to retain juices.