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