which we made ourselves in our own kitchen.
Because we bought a rotisserie! And it was everything I thought it could be. I used a locally raised, pastured chicken. Brined it in salt water for 4 hours, mushed butter under its skin. Sprinkled on some salt, pepper and thyme. Rotisseried for an hour and a half. It was crispy on the outside and moist on the inside.
"Why the expense?" you may ask. Because I would've had to run my oven for two hours to get an equivalent roasted chicken, which would've heated up my kitchen, which would've made my AC run even more. The rotisserie gave off amazingly little heat. It's also smaller and takes less energy to heat.
Next up will be a Chinese 5-spice chicken and possibly some brie-stuffed fillets of beef. I'll try to get pictures.