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What (who) is rôtisserie - definition
A DEVICE CONSISTING OF A METAL SPIT WHICH MAY BE EQUIPPED WITH FEET, WITH A NUMBER OF HOOKS, LOOPS AT ONE OR BOTH ENDS FOR HANGING, AND A ROTATING MECHANISM. USED FOR HOLDING MEAT TO BE COOKED OVER AN OPEN FLAME OR OTHER HEAT SOURCE.
Spitroast; Spit (cooking aide); Spit roast; Rotiserie; Meat cone; Mechanical spit; Broiling spit; Spit roasts; Roasting spit; Spit-roasting
rotisserie
[r?(?)'t?s(?)ri]
¦ noun
1. a restaurant specializing in roasted or barbecued meat.
2. a rotating spit for roasting and barbecuing meat.
Origin
C19: from Fr. rotisserie, from rotir 'to roast'.
Fantasy sport
GAME BASED ON IMAGINARY OWNERSHIP OF REAL SPORT TEAMS DECIDED BY REAL WORLD PERFORMANCE AND ITS ANALYSIS
Fantasy sports; Rotisserie sports; Fantasy League; Fantasy league; Fantasy Sports; Fantasy sports betting; Fantasy point
A fantasy sport (also known less commonly as rotisserie or roto) is a type of game, often played using the Internet, where participants assemble imaginary or virtual teams composed of proxies of real players of a professional sport. These teams compete based on the statistical performance of those players in actual games.
Rotisserie chicken
![A [[Costco]] rotisserie chicken](https://commons.wikimedia.org/wiki/Special:FilePath/KS rotisserie chicken 1.JPG?width=200 "A [[Costco]] rotisserie chicken")
![[[Swiss Chalet]] 1/2 Chicken dinner ordered as take-out](https://commons.wikimedia.org/wiki/Special:FilePath/Swiss Chalet quarter chicken.jpg?width=200 "[[Swiss Chalet]] 1/2 Chicken dinner ordered as take-out")
CHICKEN DISH
Pollo al spiedo
Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source.Raichlen 2001, p.
Wikipedia
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.
