The central query focuses on a method of preparing small fowl, specifically utilizing a countertop convection oven that circulates hot air to cook food. This process allows for a crispy exterior and thoroughly cooked interior, often in less time than traditional oven roasting. The subject matter pertains to a culinary technique for poultry preparation.
This cooking method offers several advantages, including reduced cooking time, potentially healthier preparation due to less oil usage, and ease of cleanup. It is gaining popularity because of its convenience and ability to achieve results similar to deep frying or roasting, but with fewer downsides. Its adoption reflects a trend toward efficient and health-conscious cooking practices.