Vintage Sunbeam rotisseries do the best chicken, outside of an oven that is.
Fats drain natually away via gravity and clean up is eaiser than with the sort of oven/broiler arrangement as shown above.
Have a vintage Farbarware oven/broiler, and though it does not have the rotisserie, still is a pain to clean after making anything which spatters grease.
I have to agree that the Sunbeam vertical is the best, cooking wise. The Sears rotisserie has the best eye appeal in the kitchen. However, it does cook a good chicken!
I am still waiting to hear back from him but thought I would share with you what else he has for sale. A perc, some strange radio??, a STRANGE knife that kinda scares me, vintage sewing machines and more (like a vintage vibrator that plugs into the wall!!!!!!!!)
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It looks suspiciously like my mid 50's Roto Broil, but it's probably newer because the Roto Broil has the old-school infrared coils and not the more modern heating element, and yes it makes excellent rotisserie chicken in one virtually carefree hour. I have thick the paperback "Mr. & Mrs. Roto Broil" cookbook that came with mine if you want the exact recipe, which I'm sure can be easily adapted to the controls on the Kenmore. Just email me if you are interested.
And yeah $20 tops for that thing. They still show up at thrift/consignment stores.