rotisserie


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ro·tis·se·rie

 (rō-tĭs′ə-rē)
n.
1. A cooking device equipped with a rotating spit on which meat or other food is roasted.
2. A shop or restaurant where meats are roasted to order.

[French rôtisserie, from Old French rostisserie, from rostir, to roast, of Germanic origin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

rotisserie

(rəʊˈtɪsərɪ)
n
1. (Cookery) a rotating spit on which meat, poultry, etc, can be cooked
2. a shop or restaurant where meat is roasted to order
[C19: from French, from Old French rostir to roast]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

ro•tis•ser•ie

(roʊˈtɪs ə ri)

n., v. -ied, -i•ing. n.
1. a cooking unit equipped with a motor-driven spit, for barbecuing poultry, beef, etc.
v.t.
2. to broil on a rotisserie.
[1950–55, Amer.; earlier, grillroom < French, Middle French = rôtiss-, long s. of rôtir to roast + -erie -ery]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

rotisserie

- First meant a restaurant or shop specializing in roasted or barbecued meat.
See also related terms for roast.
Farlex Trivia Dictionary. © 2012 Farlex, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.rotisserie - an oven or broiler equipped with a rotating spit on which meat cooks as it turnsrotisserie - an oven or broiler equipped with a rotating spit on which meat cooks as it turns
oven - kitchen appliance used for baking or roasting
2.rotisserie - a restaurant that specializes in roasted and barbecued meats
eatery, eating house, eating place, restaurant - a building where people go to eat
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

rotisserie

[rəʊˈtɪsərɪ] Nrotisserie f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

rotisserie

n (= spit)Grillspieß m; (= restaurant)Rotisserie f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
References in classic literature ?
As he passed the Rue de la Huchette, the odor of those admirable spits, which were incessantly turning, tickled his olfactory apparatus, and he bestowed a loving glance toward the Cyclopean roast, which one day drew from the Franciscan friar, Calatagirone, this pathetic exclamation: Veramente, queste rotisserie sono cosa stupenda !* But Jehan had not the wherewithal to buy a breakfast, and he plunged, with a profound sigh, under the gateway of the Petit-Châtelet, that enormous double trefoil of massive towers which guarded the entrance to the City.
The traditional method for cooking the meat employs an electric vertical rotisserie on which layers of sliced and marinated leg of lamb are stacked.
Louis Rotisserie, a restaurant and catering company, recently moved to 12414 Olive Blvd.
"The rotisserie chicken is still king," says Robert Byrne, senior manager of consumer insights for Chicago-based Technomic.
While making homemade chicken noodle soup allows you to control what goes into the soup, take caution with recipesthat call for rotisserie chicken.
BAVI is presently the country's largest rotisserie chicken chain, with more than 1,200 rotisserie stores nationwide.
The chicken is wrapped around a truncated cone-shaped dough, and then placed in a specially designed rotisserie oven where it is cooked until it is golden brown.
All roasts are served with honey-mustard Smugglers Cove Sunday roast dinner glazed carrots, braised red cabbage, tenderstem broccoli, roast potatoes, homemade Yorkshire pudding and rotisserie gravy.
Roasted Roots and Chicken Power Bowl with Maple Aioli Ingredients 4 potatoes, chopped into 1/2-inch cubes; 3 carrots 1 turnip, peeled, cut in half lengthwise, and then cut into wedges 1 red onion, cut into wedges 1 cup butternut squash, peeled and chopped 2 beets, rinsed, peeled, cut in half and then cut into wedges 4 teaspoons olive oil, divided Salt and pepper 3 sprigs fresh thyme, removed from stem 3 cups Swiss chard, removed from stem and chopped 1 garlic clove, minced 1 cup cooked rotisserie chicken, chopped For the Maple Aioli 3 tablespoons fresh mayonnaise 1 tablespoon maple syrup 1/4 teaspoon cinnamon Preparation Preheat the oven to 220 degree C.