What is Rotisserie Chicken?
Rotisserie chicken without the bones is an herbed chicken served in boneless sections. The meat is roasted on high heat. The result is a crispy golden brown, herbed skin with a succulent meat that is tender and full of flavor. The texture is meaty and soft and the flavor is full yet mild.
...Chicken that has been lightly seasoned with oil and salt and roasted. The cooked meat is then removed from the bones, and can be used in salads, sandwiches, or cooked dishes.
...Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.
...Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
...Fresh rosemary is the leaves of the rosemary plant, a popular cooking herb. The long, narrow leaves are chopped up and used as a seasoning for beef, pork, poultry, lamb and fish dishes. It has a sharp, piney flavor.
...Thyme is an herb used in various cuisines for its gently sharp and cool pungency. A minty edge is present in its flavor. It grows on thin stalks and has very small tapered green leaves with a hint of white at the edges. The herb is often dried and takes on a muted green color. It goes well in soups and with meats, grains and vegetables.
...Provence herbs, also known as herbs de Provence is an herb blend from the Provence region of France and consists of rosemary, marjoram, thyme, oregano, savory and basil. The blend may vary some to omit and include various herbs. The tiny chopped and dried herbs are a muted green and blend together to create a savory and mild seasoning that is spicy, green, zesty and sharp. It is used for meat, seafood, grains and vegetables.
...The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.