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Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using indirect heat in which the chicken is placed next to the heat source.〔Raichlen 2001, (p. 211 )〕 Electric- or gas-powered heating elements may be used, which use adjustable infrared heat.〔Krasner, Deborah (2007). (''The new outdoor kitchen: cooking up a kitchen for the way you live and play'' ). Taunton Press. pp. 61-62. ISBN 1561588040〕 These types of rotisseries have proven quite functional for cooking rotisserie-style chicken.〔Gisslen, Wayne; (et al.) (2006) (''Professional Cooking, for Canadian Chefs'' ). John Wiley & Sons. 9. 47. ISBN 0471663778〕 This style of cooking can serve to sear the external parts of chicken, which serves to seal in the flavor and juices of the bird. Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad and sandwiches.〔 ==United States== In the United States, rotisserie chicken had gained popularity in the 2000s, with many grocery stores offering the dish.〔Adler 2005, (p 217 ).〕 In 2010, 600-million rotisserie-cooked chickens were purchased by consumers "in U.S. supermarkets, club stores and similar retail outlets".〔 In the U.S., chickens used for rotisserie cooking may be injected with a solution of water or sodium to retain moisture〔 and add flavor. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate and natural flavorings.〔 In 2011, Costco sold a total of approximately 50 million rotisserie chickens in the U.S.〔 File:KS rotisserie chicken 1.JPG|A Costco rotisserie chicken File:Rotissierie chicken.JPG|A packaged rotisserie chicken File:Chickenbackground.jpg|Rotisserie chicken being cooked at a restaurant in California 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rotisserie chicken」の詳細全文を読む スポンサード リンク
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