Rotisserie chicken: overcoming 'turnBUMPturnBUMP' syndrome in Cooking Posted January 19, 2011 I'm a real big fan of spit-roasted meats, too, especially chicken (who can resist those rotating, dripping banks of chickens in any market in France?). In fact, many years ago we had a brilliant home oven that gave just such results. Of course it was French - Scholtes - and it had a fantastic, never-fail spit. We eventually changed the oven for a 90cm Smeg and we chose this in part because it too had a spit. However I'm afraid to say that the Smeg turned out to be a toy and simply not man enough for the task. Problem, it seems, was that the drive was not direct - that is, the motor was accessed through the back wall of the oven, so it meant that power was transferred through a gearing mechanism to make it change direction to drive the spit horizontally across the width of the oven. The chicken would invariably flop around (no matter how carefully positioned) and sometimes the mechanism would jump off, the chicken would stop turning, and, if we didn't notice this in time, then the chicken would burn. We finally got fed up with the Smeg - for this and numerous other reasons, notably because the heating element kept burning out. We replaced it with an oven from of all places New Zealand - a Fisher Paykel. This is both a fantastic oven and also a great oven for spit roasting. It too is a 90cm oven, which means we can thread two chickens on the spit and it is more than up to the task of turning them both without effort. As suggested I usually put one chicken breast up, the other breast down and this works well. But even with just one bird, it turns evenly without the flopping about. I think it is because the motor doesn't have to struggle. No counterweights are necessary. And the results are mouthwateringly superb - crispy, bubbly skin, juicy, moist meat - sometimes we put diced potatoes underneath to catch all the fat and juices. Delicious.