The Evolution of Rotisserie Cooking

Jul 9, 20242 min read

From Medieval Hearths to Modern Kitchens

Rotisserie cooking has undergone a remarkable transformation since its ancient origins. In medieval Europe, roasting meats on a spit mounted in a hearth was the preferred method. This labor-intensive process required one (often unlucky) person to turn the spit for hours, enduring the heat of the fire or coals. Large spits were commonly used to cook entire animals, such as pigs, over an open flame. Roasted chickens were a rarity, as they were a reliable source of eggs and were only roasted when they were too old to lay eggs anymore.

In 1192, the legendary King Richard the Lionheart, was arrested partly due to his love for rotisserie chicken, a delicacy reserved only for nobility. Napoleon Bonaparte was said to be obsessed with roast chicken, ensuring his Parisian palace kitchens kept a constant supply.

Fast forward to 1950, when Swiss immigrant Roger Schuler revolutionized rotisserie cooking in Peru by marinating chickens and cooking them over coal. He perfected this technique and invented an oven specifically designed for rotisserie chicken.

In 1985, Steven Kolow and his business partner Arthur Cores opened a small restaurant called Boston Market, introducing a unique roasting oven that could stack seven spits, each holding five chickens. The rotating spits allowed the chickens to baste each other with their drippings, resulting in succulent meat and crispy skin. This innovation helped establish rotisserie chicken as a staple in American supermarkets.

The journey of rotisserie cooking from medieval hearths to modern kitchens showcases a rich history of culinary evolution, marked by innovation and a timeless love for perfectly roasted meat.

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