rotisserie
roh-TIS-uh-ree
/roʊˈtɪsəri/
A style of roasting where meat is skewered on a spit and turned slowly over a heat source; a shop or restaurant specializing in such meats.
Implies slow, even cooking that bastes the meat in its own juices, resulting in a very moist interior and crispy skin.
The story behind the word. Derived from the French rôtisserie, from rôtir (to roast). The concept of rotating meat over a fire is ancient, but the French formalized the culinary trade of the rôtisseur (roaster) in the Middle Ages.
Word relationships
- spit-roast: Spit-roast is a more general or rustic term, while rotisserie often refers to the specific appliance or restaurant style.
Commonly confused with
- broiler: A broiler cooks meat using direct, stationary overhead heat, whereas a rotisserie rotates the meat for even heat distribution.
Word family
- rotate (verb): To turn around a central point.
Collocations
- rotisserie chicken
- rotisserie spit
- rotisserie oven
Example sentences
- "We grabbed a hot rotisserie chicken from the deli counter for a quick and easy dinner." Buying dinner at the supermarket.
- "The medieval castle kitchen featured a massive rotisserie turned by a young boy called a spit-jack." Describing a cooking method.
Memory hook
Think of a rotating rotisserie chicken. Spinning spit-roast.
When not to use
Do not use to describe simple oven-roasting or baking where the meat remains stationary.
Fun facts
- In medieval Europe, 'turnspit dogs' were specifically bred to run on a wooden wheel connected to a rotisserie spit to keep the meat turning over the fire.
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