rotisserie

/roʊˈtɪsəri/

/rəʊˈtɪsəri/

Other forms: rotisseries

A rotisserie is a special kind of oven that keeps meat turning constantly as it cooks. Some restaurants and supermarkets use rotisseries for roasting whole chickens.

A rotisserie uses a spit, a long skewer or metal rod that holds a large piece of meat. The spit rotates so that the meat cooks evenly and is constantly basting in its own juices. In the mid-1800s, the word rotisserie referred to a restaurant serving meat that was cooked this way, from the French rôtisserie, "restaurant," and rôtir, "to roast."

Definitions of rotisserie

1. noun

   an oven or broiler equipped with a rotating spit on which meat cooks as it turns
   type of:

   oven

   kitchen appliance used for baking or roasting
2. noun

   a restaurant that specializes in roasted and barbecued meats
   type of:

   eatery, eating house, eating place, restaurant

   a building where people go to eat