Chefs Reveal How They Pull Off the Perfect Rotisserie Chicken in Their Restaurants

It was kind of dangerous editing Michael Harlan Turkell’s rotisserie chicken story right around lunchtime, but the truth is that photos of golden, glistening birds on spits, and phrases like “juicy tender meat” and “crispy skin” trigger my Pavlovian response pretty much any time of day. I’m constantly on the hunt for great rotisserie chicken, be it store...