Rotisserie: meaning, definitions and examples

cooking method

A rotisserie is a cooking apparatus that rotates food, typically meat, on a spit or a skewer over a heat source. This method of cooking allows for even cooking and basting, enhancing flavor and tenderness. Rotisseries are often used in restaurants and homes to prepare whole chickens, roasts, and other large cuts of meat. They can be powered by various heat sources, including gas, charcoal, or electric. The slow rotation and consistent heat result in a crispy exterior while keeping the interior moist.

grill, roaster, spit

Examples of usage

• The restaurant specializes in rotisserie chicken.

• I love using my backyard rotisserie for family gatherings.

• He learned to cook lamb on a rotisserie.

• The rotisserie provided perfectly cooked beef.

• They sell rotisserie pork at the local market.