rotisserie

American  

[roh-tis-uh-ree] / roʊˈtɪs ə ri /

noun

1. a small broiler with a motor-driven spit, for barbecuing fowl, beef, etc.

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verb (used with object)

rotisseried, rotisseriing

1. to broil on a rotisserie.

rotisserie British  

/ rəʊˈtɪsərɪ /

noun

1. a rotating spit on which meat, poultry, etc, can be cooked

2. a shop or restaurant where meat is roasted to order

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Etymology

Origin of rotisserie

1865–70; < French: roasting place

Explanation

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."

Example Sentences

New York chef Jason Hall, who serves a whole rotisserie chicken at Cathédrale Restaurant for $78, says the high price leaves less room for error.

From The Wall Street Journal • Jun. 5, 2026

Hugo Hivernat's restaurant was only open for a few days before he got dragged into New York's cost of living row for pricing a half rotisserie chicken at $40.

From Barron's • Apr. 28, 2026

There are seven wood-burning fireplaces in the main house, including a kitchen fireplace with a rotisserie and a pizza oven.

From MarketWatch • Apr. 20, 2026

You can also use homemade, leftover rotisserie chicken if that’s in your fridge.

From Salon • Feb. 20, 2026

A rotisserie chicken, a couple of plastic tubs of things covered in mayonnaise, a watermelon wedge, a couple of bottles of Polar Seltzer, and a bakery bag of cookies.

From "The Line Tender" by Kate Allen

Related Words

• broil
• grill
• sear