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Does This Machine *Really* Make the Best Chicken?

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The Roto-Broil 400 has a cult following for producing the juiciest, spit-roasted birds. Jeffrey Steingarten has written numerous times in praise of this countertop rotisserie, as has the Times; online forums are lively and loud.

Our reason to be suspicious? It was made in the 1950s. For today’s episode of our podcast, we put one to the test. Does it work better than the chicken-cooking methods we already know and love? Does it work at all?

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Download the episode here—or stream below. And hit "subscribe" to get each new episode downloaded to your phone automatically.

Meet the Roto-Broil 400

Its first glorious test run, in my home kitchen.
Its first glorious test run, in my home kitchen.
This hanging door was (and remains) a bit of a mystery to me, but it didn't slow me down.
This hanging door was (and remains) a bit of a mystery to me, but it didn't slow me down.
Sitting pretty in its original, 1950s box. "DE LUXE" (!)
Sitting pretty in its original, 1950s box. "DE LUXE" (!)

To learn more about our show, head here.

Tags: roto-broil 400, chicken, appliances