Definitions

1. noun

A device with rotating spit, used for cooking meat, especially in restaurants.

“The chef turned the rotisserie to ensure even cooking of the chicken.”

2. noun

A type of slow-cooking method for meat, typically involving a rotating spit.

“The rotisserie method is perfect for tenderizing tougher cuts of beef.”

3. verb

To cook (meat, especially in a restaurant) using a rotisserie.

“The chef rotisseried the lamb to perfection.”