anything you can put a spit through will work on a rotissary. A rolled and tied rump roast....a pork loin roast....a boneless leg of lamb. The trick is balancing the meat on the spit so it rotates evenly.

The beauty of food cooked on a rotissary is that if you have the speed adjusted right, the juice and fat that oozes out doesn't drip ( mostly) and follows the meat as it turns....making it self basting. That principle doesn't work with a basket....but it sure is an easy way to cook a bunch of things like chicken legs or wings....or vegetables.

Self basting - that is interesting! I have been wondering what keeps meats from getting to dry. A basket sounds very interesting- I will look for one! I have a whole chicken cooking now. Going to take some figuring to get future chickens balanced evenly but it is close enough to work this time. Thank you for your input! We are going to have more chicken on the menu in the near future while I figure out details and what assorted flavorings to use.

I have a counter-top oven that has a rotisserie. It came with the rotisserie and prongs, kabob spears as well as the basket. I haven't made use of everything yet. I've used the basket, and did a pork roast on the spit.

When we cook a whole chicken on the rotisserie we season the cavity with salt and pepper, then tuck in a sprig of rosemary and a crushed clove of garlic. We tie the legs together over the cavity, and also tie the wings so they don't flop around. We also season the outside with a Tuscan herb sea salt blend but there are many seasoned blends that would be good.

When we have been in France we have enjoyed rotisserie chickens from vendors who include vegetables (potatoes and onions) that cook in the bottom of the big ovens. So we buy small potatoes and cut them in half. Microwave for 5 minutes to par cook them. Cut a large onion into wedges. Wrap the bottom tray with foil, lightly oil it and put the potatoes and onions under the chicken. Everything cooks at the same time and the chicken seasons the vegetables. All you need is something green and dinner is done.

You Tube is a good source of inspiration for using one of these ovens. Search "rotisserie oven chicken". We have cooked game hens in ours, too. Even a prime rib roast. My husband wants to try a duck!

Tell him if he cooks a duck he gets to clean up the grease! But I'll bet it would be lovely....a little onion and an orange inside...

Yeah - I haven't signed on for the duck Lindac. Maybe speed dial 911. He left the really thick high heat black rubber gloves on top of the oven the second time he used it. Now we have black plastic smokey residue wafting up whenever he uses it. He soaks a few layers of paper towel to put on top. No counter space in our kitchen for this behemoth. It's on the bar in our family room. It's been there since Christmas. I now call it his bar and grill. He always cooks and cleans it. That was the deal.

Did you delete your previous post Seagrass? You mentioned the kind of indoor rotisserie grill that your husband wanted.

Yeah, I posted while drinking too much wine and didn't want to offend. It's a Ronco rotisserie grill oven. It's huge. He's retired and looking for things to occupy him. Bread machine, pressure cooker, rotisserie grill. I have a small galley kitchen. No place to put these things. Is what it is. Who knows what he'll bring home next. Hopefully not a puppy.

We rotis outside in the grill. If we had aa appliance i'd most likely use it out on the deck where we had a work table where we roast coffee.

Duck is tricky because of all the fat. If the bottom collection tray is small i would empty it half way into cooking and save the fat, then add some new potatoes and some veg to cook at the same time. Could probably extract some of that fat with a turkey baster if the tray is hard to pull out hot. The fat solidifies like butter and great to cook with. Even freezes well. Not much meat on a duck so don't invite dinner guests until you have tackled one first as a trial.

We have one of these:

http://www.overstock.com/Home-Garden/Cuisinart-CVR-1000-Touchpad-Vertical-Countertop-Rotisserie/4275525/product.html

Elery got it as a company gift for 30 years of service, they just gave employees a catalog and let them choose what they wanted.

Anyway, the only thing we've done in it is chicken, and I season it with salt and pepper and stuff the cavity with herbs, just like in the oven, although it's trickier to keep the herbs from falling out!

I've threatened to try to cook gyro meat in it, but just haven't gotten around to that. It lives in the back store room because it's just too big to leave sitting out on the counter and it's difficult to store. Easy to clean up, though.

Annie